Oh winter cold, winter dark, winter comforts so dearly embraced: it’s when friendly time beside the fire and good food is most satisfying.
A nabemono is a warm and convivial way of sharing meal. A pot of water or broth simmers in the center of the table, surrounded by plates of meat, fish, tofu, fruits, and vegetables. With chopsticks (or fondu forks) diners slide morsels of food into the simmering stock to cook, then lift them out to a plate.
This Christmas, my sister and my daughter surprised me with an induction cooktop and prepared a lovely Christmas Eve shabu shabu!
It’s been many years since I decorated for Christmas.
This year has been different. I discovered the faux stained glass installation I made in 1979. I’d displayed them for several years, then we moved to apartments/house with small windows so they went into deep storage. When I found them a few weeks ago, my first impulse was, “Bah! Humbug!” and toss them into the recycle bin. But both husband and daughter said, “NO!!”
A few weeks ago, we hosted a dinner for Mr. Tess’s “new” brother, his wife, their neice, and her boyfriend. We don’t know these folks very well, and I get nervous whenever we have guests. I wanted to have most of the dinner ready when they arrived, just in case an unanticipated kitchen disaster meant I’d have to resort to pizza delivery… Yes, Mr. Tess always tells me that it’s the company and not the food that is important, but none the less, I wanted to make a nice evening where things went according to plan.|
My solution was a menu which I could prepare the evening or morning before, with only a small bit of close attention in the kitchen just before serving.