Was hoping to ring in the new year with a special meal, but I am still COVID positive after ELEVEN DAYS of illness (nine for DH). Also, both of us have experienced a diminished sense of taste over the last three or four days (weird that it took so long to hit us, but there you have it), so it didn’t make sense to go to a lot of effort. We had a big antipasto-ish salad with lots of Caesar dressing and the champagne we were too tired to drink last night. Tomorrow is DH’s birthday so we’ll see what he feels like in the morning, but right now he’s not interested in any of his usual faves.
On the bright side, both of us have lost 5+ lbs instead of gaining them over the holidays. Silver lining, I guess!
Dinner was old school tacos with seasoned ground chicken and onions. Tillamook cheddar, sriracha mayo and crispy romaine on top. Homemade refried black beans on the side.
Mrs. P is still sick, but soldiered on and made an awesome rabbit pappardelle with dijon mustard and fresh shaved orange zest We had defrosted the D’artagnan rabbit the night before and didn’t want it to go to waste. It went great with our favorite red blend.
Happy New Year, looking forward to another year of all your delicious dinners.
Lucky black eye pea soup. Sauteed bacon, diced ham, carrot, onion, celery, garlic, red bell, s&p, cajun seasoning, added chicken broth, bay leaves, spinach. Simmered awhile then added left over crab, sausage and the peas. Little gem wedge with tomato, red onion, avocado, parm, peppercorn dressing. Rewarmed leftover baguette. There was a mimosa with the rest of the pink bubbles and wine with. Boozy eggnog for dessert.
I had planned on grilling some steaks since it was such a nice day but we ended up having a much larger lunch than I thought we would. No one was really that hungry at dinner time. I had a scoop of black-eyed pea salad and an onion roll. I’m not sure what any one else did.
A highly improvised Korean dduk mandu guk (rice cake dumpling soup traditionally eaten on New Year’s Day) because I didn’t lay in the appropriate Korean provisions before leaving for a week away in NY. I didn’t have the typical thin ovals of dduk but I had the longer cylindrical ones that are used for a different dish (although Eric Kim recently published a NYT recipe using the cylinders). I had only a few mini pork dumplings that Spring Onion loves, so we gave those to him and B and I had some veggie Thai dumplings. The broth was a soup base used for Japanese soba dishes. And finally, the gim (roasted seaweed) I had which typically tops the bowl had somehow gone bad. But I had nori sheets that I oiled with sesame oil, salted, and roasted over a stove burner (which is what mom used to do). Forgot to add egg to B’s bowl and forgot to take a photo. The mishmash worked out. And now we will are guaranteed good luck for the whole year, correct?
For the first time, I sped up the stuffed mushroom process by just rough chopping the filling on my chopping board. Even the bread into bread crumbs/small croutons. It turned out fine for a small package of mushrooms. I had some extra stuffing, which went into a lone Roma tomato.
We had defrosted the D’artagnan rabbit the night before and didn’t want it to go to waste. It went great with our favorite red blend.
