How it Got Started
On Christmas Eve back in 1984 I got up at 3am to install the
stove top in the counter of the house in Breaux Bridge, Louisiana that we were
building. This would mark the very first
Christmas Eve Open House we would hold.
It also was the first Christmas in a new house built by our own hands.
We begin using the new stove to cook a traditional Christmas
Eve fare that my mother and step father made a tradition back home. We cooked a pork roast and some deer that a
friend had given us and of course a Chicken and Sausage Gumbo.
Later that evening about 4pm I put the homemade eggnog on
the stove. This recipe was handed down
from my mother. I can remember as a
young boy beating the egg whites with a manual crank style mixer. This was a tradition as long as I can
remember to have Mom’s Eggnog every Christmas Eve.
We invited several friends to come to the new LeBlanc
edition of the Christmas Eve Party. Our
neighbors came over and our home teachers making a total of 6 people that
year. We had a good time.
As the years progressed in Breaux Bridge we became great friends
with the Stanonis Family and they became part of the tradition. We would alternate years at which house we
would hold the gathering. Several years later at our son’s wedding reception
Peggy Stanonis told us they still kept up the tradition as well.
In 1992 I was transferred to the Houston Area when my
company closed down the Lafayette office.
That first year we were living in a small apartment so we did hold the
traditional event. We instead traveled
back to my parent’s house to get
*remedial training* on the real Christmas Eve Party.
The Humble Tradition Begins
1993 marked the first time we held the *Humble Version* of
the Christmas Eve Party in our home in Atascocita. We invited our new Ward family to the
event. I don’t think most of them knew
what to expect. I think we had about 40
people show up that year. We were using
a manual version of counting people. One
of the kids was assigned shifts for front door duty to count the people that
came in. In 1997 we started having
people sign up on a signup sheet. That
year we had 68 people show up.
The Food
Over the years we began adding things to the menu. The traditional pork roast and deer became an
expensive option and deer was difficult to get because most of my acquaintances
were not hunters. Of course the Fried
Turkey was the star attraction for a number of years, until.. we tried to
become vegetarians for two years. The
Turkeys were out and the attendance numbers dwindled. We soon came to our senses when it did not
seem to make a difference to our cholesterol levels anyway. So the Turkeys were back in full force. We started with only cooking three and now
we typically cook 8 turkeys. One is always given as a door prize and one to a
needy family or someone that had blessed us in a special way during the
year. We have added Chicken
Gizzard & Sausage Sauce Picante, Red Beans & Sausage, Corn
Macque Choux, Dirty Rice Dressing and many family favorites
of cookies and fudge. We even tried the
Texas Tradition of Hot Tamales one year but it did not go over as well as we
liked.
We added fried foods for a
number of years that consisted of my twice award winning Hush Puppies, Stuffed JalapeƱos, Cajun Fried Potato
Logs and Fried Mushrooms.
Due to having to fry these at the last minute and the cost associated
with 5 more gallons of oil we eventually eliminated the fried foods. People still look for those Stuff JalapeƱos
though. We also replace the fruit punch
with Zatarains
Homemade Root Beer which goes over really well. Christmas Eve would not be complete either
without my stepfather’s traditional *Papa Dunk’s Fruit Salad*
which I fix several days in advance to let it marinate really well.
The Logistics
Some may wonder how we ever manage to pull off such a
feat. The cost usually runs us about
$600-$700 each year but we put some money aside each pay check so the money is
there come November. This is our
Christmas gift back to the many wonderful friends we have the privilege of
knowing over the years. Melinda begins looking for turkeys just before
Thanksgiving when the prices are the best and buys other goods as needed to
fill the *with purchase of $20 of other items* specials.
Each year after the party we do an after action report on what went well and what did not. We have kept a notebook over the years with
the adjustments to the menus and timing of preparing things. My training in project management has helped
in the scheduling.
Melinda then takes
the updated menu and creates a master food list to purchase. We also have a schedule of when to cook
certain foods and preparation events as a countdown calendar to D-Day. Some foods are cooked after Thanksgiving and
frozen until ready to be thawed for heating for D-Day. Other things like the
turkeys are cooked the day of the party.
Because it is easier to eat gumbo with boneless meat rather than on the
bone, like we do in Louisiana, I have developed a way of pre-cooking the
chicken and deboning it and then boiling the flavor out of the bones to make
the stock which helps to impart the traditional flavor that would otherwise be
lost. So we just *assemble* the gumbo on
the day of the party.
One of the things that has been really hectic over the years
is trying to stay ahead of everything during the party. Now that the kids are older they are really a
help in us getting everything ready. We
keep improving on how best to do things and this year we carved the turkeys
prior to the party and put them in aluminum half pans in a insulate chest to
keep them hot. That gave me the ability
to mingle with the crowd for the first time, rather than carving turkeys.
Then there is the Turkey
Chef in Training program that has been so helpful over the years. This serves a two-fold purpose. 1) The person learning to fry turkeys get to
learn the correct and safe way to prepare, inject and fry the turkeys and 2) it
frees me up to do the other things that I need to do the day of the party. We have had several people graduate from the
3 year course of study with their diploma’s.
Next year will be Ricky II’s third year so anyone wanting the experience
is welcome to join us.
It is a lot of work and I must admit that we are plum wore
out by the end of it all but it is such a wonderful feeling we get watching
people enjoying themselves so much at the party it is worth every ounce of our
energy. The help from friends and family
on the day of the party has made this year one of the easiest ever. Many thanks to all that come each year and
all that help out as well.
The Numbers
This year we had 199 people show up for the party. It marked the 26th year we have
done it having only missed a few years due to being in an apartment or
Christmas Eve falling on the Sabbath.
(we have repented of not having it that year due to chastisement so it
is held on the 23rd when the 24th falls on Sunday) So this little party that started with only 6
people went to 209 people in year 25 thus the title 25 or 6 – 209 (twenty-six or Six Two Oh Nine) (from
Chicago’s song 25 or 6 to 4)
1997-68
1998-120
1999-168
2000-162
2001-130
We moved to our house in downtown Humble
We moved to our house in downtown Humble
2002-94
2003-87
2004-180
2005-153
2006-137
2007-203
2008-139 Not sure what happened this year to the numbers..
2009-194
2010-209