I wouldn't be so sure your son will be back to normal food by Tuesday. That's what they told me, but it was over two weeks before I could get my mouth open enough to get more than a sliver of something or a straw into it. So whatever you plan, plan also to have something yummy and runny enough to go in via a straw just in case.

Yikes, that's scary. I'm sorry that your experience was so tough. It reminds me of my own experience -- my jaws were stuck half open for days...I couldn't open it or close it more than half an inch. It was miserable.

So far, he's doing pretty well...he's still in the milkshake/smoothie/yogurt stage... but maybe I'd better plan on soup as a starter and mashed potatoes just in case. Thanks for the suggestion. Maybe lobster bisque, or roasted red pepper, or sweet potato.

Also, having just read Breezy's post about her incredible dinner party menu, I'm thinking about a roast tenderloin of beef. Given the traditional tastes my family has, I think a hot roast would do better than a cold one. If Tommy's up to it, he may be able to handle some tiny tenderloin tidbits.

I've never cooked a whole tenderloin before (we usually just cut it into steaks and grill them). It doesn't appear to take very long to cook at high temperatures. (I've found some recipes that call for low and slow cooking, but I don't want to leave the oven on while at church).

I could keep everybody happy with appetizers and maybe a present to open while the beef cooks; would probably cut the roast smaller since we're a small group. My husband would be thrilled to have it cold for leftovers -- he'd love the sherry vinaigrette and arugula, too.

On the side - a simple potato casserole that I can make ahead and reheat...and a simple green veggie, rolls, and maybe creme caramel for dessert.

I'll offer up a dish that is the traditional Christmas Eve meal for french Canadians on Christmas Eve. Although not a French Canadian....but I am Canadian....I serve this every Christmas Eve .

Here are two versions , the first is the real deal authentic version from Ann T . The second is my version because my family like the spice combo better...but it's not the REAL deal.

I use frozen pie crusts because...well just because.

Any veggie sides work but we like baked brown beans ( my cheater version) and broccoli

Tourtiere

pastry to two crust pie.
1 large onion chopped
2 or 3 tablespoons oil or butter
1 clove garlic
1 1/2 pound of pork
1 cup gravy or stock (saved from turkey or
-pork)
2 russett potatoes (par boiled)
2 tablespoon chopped celery leaves
2 tablespoon chopped parsley
1/2 teaspoon thyme
1/2 teaspoon rosemary (or more)
salt and pepper to taste
1/8 teaspoon cloves
1 teaspoon allspice -- more to taste

Saute the onion in oil until transparent, add the garlic and saute for
one minute and then add the ground pork. Cook until the meat is brown.
Add 1/2 cup stock or gravy and cover pan and simmer for about 15 or 20
minutes. Preheat oven to 425F

Uncover pan and reduce liquid to 2 or 3 tablespoons. Add the
seasonings and stir to blend.Adjust seasonings to taste. Add potatoes
and add enough additional gravy to moisten. Should not be to wet.

Spoon filling into pastry shell. Use egg glaze on along overhand.
Place crust on top and trim. Fold the top edge under the bottom and
crimp edge. Brush with egg glaze and decorate with extra pastry if
desired. Sprinkle with Coarse salt.

Bake in the lower third of oven for 15 minutes and then raise to the
middle shelf, lower heat to 350 and continue to bake until golden
brown. About 45 to 55 minutes.

Tourtiere ( Mine )

2 pound of pork -- Ground
1 or 2 TBSP of olive oil
1 large (or 2 small onions)
-chopped
2 carrots -- grated
1 rib celery -- Chopped
2 cup chicken stock (turkey will
-do)
4 potatoes -- boiled and mashed
-(reserve the liquid)
celery leaves -- Chopped

parsley, thyme, sage, salt
-and pepper to taste
or 1 TBSP poultry seasoning

Saute carrots, celery and onions in the olive oil for 2 or 3 minutes,
add the pork and cook just until the pork is white. Add the chicken
broth and all seasonings to the pork. Simmer on low heat while the
potatoes are cooking. Add the mashed potatoes to the pork and a bit of
the potato liquid if required....you don't want it runny. Allow this
mixture to simmer for 30 minutes or so. It needs to be thick and pretty
much liquid free. Allow the mixture to cool and then fill a pastry
shell and top with pastry. Cook in a preheated 425 oven for 10 minutes
and then reduce to 325 and cook for about 45 minutes or until golden
brown.

Here is a link that might be useful: Some pics and another version..it's all good

tradition on xmas eve when i was growing up was oyster stew. easy and tasty.

dave

yikes! drinking through a straw is a very bad idea after you've had wisdom teeth pulled! You don't want to eat/drink in a way that requires or causes sucking because that's how you end up with a 'dry socket' (the sucking causes the clot to dislodge).

How about a pot pie? Ina Garten's recipe is fabulous. The recipe is a lot easier than it looks and makes a lot. I have frozen hals the pies when it has been just the two of us.

Chicken Pot Pie
2005, Ina Garten, All Rights Reserved
Serves:4 individual pot pies
Ingredients
• 3 whole (6 split) chicken breasts, bone-in, skin-on
• 3 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 5 cups chicken stock, preferably homemade
• 2 chicken bouillon cubes
• 12 tablespoons (1 1/2 sticks) unsalted butter
• 2 cups yellow onions, chopped (2 onions)
• 3/4 cup all-purpose flour
• 1/4 cup heavy cream
• 2 cups medium-diced carrots, blanched for 2 minutes
• 1 (10-ounce) package frozen peas (2 cups)
• 1 1/2 cups frozen small whole onions
• 1/2 cup minced fresh parsley leaves
•
For the pastry:
• 3 cups all-purpose flour
• 1 1/2 teaspoons kosher salt
• 1 teaspoon baking powder
• 1/2 cup vegetable shortening
• 1/4 pound cold unsalted butter, diced
• 1/2 to 2/3 cup ice water
• 1 egg beaten with 1 tablespoon water, for egg wash
• Flaked sea salt and cracked black pepper

Directions
Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large dice. You will have 4 to 6 cups of cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper, and heavy cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.
For the pastry, mix the flour, salt, and baking powder in the bowl of a food processor fitted with a metal blade. Add the shortening and butter and mix quickly with your fingers until each piece is coated with flour. Pulse 10 times, or until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out onto a floured board and knead quickly into a ball. Wrap the dough in plastic and allow it to rest in the refrigerator for 30 minutes.
Preheat the oven to 375 degrees F.

Divide the filling equally among 4 ovenproof bowls. Divide the dough into quarters and roll each piece into an 8-inch circle. Brush the outside edges of each bowl with the egg wash, then place the dough on top. Trim the circle to 1/2-inch larger than the top of the bowl. Crimp the dough to fold over the side, pressing it to make it stick. Brush the dough with egg wash and make 3 slits in the top. Sprinkle with sea salt and cracked pepper. Place on a baking sheet and bake for 1 hour, or until the top is golden brown and the filling is bubbling hot.