Ringing in 2024... The blissful week between Christmas and New Years Day

The week nestled between Christmas and New Year’s possesses an almost ethereal charm. For those lucky enough to have a calendar devoid of pressing commitments, these days can unfold like a spellbinding reverie. The luxury of sleeping late, enjoying happy coffees once you have rubbed the sleep from your eyes, afternoon naps, binge-watching episodes of the Graham Norton Show, the cozy holiday ambiance of the local pub, and of course indulging in simply delicious food. This year I found myself with the rare opportunity to be able to fully immerse myself in this holiday week. And I was lucky that the Irishman with the ever-present twinkle in his eyes and buoyant spirit became the perfect companion through these magical days.

The week started with delicious rice bowls filled with leftovers from Via Goa and delectable roast chicken leftovers from Christmas dinner.

The stuffed roast chicken dinner from Christmas was so delicious that we made it again later in the week and this time we shared it with some dear dear friends, you eagerly indulged in seconds without even thinking

Miles da Gappolini enjoyed his time at the Easlen Institute of Intuitive Cat Petting more than usual as he purred his way thru every glorious moment…

A holiday New Year’s Eve roast was pushed aside for the glory that is fresh Dungeness crab from Marina Meats, Pain au Levain from Acme Bread and of course plenty of Kerry Gold melted butter. There was a lobster too, but we smartly saved it for New Year’s Day. The meal was simple, indulgent and just delicious.

After a lazy morning of mimosas and good conversation , we took a stroll for some New Year’s cheers with friends at Sully’s Marina Lounge. The Irishman and I knew that when we got home there was a lobster and leftover crab meat waiting to be made into a yummy fried rice bowl.

As rice cooked on the stove, we meticulously separated the succulent crab meat from its shell, and we carefully extracted every last bit of the lobster's delicate flesh, ensuring nothing went to waste. Once the rice had finished cooking, I blended the remnants of the week's earlier rice bowl dishes. To this I added some frozen peas, infusing a pop of color and a dose of sweetness. The crab and lobster meat were then folded in, incorporating the ocean's bounty into the rest of the rice. A drizzle of my favorite chili crisp and a dusting of Maldon sea salt were the final flourish that was needed. It was truly the perfect way to end a simply perfect holiday week.

Bia maith leat.  Bon Appetit. Spis godt.

Happy New Year.