Happy New Year!!!

OK, this post is a few weeks late but hey, better late than never! One of my goals for 2021 was to spend less time on social media and more blogging and reading. Have to say, it’s not going well so far, while I’ve been pretty good about not posting on Facebook, I’ve been addicted to twitter for the past week trying to stay up to date with the latest happenings in the US.

As much as living in the middle of a pandemic sucks, 2020 wasn’t all bad. One of my brothers and his wife welcomed their 3rd child, a beautiful baby girl and another brother got engaged to a woman we all love. Since making chocolate is essential and I work from home, we’ve both been able to work this past year, unlike many others. While not being able to travel home last year sucked, thanks to technology, I feel closer than ever to some of my family. We play games online, video chat on a very regular basis and I’m constantly receiving videos and photos of the babies. So while life wasn’t normal, I’m very happy to have a life to live.

On to 2021! Though I had tons of ideas and plans for blog posts, I didn’t post them because I always felt the need to have the perfect featured photo. Since I never got around to getting the photo, the moment would pass and I just wouldn’t blog. So I will probably do some generic headers and worry about it. The reality is, we’re never going to be a huge blog, but hopefully this will be a fun way to journal our lives. I still go look at my old blogspot posts to grab some recipes from there so I’m going to work on posting more recipes. I take a ton of food photos, I need somewhere to post them, lol.

Speaking of food, while we didn’t host Christmas dinner this year, we did cook for the family. Here’s a meal we sent off to the Britt’s family.

We cooked the goose on Christmas Eve since we only have 1 oven now. The original dessert was supposed to be Christmas pudding but it didn’t turn out right. The final version was too wet so I ended up burning it in the microwave. What didn’t burn was fantastic. The problem was, we didn’t have the correct containers, which I’ve since fixed. There are currently 2 puddings in our pantry. Will be breaking them out in a couple of weeks. The eggnog pudding was last minute, it was ok. Nothing to write home about.

You know I made a gravy from this to use later!

Getting our oven to temp is a pain in the butt, but luckily, this is a pretty fail safe prime rib recipe. I cut off the string that was wrapped around the roast, I should have kept it on there because our standing rib roast was more of a flopped over rib roast.

The roast turned out perfect, even if the top part did fall off (seriously, keep the twine on).

I made a sticky port gravy earlier in the week. It took hours but the flavor was wonderful! I froze it because it was going to be a few days but the flavor was better before freezing so next time I’ll make the night ahead. The store didn’t have chicken wings so I used beef bones for this.

The scalloped potatoes were slightly undercooked which bummed me out. I didn’t use a recipe, just tossed in some cream of mushroom soup and loads of cheese. Can’t go wrong, well, unless you undercook the potatoes.

Tried a new salad, it was called a Christmas slaw. Super simple and makes a lot. The recipe said to toss in the dressing before you serve, which I did. Another mistake. I should have tossed at least an hour before, if not a day before so that the cabbage could absorb the flavors. The leftovers of this were fantastic. Felt bad I sent out a subpar salad.

The caramelized carrots and onions turned out wonderful tho. The recipe called for more onions, I went lighter on that, just a personal preference. My brother and his fiancé made this for Christmas as well and they really enjoyed it as well.

Honestly, the best thing about cooking all of that food is we had leftovers for days (don’t forget we also had a goose). It was great not trying to figure out what to do for dinner, the hardest part was figuring out the food combination we wanted. And I saved the bones and used them in the pho I made this week.

How are things in your neck of the woods? Luckily, I get to spend lockdown (UK is in lockdown again) with someone I not only love but someone I like. If you are alone or just need someone to talk to, don’t hesitate to reach out.


I like to eat, sleep and experience the world, one meal at a time.

9 thoughts on “Happy New Year!!!

  • January 12, 2021 at 8:14 am

    I’m not a big fan of cabbage but I do like it in a slaw so I’m going to make this recipe to go along with some good ole Texas BBQ! I was lucky and had all the kids home for Christmas (we all quarantined ahead of time) and it was FABULOUS! You know how I love having the chicks in the nest. 🙂

    • January 12, 2021 at 10:45 am

      The dressing was fantastic on the slaw, I really hope you like it!

      It’s wonderful that your kids are all close enough to spend the holidays with. I really want an east coast visit soon so I can spend some time at your no longer new house.

  • January 12, 2021 at 8:23 am

    Can’t believe you “felt bad” about anything you made! It looks and sound amazing. I’ve never been brave enough to cook prime rib because I’m afraid I’ll mess up something so expensive. Plus, my oven’s not the best. Goose! I’ve cooked it twice and it always turned out kinda sad and greasy.
    I’m glad you’ve got the love-of-your-life with you during lock-down. And women know that for the health and safety of the rest of the world, chocolate is essential. LOL!
    I hope to see you soon and meet The Brit.

    • January 12, 2021 at 10:52 am

      LOL, I have plenty of misses, I just don’t share them as much. 🙂

      I love cooking for others but there’s also so much stress. The good news is, there really isn’t another cook in the family. So they tend to enjoy what I cook, for the most part.

      You should try this recipe for prime rib Brenda. Our oven sucks and it still turned out great. I don’t even bother with the basting. I had Kim use this recipe for Christmas (hers turned out even prettier) and she was not happy that I didn’t mention it didn’t need basting, oops!

      I have a wonderful goose recipe for when you’re ready to give it another shot. It’s the only way we cook goose. It turns out fantastic!

      Yeah, I think this pandemic experience would be totally different if I didn’t have the Brit in my life. And you are so right about the chocolate. It’s so important, he used to use the fact he made chocolate as a pickup line, haha!

      Can’t wait to introduce you to the Brit! He knows your family. <3

  • January 12, 2021 at 1:07 pm

    I learned how to make Hoppin’ John (black eyed peas and rice) this year. Was shocked how much I liked it. You know we had to eat lots of black eyed peas for luck and collard greens for money in 2021.
    It is so hard to stay away from social media, I applaud your goal to distance yourself from it. I imagine it is a slow process so keep trying. During the election I had to stay away from FB for a while and it made it so much more noticeable what a time suck it is. Guess I need to find some games to occupy my time on the phone instead 🙂

    • January 12, 2021 at 11:43 pm

      That’s awesome that it turned out so well. Now to a fruitful 2021!

      LOL, well my plan was to get away from social and spend more time reading. It will be a process. I do want to keep informed with everyone but while I applaud everything social media is doing currently in regards to trump, they did help build this beast.

  • February 9, 2021 at 7:50 am

    Wow! The food looks amazing! I’ve never made prime rib in a cast iron pan before. Definitely going to try it. I love that you made two proteins (being a carnivore, lol).

    Also super happy you and the Brit found each other and are still thriving in spite of the craziness going on. And you are so right about technology. It’s definitely been a lifeline for me in terms of staying in touch with others!

    • February 18, 2021 at 10:30 pm

      I thought we used the same prime rib recipe. So curious about the recipe you use now because yours turn out amazing.

  • February 19, 2021 at 12:30 pm

    I’ll send it to you! The only problem is it doesn’t yield a lot of juices since it cooks slowly on low heat. Most of the moisture stay in the meat.


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