They say, “Don’t judge a book by its cover”. Well, when you are about to walk into a bar and read a sign near the door saying, “Pledge allegiance or get the hell out!”, I think your mind would begin to form certain images. I was expecting to see a raucous crowd of old, white men…
“Snacks” for the pot luck Christmas party we threw last weekend.
Was introduced to ice cream from Nicholas Creamery in Atlantic Highlands this past weekend when a friend brought pints of Chocolate Bailey’s and Egg Nog to our party. Both were delicious, though the chocolate chunks in the Bailey’s one were so large that it actually hurt my teeth to chew them. The Egg Nog was…
Justin’s falling-off-the-bone pernil for a Christmas party we had this past weekend. It marinated in garlic and spices for three days and was cooked for 10 hours. The result was unbelievable. Each bite burst with flavor (and leftovers made for an excellent sandwich the next day).
Speaking from experience, those cannolis were pretty damn good. We had a great selection of baked goods (far more than pictured here) at our annual Christmas concert at the museum last week.
Lawrence says, “Merry Christmas!”
Justin and I taking a selfie with Santa—or Father Christmas— during Clinton, NJ’s “Dickens Days”.
Reflecting on this photo from two years ago. This is our seventh year with Lawrence, and the first where he has been able to peacefully coexist with the Christmas Tree. Every other year has been a battle, as evidenced by this, the most ominous Christmas photo I’ve ever taken.
Our gingerbread “Hexen Haus” from Trader Joe’s completed just in time!
Can’t have “hugge” without fire! What a relaxing night it was. (By the way, the cat isn’t real…)
Our friend Walter had us over for one of his themed nights a couple of days ago. This time it was Danish “hugge” (or hygge) which focuses on relaxation and ambiance. There was brie, gruyere, ghost pepperjack, deviled eggs, spiced apples, mulled cider, and Scandinavian cookies. Not pictured: lobster rangoons and brie baked in phylo…
One of the best pizzas I’ve ever made: grilled chicken, red onion, barbecue sauce, and Monterrey Jack cheese.