2025 is coming to a close.
What were your Goals or Resolutions for 2026?
Some past threads:
2018 Cooking Goals and Resolutions
2019 new year’s resolutions
2023 Goals or Resolutions, or Dishes you want to make, or master?
What are your culinary aspirations & goals for 2024?
In 2026, I plan to continue trying to make and serve soups and chowders for dinner most days of the week.
I’m working at mastering oven-braised stews.
I’m continue to work on my vegetable gardening skills.
I am also working at cutting out the snacking after dinner. A bad habit I picked up in 2020.
More mushrooms in more ways. Tracking the pertinent threads.
As ever, there’s no resolutions in this house. I do have a goal - and that’s to make it through next year. Which is somewhat different to what was the goal for this year
Please do.
Irish food. Now that SO and I are settled into our new home, I’m learning more about Irish culture and traditions. Two of his younger grade-school age nieces are very interested in cooking and baking, so I’m hoping that we can spend time in the kitchen and learn to master these dishes together.
that sounds like fun!
I love Irish food. So much that I started this thread IRISH cooking 
I look forward to hearing about the recipes you try out.
I have been wanting to make an Irish lemon pudding for ages. Hopefully that will happen in 2026.
Just some simple goals for 2026…
Put a hot healthy meal on the table for dinner. (with some variety – not too many repeats).
A daily simple lunch for Sunshine (again something healthy).
Stay on budget.
Keep an eye on neighbor #2 – make sure she is eating. I did take one meal to her (last week) as she was feeling a little too weak to cook that day.
Starting a new beginning of pan pizza . And some others styles in the kitchen oven this winter . Then back to cookng in the outdoor pizza oven in March. So much to learn . I enjoy it.
Getting a handle on my downstairs freezer is a top priority for 2026. This means making jam with frozen fruit, making sausages of various types with meat cut and frozen for that purpose, making stock, eating leftovers, etc. And, importantly, not buying more stuff for the freezer until we’ve consumed what’s there! My goal is to reduce its contents to an amount that will fit in my large cooler so that I can move everything to the cooler and defrost the freezer at some point this winter.
Defrosting my freezer is in my 2026 plans, too!
I wait until the temperature outside will be minus 10 ⁰C , put the freezer’s contents in a couple bins outside for a couple hours while I defrost the freezer.
It’s also time to discard Xmas Goose 2024’s frozen goose fat. 
You could do what I learned from @LindaWhit and make a geeky Excel spread sheet to keep track of the freezer contents.
It’s fun! Sorta 
I stole that idea, as well. I (now) have a spreadsheet of what is in the chest freezer and approximately where its located in the chest freezer.
Left bottom, right middle, etc. – that way I don’t have to dump the entire freezer to find what I need.
During football season, I’m keeping a second spreadsheet of leftovers in the freezer. I can move “whatever” from the freezer to the fridge the day before and just re-heat dinner for halftime.
Making it up the first time isn’t so bad (if a hassle), but keeping it up-to-date is tricky. I admit I often forget to update the contents in the spreadsheet for things used up / new stuff bought
Yes I’ve seen your thread!
So far I’ve gotten good at carrot/parsnip mash, baked potatoes, several potato-based soups, and Bisto of the proper consistency. Two tries at Irish soda bread and both worked out well.
I’m thinking of an Irish Stew for New Year’s Day, and then tackling Boxty and a proper Shepherd’s pie.
I keep looking at Barmbrack recipes but I haven’t attempted it yet.
If you and your family like seafood, I recommend Dublin Lawyer, made with lobster or shrimp.
LOL, I have one. The current problem isn’t so much tracking as it is volume - I’ve let too many well-intentioned purchases land in the freezer because I didn’t get around to eating them in time, or project ingredients get stockpiled because I didn’t do the project when I thought I would. 2026 will be the year of the project! 
We can all do better next year!
I am going to continue to try new regional dishes I am not familiar with. My Thursday morning rabbit hole has led me to some Savoyarde recipes I have not tried yet, including the Farçon de Bresse, a type of savoury potato cake made in the French Alps. I did a search for Farçon on HO, and nothing came up
I am also working at making a clear chicken broth.
