And you even had the Hungry Onion logo on your plate! 
You feasted throughout the holiday! And I love that your nephew didn’t want to leave your grandmother, brought up lovely reminders of your father with his questions and mannerisms, and that your father was remembered as a founding member of “his” restaurant. A wonderful way to remember him with happiness.
It was simply not good. Not even an excellent sauce could save it. Tasted like a cheap frozen pizza.
Next time you can’t find the flat bread you like try Stonefire pizza crust or flat bread. It’s what I use.
I know I didn’t ask but thank you all the same for the tip. I would much rather prepare cranberry curd than sauce. The answer of what to do with CSA cranberries is now: pie!
Tonight’s dinner was peanut butter noodles with cucumber and garnished with chili oil and chopped peanuts.
Looks great. And there’s no such thing as “too much ham”. 
BF finally got to try the Christmas rib eye beast! I made smashed red potatoes and peas with mushrooms to go with it. Also, out of shot, a horseradish sauce.
With many holiday meals being posted in this thread including lots of prime rib or similar roast beef main dishes, I thought that maybe (sorry if I’m wrong) posting this NYT article (accessed via Yahoo News, meaning a subscription is not necessary at all!) might be worth sharing (but maybe not worthy of its own thread).
Personally, I’ve never been much of a fan of prime rib vs other cuts of roast beef…my favorite being rump roast. Despite living in the LA basin for over 30 years, I have never eaten at Lawry’s The Prime Rib (but have eaten at their sister restaurant, “The Tam O’Shanter Inn”.)
In general, prime rib is too fatty for me and usually quite expensive.
Anyway, I hope you all enjoy the article. I thought it was interesting enough and all.
https://news.yahoo.com/rise-fall-prime-rib-nation-154803682.html
It’s been “leftovers, plus” the last day or so. We had a weird Christmas for us without either grandparent (both passed this year - Grandma on 01 Dec).
We had clam chowder (cream style) for dinner Christmas eve, and borscht for Christmas dinner, plus I had some leftover raw ground beef that needed used or frozen, so I picked “use” and made rice and Serious Eats version of picadillo.
Russian ukha (pronounced uKHA). A simple fish soup with potatoes, onions, carrots, and the catch of the day.
Here I used some skinned, white and red King salmon belly flaps I had in the freezer, fish so fatty it made for a particularly unctuous broth. I’ve often seen it with small, whole fish thrown in … heads, eyes, tails, bones, and all.
I don’t use a recipe, but here’s a similar one for inspo.
Tonight served with toasted rye, and salad greens in vinaigrette.
Venison chili with beans, pepper jack cheese, green onion. Chile, cheese corn bread. There was a Red Snapper and beer.
I’ve used them a few times and even recommended it here, but I became so spoiled by those other flatbreads.
That has to be a first for you in my 5ish years on HO, no?
Maybe a couple dark beers?
No, but it is rare. I always have Guinness on St. Patrick’s Day and I just had beer last week with my gumbo. I usually have some on hand to cook with.
my little brother is in town for his once-yearly visit, and his specialty is broccoli risotto. he made a spectacular rendition today, which we had with various leftover proteins (pot roast, brisket, ham, turkey, oy.)
Broccoli risotto - that sounds really good. Does he put cheese in it? And I hear you on “oy”. I don’t think I can face a whole piece of meat for awhile…
a lot of parm, yes.
