Okay, for many years now, hubby and I have hosted New Year’s Eve at our house, usually with friends and neighbors who would not be required to travel more than about ten minutes. Being out on the road on New Year’s Eve is not something that we want to do nor do we want anyone else to have long “exposure time”. A part of all of this is that we often try either new recipes that are a bit on the fancy side or a recipe that has a little of a “wow” factor. Last year it was crown roast and my husband did a wonderful job with it. This year though, we have 10 people coming and that really stretches us from several perspectives – seating, dishes – got rid of my service for 12 – and sequencing. I decided that beef bourgeon was the way to go and then theme everything around that. However, the days since our return have also been a bit more hectic than I was expecting and I just don’t have the energy to do a couple of French-related appetizers that I had planned on. Don’t get me wrong – they will still be nice – smoked salmon and the others are coming from the freezer section of BJ’s rather than being made from scratch. Oh, a delicious mashed potato casserole, roasted carrots, salad, and hot, crusty baguette will accompany the beef. Dessert is the unknown as one of the guests is bringing that.

I do plan to make a pitcher of cranberry martinis in honor of the holiday since they are so festive looking. The other issue is that seating 10 people together is pretty close to impossible inside and allegedly the weather will cooperate with outdoor dining – tiki torches and candles to be lit. I really hope that works. Last year the wind picked up and we had to move inside with 8 people – pretty much maxing our space. I will keep you posted as to how this goes. In the meantime – HAPPY NEW YEAR!