Yesterday I entered important dates in a new 2024 calendar, ready to be hung in the kitchen on January 1st.
Early this morning I chose the book I'll use for my daily quiet time in 2024, God willing. I rotate between a few, this past year being one of C.S. Lewis's writings. All of December I've been using an Advent devotional of C. K. Chesterton's writings and will continue it through Twelfth Night. Some days the entries in this Advent book haven't seemed very relevant to me but others remind me of why I love Chesterton's pithy wisdom.
This year I'm putting this one on my desk, my beloved Richardson Wright's little A Book of Days for Christians, one I used in 2020.
Wright, a cradle Episcopalian, editor in chief of House & Garden for umpteenth decades in the 1900s and author of a stack of my favorite books, keeps it short, a paragraph or two, leaving time for scripture reading.
After I hit publish on this post I've managed to squeeze in before 2023 ends, I will go to the kitchen and begin cooking the pastry cream for a dream recipe I've wanted to make for ages, Boston Cream Pie.
Then I'll make and bake the two cake layers and next comes the chocolate glaze and into the fridge to chill for three hours, which may mean we'll be eating this pie/cake when the ball drops in NYC, as slow as I am.
My main dish for the evening will be easy, the salmon recipe I use half the time I cook salmon.
Starting with a beautiful side of wild caught Alaskan salmon...
and a scrumptious lemon/garlic/butter sauce...
I end up with my easiest favorite salmon recipe...
But tonight I'm going back to the first fantastic salmon recipe I tried decades ago from a Mediterranean cookbook for Braised Salmon with Caramelized Onions. I'll let you know how it turns out.
Yesterday I spent hours (I told you I'm slow) making a big bowl of potato salad loaded with celery, onions, olives, and eggs dressed mainly with apple cider vinegar/olive oil that soaks in the fridge with only a little mayo added in the end.
To me, salmon and potato salad with a little champagne is THE perfect meal and ending that meal with a sliver of Boston Cream Pie is a perfect end to New Year's Eve.
So time to snap to it. If you happen to read this, please feel free to only say "Happy New Year," or nothing at all because with all honesty I have to say it may be Tuesday and Wednesday January 2nd and 3rd before I give myself the gift of two days off to catch up on my blog world buddies.
Because there is that Boston Cream Pie to make today and a pork loin, collard greens, and black-eyed peas to cook on New Year's Day.
This was my view from the kitchen window this morning before I sat down to write this post...
I do so love pink clouds!
A very happy and healthy and safe New Year's to all of you,
Love,
Dewena
"There now, we have reached the end of our year's eating and drinking. For 1,095 times we have sat down to refuel our bodies and cheer our spirits. Fats cannot harm us. We are ready for whatever the next year brings. Allons!"
Richardson Wright