We had sushi, and some appetizer things…great bread and olive oil, cheese and crackers. Topped it all of with Christmas cookies.
We are having a nice dinner tomorrow night…chicken, rice pilaf, roasted brussel sprouts.
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We do a traditional New Year’s Day brunch of collards, hopping’ john and/or blackeyed peas, grits, biscuits, scrambled eggs, and I got some veggie sausage this year. We usually do a big brunch at our friends but we’re eating at home this year.
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We do a modified traditional southern New Years… hoppin John, sautéed kale with pepitos, roast pork butt. I soak the black eyed peas overnight and cook with bacon and fat from the pork butt.
Happy New Year, everyone!!!
P.S, My team just won their bowl game! Woohoo! 
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!!
At 4:00 pm I ran out to a couple of small groceries nearby to get the ingredients for teriyaki beef bites and baked mini Brie (since there were no regular size left). And we already had a very lovely bottle of champagne, which will go beautifully with the desserts I bought (chocolate mousse cup and crepe brûlée tart). Right now relaxing between EST midnight and CST midnight.
Guess how long I’ve used the same table decor…
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Happy New Year! We’ll have pork and sauerkraut today for dinner.
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We had toshi koshi soba tonight—extra long noodles in a Japanese broth with spinach, scallions and tempura shrimp. The long noodles signify long life and the dish is for good luck.
New Years Day late lunch will be osechi, traditional Japanese Mew Years foods Kirk sweet beans, whipped sweetened chestnut paste with chestnut pieces, fish cakes, egg omlette (like sushi tamago), various root vegetable :dishes, specially prepared shrimp, and a New Years soup, clear dashi broth with daikon radish and a kochi rice cake. It’s a lovely feast that my mother in law used to cook, but now we get many of the specialty items at the Asian market.
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I’m eating the left over pizza we served as a snack last night. No feasting here until tomorrow when my D comes home. She usually dictates what our fancy meals will be. I think she mentioned something about bao buns (made from scratch) so I’m guessing we are having Asian food of some sort.
Happy New Year all! Hopefully it will be better than the last two years of rubbish.
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About to start cooking our traditional Croatian sarma (stuffed cabbage)–we always have it on New Year’s Day. In addition, a champagne toast before.
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I am making a chicken soup with lemon (leftover carcass from Nigella’s lemon chicken & Orzo the other night)
I am also making Ottolhengi’s Machoos Rubyas (spiced rice & shrimp) which I learned about in a TV show (Motherland) last night!
For dessert … I’m still thinking…!
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I have a dozen oysters and clams coming. My kids do not have faith in me that I can shock those oysters and clams. I did some research online. Apparently I could freeze or microwave those oysters to open them without shucking. I am go8ng to actually do some experiment to see what works the best.
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I spent a lovely couple of hours on New Year’s day listening to music and making a big pot of vegetable soup while looking out at the rain and fog. The soup turned out so-so but it was all about the process anyway!
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