That sounds nice actually, I haven't done any holidays foods yet this year. But also the temperature here is going wacky. It's 23 outside right now, and tomorrow the high is 2. It's changes like that which make us understand why tornados are common. Hard to feel like Christmas at 23C
Tomato basil soup with wild rice and respectable dashes of mixed habanero-Sri Racha sauces. Yeah, I’m all good. My meals don’t end just because the year ends.
Bleu cheeses are fantastic! Unless you’re applying for a prestigious culinary institute, it doesn’t really matter if they’re “supposed to go together”.
As long as it tastes good to you, it doesn’t matter if you add fresh Canadian maple syrup to your beef stroganoff, pungent horseradish to your crème brûlée, or fresh marinara to your vanilla ice cream. Experiment with flavor profiles and go nuts! You’re the one eating it, you should enjoy it no matter how unusual the combinations might be!
We're only halfway through the Christmas ham. We'll probably be done with it by NYE. Then all the ham at the grocery store will be half-price, and we'll end up buying another one.
If price per meal is your thing... there are so many amazing things you can make with chicken thighs. To me they're the lobster of chicken and people haven't figured out how tender and delicious the things are, so the price is next to nothing lol
What do you mean? The 2 weeks surrounding Christmas are just cooking and eating.
Meeting people to cook together, meeting people to eat together. Visiting distant parts of the family you only see once a year and eating together. Visiting friends you only see once a year and eating together.
I mean, chocolate is good; but there's way too many dishes you want to eat that you likely don't have enough vacation days to prepare them all. Then it becomes a point of optimization and huge discussions regarding what to prepare for lunch and dinner, attempting to make it so that none of the 15 people at dinner had already had that dish in those days or were planning to have it on another day. This is clearly impossible and that is where the real importance and respect of a person amongst the group of people he's meeting becomes evident as he will muster support towards the dishes he was proposing by parts of the other people.
Well, I'm cooking dinner tonight for a few people; respect is very high: in fact yesterday I just said I'd cook something and nobody actually asked what I'd cook. I don't know yet what to cook. A couple days ago with one of the people in there I made risotto, I'd rather not repeat. I guess we could go for a pasta to keep it moderately simple as they work tomorrow morning and we don't have much time, but I'll accept suggestions.
Cheese, chutney, crackers, apples, and grapes for most meals.
That sounds nice actually, I haven't done any holidays foods yet this year. But also the temperature here is going wacky. It's 23 outside right now, and tomorrow the high is 2. It's changes like that which make us understand why tornados are common. Hard to feel like Christmas at 23C
Mmmm.... Cheese chutney... 🤤
We have 4lbs of honey baked ham to go through. I'm eating a lot of ham.
Christmas leftovers and noodles with grated cheese. Definitely eating a lot of sweets and snacks, though.
Oh, cheese on the noodles?
I like it.
Deliziös
Making freezer pot pies with mashed potatoes while collecting candy taxes from my kids
We're surviving
Tomato basil soup with wild rice and respectable dashes of mixed habanero-Sri Racha sauces. Yeah, I’m all good. My meals don’t end just because the year ends.
do you do anything unusual with your tomato basil soup?
No, I just eat it.
i like adding stilton crumbles, but i might be cooking a different flavor profile
Oh, I wouldn’t call that unusual. I’ve added Monterey Jack to mine on occasion.
ah, i'm the only one in the household who like bleu cheeses. i have no idea whether it's supposed to go together.
Bleu cheeses are fantastic! Unless you’re applying for a prestigious culinary institute, it doesn’t really matter if they’re “supposed to go together”.
As long as it tastes good to you, it doesn’t matter if you add fresh Canadian maple syrup to your beef stroganoff, pungent horseradish to your crème brûlée, or fresh marinara to your vanilla ice cream. Experiment with flavor profiles and go nuts! You’re the one eating it, you should enjoy it no matter how unusual the combinations might be!
i really really really want to make an orange mint ice cream. i KNOW. but i wanna.
Lindt balls, Christmas cookies, and staying hydrated with beer or Dr Pepper.
I cooked a big christmas dinner for 6 people and the leftovers are only just now running low.
It's cheese week.
I had a cheese fondue going for 3 days.
Neverebdind fondue????
i mean i've had spanakopita every day since yule
I think at this point, by dry weight I am 20% ham, 20% mince pie, 20% cheese (mostly camembert and Wensleydale) 20% chocolate and 20% Christmas cake.
Congratulations on staying at 100%. I'm at about 130% full.
We're only halfway through the Christmas ham. We'll probably be done with it by NYE. Then all the ham at the grocery store will be half-price, and we'll end up buying another one.
So much ham.
If price per meal is your thing... there are so many amazing things you can make with chicken thighs. To me they're the lobster of chicken and people haven't figured out how tender and delicious the things are, so the price is next to nothing lol
Ham at my local grocery store(jewel) is usually $5. For 5 pounds of ham. Like year round. Sometimes loss leaders are wild
I'm making juice out of the cranberry sauce
ferrero are somehwat expensive.
they're ridiculously expensive for the quality
What do you mean? The 2 weeks surrounding Christmas are just cooking and eating. Meeting people to cook together, meeting people to eat together. Visiting distant parts of the family you only see once a year and eating together. Visiting friends you only see once a year and eating together. I mean, chocolate is good; but there's way too many dishes you want to eat that you likely don't have enough vacation days to prepare them all. Then it becomes a point of optimization and huge discussions regarding what to prepare for lunch and dinner, attempting to make it so that none of the 15 people at dinner had already had that dish in those days or were planning to have it on another day. This is clearly impossible and that is where the real importance and respect of a person amongst the group of people he's meeting becomes evident as he will muster support towards the dishes he was proposing by parts of the other people.
Well, I'm cooking dinner tonight for a few people; respect is very high: in fact yesterday I just said I'd cook something and nobody actually asked what I'd cook. I don't know yet what to cook. A couple days ago with one of the people in there I made risotto, I'd rather not repeat. I guess we could go for a pasta to keep it moderately simple as they work tomorrow morning and we don't have much time, but I'll accept suggestions.
Real meals come back when you're out of Rochers and the only sweets left are those disgusting cherry Brandy things.
Made turkey rice soup so basically am eating Christmas for another week. Delicious though.
I just got so tired of salty and fat food now, im eating tons of vegetables.. :)
How does Katie keep coming up with these zingers?