not at a mile high
Potato salad
5# white potatoes , boiled with the skins on in salted water till fork tender. dice a small red onion, 1 cup of diced celery, 2 Tbl. fresh dill, dash of cayenne, 1/2 cup of white vinegar 1/2 cup sugar, 1/4 cup of dijon mustard and 2 cup of miracle whip or mayo. Peel or not (your choice) the potatoes when cooled down to room temp. and toss all ingrediants in a bowl,
You're the first person that hasn't been involved with my family at Christmas that knows what the hell this is
Glug
Drinking a lot
The main ingredients are (usually red) wine, spices such as cinnamon, cardamom and cloves, sugar or molasses, and optionally also stronger spirits such as vodka, akvavit or brandy. The mixture is prepared by heating, but it is not allowed to boil in order for the alcohol not to evaporate. Glögg is generally served with raisins, almond slivers, and gingerbread, and is a popular warm drink during the Christmas season.
Glögg recipes vary widely; from variations with sweet wines such as madeira or spirits such as brandy, they are also very popular. Glögg can also be made alcohol-free by replacing the wine with juices (usually blackcurrant) or by boiling the glögg for a few minutes to evaporate the alcohol. Glögg is very similar in taste to modern Wassail or mulled cider.
In Sweden there are often glögg parties in the month before Christmas. Typically, ginger bread andlussebullar (also called lussekatter), a type of sweet bun with saffron and raisins, are served. It is also traditionally served at Julbord, the Christmas buffet.
This is the closest recipe I found that I adjusted around a bit to get pretty close to how my Grandma makes it. . . I need to get the exact recipe
Ingredients
1 bottle of port wine (inexpensive)
half a fifth vodka
5 - 20 whole cloves
1/2 cup sugar, 1/2 cup almonds, 1/2 cup raisins
5-6 pieces (sticks) cinnamon
Lemon and Orange Peel
Preparation
Mix the spiced vodka with the wine and sugar.
Heat all the ingredients in a large saucepan until steaming hot. Do not boil! Stir and taste.
If not sweet enough, add more sugar. If too sweet, add more wine. Light when ready, put top on the pot to put out fire, serve warm
Established in 1995,
excellent choice, better than any turkey or goose. 
....gota do somethin ta break the monotony
Good times 
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