On the other hand, the prep has begun!
The Brussels sprouts are shaved.
The onions are caramelized.
The risotto is par cooked (because I don't want to spend 30 minutes stirring while my guests are here).
The bacon is rendered.
The short ribs are seared and in the crock pot with veal stock (bought the glace from Central Market), browned mirepoix, thyme, garlic, and Guinness.
We decided that we'd also need a salad, so I'm gonna whip up an old standby: herb spring mix with toasted almonds, orange supremes, goat cheese, and an orange and red wine vinaigrette. I've got the vinaigrette done and the orange supremed. Now it's lunch time for me, then some quick Christmas treats, a shower, and the big finish!
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