Nettle pasta with bay scallops, roasted red pepper, and leeks. Bought the bay scallops at Wild Fork, https://wildforkfoods.com/. Excellent quality for $15/lb. Great recipe from “Chez Panisse Pasta and Pizza”.
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looks like Gröstl 
I will make a Pyttipana some time.
Hash rabbit hole:
Pyttipana is Biksemad in Danish
I knew about Labskaus from northern Germany and Scouse (more of a stew than a hash, but related to Labskaus etymologically, and also, historically a mariners’ dish ) and Bubble and Squeak (a hash) from Britain . I didn’t know about Dibbelabbes from Saarland.
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Lamb Stew with Chanterelles and Carrots - simple prepared stew from the Larzac region with lamb leg, chanterelles, carrots, white onion, garlic, plenty of thyme and bay leaves just braised in water and white wine. Served over boiled potatoes
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Nice sandwich!
Here’s my Italian ramen - Sun noodles tonkotsu base, ricotta meatballs, radicchio, poached egg and scallions
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@rohto @ebethsdad is right. If you have a VitaMix, sorbet can also be had with some frozen fruit, too. I like to drop dollops into champagne or a cremant for a fun drink or dessert.
Also if you are in a neighborhood with a solid Vietnamese tofu spot, tofu pudding with a ginger-sugar syrup is superb warm or cold.
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Pasta with Cauliflower - cauliflower, red bell peppers and onions are sautéed and then briefly stewed in some vegetable broth. Cream cheese and parsley are added and mixed with the cooked pasta
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Pastitsio. The meat sauce was made with ground beef and canned cherry tomatoes, and it was seasoned with onions, garlic, cinnamon, and allspice. I added Swiss Gruyere, a couple pinches of nutmeg, and 2 yolks to the bechamel. Worked out well.
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Spiced Meat Loaf (from Season by Nik Sharma) with Braised Brussels Sprouts and Roasted Potato Wedges - Season has interesting recipes with often many influences and flavor layers like for this meat loaf. It’s made with ground beef, onions, garlic, ginger, garam masala, coriander, cayenne pepper, grated Granny Smith apples, mint, parsley, bread crumbs, eggs and Worcestershire sauce. The glaze is mix of ketchup, pomegranate molasses, light brown sugar, amchur and cayenne pepper. The brussels sprouts were quickly braised with shallots and vegetable broth. The roasted potatoes were pre-cooked and then roasted in the oven just with olive oil and thyme
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whatta beauty
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beautiful
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Christmas Day
dinner:
a Goose with dumplings, red cabbage, and baked apples. We also had sour cherry soup to start, and a Christmas pudding for dessert.
The red cabbage was inspired by the recipe in Saveur. It calls for an apple, fresh cranberries, an onion, cinnamon, clove and nutmeg.
I was also looking at a recipe for red cabbage in my new My Bohemian Kitchen cookbook, which called for less wine, more sugar, more vinegar, allspice, caraway and star anise.
I needed to add more sugar and a little vinegar to get the flavour right for us. I also used less wine, and only half a cabbage. Even half a red cabbage makes a lot of cabbage for us, and I’m.not crazy about red cabbage that gets frozen then reheated, so we might be sharing this one!
Today, I am braising the carcass. I plan to make Ganseklein (German soup with fruit and goose, that uses the giblets, and leftover goose) and a Goose Pho.First time to attempt any Pho at home.
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Beautiful spread!
See if this red cabbage peeks your interest.
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thank you!
…..
Last night, we had leftover goose and red cabbage, and I made a new stuffing recipe, using up a baguette I purchased on Monday.
I made a simple borscht for lunch
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PEI rock crab and cold water shrimp enchiladas 2 ways. I used corn tortillas.
This one was topped with Dos Amigos green enchilada sauce from a can, and cheddar.
This one was lower salt, topped with a white sauce enhanced with green chiles, cheddar, cumin, chili powder
guac
also, Goya refried black beans from a can, and red salsa from a jar.
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