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Posts Tagged ‘Fritta’

So it is that a new year has arrived, with the midnight madness of fireworks, toasts and resolutions, the anticipation or anxiety toward the year ahead. I’m not much of a New Year’s Eve person. I never do resolutions, preferring not to set myself up for disappointment, instead feeling that each new day, with the first one of the year or the last one of any week, holds opportunities, much to be grateful for, sadness to hold in my heart and for joy to ripen like summer fruit into gratitude . . . on and on as each day goes.

Our Christmas was on the quiet side, with Christmas Eve church services and a Christmas Day meal at our daughter and son-in-law’s house with cherished family. Burrata and pesto slathered on crusty bread from Heather and Andrew and an amazing frittata from Suzanne whetted our appetites and was a recipe/tradition of her grandfather’s. Jennifer, always daring in her menus, served us the most succulent of meals: duck comfit with a pickled raisin sauce, lentils, potatoes and smashed Brussels sprouts. It took her days to prepare it – and mere minutes for us to consume.

The Sisterhood of the Traveling Vase appeared, as did holiday cookies, pastries and Jason’s crullers – another family recipe.

 

Gatherings with others and quiet time, as well as moments of pure delight and those of poignant memories. Elegant meals as well as simple suppers, my mountains of Christmas books and the cheerful cards that came through the mail – it was a meaningful and lovely Christmastide.

My Antler Man and I dined in for New Year’s Eve – we usually do. A rare treat of steak and potatoes to celebrate year’s end, and some Belgium chocolate gelato for a wee desert. I baked and baked and baked some more this year. I don’t know where the flurry of flour activity arose from, but, it did and I will confess that it is rather nice to end the year, any year, on a “sweet” note. My pièce de résistance was a most delectable pork tenderloin on New Year’s Day. Gently stuffed with spinach and Swiss cheese, I topped it with cinnamon apples, baked in a very hot oven and ate with wild abandon. (Well, not exactly wild abandon, but, we did eat well 🙂 ).

So it is that a new year has arrived – and with it gratitude for each and every one of you that visits here on the Cutoff. I appreciate all of you and am humbled that you take the time to read my ramblings.

Thank you, one and all, and best wishes for a healthy, happy New Year!

Penny

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