These are my Christmas boots. They weren’t a Christmas gift, I actually bought them in a pregnancy related shopping spree. I was a gazillion months pregnant with Littlest and boots were the only thing that fit, so naturally I needed them.
In hindsight it was a little foolish to listen to my hormones. The boots are bright and have gorgeous blue flowers, but they don’t really go with much. So I call them my Christmas boots because they are perfect for our annual trip to Elgin to chop down our tree at The Christmas Tree Farm.
Yesterday, we made the trek to the country which also included a pit stop for some ‘que at Meyers Sausage Co.
It’s a tradition. And, it makes Husband happy.
There’s something about feeding your man brisket, sausage, and ribs before handing him a saw to chop down a tree. It just screams Christmas.
We searched the farm over for the perfect tree. In the end, Husband didn’t get to use his saw. The drought has affected Central Texas and it’s serious y’all. I have to admit after more than a decade of visits to The Christmas Tree Farm, it looked so sad to me. We decided to purchase a pre-cut tree rather and wait another year or so for the wee ones to sprout up a bit.
But the Littles had a grand time. Or at least they said they did to keep mama happy.
After all the BBQ for lunch, I made a delicious chopped salad for a late night, tree-trimming supper. I chopped romaine lettuce and tossed in the proverbial kitchen sink— tomatoes, green onions, sweet white corn, cucumbers, left-over bacon, avocado, and a hard boiled egg. The best part was the creamy Blue-cheese dressing which blends up in about 5 seconds. It makes enough to enjoy a few chopped salads and will keep in the refrigerator for up to a week.
- ½ cup mayonnaise
- ¼ cup sour cream
- handful of fresh parsley
- 2 green onions, green and white parts, rough chopped
- 2 cloves garlic
- 2 Tablespoons lemon juice
- 4 dashes of Worcestershire sauce
- 3 ounces crumbled Blue cheese
- salt & pepper
- Add all ingredients, except Blue cheese to the blender. Blend until creamy. Add Blue cheese and stir until combined. Season with salt and pepper to taste.
- Keep refrigerated up to five days.