What I Ate on Christmas: Short Ribs, Milk and Cookie Shots, and Sangria

On Christmas morning I looked through photos of Christmas past while the rest of my family slept in, and I thought about tradition. As my little boys turned into adults, Christmas became less about the presents and more about spending time together, and that was true again this year.

We started off as we always do, with a breakfast casserole that I assembled the day before and just had to throw in the oven.

My son Dan helped me assemble our special treat for the day, an ambitious one this year: milk and cookie shots, in which the cookie is a shot glass for the milk. Years ago Dan had given me some coupons as a present, and I still have some for him to be my sous chef. Best present ever.



Two years ago, I had bought Christmas crackers, a British noisemaker with little treats inside, for decorating the table, and the pack of eight was now gone. I felt frivolous spending money on these reindeer antlers and knew my grown children wouldn’t be into them, but by adding them to an Amazon cart they earned me free shipping. I practically made money on them! Really, it would have been foolish not to get them. Plus, everyone played along better than I could have hoped.

For dinner, I cooked red-wine braised short ribs over polenta, heartland chopped salad, and spiced carrots.



Our Christmas cocktail this year was a Christmas Eve Limoncello Sangria, which I made ahead to let the flavors develop.



I looked at a lot of recipes and then cobbled this one together. It looks like you can throw any kind of fruit you like with any kind of wine you like and call it a day.

Christmas Eve Limoncello Sangria Christmas Eve Limoncello Sangria

Christmas Eve Limoncello Sangria

  • 1 bottle Cabernet Sauvignon
  • 1/2 cup brandy
  • 1/2 cup limoncello
  • 1 apple, cut into slices
  • 1 pear, cut into slices
  • 1 lemon, cult into slices
  • 1/2 pomegranate, seeds
  • 1/2 cup blueberries
  • sparkling water
  1. Combine all ingredients except for the sparkling water into a pitcher and chill for several hours or overnight to let the flavors develop.
  2. Pour into a glass with some of the fruit.
  3. Top off with sparkling water according to taste.


Years of Christmas past:

About Marcy

I blog about trying to get out of my comfort zone, completing 101 things in 1001 days (and beyond), and writing my memoirs. My book: Timid No More.

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5 Responses to What I Ate on Christmas: Short Ribs, Milk and Cookie Shots, and Sangria

  1. Abby says:

    Wow, look at you go! Merry Christmas, Marcy.
    It all looks so warm and festive and delish. And I think the reindeer antlers are a cute touch, but probably would’ve brought much teasing from my brood. Who knows?

    • Marcy says:

      Thanks, Abby. It was really fun, and I feel like their going along with the antlers was a bonus present for mom–ha ha. Now I’m wondering what cutesy decoration can I get for next year? Merry Christmas, and Happy New Year!

  2. Pingback: Year in Review 2016: Top 12 Posts | (Don't Be) Too Timid and Squeamish

  3. Mackenzie says:

    Looks like you had an awesome Christmas Marcy 🙂 Happy New Year!!
    Mackenzie recently posted..2017: The Year of WellnessMy Profile

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