After a very laid back morning... up late... pork pie for breakfast at 11:00... present sharing... and lots of laughs.
Time to start cooking!
It was a bit of a challenge. We had to plan things out and take turns in the kitchen. Small space and small stove.
Verdine made his "award winning" brine soaked turkey. (Well we all agreed that it should win an award.) And his very popular gluten free biscuits. I made prime rib, veggies and roasted potatoes. Kim prepared and kept the appetizers flowing, everything from cheese and crackers to locally smoked salmon.
And Russ ate! Hum... maybe he drank a little bit too!
In between cooking there were nok hockey tournaments and plenty of cocktails.
After an afternoon of prepping it was time to eat! We probably started to eat around 5 with steamed mussels and finished around 8:30 with flour-less chocolate cake. Dinner was enjoyed by all.
Then it was off to the hot tub for the kids!
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