We were visiting my wife's family in Vermont which ends up being a large group, with most of her brothers and sisters, and their spouses and kids, and this year even several girlfriends of the kids. All told we were about thirty. Meals were split up with one or two people volunteering for each meal. New Year's Eve was my night. I was stumped at first as far as what to make, but the co-volunteer Eric (a foodie BIL) came up with the suggestion of top-your-own tacos. We actually went with tostadas, and made black beans, three different meat toppings, and about a dozen other topping options, with side dishes of Mexican-spiced rice, and homemade cole slaw. Logistically the meal worked well, although some people didn't realize that they were supposed to be able to pick up the tostada after they made it, and instead they buried it beneath a 2-inch deep mound of toppings. Also we forgot to put out the guacamole until after half the people had served themselves. Food wise, some parts of the meal worked better than others. The shredded chicken verde was good but would have been better with more of the tomatillo salsa, however the co-op closed early, and the normal grocery store had no green salsa. The beef/chorizo was good but could have used a bit more of something, Eric and I couldn't decide what it needed. The shrimp was a big hit, the only problem with it was it disappeared so fast, the recipe (as well as I remember it) for the shrimp is below. Chili-Lime Shrimp 2 lbs peeled uncooked shrimp (31-40 count -- cut into thirds) 10 cloves garlic (minced) 1 4oz can diced green chilies 2 limes chili powder canola oil Liberally cover raw shrimp with chili powder and the juice of 1 half of a lime, and let rest for 10 minutes. In small pan, heat oil over medium heat, add garlic and green chilies, until garlic is softened and fragrant. remove from heat. In large pan, heat oil over high heat, until it is smoking hot, add shrimp stirring occasionally to make sure all the shrimp are getting cooked, and none are burning, after about 2-3 minutes the shrimp should all be cooked, add the garlic and green chilies that you set aside, and the rest of the juice of the limes. Stir for about 1 more minute, and place in large bowl to serve. Overall the meal received rave reviews.

Jasdip, I love peas and I like hot beef sandwiches, but never thought to put them together like that. I think I'd like it a lot, although Elery detests gravy of any type so I'd be on my own! FOAS, you could have all those strawberries, they tasted like nothing at all! Sleevendog, that risotto looks really good, and I've never made arancini, I should try that. Lynda, I made some fish tacos with leftover baked cod and those blue corn tortillas. The tortillas were relatively quick, after I "nixmatalized" the corn, which took about 9 hours, LOL. We also cut some into pieces and made tortilla chips: Another night we had home canned sauerkraut with chicken Italian sausage and steamed broccoli: Elery and I shared a home grown Porterhouse steak, nice and rare, and we used the leftovers on steak salad: And with that, I think I'm caught up, at least with the meals I took pictures of. Annie

Neely, your plating is so much more appetizing than the recipe card. I think of jerk seasoning dark like yours. So busy Annie. In the kitchen and out on the farm. What a cutie calf. I have forgotten about potato chips for a crust. I keep wanting to try pork rinds but i . always eat them before i get the chance. A local empanada shop (hand pies) sweet and savory, has one that uses a cornmeal crust. A bit thick for my likes, but i bet a fine cornmeal or mixed with another GF flour would work in a tortilla press. DH thought my strawberries were weeds. But my blueberries are big shrubs and the new ones i put in last year are looking good, (and well marked) For some reason i've been avoiding anything fussy, rolly, stuffed, pleated. But this was easy. I just made four quick sushi rolls. Used the last of the sticky rice. -sleeve

Thanks for stopping by yeonassky and the 'high five'. This is the time of year i need to re-visit and study up on all the various grain, seed, and bean flours. Just found my rye flour and it has gone rancid. Need to order. I make a Norwegian brown bread i call 'barnyard rye'. Not a poop scent but more like newly mown damp hay. Dad loves it. My sister avoids dairy and gluten as well as rice and lentils. But is fine with sprouted grain flour. Both our extended families have sensitivities but no allergies. Just started holiday meal planning. We do all the cooking. Gets difficult to please all but we like the challenge. A shame about your sous vide stick John Liu. Might be toast. Maybe do a small saucepan test using hot tap water to start. My little notebook i keep in my cambro says that i cut my leg of lamb in two. 128F for 3 hours. Take one out and ice bath it. Raise temp to 132F for another hour. Into ice bath. I also did this the day before and fridged them. (not sure why) I have no memory of the meal so must have been 5 or more years ago. Must have given them some dry brine time and grill seared to finish the re-heat? Might have had houseguests. Nice looking pasta and salad and portion, (wink) Last night i cast iron seared a flat iron steak. From the local farm meat share. They choose the cuts. Always interesting. Really nice flavor and tender. I gave it a good 6-7 hour dry brine uncovered in the fridge. I over ordered potatoes to test some holiday appetizer ideas. So made some long overdo lumpy mashed. Just a bit of yogurt. Steak was good with a shaved fennel salad. Arugula, blanched kale and fennel stems. Pickled red onions. prep Leftovers for a shared lunch plate A third of the steak in the fridge. Leaning towards steak tacos tonight.