Catching up post from holiday eating!
Yuletide I made (helped make, a family that cooks together stays together): So many cookies, Olallieberry crumb coffee cake, Tamales (4 kinds: cheese/chile, chicken mole, beef in chile rojo, and shredded pork in chile verde), and a big pot of delicious heirloom beans (Flor de Durazno).
New Years I (again, actually a group effort) made: Whole chicken wrapped in a hot water pastry crust and roasted, along with roasted root veg (rutabaga, parsnip, sweet potato, celeriac, shallot, garlic). I also made a big batch of Ponche* spiked with rum.
*This was my first time making a proper ponche out of fresh ingredients instead of using dry or canned, as I live somewhere where I can get some of the important ingredients (Tejocote being the main one, known as hawthorne apple, is particularly hard to find, and is included along with fresh sugar cane chunks, mexican guavas, crab apples, prunes, raisins, dry apricots, cinnamon sticks, and sweetened with raw sugar cones)
Belial wrote:I am not even in the same country code as "the mood for this shit."