Christmas Countdown

For years at my grandma Avery's we would have barbeque at Christmas. Even if there was a blizzard, the uncles would warm themselves in the garage while tending to the pork steaks. The side dishes would include macaroni and cheese with a thick gooey top crust, pork and beans that were like caramel, twice baked potatoes, slaw, and a myriad of oddball salads. And always on the counter, loads of divinity. Her secret ingredient in everything, which wasn't so secret,  was butter. Even in the pork and beans. Butter. Good for our hearts? Depends on your definition of good. It was damned good eats made with love and I miss her and her cooking.

This year, I'm making collard greens at the Avery Christmas. Grandma never made them, which surprises me. But they are a staple in my husband's native North Carolina and I think she would like them.
  
I'm trying to take Shauna's approach to this week leading up to Christmas.

Present over perfect.
Quality over quantity.
Relationship over rushing.
People over pressure.
Meaning over mania.