Friday, December 06, 2013

the traditional Noche Buena to-do list

Sent the evites for Noche Buena yesterday and now the countdown begins!  With invites out to potentially 80 people we will probably end up with 30+ as actual attendees.    We are currently at 14 and the invites haven't been out there for 24 hours yet.  I'll have to look at past years attendance  I think it has been as many as 50 and as few as 28. Edit:  now approaching or surpassing 40. It all depends on which people are hosting Christmas for their families and which are going out of town for Christmas.  And on which children's friends are home for Christmas.  Alas, my favorite Michael is now living in LA and won't be here.  It's a tradition that I find him on the sofa on Christmas morning and send him home to his parents house.

My menu is always a work in progress so I'll see how it ends up at the end.

Boneless pork loins - need to buy another one  Now have three ready to cook
Picadillo meat ballsj - made and in freezer  Need to make one more bag of meatballs
Black Beans - in freezer  Will throw in a couple more cans of beans
Rice  Borrow extra rice cooker from Margie
Plantains - maduros and tostones? purchased and ready for re-heating  Receheck supply and cook in advance for reheating

Deviled ham spread  Buy cream cheese and deviled ham
Olive/Cheese balls  Done
Salami/etc  check supply and buy some more cheese
Parmesean cheese sticks - in freezer
and what else?  search through new tapas books - make olive/almond recipe from Trader Joes's cookbook 
Cream cheese and guava jelly on triscuit

Dessert -  Cookies!  - in freezer


  • Get tree decorated and place plastic poinsettias around for color and decoration.    -
  • Start the cooking frenzy and freeze, freeze, freeze - In progress
  • Trader Joes for wine
  • Decide on a non-alcoholic punch for this year.  I hate all those left over sodas that we don't drink.  - Cranberry/Lemonade -
  •  Wrap gifts - basically done
  •  Clean, Clean, Clean

No comments: