Chocolatier.

I hate chocolate. (Ref: entry no. 1 - "Epiphany.")

On that note, I made chocolate truffles and chocolate cookies. Maybe it was cabin fever? (I was confined to my aunt's house, sick with bronchitis.) Or the overexposure to "Everyday Italian" and "Barefoot Contessa"? (same reason as former) Whatever it was, everyone enjoyed my creations. Everyone but me. But it made my Christmas a little bit warmer.

Chocolate Hazelnut Biscotti

The chocolate that was used in this recipe was Nutella, which is a rare exception to my aversion to chocolate. Something about the hazelnuts minimizes the "chocolate-ness" of Nutella. With the help of a couple of Santa's little helpers, I toasted and peeled the hazelnuts. Note: hazelnuts are a real pain in the ass to peel. But so nutty and delicious.

Hazelnut Truffles

Obviously, I had toasted hazelnuts leftover. This was for my aunt, who was on a liquid diet for a colonoscopy. She masochistically subjected herself to FoodTV all throughout her liquid diet, vowing to eat everything she wanted as soon as she finished her colonoscopy. The colonoscopy came out clean, and to celebrate, we made truffles. And I learned why they're called "truffles." If you do it right, the chocolate doesn't mold into perfect spheres. (Godiva has us all fooled.) They turn out to be a bit unshapely, like truffles (the first-class fungi, not the chocolate).

I think the fun of Christmas comes from following those Christmas traditions that have been dormant all year, only to be awakened that time of year when the ordinarily vacant lots transform into Christmas tree farms, all claiming to be the best in town. For me, those "traditions" include listening to Mariah Carey and Celine Dion's Christmas albums, watching "Miracle on 34th Street" (when I was younger) and "Love Actually" (now that I'm older), and orchestrating the annual Secret Santa gift exchange for our family.

As I get older, these traditions seem to fade. And as they start to fade away, I'm realizing the importance of keeping these old traditions and even creating new ones to keep in the following years. No matter what the adults say... it's not just for the kids. BP and I decided to start a new tradition this year. I'm hoping it'll become an old Christmas tradition.

One of these days, I'm going to get Christmas back. I'll buy that house that was made for Christmas. The kind with big, white French windows and a chimney made of brick. I'll get a tall Christmas tree and decorate it with ornaments that I will have been collecting over the years. The air will smell of the cold of winter, the warmth from the oven and cinnamon. Lots of cinnamon.

Brussels sprouts.

I begin this entry with my sincerest apologies to my few but loyal readers...

Tis the season of finals. I just finished my 2nd final today, and before I begin studying for my next final, which is oh-so-conveniently tomorrow(!), I thought I might take a break and update my blog. Much to my despair, I have not been cooking as much lately due to the advent of the reoccurring nightmare that is finals season. There's been a lot of reheating and take-outs, so not much to blog about there. Now, Thanksgiving... I can blog about.

Thanksgiving Day was spent with my family. My mom and brother came home from Phoenix and Berkeley respectively, by air and by rail respectively. The house was full again.

We're not turkey people. More importantly, I'm not a turkey person. So my mom decided to make prime rib, while putting me in charge of the sides. I was very excited about this. Prime rib meant that I could make non-stuffing, non-yam, non-green bean casserole dishes. So I decided to be adventurous and channel my inner Giada de Laurentiis, Ina Garten, and for the very first time - Michael Symon.

Fried Brussels Sprouts with Walnuts and Capers

This was my very first time making AND eating brussels sprouts. Growing up, my mom never forced brussels sprouts on me, like the other fictional moms do in storybooks and cartoons.

Needless to say, I didn't really have much of an opinion about brussels sprouts, but for some reason, I always felt that I would like them. I was inspired to make this dish because one of the chefs on the show, "The Best Thing I Ever Ate," had raved about Michael Symon's brussels sprouts. The title of the show explains it all. I had to try it. Survey says? It was good - the red wine vinegar, Serrano chilies, capers and minced anchovies cut through the oil from the fried brussels sprouts. But in my opinion, there's just too much oil. From the fried brussels sprouts, the fried capers, the fried parsley leaves and of course, the olive oil from the dressing. Oil overdose.

Caramelized Butternut Squash

I had been meaning to try butternut squash in another recipe ever since I had used it in making my Beef with Butternut Squash Stew (see previous entry below, titled "Giada"). I caramelized the squash using brown sugar and melted butter. My mom really liked this one. I, on the other hand, felt that roasted butternut squash is still too starchy for my taste. I like it better simmered in broth.

Spicy Parmesan Green Beans and Kale

Of course, I had to include a recipe from the new Giada cookbook that I had bought. And I'm glad I did. Green beans, kale, onion, cremini mushrooms, red pepper flakes, Parmesan and lemon juice. What's not to like? Of all the side dishes that day, I like this one the best. And I even re-used the leftovers and tossed it with some tomatoes and pasta. Even better.

Sour Cream Mashed Potatoes

This is an Ina Garten recipe that I've used so many times now - it's officially a classic. So easy. I know that what I'm about to say is very American of me, but it must be said: sour cream makes everything better.

Prime Rib

This year, I learned that Costco sells prime rib. I also learned that it's good to let it marinade overnight. I also learned that it takes forever to cook. I also learned that the line between medium rare and medium is very very thin.

My plate

Yum.

Dinner was good. We all went to watch "The Blind Side" afterwards. And the next day, everybody returned whence they came.

I can't wait for winter break. But for now, it's time to hit the books.