With no planning or advanced reservations: Pretty tulips. Delicious Vosges’ Peanut Bonbons (salty and sweet!). Morning church service. An Italian lunch in Chelsea. Seeing “The Wolfman” with Benicio Del Toro. A relaxing evening with a glass of vino.
Happy twenty-ten! My New Year’s meal was spent with good friends celebrating Kwanzaa while eating black-eyed peas mixed with couscous, collard greens, baked chicken, lasagna, and other delicious pot luck dishes. We started the evening by giving thanks to our ancestors (Ashay!) and honoring our community elder. Our hostess asked her guests to bring two pieces of fruit. We brought her a pineapple and a banana.
The next day, I slept in a few more extra hours and started making our New Year’s dinner: baked chicken with roasted root vegetables, black-eyed peas over brown rice, Brazilian collard greens, and a sparkling wine that was (…ahem) too sweet!
May we ring in the New Year on a refreshing start. The holidays gave me a few extra pounds that I intend to give away by Spring. I forgot we were invited to a Kwanzaa celebration. That means, I don’t have to cook a New Year’s dinner. After the midnight champagne toast, it’ll be nice to wake up to a citrus salad and lounge around the house until it’s time to socialize. Happy twenty-ten.
Wednesday/Thursday/Just in case quick meal:
Salmon with Spinach and Pea Salad with Pesto dressing
Friday: Christmas Dinner for Two
Roasted Young Chicken with Cornbread, Dried Apricot and Dried Fig Stuffing over Roasted Vegetables
Sauteed Swiss Chard Sweet Potato Pie
Langhe Arneis 2008 · A floral, fruity white wine with a slight lingering mineral taste
« The Do Ahead Trick #1 » Made Cornbread for the stuffing on Saturday and placed it in the freezer.
« The Do Ahead Trick #2 » Bake sweet potato pie and place in the freezer. Defrost and serve at room temperature. I would’ve done it, but my freezer is full. Looking forward to baking on Christmas Eve.
Paprika is too overqualified as a garnish. It sits in the back of most spice racks behind the thyme, basil and rosemary. Blame it on the average grocery store’s fault for offering a pretty spice with no substance.