Tourtière and vegs, with red wine as accompaniment.
May be a lemon pudd for afters.
Working on finishing off the egg nog while cooking.
Black eye peas with bacon.this is the only correct response.
Chicken noodle soup with crackers, paprika, a gob of butter, and a dollop of sour cream.
Rats! I completely forgot the blackeyed peas! Well, my year is screwed well and good before it’s even started. :mad:
Anyhow, earlier today I had two Hebrew National hot dogs smothered with chili, cheese, onions, and a dash of mustard. No bun, as I’m pretending to low carb. Really yummy.
Horseradish-encrusted prime beef tenderloin roast, potatoes, baby spinach. Dessert will be walnuts, Stilton and a rather impudent Port (Graham 6 Grapes Reserve).
Although ThelmaLou’s looked mighty tasty. Really.
Blackeyed peas cooked with smoked jowl. Cabbage, potatoes and onion stewed. Corn bread.
Chipotle Chicken Chili. French rolls. Rosé.
I want to eat at silenus’s place!
Why?
Seafood paella: Spanish chorizo, scallops, shrimp, clams and mussels.
Cabbage and canned corned beef, also grilled sausage, black eyed peas, and cornbread. Last night was better - filet mignon, sauteed mushrooms and loaded baked potatoes.
I put ham in my black eye peas. Is that close enough? The bacon is in the kale and collard greens.
In the US, Southern tradition.
I had chicken piccata, rice and roasted broccoli and cauliflower sprinkled with shredded white cheddar. It was really good.
Meatloaf and mashed potatoes. Good comfort food.
Although I do like a nice tourtière.
Homemade fish & chips New Year’s Eve. Tonight I put the ribs from the Christmas prime rib in the oven at 225ºF for a few hours, and covered them with BBQ sauce.
The tradition in my family is sauerkraut.
I made chili, for no better reason than I had the day off to tend to the crock pot. It was damn good, too. I left out the jalepeños and the serranos because my wife and you get son dont like the spice, and I can definitely tell they’re missing.
I baked a pan of corn bread to go with the chili. It was a good dinner.
I started working on a batch of beef bourguignon a little before midnight and finished at 3:30.
I guess I could say my work on that stew spanned two decades.