and so we begin again…

champagne 2

Where did December (or the year) go?

December 1st started off with a lovely little snow, introducing the beginning of holiday baking as well as our latest Winter Walk.

Recipes I tried this month included shortbread with white chocolate/pistachios/cranberries, toffee, pfeffernusse (still looking for the perfect recipe), gingersnap/rumballs, pumpkin bread, pumpkin bourbon cheesecake, pumpkin soufflés with bourbon molasses sauce (see a theme here?), chocolate peppermint cookies (like pepperminty brownies), and a simple chocolate glazed chocolate tart. I feel like I’m forgetting something.  And yes, I tasted/ate all of these.  That sounds scary when I actually write it down.

We had latkes on the first and last nights of Hannukah.  I can never have too many latkes and thankfully Passover is spread over 8 crazy nights

I took a trip to the great Northwest where I was rained on a lot, and drank far too many lattes.  I also bought yet more cookbooks at Powell’s.

We survived the end of the world with no excitement whatsoever.

And we survived the Christmas gift exchange  getting no scary gifts (trust me, it was a close call).

The winter weather makes me want more comfort food.  This usually means some sort of cheesy carb fest, but instead I’m roasting some nice acorn squash and drizzling with a garlicky peppery vinaigrette before serving on simple rice.  I think I need a little new eating, to at least make up for any excesses this past month.  Or to allow space for the new excesses to come.

In the new year I’m looking forward to trying more new savory dishes, although I will continue to bake bake bake.  I have a monster butternut squash just staring at me, daring me to come up with something other than roasted winter vegetables.  I’m also looking forward to Zak Pelaccio‘s Fish & Game restaurant opening up on South 3rd, sometime in the new year.  I may need to get a 2nd job (and an exercise routine) to support my eating in Hudson.  I wonder what else might open up in our little  town of eaters?

And so we begin again…

Happy New Year’s!

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2 responses to this post.

  1. Posted by Glenda Berman on January 2, 2013 at 1:58 pm

    This is the perfect recipe to use for your butternut squash.

    http://www.nytimes.com/2010/11/10/dining/10appe.html?_r=0

    Reply

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