Rikki Snyder Photography

As I'm writing this, I'm sitting by the roaring fire and listening to my dad play Christmas carols on the piano.  Today was a very busy day, as I'm sure everyones was. Our biggest challenge was the grocery store. Why would you go food shopping 2 days before Christmas? Good Question, but the reason is because we had to pick up our 5 pound rib roast from the butcher and get some extra items for Sunday. Two of which are these delicious bosc pears and roasted chestnuts. 

Red wine poached pears are new to me this year, I made them for the first time last weekend when we had company over and they were a big hit, so I'll be making them again on Christmas. I've always liked Shiraz wine and making these pears with it really reassured that. Two of my favorite ingredients, cinnamon and vanilla are also in this recipe and that had me sold. The recipe said you can use anjou pears as well, but I prefer bosc and you can also substitute the shiraz for merlot if you'd like. 

Another item on our Christmas menu are roasted chestnuts (of course). 

Tonight we are baking our LAST cookie for Christmas. I can't believe it's almost here but I'm as excited as ever. I hope you all have a very Merry Christmas! (Let's hope it snows!)

Purple Poinsettias