The good news, oven-wise, is that the heating elements kind of work, and the broiler seems to work just fine. Aside from adjusting my menus, all should be fine, though it's still frustrating just a bit. At least that's what I keep telling myself.
Depending on the weather cooperating, we're considering using our Big Green Egg for some of the Christmas Day cooking. Since weather could be an issue, that's something I can't count on---much like my oven, now that I think about it. Still, braising, boiling, steaming, frying, (stove-top) grilling are all easily accomplished without the use of an oven. If I can only get the vision of perfectly roasted root vegetables out of my mind, this could work.
Currently, meaning post-oven meltdown, my Christmas Dinner menu's shaping up like this:
- grilled sides of wild salmon
- grilled lamb chops
- lamb stew
- meat-free "meatballs" in mushroom gravy for the unconverted vegetarians
- my paleo-ish version of a green bean casserole made with coconut cream and sauteed onions
- root vegetables, sweet potatoes, carrots, beets, turnips, onions, maybe a few potatoes, and heads of garlic (cooking method as yet undetermined)
- steamed cauliflower
- spaghetti squash
- winter fruit salad
- almond flour biscuits
- almond flour tarts
- grain-free, sugar-free, dairy-free gingerbread and berry trifle (if I can master whipping coconut cream)