RINEHARDT STAFF PICK FAVORITE CHRISTMAS TALES
Melanie: My favorite Christmas tale is really more of a legend than a story. As a child, I was always told that animals have the ability to talk on Christmas Eve at midnight. So, Christmas Eve always had an extra bit of mystique as we left the barn, knowing that the horses, cows, sheep, pigs, and cats would soon be conversing for just that short, magical time. Even now, my mom reminds me every Christmas Eve that my household pets will be talking to each other at the stroke of midnight. Rachel: Growing up, my mom read the Harry Potter series aloud to me and my siblings. Her voice brought the magical world of Hogwarts to life, making the characters and their adventures feel like part of my own world. While the books are not exclusively Christmas stories, the holiday’s enchanting atmosphere at Hogwarts, particularly in “Harry Potter and the Goblet of Fire,” reinforced the sense of wonder and belonging that is central to Harry’s journey. Now, I can’t help but associate the Harry Potter books with Christmas, as they remind me of those cozy evenings spent listening to my mom’s storytelling during the holiday season. Hillary: I always loved reading “The Polar Express” to our kids at Christmas. I would always make them a steamy cup of hot chocolate with marshmallows, and I could see the twinkle in their innocent eyes as they imagined themselves aboard the train on a journey to the North Pole! Beth: One of our favorite holiday traditions is going to Christmas Eve early church, coming home to eat dinner, then reading “How the Grinch Stole Christmas” together. Our daughter, now 23, created this tradition as a young girl, and it never gets old. We love the message embedded in this story.
Stephanie: As a child, I can remember my mom and I reading “The Night Before Christmas” every Christmas Eve. The book was a large hardback picture book, and I always looked forward to pulling it out at Christmastime. The poem is how I learned to memorize the names of all of Santa’s reindeer, which can come in handy during the Christmas season! Tina: We have read “The Christmas Story (The Birth of Jesus)” to our children every year at Christmas to remind them of the true meaning of Christmas and to always show kindness, hospitality, and love to others. Courtney: My Nana has a stack of Christmas books tucked away with the rest of her Christmas decorations. When I was little, it was tradition for her to read them on Christmas Eve and my absolute favorite was a book called “The Stories of Santa.” It was a songbook that illustrated the Christmas songs “Up on the Housetop” and “Jolly Old St. Nicholas.” My brothers and I would curl up on the couch with our Nana and she would sing us the songs as we pointed out our favorite pictures. It always got me so excited about Santa coming that night, and even now, at 23 years old, I love to flip through that book on Christmas.
Barb: I like “A Christmas Carol.” It’s a timeless tale with a powerful message of redemption, kindness, and the true spirit of Christmas.
Avery: My favorite Christmas book is a children’s book by Sandra Boynton called “Moo, Baa, Fa La La La La.” Boynton was my mom’s favorite children’s author, so this book was a staple at Christmas. I now get to continue the tradition with my son!
INGREDIENTS Beef • 6 tsp peppercorns (black, white, or green) • 2 tsp coarse salt • 3 tbsp Dijon mustard • 1/2 stick butter, room temperature • 1 cup loosely packed fresh parsley, chopped • 1 (2-lb) beef tenderloin, trimmed Horseradish Sauce • 1 cup sour cream • 2 tsp prepared horseradish (more if you like it spicy!) • 3 tbsp Dijon mustard
DIRECTIONS
WHOVILLE ROAST BEAST SLIDERS Inspired by “How the Grinch Stole Christmas” This is the Rinehardt family’s favorite beef tenderloin recipe. It is a great special occasion treat. For Christmas, create mini roast beef sliders inspired by the feast in Whoville. Use small rolls, thinly slice the beef, and serve with the tangy horseradish sauce for a festive touch.
1. Make the Sauce: Whisk all ingredients together. Cover and refrigerate until you serve. Can be prepared 2 days in advance. 2. Preheat oven to 450 F. 3. Coarsely grind all peppercorns and transfer to a wide bowl. Mix in salt. 4. Whisk butter, parsley, and mustard together and spread over tenderloin. 5. Roll in pepper mixture and cover completely. 6. Place tenderloin on rack in shallow baking pan. 7. Roast until meat thermometer inserted in center registers 130 degrees for rare, about 35 minutes (or 40–50 minutes for medium, 50–60 for well). 8. Transfer to a platter and let stand 10 minutes, then slice and garnish with extra parsley and sauce.
3 Rinehardt Law | BeSmartLegal.com
Made with FlippingBook Ebook Creator