Well. That was fun. What's for dinner?

I hope you had a last-minute-present-making-light-sabre-slashing-singing-in-the-choir-with-your-daughter-tutu-twirling-Wii-overdosing-baby-doll-loving-knitted-hat-superbly-delicious-snowshoes-for-two-vintage-coat-sporting Holiday! 

Do you like my new coat?  It's vintage.  I got it to go with that clock hiding out behind the tree.  Here's me... the perfect Chirtmas hostess, circa 1957.  That lasted for all of 27 seconds.

Do you like the new jammies?  They're from Auntie Eve.  Thanks Auntie!

On Christmas Day we shared some delicious ham and roasted carrots with 17 people.   Our little green house was full to the brim!  They, in turn, shared their mashed potatoes, rolls and jello with us.  Mmm.  Jello. 

Tonight, however, we will be having burnt carrot-cauliflower soup.  I am going to pretend that I like it 'smokey', but between you and me... yuck.  We're eating it anyway though... because I may or may not have purchased that amazing Betty Draper-esque coat for myself with the rest of December's grocery money.

So, as my Mother Dearest  used to say... LIKE IT OR LUMP IT kids. 

As for Christmas... We rather liked it. 

PS:  If you don't scorch the vegetables during the first cooking phase, this recipe is actually pretty good and good for you...

Carrot Cauliflower Soup

Ingredients:

1	Medium Potato, diced
4	Medium Carrots, diced
1 cup	Onion, chopped
1	Small Head of Cauliflower, cut up
2 cups	Water
3-4	More Cups Water
4 tsp	Chicken Bouillon Powder
1 tsp	Beef Bouillon Powder
1 tsp	Prepared Mustard
½ tsp	Ground Nutmeg
1 tsp	Salt
¼ tsp	Pepper
1/2 cube	reduced fat cream cheese

Directions:

Combine first 5 ingredients in pan. Cook until vegetables are done. Do not drain. Remove from heat.
Stir in next 8 ingredients.  Use immersion blender or food processor to puree it all together.  Return to pan.