The new year and the sweet beans. By my count, this is the sixteenth January 1st we’ve enjoyed in the same excellent company. The formula has not changed, but the ladle has passed from grandmother to granddaughters; and as I remember it our conversation wasn’t always so focused on pregnancies.
There are more than 40 dishes on the menu requiring hundreds of ingredients. We asked, half kidding, if there was a three-ring binder detailing an execution plan for the entire operation. There is:
Tasks for days. And carefully-indexed recipes for everything, though our hostess cautioned that some of the traditional fare rely on a few unwritten touches. (But there are no secrets! she insisted). They offered to teach me a few next year, and I leapt at the chance, but my winter vacation usually is not so constructive.
After a balmy 12/31/12, it is a cold and wet 1/1/13. At the beginning of the holidays I tried a vegan pumpkin pie on Food52 and through the season the leftover coconut butter has sat on my countertop as a little thermometer: clear and runny when warm, and cloudy white when cool. Today it is like snow.
This is the 100th post on FoodisForever. The first was also about ozoni.