HAPPY NEW YEAR to all you foodies.

I was late to snap the pics, and then forgetful at the end. It's too bad, too as the tartare and the dessert were the best of the courses. For the second, I opted for the gnocchi, but the pork belly should have been crispier, and the flavor fell a bit flat. My entree was tenderloin, but mine is so much better that I was disappointed. The affogato was the best of the night. Good to end on a high note. The company and the time had was really wonderful.

Well, you will have to give them some lessons, Sean. A good rule is to order what you don't or can't make at home, then you won't be disappointed. Problem is you're just too good a cook.

Happy New Year, folks. I'd missed stopping in here for a couple of days and when I did this morning, it appears that the last post I wrote vanished into thin air. It's not there! It was back when we were talking about pie crust.

Anyway, I found the new thread and will secure my seat at the table. It also appears I missed a birthday; so Happy Belated Birthday to TT.

We celebrated NYE with a take-out lobster dinner that a local restaurant does. Third consecutive year. This year, we didn't eat it all, but set some of it aside for today. And we think we may invest in new lobster tools as our old cutters still cut well, but the clips that hold them closed no longer work.

Good morning all and Happy New Year,

Hoping it gets off to a great start for all. Our evening was simple. Just exchanged texts and calls through the afternoon and early evening with friends, neighbors and family. Nice to hear from all. Dave and I sat out back on the patio and had a glass of wine and some nibbles with our friends/neighbors from Canada. They left about 8:30. After that we just cozied up on the couch and watched t.v. and were in bed by 10:30. I know....stop the party train right? Still a nice day and nothing to complain about as I got to spend it with Dave and enjoyed the time together. Back to the grind tomorrow for us both. He goes to work and I have my morning walk and all day chores to get to.

Ann....Happy New Year to you. Lobster dinner sounds delicious. Glad all was well and you enjoyed the evening. Bummer the tools aren't working the best but at least that provides you with a reason to throw some hints around for gift ideas.

Sean...I am glad the company more than compensated for the food. It looks good in the photos though and at least 2 out of the 4 courses met/exceeded expectations. Tom is correct. Sounds like you have become such a good chef over the years that so-so food is not acceptable anymore.
I feel you on that. It is often the problem I have with restaurants around here. Why pay extravagant prices for very average food when I can spend about 1/3rd to 1/2 less and make it taste far, far better? Our huge let down in AZ has been the lack of good, quality, authentic Italian food. About the only 2 restaurants of any worth are Caruso's in Tucson and Tommaso's in Phoenix. Outside of that overpriced, not authentic, and just junk.

Tom....Yep. Usually how I approach a new restaurant or eating out in general. Other option is always try lunch. Not too much different portion wise than dinner but usually less expensive and gives me a great option to see what the quality of the dish is like.

Has anyone made any resolutions this year?

I finally checked one off. Got a painting done that I had been working on. I put it aside because I was lacking inspiration/motivation and time. Finally, months later, had an 'Ah-Ha!' moment and got it done in 2 days!

I can finally put it up and get it out of the way.

Today's project is getting the office rearranged, tidied up and organized a bit more while Dave is home to help. Rain starting now. Just sprinkling but we are going to be hit with a major thunderstorm and a deluge of water about noon. Dave is going to finish up the BBQ'd ribs today and that is for dinner. I'm sure he'll make a guest appearance and say 'hi' to all.
Will catch up later. Time to start the day.
Happy Day All,
AG

Nice painting, AG.

I made some walnut scones this morning for breakfast. Starting the new year off right away eating something I should leave alone.

One of my resolutions this year is to get all my Christmas gifts finished by December so that I won't be rushing and panicking on wrapping and sending them all out. So I'm going to start working on some even during January.

Very cool painting, AG!

AG - LOVE the painting. Reminds me of our wonderful trip that direction when we toured much of the red rock in Utah and AZ before attending the Viola Congress in Tempe.

Sean, sorry the food didn't live up to expectations.

Nice painting AG.

Dinner here was ho hum, fish for DH, pork sausage for me, green beans with red pepper and green onion, and mashed rutabaga & carrot.

After dinner we happily sat in front of the TV and watchers others out partying at concerts, we saw the ball drop in NY, and the music note in Memphis. We heard a few fireworks here at midnight, then all was very quiet as usual.

Breakfast bowl for dinner for me. Otherwise it would be bbq little smokies which I've never been a big fan of.

Good evening all. Computer problem today. Modem. Ugh! Can't be fixed until 3rd!! No phone or internet or streamer for t.v. So will have to get back to all later. Only have cell phone now. Need to recharge. Will catch up with all in day or two. AG

I had a lonely skinless boneless chicken breast in the freezer that needed to be used. I thought I might make a stir fry with it, but was to lazy, so I just made a sandwich with cheese and lettuce on toasted oatmeal bread. It was tasty.

"Oh, I see. Well, I was kind of hoping you would do the recipe as close to mine as possible so I could get an evaluation of it from you"

Tom;
Referring to the pastry comment in the 2022 thread. I will try to make it as close to yours as possible, but some ingredients are simply not available here and will require thoughtful substitution.

And in France, you, like us in Canada, will find differences in flour. At least I did during the year we lived in Germany.

AG, here's hoping the connection problems don't mess things up for you to much. I'm sure you'll be cleaning and eating well! And I'll echo the sentiment on the painting. Very nice.

We went with the New Year's tradition of pork and cabbage, but here it was very meaty ham hocks, served on braised cabbage with caraway, and red kidney beans on the side. Hot crunchy bread too. Oh, and some wine. For medicinal purposes, of course. It is New Year's Day!

Here's my NYD meal. The requisite black-eyed peas (it's really a thick soup, but I used a slotted spoon for the meal), a successful batch of cornbread and the fried cabbage pancake, fritter, croquette, etc. - whatever it is! I looked at quite a few Youtube videos and read a lot of recipes. In the end I just gathered elements that sounded appealing and used methods that seemed to make sense. I got a strong dose of fresh ginger in mine, so it might be a tough sell if there had been guests. A sauce would have been good too, but I couldn't decide on one and in the end decided it might be better to try it plain anyway. Maybe next time. What works with ginger?


Anyone know what this small skillet contraption is called and what it's supposed to be used for? My mom got it as a freebie years agao, but she can't remember what its purpose was and never used it. I have used it, mostly for eggs, either fried or omelette style. It's what I used to cook the cabbage patties.


I had too much of the cabbage mixture, so I tucked what I didn't use in a tightly sealed container stored in the fridge. I think I may add a bit more flour and another egg (and some salt ), perhaps a pinch or two of cayenne pepper.. I may try cooking some on a baking sheet in the oven - cookie style. I can't see why that won't work. Or maybe in a muffin tin. 400 degrees? Anyone have a suggestion for the temperature? I like a small savory snack. Maybe I should crumble up some of the frozen, cooked bacon and put that in too.

New Year's Day was beautiful. Mid 70'sF, but just shy of needing to use the A/C. I was reluctant to spend the time cooking. Good that I'd prepared a lot of the process ahead of time. I hope it's a great year for all of you.

Happy New Year Y'all

Sean, I need a dictionary to read your new year menu. I'm glad you and Miguel had fun night to celebrate.

Donald your black eye pea dinner looks like a great TX way to celebrate.
For your cabbage mixture,
Your comment about mixing with eggs and baking in muffin tins
reminds me of egg veggies muffins,
perfect any time of day,
especially with bacon.
Muffins can be frozen and
reheated in MW.
You can find recipe online.

You all know I rang in new year
by getting out crockpot.
I thought I was so smart starting early.
Must have too much celebrating, not,
Mr TT cooked egg avocado toast 😋
So after we were both in kitchen,
When I got home from church,
Crockpot on warm.
Cooked potatoes and carrots on stove
While putting leftover pork roast in
Crockpot and added field peas, instead of black eyes, and green beans,
Then added back soft potatoes and carrots.
Since so many items are low or no sodium, I played with seasoning, finally adding lemon pepper for just right taste

Now I have bowls packed for lunch.

I need to sleep since when the alarm goes off I have to get up, no extra zzzzs

My new year task started cleaning a space on counter for single serve slim Keurig machine, gift from son and DIL.

Then I have to find space for K cups.

That led to straightening spice cabinet to find extra space.

Now I need to find space for covered cups we have for work and car.

The PPP issue as Sean said.

So counting blessings
instead of years.

Thanks to all for birthday blessings and
New Year Greetings

Here are couple of holiday pics
from Elfie Selfie

Sweet treats made by patient wife.
Strawberries are homemade candy 😋.

There's a candy cottage door decor.

And one door design for Elfie Selfie

Oh I forgot the embossed cookies treat we enjoyed for birthday 🎉.

Moms friend made European thin embossed waffle cookies,
we enjoyed them plain
and as strawberry shortcake.
Moms frozen strawberries were fermented. I thought it was liquor.
So we used strawberry 🍓 preserves










Now the Elfie Selfie


Best Blessings for 2023

Thanks, TT!

Are those waffles sweet? Like cake? Or just regular waffles in an ornate pattern?
Nice face on that elf .

I'll search out the egg muffins before I do anything. I do think I'll try either muffins or just dropping some on a baking sheet. I'd really like to have a savory snack instead of donut holes or cookies or chips. I'm and inveterate snacker.

Donald, that pan looks like one of those made for making omelets. Makes it easier to turn them. Should work for pancakes too, I'd guess. I had one similar, but it was a half moon shape. Didn't use it, so got rid of it.

TT the waffle like cookies look like pizzelles. An Italian wafer cookie my aunt used to make. Or Swiss bratzeli which is a similar wafer cookie, but they would usually be a bit thinner then pizzelles. I think they look more like the pizzelles that I've seen. They are both made with a kind of an iron and are similar in flavor. You can google them to compare.

Last night some of my Mexican friends brought over some Tamales and a some taco meat and home made tortillas, and salsa. Guess I'll be having tacos for dinner tonight.

Donald, the selfie Elfie thanks you for sharing acorn
the waffle cookies aren't very sweet. Flavor reminds me of a wafer cookie without filling
Probably why Europeans think American desserts are sooo sweet. Thinking of cakes with thick icing.

I said when alarm goes off I need to get up.

Looking forward to Chow Time chats in 2023.
See you around the dining table

Yeah those are Pizzelles. A friend of mine, his mom makes them and they are addicting. Wafer thin, light and crisp and hers have a touch of Anisette which I love. Usually dusted with powdered sugar or plain. Sometimes they get dipped in chocolate. I can't eat the store bought ones-they're awful...thick and clunky and doughy. Pizzelles must be light and crisp almost like a slightly sweet potato chip. You can't eat just one.