Only if you’re feeling better 
and I hope you are! Best wishes for your Holiday Celebration! My very immediate family numbers 25 but we might be missing some due to Covid 
. I think many people are contending with the same issue. BTW, espresso orange custard is killer good!
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Are those candied kumquats on the custard?
Yes, I preserved them similar to jam.
It. Sounds. Incredible!!!
I’m getting better, thank you 
Still gonna be quiet weekend at home, but we’ll make up for it in the New Year!!!
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Two HOUR line for focaccia at Liguria bakery in SF this morning. Never knew focaccia was a Christmas staple??
Aunt and uncle suffered the bitter 50* cold for a slice of a North Beach classic. I was still blissfully in bed unaware of their sacrifice.
Plain, pizza, garlic, green onion and mushroom. $8 a square!! Yikes!! To date myself, eked out 49c each when I was a kid.
They’re bringing half back to Plano tomorrow, perfect with the dungies. Family back home will have a taste of SF for Xmas.
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That looks phenomenal! I’m a sucker for any and all custards.
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Thank you! I only made two but it will be a definite repeat.
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I wish I could abide raw spinach, as I lovelovelove it sautéed… but raw it sets my teeth on edge, just like rhubarb (I am assuming similar stupid chemical components).
I have failed you Natascha.
First it is chocolate in scrambled eggs and now raw spinach.
I must do better …
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Puh-lease, buddy. You know you’ll continue to do you - as you should.
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Shrimp pot stickers dipped in a sauce of soy, yuzu, seasoned rice vinegar, toasted sesame oil, grated ginger, and minced garlic.
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Oxalic acid in spinach binds to calcium to give you this unusual feeling
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And so does rhubarb. Figgers. Good thing I’m not much for rhubarb unless it’s in a schorle 
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No nice German rhubarb cake ?
It’s just not my cuppa - no matter how much streusel, schlagsahne or strawberries you throw at it 
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Tourtière for lunch today and we really enjoyed it. Served with blackened string beans and red cabbage with grated apple, red currant jelly with a splash of sherry vinegar.
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Cold, rare prime rib on a Martin’s roll with butter on one side and Cross & Blackwell Chow Chow (piccalilli) on the other. Now to roast the bones and make onion soup.
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And today we had the rest of the Tourtière with different sides, roasted potatoes with a mushroom gravy and Karonda Chatni. This is a cranberry, fig chutney with diced oranges, mustard seeds and pistachios. From a Julie Sahni recipe and DH had 3 servings. This is from her book “Mogul Microwave “but I had originally clipped it from the NYT magazine section.
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