For us Christmas has been a peak of the whole family of 14 over for a full day on Dec. 19, followed by two weeks of the laziest days I’ve ever spent. The rain prompted long days of TV movies, reading, Facebooking, naps and snacking. And I am certainly not complaining. I am a firm believer in doing what my body and brain ask me to do. And, as Terry says, I am really good at sleeping!
Fortunately, the beef tenderloin we had for the family festivities has lasted us for days. I usually buy two tenderloins at a wholesale store (Sam’s or Costco) and trim them myself. I learned how decades ago when I catered the wedding reception for the owner’s daughter of the nightclub I worked at in New York. The “chef” (his term, not mine) was Andy Murray, actor Bill Murray’s brother. He was funny and sweet, and a real character. He ordered the beef and also whole salmon for me and stood there, smirking, while I gasped at the salmon’s scales and the beef’s sinew and silver skin. But, alas, I had Jacques Pepin’s “Techniques” on my side. Those pages showing how to take care of both of my problems are still stained and dirty from the salmon scales and my sweat. Anyhow, this is to remind myself to tell you that Sam’s will trim your tenderloin for you at no charge.
The year 2016 is close on our heels, and I have spent the morning looking at lots of web pages to be able to tell you the trends for the new year. You may already know that the colors, as dictated by Pantone, will be Rose Quartz and Serenity. I like them both but fear that we’ll see more baby blue and marshmallow pink than the more subtle Pantone colors. I actually have a pair of pants from unknown years ago that are exactly Rose Quartz. I never wore them because I got the zipper stuck and threw them aside. I think I’ll see if I can squeeze my tenderloin-filled booty into them for 2016.
So, you have the colors. In fashion you’ll also see a lot of orange, Spanish influences and flowery romantic takes on the Victorian era. More along my line will be lightweight denim in all guises, stripes, sequins (for spring) with flat mules on your feet. What I won’t be wearing is lingerie as day clothes, slip dresses, and takes on two-piece pajamas. Reminds me of an eccentric friend of mine who wore a slip (not a slip-dress, but a slip) with a wool skirt to my wedding reception 10 years ago. Ahead or her time, or not? I still don’t know.
Trends in food
As for food, here is what Nation’s Restaurant News, Forbes, Huffington Post and Purewow said. I looked at their lists and am taking the trends that they had in common:
Below are some condiment recipes to get you started on your way to delicious eating.
Have a happy, prosperous and healthy 2016. Don’t forget to eat your peas, greens and cornbread on Jan. 1. If you’d like my daddy’s easy, unfussy recipe for Hoppin’ John, let me know and I’ll send it to you.
YANGNYEOMJANG (KOREAN SEASONING SAUCE)
Makes 1/4 cup
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1/2 teaspoon rice vinegar
2 teaspoons gochugaru
2 teaspoons toasted sesame seeds, crushed or whole
1/2 teaspoon sugar or honey
1 clove garlic, crushed
1 scallion, chopped
SEAWEED BUTTER
1⁄4 cup white miso
16 tablespoons unsalted butter, softened
2 tablespoons ground nori
1 tablespoon Chinese hot mustard
MOROCCAN CHARMOULA
1 1⁄2 cups chopped cilantro
1 1⁄2 cups chopped parsley
2 tablespoons toasted and ground cumin seeds
2 cloves garlic
Salt, to taste
Freshly ground black pepper, to taste
3⁄4 cup extra-virgin olive oil
The Dispatch Editorial Board is made up of publisher Peter Imes, columnist Slim Smith, managing editor Zack Plair and senior newsroom staff.
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