Our Christmas dinner came together nicely - my cranberry pork roast, wild rice, and green Jello salad along with Mary Linda’s Brussels sprouts sautéed with bacon and rosemary (from their garden). The kids are now Skyping with her family in Michigan and we’ll have dessert later. I made a gluten-free pumpkin cobbler from a recipe from my friend Lynne. She served it at book group last month.