All of the preparations for the holidays can really get a person ill, especially if you’re the one putting together the holiday supper. Why do I call it dinner 364 days of the year, but on (insert holiday name here) they call it supper?! I have never successfully made one efficient trip to the market for the “supper” ingredients… Oh, I make a list – I love making lists – but there’s always one thing that you never use any other time in the year for cooking that you ran out of from last year. For me, it’s paprika… Does anyone even know what it tastes like? Then, if you’re having guests bring food over, you’re always short a necessary kitchen implement. For me it usually goes like this: “Oh, jeez, Henry, I’m sorry, I don’t have any Ethiopean carving skewers for cutting the game meat at the tableside. Silly me. I’ll just pop on over to Pier-One Imports and get a few… be right back!”
Then there’s the relatives who have to preface each bite of food with: “Oh I really shouldn’t be eating this, the insert vice here (calories/sugar/salt) isn’t good for me. Wouldn’t it be just grand if we could avoid that whole mish-mash of gab completely? Serve ’em TV dinners (same one for each guest) and let ’em read the sodium and sugar levels on the carton you so thoughtfully re-used as their placemat!