This is as about as white as it got for Christmas around these parts. Brussels sprouts taste sweeter after a good freeze. I’m definitely going to try to use these in tonight’s cooking.
A warm antipasto of garlicky olive oil poached shrimp, Christmas morning picked baby carrots and radicchio.
The sauce is made from tomatoes that I grew in my little kitchen garden. I canned the sauce on August 23. It was a very good year for growing tomatoes.
Squid ink spaghetti with squid in slow-cooked, spicy tomato sauce. I remembered that I had bought and later dried those little bright red spicy peppers. More warmth than heat, which is what I like.
Here is salt cod simmering in a court bouillion of shallot, celery, carrot, herbs and a splash of wine.
Brandade……..or salt cod stirred into olive oil mashed potatoes. accompanied by, in this case, roasted garden brussels sprouts and sage-black pepper scented olive oil. Now there is only one more course to take care of and I have bigger fish to fry. In the meantime, have a peaceful season. And thank you for reading about my efforts.