It's the start to the most wonderful time of year and The Three Tocayos and family headed out last Saturday to a tree farm and cut down a Christmas tree for the first time. The day before, we had to decide what meal would accompany our busy evening of decorating. Mario and I both agreed it had to be simple and quick and picked the Pollo Aceto e Funghi - Chicken Thighs with Mushrooms and Balsamic Vinegar (Mario Cooks! App). I purchased the ingredients at Chelsea Market on Friday and pulled out the frozen chicken thighs from the freezer when I arrived home later that evening.
Late Saturday morning, with the temperature cooling down we bundled up and with some coercion, I agreed to take our smallest (and cutest) member of the family, Roxanne. We set our course to Battenfeld Christmas Tree Farm in Red Hook, New York and in a couple of hours we arrived at our destination and were quickly swept up into the Christmas spirit with a bagpipe marching band providing the soundtrack and Clydesdale pulled sleds providing the transportation! Mario and Mariesa picked our tree and Mario got to work chopping (or should I say "sawing") it down.
On the way home both kids changed the menu and requested a family favorite, Pozole, a Mexican soup that is perfect on a cold evening. I obliged and we cooked the Pollo Aceto the following day. We all loved the chicken and mushrooms and thanks to our Captain it was a simple, quick, but savory dish.
Ciao,
Mario & Mario
The Three Tocayos
