In our family, it’s a tradition every Christmas eve to have the same menu… a fabulous crab chowder soup with crusty French bread, beef tenderloin marinated for 24 hours in olive oil, soy sauce and balsamic vinegar and served with horseradish sauce, asparagus or a green salad and, for dessert, chocolate mousse and Angel’s Delight (an age old recipe handed down in my Mother’s family… large marshmallows cut in quarters… because my mom always said the small ones were too tough… whipped cream, and six navel oranges, cut with no membrane.)
What a delightful memory this painting preserves.
by Alice Williams
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