Happy Friday, gang! I hope you all had a wonderful Christmas, full of laughter, love, and family. We had a great holiday, all the Djalalis were together and had a fun white elephant game on Christmas Eve. The holiday week between Christmas and New Year’s Eve always feels a little strange, with the “holiday hangover” of Christmas lingering and the anticipation of beginning the new year setting in. Before we rush into 2025, let’s take a step back today, and welcome the weekend with Breakfast Pot Pies and a Tomato Tini!
Beth’s Holiday Week Outfit
I have my Faux Leather Shorts back in action today, and for a festive feel, I am wearing this darling Polo Anniversary Sweater. One of my favorites from Ralph Lauren is the Polo Bear Sweater collection. From the classic Polo Bear Flag edition to this rollneck edition – the Polo Bears are so iconic, fun, and collectible.
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Kelly’s Holiday Week Outfit
This is indeed my third pair of the Petite Delaney Kickout Sweater Pants! I added this navy pair to my collection because navy is such a versatile neutral. I decided to go with a monochromatic look today with a lighter blue sweater, for an easy, casual, and comfortable outfit. Add a simple pair of ballet flats – any color will work with a monochromatic outfit like this. I went with the silver Greta Ballet Flat.
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Holiday Week Tomato Tini
Savory cocktails have made a big impression on us in 2024. New martini recipes with ingredients like feta brine or pickle juice have been all the rage. For our last cocktail of 2024, we decided to try a Bloody Mary-inspired Tomato Tini. This really simple cocktail combines tomato paste and vermouth to create a sharp tomato flavor with a velvety soft finish – thanks to the vermouth.
Mini Angled Measuring Cup | Coupe Glasses | Mini Angled Measuring Cup | Cocktail Shaker
- 2 oz. dry vermouth
- 1 Tbsp. tomato paste
- Kosher salt
- Ice
- 4 oz. gin
- Grape tomatoes and fresh basil leaves for serving
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In a container with a lid, combine vermouth, tomato paste, and a pinch of salt. Cover and vigorously shake until thoroughly combined.
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In a cocktail shaker filled with ice, combine gin and 2 ounces tomato-vermouth mixture. Cover and vigorously shake until the outside of the shaker is very frosty.
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Double strain into prepared glasses. Garnish with grape tomatoes and a basil leaf.
Holiday Week Breakfast Pot Pies
These breakfast pot pies are so simple to prepare and the beautiful results will impress whomever you prepare them for. Perfect for this holiday week between, perhaps you have a few lingering family members or even if you just make them for yourself, they save really well as leftovers in the fridge.
10 oz. Ramekin Set | Half Sheet Pan | Charlotte Street Place Setting
- ½ onion diced
- 1 small red pepper diced
- 1 small green pepper diced
- 1 lb. ground breakfast sausage
- 1 tbsp. flour plus more if needed to thicken gravy
- 1 cup cream
- kosher salt and black pepper to taste
- 4-6 eggs whisked
- ½ cup grated cheddar cheese
- 1 tube prepared biscuits biscuits chopped
- honey butter melted
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Preheat oven to 400º F.
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Sauté onions and peppers in a drizzle of olive oil until translucent. Transfer to a plate and set aside.
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In the same skillet, sauté breakfast sausage, breaking it up as it cooks. Once browned, sprinkle with flour and stir to combine. Add cream. Stir until thickened and a gravy is created and season with salt and pepper. Set aside.
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In a separate skillet cook the eggs until they are scrambled. Season with salt and pepper.
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Fill each ramekin with some scrambled egg, then some sautéd peppers and onion, and top with cheddar cheese. Top the cheese with some of the sausage gravy.
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Cover the top with chopped biscuit dough. Place ramekins on a sheet tray and bake in the preheated oven for 10 minutes, until the biscuit is golden brown.
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Once out of the oven and still hot, brush the biscuit tops with melted honey butter.
Cheers to the Holiday Week!
Oscar, Ollie, Kelly, and I wish you a lovely Holiday weekend!
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