Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Dinner 2022


liuzhou
 Share

Recommended Posts

Catching up here as we've been off and on to the city with medical issues. Hubby was in hospital for 5 days for IV an tibiotics. When he came home, he wanted comfort food and old favourites:
   

Pasta and Creamed Salmon with Everything Bagel seasoning  1457201888_PastaCreamedSalmon6181.jpg.f1e0104d2226283a338ac8bb9edc2994.jpg

 

Steamed Beef & Preserved Vegetables

 

                                                                                                      1308558151_BeefPreservedVeg5995.jpg.a2246172ab2993bcd80ad26e24e2844a.jpg

 

Beef & Bitter Melon with rice rolls

                                                                                                        1301930317_BeefBitterMelon6035.jpg.965f87d944d185866489407ea49f8136.jpg

 

Steamed Har gow, Xiao Long Bao (from store) and homemade joongzi

 

                                                                                                       1339209021_DimSumsupper6185.jpg.e571d3b16e1decfa96483d816a5dbfd5.jpg

 

     Once he started feeling better and better appetite:
 

     Steak & Shrimp with sweet tater and Roma Beans               1957223528_SteakShrimp6149.jpg.63bea0f27dbd5022edabb1eb94c065d9.jpg

 

Seared duck breast with Saskatoon berry sauce                     2046354175_DuckBreastBerrySauce6162.jpg.653c26b9b608aee7a3b86e17f02367d5.jpg

 

And Shanghai Noodles with a couple of pieces of BBQ Duck

               

                                                                                                      Shanghai Noodles 6188.jpg

Edited by Dejah (log)
  • Like 14
  • Delicious 5

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

New Years Day: I pulled the last piece of tenderloin from the freezer and made Wellington for the two of us

                                                               439725277_BeefWellington6192.jpg.3a03ce7943df29de9f47a52c9c97550b.jpg

 

                                                               1854946099_BeefWellington6195.jpg.7a5d113a52cd3016247f4e6daf0c6f12.jpg

 

and last night, oven baked Chicken thighs, Cavendish fries and peas

                                                               755137391_OvenBakedChickenChips6201.jpg.0124165561d42fabf08b6016b29a6a60.jpg

 

                                                                                                                                                                 

 

                                                   

                                                    

  • Like 14
  • Delicious 2

Dejah

www.hillmanweb.com

Link to comment
Share on other sites

5 minutes ago, gfweb said:

Seared tuna (Wild Fork) with onions and red pepper in a butter-soy reduction

 

20220102_173549.thumb.jpg.6ee7ea9603c25a181bd13d49467e5335.jpg

How did you like WF's tuna?  I haven't tried that yet.  I really liked their mahi mahi.

Link to comment
Share on other sites

5 minutes ago, KennethT said:

How did you like WF's tuna?  I haven't tried that yet.  I really liked their mahi mahi.

 It was fine.  Color was a bit gray-ish red rather  than glowing burgundy like sushi grade stuff.  Probably the effect of freezing.

Tasted great.

  • Like 1
  • Thanks 1
Link to comment
Share on other sites

22 minutes ago, gfweb said:

 It was fine.  Color was a bit gray-ish red rather  than glowing burgundy like sushi grade stuff.  Probably the effect of freezing.

Tasted great.

I hadn't looked into whether it was labeled sushi grade or not.  I guess you cooked it through rather than just seared?

Link to comment
Share on other sites

10 minutes ago, KennethT said:

I hadn't looked into whether it was labeled sushi grade or not.  I guess you cooked it through rather than just seared?

 

pink center

 

  • Thanks 1
Link to comment
Share on other sites

I spent a lot of the day yesterday repurposing holiday food. Big vat of turkey soup, as I still had the thanksgiving carcass in the freezer. Combined with the Christmas one, there was a lot of stock. Chopped a ton of veggies, then split the soup in half; noodles in one half, barley in the other.

Then I made fromage fort from all the leftover bits and bobs of cheese. It's a simple Jacques Pepin recipe; a pound of any cheeses you like, 3 or 4 garlic cloves and 1/2 a cup of white wine. Whirl it all together in the food processor and pack into crocks. I freeze it in 1/2 cup crocks for an easy impromptu appetizer. Serve with crackers or veggies or you can also spread it on toasted baguette slices and stick it under the broiler.

Then I ground up all the leftover crackers to freeze and use to top casseroles or gratins or pasta or...

Then I collapsed with a glass (maybe two) of wine and watched Perfect Storm which is one of my all time favourite movies. We had turkey soup and cheese toast for dinner. Tonight will be spaghetti, using some more veggies and a chopped salad to use the rest of the veggies on hand. Fridge is almost cleaned out.

  • Like 9
Link to comment
Share on other sites

9 minutes ago, MaryIsobel said:

I spent a lot of the day yesterday repurposing holiday food. Big vat of turkey soup, as I still had the thanksgiving carcass in the freezer. Combined with the Christmas one, there was a lot of stock. Chopped a ton of veggies, then split the soup in half; noodles in one half, barley in the other.

Then I made fromage fort from all the leftover bits and bobs of cheese. It's a simple Jacques Pepin recipe; a pound of any cheeses you like, 3 or 4 garlic cloves and 1/2 a cup of white wine. Whirl it all together in the food processor and pack into crocks. I freeze it in 1/2 cup crocks for an easy impromptu appetizer. Serve with crackers or veggies or you can also spread it on toasted baguette slices and stick it under the broiler.

Then I ground up all the leftover crackers to freeze and use to top casseroles or gratins or pasta or...

Then I collapsed with a glass (maybe two) of wine and watched Perfect Storm which is one of my all time favourite movies. We had turkey soup and cheese toast for dinner. Tonight will be spaghetti, using some more veggies and a chopped salad to use the rest of the veggies on hand. Fridge is almost cleaned out.

Excellent ideas.  I need to do this soon.  Like tomorrow.  Especially the cheese idea and the crackers.  

Link to comment
Share on other sites

1 minute ago, Shelby said:

Excellent ideas.  I need to do this soon.  Like tomorrow.  Especially the cheese idea and the crackers.  

I really overbought this year. Combination of ending up with a much smaller gathering than originally anticipated and both my husband and I coming down with wretched colds over the holidays which left us with little to no appetite. Can't stand to see things go to waste. 

  • Like 2
Link to comment
Share on other sites

9 minutes ago, MaryIsobel said:

I really overbought this year. Combination of ending up with a much smaller gathering than originally anticipated and both my husband and I coming down with wretched colds over the holidays which left us with little to no appetite. Can't stand to see things go to waste. 

My fridge is so packed with stuff.  Beginning of December we were thinking we would have Ronnie's kids and grandkids over so I bought (ordered) some things....with not much in mind, but just to have.  Then we decided against that and somehow I just kept ordering online lol.  We've had some wonderful meals and are still having, but like you, I have bits of different cheeses that need to be dealt with.  And tons of crackers that even before needed to be used.

  • Like 3
Link to comment
Share on other sites

By request, (SF Mission district style) prawn cocktail.    Prawns, prawn water, catsup, salsa Valentina, avocado,cucumber, onion, cilantro, LEMON.    House tostados.   

 

 890388160_ScreenShot2022-01-02at4_58_55PM.png.12bba94eaec50f763651af92425b9942.png

 

Fue muy bueno!  

Edited by Margaret Pilgrim (log)
  • Like 11
  • Delicious 2

eGullet member #80.

Link to comment
Share on other sites

A little fun with leftovers.  I'll call it deconstructed mince and tatties although I would catch hell if Huiray was still on eGullet.  He was tough on us neophyte eGullters if we took such liberties from the original derivation.   Leftover standing rib roast and potatoes repurposed with crimini & shitake mushrooms  atop roast carrots and a sprinkling of peas.  

 

IMG_20220102_190524193.thumb.jpg.02fc7a24a92f99f3b4b4e44311f735e2.jpg

  • Like 10
  • Delicious 4
Link to comment
Share on other sites

53 minutes ago, Steve Irby said:

A little fun with leftovers.  I'll call it deconstructed mince and tatties although I would catch hell if Huiray was still on eGullet.  He was tough on us neophyte eGullters if we took such liberties from the original derivation.   Leftover standing rib roast and potatoes repurposed with crimini & shitake mushrooms  atop roast carrots and a sprinkling of peas.  

 

IMG_20220102_190524193.thumb.jpg.02fc7a24a92f99f3b4b4e44311f735e2.jpg

No matter what you call it, it looks good to me!

 

Link to comment
Share on other sites

2 hours ago, Margaret Pilgrim said:

By request, (SF Mission district style) prawn cocktail.    Prawns, prawn water, catsup, salsa Valentina, avocado,cucumber, onion, cilantro, LEMON.    House tostados.   

 

 890388160_ScreenShot2022-01-02at4_58_55PM.png.12bba94eaec50f763651af92425b9942.png

 

Fue muy bueno!  

 

Interesting so lemon versus lime. 

  • Like 1
Link to comment
Share on other sites

I was reading old New Year's thread here the other day and I think it was @Toliver (:( )who mentioned that he has corned beef for either NYE or NYD and I thought WOW what a good idea, so I took one out of the freezer for yesterday's dinner.  

 

Mushroom salad

 

thumbnail_IMG_1711.jpg.6274aa0b19234751a4cecf504d951cd8.jpg

 

Twice baked potatoes (ordered online--yes ordered lol.  Ronnie loves twice bakers...I really don't like making them.  I'm weird.)

 

thumbnail_IMG_1712.jpg.ee5f0be8d0c1a44671881107058faf42.jpg

 

Corned beef and cabbage

 

thumbnail_IMG_1713.jpg.3ab317227f7f39a45086ce0baa96d481.jpg

 

edited

 

Yes, It was @Toliver

https://forums.egullet.org/topic/33665-new-years-eve-what-are-you-eating-or-serving/?do=findComment&comment=2001025

Edited by Shelby (log)
  • Like 13
  • Delicious 2
Link to comment
Share on other sites

I'd ordered and received a bunch of stuff on New Year's Eve day, from Regalis, as they were having a free shipping deal with certain items. So in addition to some caviar and Périgord black truffles, I also scored some black truffle butter and a Jidori chicken (to try it out). 

 

Here's the Jidori chicken, ready to roast, stuffed under the skin with plenty of truffle butter and thin slices of Périgord truffle.  You should have heard (maybe you can guess?) the cursing as I made my attempts at trussing this bird; I'm way out of practice, as I don't really truss chickens any more, but felt it would be a good thing to do with this beast, and we (the bird and I) finally settled on an old Julia method, literally using a trussing needle after failing with no needle (something I used to be pretty good at!)...

 

IMG_5912.thumb.jpeg.9d333e50dcf7ba8b57039fc62690cbc0.jpeg

 

Et voilà!

IMG_5914.thumb.jpeg.ad9f11c09592c0ed8cac23c992965c44.jpeg

 

The bird was rested for a good 20 - 30 minutes before carving, and the pan (and its fond, @rotuts!) made for a nice jus, which was served alongside the carved bird...

 

IMG_5917.thumb.jpeg.158651a19d3e53fe0f303517c67f1a0b.jpeg

 

Some of the breast carved without the skin for certain diners (yet the skin might've been enjoyed in the kitchen). Served with a nice, simple green salad.

 

Oh - and this...

 

IMG_5916.thumb.jpeg.4bcafc9a39874d0baf24e18a9880d7aa.jpeg

 

Pommes Dauphinoise.

 

Forgot to mention the starter for the dinner above (and for which there's no picture, cuz the chef is a dope)...Oeufs brouillés à la truffe

 

Eggs with truffle shavings and peels, cooked to a custard-like consistency in a double-boiler, served with toasts.

Edited by weinoo (log)
  • Like 13
  • Delicious 6

Mitch Weinstein aka "weinoo"

Tasty Travails - My Blog

My eGullet FoodBog - A Tale of Two Boroughs

Was it you baby...or just a Brilliant Disguise?

Link to comment
Share on other sites

charcoal grilled chicken for the new year.

served with broccoli made in the air fryer and a salsa roja.

the 2017 Michel Lafarge Volnay was a delicious bottle

IMG_6661.JPG

IMG_6662.JPG

IMG_6660.JPG

  • Like 15
  • Delicious 3
Link to comment
Share on other sites

@Dejah – best wishes to your husband!  I’ve been thinking about him. 

 

@liuzhou – your chips always look so good!

 

@Honkman – that quiche looks absolutely perfect.

 

@Norm Matthews – Oh, no!!!  I don’t blame you for sticking to tradition now!  But I like the sounds of your improvisations!  I think I’ve said before that I agree with you about the ham hocks. I used two this year with my peas and I got about 3 tablespoons of meat total.  Hope you liked the shrimp – it’s a real favorite with us. 

 

@Shelby – your beans are gorgeous – so whole and firm looking.  How did you cook them?

 

NYE was a free for all - everyone picked what they wanted and all three of us sat around and watched TV.  One glass of champagne at midnight and then we crashed.  Jessica made devilled eggs: 

IMG_7834.jpg.1f05daca9eefdbf49139e0f2b9f1e4fe.jpg

 

Mr. Kim chose an assortment of deep-fried frozen junk:

IMG_7835.jpg.565c8806e394d418fa3607d3662e10aa.jpg

Pizza Rolls, Jalapeno poppers, and mozzarella sticks.  There was also raw veggies, dips, chips:

IMG_7836.jpg.cb176014103273f07ab6b44e6454993e.jpg 

Jessica made some Rotel and Velveeta queso (not pictured).  I did those little ham and cheese rolls that are dressed with a mayo/mustard/poppy seed mixture:

IMG_7838.thumb.jpg.4a0284d9dee5af7831a72b5f314a775f.jpg

 

I ended up cooking a double dinner for New Years.  Jessica just doesn’t care for the traditional dinner, so I added some easy dishes that everyone liked, and we were all happy.  My MIL joined us.  The table:

IMG_7853.thumb.jpg.0d9e39678dc61c4c9e9c402f98e4e7c1.jpg 

 

Ham:

IMG_7854.jpg.a43f08dcdba5cb0a7964de357f8fa01d.jpg 

This was a Kirkland Master Carve half ham.  I did it in a slow cooker with a sauce of pineapple preserves, Coke, mustard, and maple syrup.  Low for 3 hours.  One of the best hams I’ve ever made. 

 

Scalloped tomatoes:

IMG_7846.jpg.9ec2b0c6e55213a442f77191912b5900.jpg 

 

Collards:

IMG_7852.jpg.f59709c76dca9f1602aa79d77f8e7634.jpg 

 

Rancho Gordo yellow eye peas:

IMG_7856.jpg.e2a9405bcb1375c9f40f3a97a91ad28a.jpg

This was the only field pea type that they had at the Little House Green Grocery (a tiny, incredibly well-stocked local store).  I did these in the IP.  They took a lot longer than dried black-eyed peas I’ve done in the past, but were so good. 

 

Cornbread:

IMG_7845.jpg.69ac25ce53b0e16ab30d00c29f113eda.jpg 

 

Jessica’s devilled eggs:

IMG_7849.jpg.1d2f7467d2769e5943893e6954e202dd.jpg 

 

Wine and olives:

IMG_7850.jpg.13fb311b772fd53fc325d12df40035e5.jpg 

 

The extras included Old Bay roasted shrimp:

 IMG_7851.jpg.ef426f4f19fb9202ca53f9bc5dd8e829.jpg

 

Green beans:

IMG_7847.jpg.3f44f969b52711be172a7398f72dbc58.jpg

 

Duchess potatoes:

IMG_7855.jpg.5106f077fd5ddce57a3b7485074dabdd.jpg

These are a Richmond tradition – prepared potatoes from a local company that sells prepared foods but used to be a much-loved supermarket. 

 

Plates:

IMG_7844.jpg.04f4dd88ad64496351566f3fc956fb62.jpg 

 

IMG_7848.jpg.cd707633abafdb9d9d0f408c80d59f9d.jpg

 

Yesterday dinner was leftovers:

IMG_7857.jpg.1bdd06fd4e99121233194f6c345a4feb.jpg

See those sad, dry collards?  Mr. Kim was putting things away last night and, without thinking, he threw away the pot likker.  The only reason I’m not at the divorce lawyer’s office this morning is that he was as appalled as I was when I asked him about it, and he realized what he’d done.  I had nothing to soak my leftover cornbread in☹️ 😉.

 

  • Like 14
  • Delicious 3
  • Haha 2
Link to comment
Share on other sites

20 minutes ago, Kim Shook said:

@Dejah – best wishes to your husband!  I’ve been thinking about him. 

 

@liuzhou – your chips always look so good!

 

@Honkman – that quiche looks absolutely perfect.

 

@Norm Matthews – Oh, no!!!  I don’t blame you for sticking to tradition now!  But I like the sounds of your improvisations!  I think I’ve said before that I agree with you about the ham hocks. I used two this year with my peas and I got about 3 tablespoons of meat total.  Hope you liked the shrimp – it’s a real favorite with us. 

 

@Shelby – your beans are gorgeous – so whole and firm looking.  How did you cook them?

 

NYE was a free for all - everyone picked what they wanted and all three of us sat around and watched TV.  One glass of champagne at midnight and then we crashed.  Jessica made devilled eggs: 

IMG_7834.jpg.1f05daca9eefdbf49139e0f2b9f1e4fe.jpg

 

Mr. Kim chose an assortment of deep-fried frozen junk:

IMG_7835.jpg.565c8806e394d418fa3607d3662e10aa.jpg

Pizza Rolls, Jalapeno poppers, and mozzarella sticks.  There was also raw veggies, dips, chips:

IMG_7836.jpg.cb176014103273f07ab6b44e6454993e.jpg 

Jessica made some Rotel and Velveeta queso (not pictured).  I did those little ham and cheese rolls that are dressed with a mayo/mustard/poppy seed mixture:

IMG_7838.thumb.jpg.4a0284d9dee5af7831a72b5f314a775f.jpg

 

I ended up cooking a double dinner for New Years.  Jessica just doesn’t care for the traditional dinner, so I added some easy dishes that everyone liked, and we were all happy.  My MIL joined us.  The table:

IMG_7853.thumb.jpg.0d9e39678dc61c4c9e9c402f98e4e7c1.jpg 

 

Ham:

IMG_7854.jpg.a43f08dcdba5cb0a7964de357f8fa01d.jpg 

This was a Kirkland Master Carve half ham.  I did it in a slow cooker with a sauce of pineapple preserves, Coke, mustard, and maple syrup.  Low for 3 hours.  One of the best hams I’ve ever made. 

 

Scalloped tomatoes:

IMG_7846.jpg.9ec2b0c6e55213a442f77191912b5900.jpg 

 

Collards:

IMG_7852.jpg.f59709c76dca9f1602aa79d77f8e7634.jpg 

 

Rancho Gordo yellow eye peas:

IMG_7856.jpg.e2a9405bcb1375c9f40f3a97a91ad28a.jpg

This was the only field pea type that they had at the Little House Green Grocery (a tiny, incredibly well-stocked local store).  I did these in the IP.  They took a lot longer than dried black-eyed peas I’ve done in the past, but were so good. 

 

Cornbread:

IMG_7845.jpg.69ac25ce53b0e16ab30d00c29f113eda.jpg 

 

Jessica’s devilled eggs:

IMG_7849.jpg.1d2f7467d2769e5943893e6954e202dd.jpg 

 

Wine and olives:

IMG_7850.jpg.13fb311b772fd53fc325d12df40035e5.jpg 

 

The extras included Old Bay roasted shrimp:

 IMG_7851.jpg.ef426f4f19fb9202ca53f9bc5dd8e829.jpg

 

Green beans:

IMG_7847.jpg.3f44f969b52711be172a7398f72dbc58.jpg

 

Duchess potatoes:

IMG_7855.jpg.5106f077fd5ddce57a3b7485074dabdd.jpg

These are a Richmond tradition – prepared potatoes from a local company that sells prepared foods but used to be a much-loved supermarket. 

 

Plates:

IMG_7844.jpg.04f4dd88ad64496351566f3fc956fb62.jpg 

 

IMG_7848.jpg.cd707633abafdb9d9d0f408c80d59f9d.jpg

 

Yesterday dinner was leftovers:

IMG_7857.jpg.1bdd06fd4e99121233194f6c345a4feb.jpg

See those sad, dry collards?  Mr. Kim was putting things away last night and, without thinking, he threw away the pot likker.  The only reason I’m not at the divorce lawyer’s office this morning is that he was as appalled as I was when I asked him about it, and he realized what he’d done.  I had nothing to soak my leftover cornbread in☹️ 😉.

 

Your dinner looks yummy!  We loved the shrimp. 

  • Thanks 1
Link to comment
Share on other sites

59 minutes ago, Kim Shook said:

@Dejah – best wishes to your husband!  I’ve been thinking about him. 

 

@liuzhou – your chips always look so good!

 

@Honkman – that quiche looks absolutely perfect.

 

@Norm Matthews – Oh, no!!!  I don’t blame you for sticking to tradition now!  But I like the sounds of your improvisations!  I think I’ve said before that I agree with you about the ham hocks. I used two this year with my peas and I got about 3 tablespoons of meat total.  Hope you liked the shrimp – it’s a real favorite with us. 

 

@Shelby – your beans are gorgeous – so whole and firm looking.  How did you cook them?

 

NYE was a free for all - everyone picked what they wanted and all three of us sat around and watched TV.  One glass of champagne at midnight and then we crashed.  Jessica made devilled eggs: 

IMG_7834.jpg.1f05daca9eefdbf49139e0f2b9f1e4fe.jpg

 

Mr. Kim chose an assortment of deep-fried frozen junk:

IMG_7835.jpg.565c8806e394d418fa3607d3662e10aa.jpg

Pizza Rolls, Jalapeno poppers, and mozzarella sticks.  There was also raw veggies, dips, chips:

IMG_7836.jpg.cb176014103273f07ab6b44e6454993e.jpg 

Jessica made some Rotel and Velveeta queso (not pictured).  I did those little ham and cheese rolls that are dressed with a mayo/mustard/poppy seed mixture:

IMG_7838.thumb.jpg.4a0284d9dee5af7831a72b5f314a775f.jpg

 

I ended up cooking a double dinner for New Years.  Jessica just doesn’t care for the traditional dinner, so I added some easy dishes that everyone liked, and we were all happy.  My MIL joined us.  The table:

IMG_7853.thumb.jpg.0d9e39678dc61c4c9e9c402f98e4e7c1.jpg 

 

Ham:

IMG_7854.jpg.a43f08dcdba5cb0a7964de357f8fa01d.jpg 

This was a Kirkland Master Carve half ham.  I did it in a slow cooker with a sauce of pineapple preserves, Coke, mustard, and maple syrup.  Low for 3 hours.  One of the best hams I’ve ever made. 

 

Scalloped tomatoes:

IMG_7846.jpg.9ec2b0c6e55213a442f77191912b5900.jpg 

 

Collards:

IMG_7852.jpg.f59709c76dca9f1602aa79d77f8e7634.jpg 

 

Rancho Gordo yellow eye peas:

IMG_7856.jpg.e2a9405bcb1375c9f40f3a97a91ad28a.jpg

This was the only field pea type that they had at the Little House Green Grocery (a tiny, incredibly well-stocked local store).  I did these in the IP.  They took a lot longer than dried black-eyed peas I’ve done in the past, but were so good. 

 

Cornbread:

IMG_7845.jpg.69ac25ce53b0e16ab30d00c29f113eda.jpg 

 

Jessica’s devilled eggs:

IMG_7849.jpg.1d2f7467d2769e5943893e6954e202dd.jpg 

 

Wine and olives:

IMG_7850.jpg.13fb311b772fd53fc325d12df40035e5.jpg 

 

The extras included Old Bay roasted shrimp:

 IMG_7851.jpg.ef426f4f19fb9202ca53f9bc5dd8e829.jpg

 

Green beans:

IMG_7847.jpg.3f44f969b52711be172a7398f72dbc58.jpg

 

Duchess potatoes:

IMG_7855.jpg.5106f077fd5ddce57a3b7485074dabdd.jpg

These are a Richmond tradition – prepared potatoes from a local company that sells prepared foods but used to be a much-loved supermarket. 

 

Plates:

IMG_7844.jpg.04f4dd88ad64496351566f3fc956fb62.jpg 

 

IMG_7848.jpg.cd707633abafdb9d9d0f408c80d59f9d.jpg

 

Yesterday dinner was leftovers:

IMG_7857.jpg.1bdd06fd4e99121233194f6c345a4feb.jpg

See those sad, dry collards?  Mr. Kim was putting things away last night and, without thinking, he threw away the pot likker.  The only reason I’m not at the divorce lawyer’s office this morning is that he was as appalled as I was when I asked him about it, and he realized what he’d done.  I had nothing to soak my leftover cornbread in☹️ 😉.

 

All looks super delicious and cozy.  We haven't made it up until midnight for 22 years.  I am impressed with you guys!

  • Haha 1
Link to comment
Share on other sites

3 minutes ago, Shelby said:

We haven't made it up until midnight for 22 years.  I am impressed with you guys!

For decades I called my mother at/about midnight every year regardless of where we were.    When she passed, I decided I could finally go to bed when I/we wanted.   

We are always awakened by fireworks in our neighborhood.    But this year, some tyke had one of those "goose horns", was allowed to stay up and honked the new year in for half an hour!   

  • Like 2

eGullet member #80.

Link to comment
Share on other sites

 Share

×
×
  • Create New...