@gfweb – the goose looks so good. I’ve only ever tried to make a goose once and was not terribly impressed, but I was a fairly new cook at the time. Your confit is making me think I need to try again.
@BonVivant– as always, your food and your photography is beautiful and so appetizing. What I’m noticing so much with these pictures is the little cork and string Christmas trees. They are adorable. I saved one of your pictures and am determined to try to make some.
@Shelby– I really want to try your method for fried chicken. My IP won’t SV, but I can use my Anova and get it to that point. I really want to do it soon, it looks SO good!
@mgaretz – Happy Birthday to Mrs. Mgaretz!
I missed getting a plate picture on Xmas Eve. We had SV pork roast, gravy, sweet potato latkes w/ brie and arugula, fruit salad, Marlene’s Broccoli Gratin, roasted mushrooms and terrible cornbread muffins (a failed recipe):
Christmas dinner:
Twice baked cheese potatoes, turkey, cranberry-orange sauce, Brussels sprouts, sweet potato souffle, and Jessica’s Challah and dried fruit dressing.
Also:
Pickly stuff and pimento cheese and celery.
And then on the 26th, the strange combination meals started due to bizarre assortments of leftovers in the house:
This was dinner – half an ET bagel with cream cheese and smoke salmon and a slice of fabulous pork (steamed in the CSO to reheat) and gravy.
On the 27th, dinner was an open-faced hot turkey sandwich with gravy, a twice baked cheese potato, and sweet potato:
