Holiday Dinner

Roast Beast

Easy and delicious

We're having goose.

We usually have Turkey here in the UK but there's been issues this year.

Firstly, a number of turkeys have had to be destroyed due to avian flu.

Secondly, premium turkeys are flying off the shelves, as people find themselves unable to travel abroad for Christmas.

Pandemic Travel Troll.

R2 Can I recommend the Pomegranate and Sprout slaw?

I was thinking Brussels Sprouts even though I have a history with them. When I was a kid they served (whole) brussels Sprouts at a neighbors. I passed but they insisted I try them. They wouldn't give up so I popped one into my 6-year-old mouth and tried to swallow it whole. It was almost heimlich time that day.

The BF loves them so that will probably be the one green thing on the table.

I was reading about Roast sprouts with puy lentils and green herb sauce earlier too.

So OP has he Quarantined before coming over? Or how will you social distance

How about a nice iceberg lettuce salad with tomato topped with Kraft 1000 dressing, a baked loaf of Spam, macaroni and cheese, canned peas, slices of white Wonder Bread with margarine, and for dessert, a flambeed vanilla-poached pears with apricot sauce.

Easy-peasy and so delicious!

Hang OP, isn’t Joel moving in with you? But I also thought you had a mini stroke and wanted a cat, then you were alone, now you’ve got a boyfriend?

He lives in the middle of Manhattan and I'm about 45 miles out on Long Island. We are both quarantining, which is basically because we're homebodies anyway. His doctor says since he has no symptoms they won't give him a test. I'm getting one before Christmas for a med procedure. I will drive in, pick him up, and drop him off later. Is that okay by you?

Oooh I want those poached pears!!

R11 Bull.Shit.

R11 no that is NOT okay because you can still NOT show symptoms and still spread Covid

He should be Quarantining in his apartment for at least SEVEN days before visiting you

[quote]But I also thought you had a mini stroke and wanted a cat, then you were alone, now you’ve got a boyfriend?

Dude! Sorry to trigger your sad and desperate loneliness. If it makes you feel better, we're old and have been together for over 25 years.

OP, if you go with the pork roast, don't server mundane applesauce. Serve Warm Spiced Apples instead. Much tastier and more pleasing to the eye, and very simple to make.

In a medium sized skillet, melt about a tablespoon of butter. Peel and slice three apples. Saute the apples in the butter, stirring occasionally, until the apples are just fork tender.

In a small bowl, mix together 2 tablespoons of brown sugar, one and a half teaspoons of cornstarch, and a half teaspoon of apple pie spice. If you haven't got apple pie spice, just mix a half teaspoon of cinnamon with an generous dash of nutmeg. Stir this into the sauteed apples and cook for a minute or two more, until the apple juices have thickened and glazed the apples. Serve warm.

Thanks R14. He has. Any recipes BTW?

R15 we can spot your inane threads with multiple replies from multiple accounts, from outer space.

R17 / OP if he wants a Pork Roast, tell him to make it himself and then bring it over for dinner

I've been invited to a friends house. I dunno. Maybe I will just zoom to friends and family. If I stay alone I will probably go to the supermarket in the rich neighborhood on XMAS eve. They'll reduce everything and I'll buy whatever prepared treasures I find. I'll be happy with 6 fresh oysters, something savory and creamy, and then something small and really sweet. I'll drink bubbly and nobody needs to eat too much with champagne.

You can go Italian with a Feast of the 7 Fishes.

Or Mexican, with Christmas Tamales.

R9 did you get that from the Mar A Lago Fucking Christmas menu?

Some great ideas. Also looking for desserts. Those Guardian dishes look great but are way too much for me. I'm a novice and a little afraid of the kitchen.

[quote] My BF is coming out for Christmas

We already know.

No R14. He's an even worse cook than I am. Maybe he could make his own veggies lol.

R18, why so mean? You come off like a grumpy old fuss budget.

[quote] He's an even worse cook than I am.

Have you thought instead of ordering from a restaurant (thus supporting a local business) the day before and then all you have to do is heat up the food

R27. I wanna try and do something myself, but you make sense esp these days. Good idea.

R28 / OP try making something a like a desert - but the main course, order out or ask them to prepare something and all you have to do is stick it in the oven.,

[quote] OP try making something a like a desert

What, like the Gobi?

It may be a little too dry.

[quote] My BF is coming out for Christmas but it will be just the two of us

So who’s he coming out to? You? Didn’t you realize he was gay since he’s your boyfriend?

This whole coming out trend is getting too confusing.

OP, butternut squash is always a good side dish. Especially if you add some honey or brown sugar and butter. If you don't have the patience to cut up a whole squash, many supermarkets offer pre-cut squash, usually in cubes.

I like to make a Brussels sprouts (cooked) salad:

Brussels sprouts (cooked).

Apples (raw & peeled).

Blue or gorgonzola cheese.

Celery.

Oil & vinegar dressing with garlic & onion.

R31 He told me but I didn't believe him. Then he knitted me a tea cozy and I realized I was mistaken..

OP if the boyfriend wants a pork roast, call around and see if you can purchase one, already pre-made. Then all you have to do is stick it in the oven,

If a GAY MAN welcomed me to his home featuring THAT CENTERPIECE, the food would be a wash and the best scenario might be good mainstream liquor.

My grandmother got creative one Thanksgiving and roasted a goose. It was disgusting. Too greasy. Ordinarily she was a fabulous cook but that goose got the best of her.

The greasy goose got grandma.

Beef stew.

I’m supposed to make something for fourteen people that can be packaged individually for porch pickup. The recipe and course are up to me as long as the dish contains no meat, no dairy, no gluten, no eggs, no onion, and no nuts. The only thing I can think of is fruit salad.

Veggie burgers.

[quote] as long as the dish contains no meat, no dairy, no gluten, no eggs, no onion, and no nuts.

WTF kind of pussies are we becoming?!

R40 are you joking? You go along with that fetishism? Is that the way YOU eat? Fuck them. Buy some candy canes in a health food store "NO GLUTEN" and they can dildo their pussies with such nonsense.

No, I don’t eat like this, and it’s the last time I’m getting roped into cooking for this group. Jello has animals in it, right?

Are you a caterer, r40? (I'm hoping you're getting paid to produce such a restricted menu.)

No, it’s a group of friends who get together every Christmas night for dinner. We used to just pick up a pie for it.

Is everyone making something? With that many restrictions, people should just make their own food.

[quote] OP if the boyfriend wants a pork roast, call around and see if you can purchase one, already pre-made. Then all you have to do is stick it in the oven,

"Call around?'

OP how can you be worried about dinner when I thought you were so upset about your dead cat. Or was it growing up in the Midwest? Do you use a spreadsheet to keep track of all this inane drivel?

Bake a pecan pie with a lard crust (call it vegan oat-based faux pecan pie) deliver with a bowl of "vegan non-dairy whipped topping" (whipped heavy cream) and let nature take its course.

Plenty of pork roast recipes at link. Slow cooker versions look to be the easiest.

Tell him no need for a pork roast since he'll be getting porked after dessert.

If you do brussel sprouts, do them like mine. Toss them with some toasted pecans and a balsamic glaze. You can buy the glaze bottled or make it yourself. They were the hit of last year's family Christmas dinner.

A good pork roast recipe is to drizzle a 6 pound pork butt or other shoulder roast with olive oil and about four or five minced garlic cloves, then sprinkle with kosher salt and pepper. Add your favorite herbs (I like thyme and rosemary, sometimes fresh sometimes dried). Cover loosely with plastic wrap for 2 to 24 hours in the fridge. Take it out 30 mins prior to baking. Heat oven to 450F. Bake in oven for 30 mins or until a brown crust forms. Then drop temp to 250F and roast for another 6 to 8 hours. It's very hands off after you pop it in the oven.

Why not end the year on a healthy note with some fish????

[quote] Tell him no need for a pork roast since he'll be getting porked after dessert.

OP will be the one getting porked.

She's obviously the bottom, if Miss OP is doing all the cooking.

Tops don't cook.

[quote]Tops don't cook.

Then they're even dumber than their reputation suggests.

I'm making Beef Wellington, with duxelles subbing for the pâté, as my partner isn't keen on it. If you really dislike green vegetables I think you should try a roast squash and potato side. Do you eat salad? You can't go wrong with adding a salad IMO. Personally I like green beans with a pork roast, or peas.

R44: yes, Jell-O (and all gelatin) is made from hooves -- even kosher gelatin uses animal parts (cloven hooves or cow hides). If you want to make an aspic or other jelled dessert, use agar-agar, which is seaweed.

At the link is my favorite cranberry relish, which would be perfect with a pork roast. It does include apples (unpeeled green ones, which are beautiful against the red berries) but isn't a cliche like applesauce. Extremely easy, unthawed frozen berries work fine, no cooking, freezes well.

R60 That looks delicious, and lovely.

If you really want a jolt, google "Where does Vanilla Flavoring come from."

Try it, R61 -- it's so easy! It makes a lot and I usually have some leftover, which I freeze. It makes a nice topping on cheesecake or heated and poured over pound cake, or a filling for a galette, or layered with yogurt in a parfait, etc.

[quote] That looks delicious, and lovely.

Are you serious? It looks like something somebody et and lost.

[quote] Bake a pecan pie

He’d never pull it off. I can hear him calling it pe-CAN instead of pe-CAHN already.

I think I am making a lasagna for Christmas Eve and not sure if I am making something special for Christmas Day. I will go pick up some bagels Christmas morning and have a big breakfast, maybe Eggs Benedict.

New Years Eve I like party snacks and apps all night long. New Years Day I might make roast beef and Yorkshire puddings.

Smoked salmon or lox is another nice holiday food. You can serve / eat with all the accoutrement: bagels or crackers; cream cheese, capers, onion, dill, etc.

Actually, I like Salmon and have never cooked it. Hmmmm.

R18 is right. I flag and block all bump bitches, and all ridiculous Russian political talking points, and all posts where there is obvious anti-gay sentiment on display.

Bump bitches are not benign and they are not conjuring up old threads out of interest. They are bumping threads to get posting karma to continue their trolling and sockpuppeting, and that is the only reason they do it. That's why I block them because I don't need to see troll posts.

And lately, I'm encountering threads where up to 5 or 6 replies in a row are from users I blocked. When I look at these replies, they are from 'posters' (that word needs to be qualified with scare quotes here) talking to each other, complimenting on each other's comments, etc.

Also common lately is for me to read a comment from somebody complimenting another post; but in nearly every case, that post is from somebody I blocked.

Oh honey R69. You need to find more to do in your spare time.

Beef eaters, try a cut of beef called "flap." I think it's also known as sirloin bavette. Anyway, not expensive and is tasty. I have bought this from Costco, comes in strips (long, narrow slices). The way I cook it is just pan-fried (to medium-rare, closer to medium). I do use A-1. I've also eaten it marinated in teriyaki sauce and it's delicious that way as well (cooked on an outdoor grill afterwards).

I rarely eat beef, but I do like this flap cut of beef.

I’m afraid to ask where the flap comes from off the cow, so I have to pass on that.

I’ll say this, after reading this thread I want to marry some of you. You guys are freakin gourmets who get me jealous.

I'm having a roast turkey breast, gravy (pictured), roast potatoes/carrots/parsnip, green veges, salads, cheeses, crackers and pavlova for desert - all for one this year.

*I live somewhere where it will be hot for Xmas.

I googled for you R73! I must admit I was slightly worried too - because flaps - but here we go. I think I'll just stick with my turkey.

Sirloin bavette:

[quote]and pavlova for desert

I’ve never tried this but it sounds like something I’d like to try.

Psst, it’s “dessert.”

OOPS! Damn spellcheck R76. Apologies.

Pavlova is something we traditionally have at Xmas in New Zealand and Australia. Essentially it's meringue which is crisp on the outside and soft like marshmallow on the inside with various fruit of your choice on top. Delicious. I'll make mine from scratch:

This is a pretty good recipe for Pavlova if anyone is interested.

The plan is for ham this year so I'm already pissed.

They also want me to make stuffing, but real stuffing is made by actually stuffing it into something.

R79, dressing (stuffing outside of the bird) can be better in that you get more crispy texture on the bread pieces.

[quote] Essentially it's meringue which is crisp on the outside and soft like marshmallow on the inside with various fruit of your choice on top. Delicious.

[quote] but real stuffing is made by actually stuffing it into something.

You know you could....

Nah, too easy.

I tend to overcook the bird if I stuff it, so I cook mine outside and make it in a greased pan with 2 types of Pepp Farm stuffing, with crumbled up sausage and roasted chestnuts. I just add a little poultry seasoning and sage and bake it in the oven for 30 mins. I don't like it crispy so I add chicken stock and even mash it up a little before eating.

Pork shoulder roast in a slow cooker for 24 hours on the lowest ("Warm") setting (not on "Low" or "High"). Drain the juices, pick out the fatty bits, and make sure the meat is completely shredded. If it's not, cut in into small bits. Put the meat back in the slow cooker and add a large can of green enchilada sauce and let it heat up. I usually add some extra cumin and paprika.

Serve with corn of flour tortillas and black beans (cooked with garlic and onions), topped with a dollop of sour cream. When you serve, grate some hard cheese on the pork – Cotija, if you have it.

For greens, almost anything roasted. Slice some zucchini and cabbage, drizzle with olive oil, salt and pepper, roast at 400° until tender.

It's not gourmet at all, but it is a tasty, easy, and inexpensive dinner that is not traditional Christmas fare.

Hamburger Helper stroganoff with white bread and margarine on the side.

Seafood (lobster, prawns, oysters), Chardonnay, beer and champagne.

[quote]dressing (stuffing outside of the bird) can be better in that you get more crispy texture on the bread pieces.

Stuffing isn't supposed to be crispy.

R79, cornbread dressing is an excellent side dish with ham (or any kind of pork). Pork and corn are soulmates!

R87, dressing isn't stuffing -- that's pretty much the point.

r65, it's PEE-cahn.

Not going to do it, R88.

R90 has stated his boundaries!

Roast pork can also be Italian style porketta (pair with broccoli rabe/rice/polenta) or a Cuban mojo style (pair with yuca fries/pineapple salsa) if you want to try something different.

This year we are doing a steakhouse dinner, creamed spinach, potatoes dauphinois and Gorgonzola salad. Usually we do the full English style roast/Yorkshire puddings, potatoes in duck fat but that’s not gonna happen for just two of us.

I'm coming to your house for holiday dinner next year R92 !!

Campbells tomato bisque soup and a grilled cheese.

I cooked a goose a few years ago. It was underwhelming. Large-cavity bird without much meat on the bones. Tons of grease ran off (good for sauteeing, but I wanted meat). Crispy skin but the meat was on the verge of being dry. Needs sauce/gravy to be interesting. Don't make goose if you're feeding more than 4 or you're willing to roast more than one.

I cooked a goose a few years ago. It was underwhelming. Large-cavity bird without much meat on the bones. Tons of grease ran off (good for sauteeing, but I wanted meat). Crispy skin but the meat was on the verge of being dry. Needs sauce/gravy to be interesting. Don't make goose if you're feeding more than 4 or you're willing to roast more than one.

I love you, r89!

Time to rag on AUSNZ over their claims to the pavlova.

Pavlova, which is nothing more than a raft of baked meringue supporting various fruits, sauces and whipped cream, exists in a few other cuisines as well.

The French have a number of different meringue desserts - some baked, some poached, some large, some small, some served with fillings, some plain. Then there's the schaumtorte. No doubt there are others.

Pavlova is a nice dessert though, and is probably more attainable by home cooks than other meringue pastries, such as Dacquoise or a Kiev.

How about a Lady Baltimore cake. Must be made with "Southern Lily White" flour.

No, OP.

No.

[quote] Must be made with "Southern Lily White" flour.

Watch it, buddy!

I’ve got my eye on you.

[quote] How about a Lady Baltimore cake. Must be made with "Southern Lily White" flour.

R99, you win for the gayest post ever made on Datalounge!

roasted carrots.

I know it sounds weird, but it is sweet and savory, and also delicious.

Carrots washed and peeled (roughly). Little ones are fine, bigger ones cut in half. Olive oil, red pepper flakes, garlic powder. Salt and pepper. Do this on A foil in a sheet pan, Mix and spread out. Put in to oven at 400. Then, broil if you have to.

They get caramelized. Very good.

Peel and cut carrots into coins or small pieces. Steam in a little white wine or water & white wine combo. Add some or all of the following to your specific tastes: dab of butter, brown sugar, honey, cinnamon, orange juice, Tumeric.

For dessert, how about pumpkin parfaits?

1 small package instant vanilla pudding mix

1/2 cup canned pumpkin

1 3/4 cups milk

1 cup whipped cream or Cool Whip

1/2 teaspoon pumpkin pie spice, OR 1/8 tsp ground ginger, 1/8 tsp allspice, 1/8 tsp cinnamon,1/4 tsp nutmeg

Gingersnaps or molasses cookies, crumbled

In a medium mixing bowl whisk together the vanilla pudding mix and milk. Stir in the pumpkin and spices, and whisk until creamy and soft set. Gently whisk in the whipped cream.

Layer in serving dishes, alternating with crumbled cookies. Garnish with half a cookie.

We usually have

Pork loin

Mashed potatoes

Sautéed snow peas and tomatoes

Scalloped oysters

Marinated salad of artichokes, celery, mushrooms, and olives

Christmas cookies

While a post mentioning "veggies" makes my hair curl, OP I like your spirit. Keep the pork simple. 350° oven, 20-25 minutes a pound …. I lay a few celery ribs in bottom of buttered roaster, put pork on it. Rub pork with a bit of honey, mustard, olive oil. Buy a bag of small ping-pong-ball-sized potatoes, put in roaster ….. at table they mash easily to take on sour cream. You could add a bit o parsley to the sour cream if you must hold up DL dreams and be fancy. Buy a bag of Pepperidge Farm Cornbread Stuffing. In any saucepan bring a cup of chicken stock to a boil, add 1/4 stick of butter, bag of stuffing, stir and set aside. it is delicious with pork. Corn loves pork. A can of any creamed corn will do. Brussels Sprouts are easy too … clean away outside leaves, cut X in bottom, maybe cut in half, boil. Could not be more simple. Dessert, do hot apple pie, buy it anywhere, top/w vanilla ice cream. You're not Chef of the World, so you do not need Essence of Hummingbird Wing, Distilled Apple Blossom Stems, Air of Peach Fuzz and Blueberry Breath to dress up any dish. Keep it simple, use butter, enjoy your boyfriend.

Just make ambrosia for dinner, and call it a day.

Good suggestions from r107 except for boiled Brussels sprouts. They are so much better roasted but I would not cook Brussels sprouts for a holiday meal because they smell like farts cooking. If you don’t mind your home smelling like Brussels farts for hours and possibly days, toss with olive oil and roast at 400 for 40 minutes. I normally chop up some bacon or pancetta but I wouldn’t do that if I was serving a pork roast.

R108, my southern in-laws made a version of Ambrosia for every special occasion family dinner and I was surprised to find that I liked it (we didn't eat such things in my own damnYankee family). Now that they're all gone and I'm single again, I haven't seen it in years -- but I did recently run into Frog Eye Salad at Grocery Outlet. Similar to Ambrosia and even odder because it includes pasta! It was a huge container and way too much for just me so I didn't buy it, though it may taste good, who knows?

R110, Pasta is used to stretch the canned fruit cocktail. Can't see the combo being tasty. Hope your Southern relatives used real whipped cream or at least top quality cream from a can rather than Cool Whip People used to use a lot of canned fruits and vegetables during the wintertime.

Love roasted carrots. Surprisingly good. Must get caramelization, though.

Get a punch bowl and bring rum punch. It's that kind of a year.

A big fuss!

Ambrosia is sickeningly sweet.

I just can't.

Recipe for New Year's Day breakfast

Make a mushroom duxelles pesto with a food processor with 4 large mushrooms and a quarter cup of walnuts; sauté duxelles in butter until dark brown; salt to taste.

Cook spinach until soft; chop finely or puree.

Toast two slices of ham folded over in a frying pan; flip and place a square of swiss cheese on the ham; continue toasting until cheese is melted.

Make a hollandaise or champagne sauce - if champagne, equal parts champagne and cream, pat of butter, cornstarch to thicken, white pepper, salt.

Poach two eggs or cook them over easy on a pan; if the latter, use a low heat so the whites do not crisp.

Toast an English muffin and butter it.

Put the muffin slice on a plate; wreath it with the spinach; cover with mushroom/walnut pesto; place the ham and cheese on the pesto; put the egg on the ham & cheese; spoon sauce over the dish; add a dash of tabasco; freshly ground black pepper; salt; capers; caviar.

Serves two.

R111, my southern in-laws' recipe was so old that Cool Whip hadn't been invented yet, so they did always whip their own cream.

R115, Ambrosia is indeed way too sweet -- that's one of many differences between people raised south of the Mason-Dixon Line and the rest of us. I could only eat a tiny bit of it while they all wolfed the rest of the BIG bowlfull right down.

I think the best part of Frogeye Salad may be its name. Someone who grew up with it insists that no frogs are injured in the process of bringing it to our tables, which is reassuring (but still doesn't make me want to eat the stuff).

OP, you don't like green vegetables and you think pork roast is boring?

You need to have this meal catered. You're not a good candidate for this task.

[quote] I just can't.

Can’t what, though?

God, I despise this fucking fragment.

No, that won’t work, r108, because someone will have to buy those little marshmallows.

We are doing a prime rib roast. If you can afford it, they are not that difficult to cook.

r117 Substitute sour cream for the whipped cream or CoolWhip™. Tastes better that way, less sweet, and the acidity breaks down those god-awful marshmallows so you don't even see 'em. You can also use UNsweetened coconut, it offsets the sweetness of whatever fruits are used.

I'm Southern and ambrosia was NOT served in our house. That stuff is an abomination.

Maybe switch out Hasselback potatoes for the pancakes. Look pretty and can be made to be extra decadent with lots of butter, some cheese, and/or cream

Scallops sound like something nice to have. I've only ever had scallops in restaurants and heard it's tricky to get a sear on them, though. Scallops & filet mignon, maybe.

Last year I made porchetta, but i didn’t get it right and the pork loin separated from the pork belly. Not a disaster but not as wonderful as I’ve had out.

You are not alone OP.

[R116] this is pretty fly.

i have half a dozen other recipes, R128

Old Faithful quick appetizer. Takes 15 mins.

Take a pound (10-15) of shrimp, shelled, deveined. Mix 1/3 cup honey, 1/4 cup soy sauce, 2 tspns fresh garlic, minced (optional: 1 tspn fresh ginger, minced)). Put shrimp and 1/2 marinade mixture into ziploc bag and coat shrimp. Put in fridge for 15 mins. Heat 1 tblspn olive oil on medium/high in skillet. Cook shrimp for 1 minute, flip, add rest of marinade, and cook for 1 more minute. Serve alone on a bed of lettuce as an appetizer, or with some broccoli and rice as an extra course.

Sounds great, R130. Although the name made me think it would erupt skyward after plating, so I'm disappointed to find that apparently it just lies there waiting to be eaten.

My family are going to the Chinese Buffett.

I'll be alone again, just like Thanksgiving. Keeping it simple - roast chicken, mashed potatoes, swiss chard and a dessert.

R130 i may serve your shrimp alongside my strip steaks on Christmas.

Good job on having your menu chosen R133, and cheers to you.

I might flash my bussy on Xmas.

Red candles are for teenage Jezebels.

Would you pull that crap with Annette?

Tonight it’s just me and my mama.... We’ll fill our bellies with carved ham with a cherry glaze, mac & cheese, cranberry relish, raisin & carrot salad and pecan pie for dessert.

[R39] that is sweet. Merry Christmas to ALL of you. Also, Happy Holidays too!

Merry Christmas! I ended up making that pork loin and it actually turned out okay. Mixed up apricot jam, garlic, soy sauce, and spicy mustard. We had string beans mashed potatoes, mac and cheese with chicken and bacon and those fluffy layered dinner rolls. It wasn't haute cuisine but it wasn't bad. BF went back for a second plate.

I am just me so I am going to have air fryer chicken wings and french fries. I will however make my dog half a butternut squash and a turkey thigh (both baked) because I love him.

Merry Christmas Rescue Chick. And your little dog too.

back at you r143 :)

This porchetta recipe from America's Test Kitchen worked perfectly. It came out just as they said it would. The flavorful spices, the moist meat resulting from the cooking method and the heavenly aroma were all there. And this was not difficult. I made a slightly smaller roast than they do in the video, so I roasted it in a large dutch oven instead of the roasting pan covered with aluminum foil. It was all good.

My little rescue dog gets home made food for every meal. (Much better food. East to do. Doesn't really cost more.) She'll never know when it's Christmas!

Tonight is a buttermilk brined chicken (free range, organic) roasting over a bed of potatoes, carrots, onions and cranberries; stuffing; sliced rainbow tomatoes;cornbread; and little tarts (strawberry and raspberry) for dessert.

After being together with my husband for 25 years and finally realizing that he's just as happy with a burger as he is with a meal that I take hours to prepare, I've got a frozen pizza in the oven.

Brined and pan-seared salmon, collards with smoked turkey and Vidalia onions, mashed potatoes with ghee. Apple pie for dessert. Saving the leg of lamb for New Years'. Did the family thing via Zoom and that was fun.