29 Dec Fast Away the Old Year Passes
While giving my hands some time to heal from the knife blisters wrought by Christmas dinner, I’ve had some time to reflect on our family gathering, and realized that I probably could have served something far more simple and achieved equally good results.
This is disappointing, to be sure, as I enjoy taking people on a journey of flavors and textures, so I’m not sure how I will approach this next year. I must say, however, that I turned out the best set of meatballs I’ve ever made. No, that recipe will not be posted — some things must remain sacred. (The Family would also hunt me down for such a digression.)
Now we have entered the week of saying goodbye to another year, with festivities and party hats straight ahead. To kick things off a bit early, we’ve posted Chef Mark’s riff on truffles this week, as well as a salute to the “sins” that make life worth living. Long may they reign.
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