The BF made Chef John’s pierogis, recipe on All Recipes, which I posted last week sometime, i think. These turned out divinely!
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Such a sweet face. So sorry, @mariacarmen .
And yes, let’s hope 2022 is better than the past 2 years…fingers crossed.
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thank you El. xoxo
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Thank you for the compliment! I have to work on the filling. It was a bit dry and I’m thinking either I used gr pork that was too lean or I should have sauteed the cabbage a bit less.
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i try to get the fattiest ground pork possible (usually from an asian grocery store) and i don’t saute the cabbage first, just slice very thinly and mix with all other ingredients.
But those look fantastic!
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Thank you 
I will try both of those tricks. I think anything pan fried looks delectable, so I can’t take too much credit if they are photo-droolworthy!
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So sorry to hear about Lola 🥲 Thank you for posting the pierogi recipe.
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I made unstuffed cabbage roll casserole. It was tasty if a tad bland without sour cream on top. Collard green slaw (leftover from lunch) alongside
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I forgot to post our Christmas Eve meal. Thai green tofu curry over jasmine rice. Eaten in front of a cheesy Christmas rom-com.
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I went all Bacon Cheeeeboigah-y tonight with ketchup on the bottom of a lightly toasted Jessica’s Brick Oven brioche roll. And I hit a perfectly medium-rare. Yay me.
Cheeps alongside. Just cheeps.
But I’ll probably have another half of one of the lemon cheeeeesecakes I made for Christmas for dessert. With fresh raspberries.
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What!?! No wine?
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Dinner of the last few days.
Yay, I’ve learned to empty a Bresse chicken. Actually, it was more a capon.
After half an hour of struggle…
Guts
Had it roasted, and cooked with white wine and mushroom. The crispy skin was amazingly good.
A few canapes
Smoke salmon, cucumber, lime juice, balsamic vinegar jelly, fresh onion, and roe
Last last garden beef tomato, Parma ham and burrata
Wild boar cooked with beer and smoked bacon, celery root fries
Veal sweetbread in a lemon cream, grapefruit, smashed Jerusalem artichoke with its deep fried skin
Kobe beef and a miso noodle, the fat was yummy.
And there were desserts!
Crepe with caramel cooked apple and Cavardo
Of course, there was panettone, with chocolate
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Wow. Just wow!
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My dream .
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so impressive! I bet that chicken was fabulous!
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Wow is right! Will you (or can you?) do anything with the cockscomb?
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thank you. and you’re very welcome.
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Ok, now we need a cooking show, or at least a few YouTube vids! It all looks amazing, truly.
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Scungili Marinara, otherwise known as conch. This Italian-American classic is hardly on any restaurant menu any more and is sold only canned at the supermarket. It is very tender and needs to only be heated in the sauce before serving, in this case over linguine. Most people see or hear “Scungili” and go, “What’s that?” I don’t know why it’s not more popular because this stuff is delicious!
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