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.

sleevendog, your meals always look fresh and healthy, but those tomatoes, yum. I'm just waiting for mine.... John, my single year of high school French class 53 years ago is not serving me well, it took me a little time to puzzle through that menu, LOL. The only bao I've ever had was frozen from the freezer section of a local grocery, that one looks much nicer and fluffier. Jasdip, I hope it's cooled off a bit there. Here it was nice for a couple of days, now it's back up to above 90F tomorrow. In Michigan in June!!! It's just not supposed to happen, ugh. And yet, I still cook. (grin) Today we had peanut butter chicken with rice and roasted asparagus, and strawberry shortcake for dessert with what are probably the last berries this year as the groundhogs keep eating them the minute they get at all red. We've been having salads regularly because I had a lot of various leaves in a raised bed, until the same blasted groundhog decided to just chew on everything. It wasn't actually eaten, just nibbled, walked upon and chewed to pieces, so it seems I'll have to buy my leaves until I can trap the whistle pig. It's also burrowing under the foundation of the house, so it's got to go. Anyway, other meals were some sauteed shrimp with more asparagus and some chickpea salad: Southern style blackberry cobbler with ice cream: Amanda's lunch of a cheese omelette, some gluten free toast and fresh strawberries on a day when she was here visiting: Salmon patties and air fryer potato slices, with some more asparagus. Oddly, nothing seems to want the asparagus, but it's nearing the end of the season for that. Biscuits for breakfast, baked in a "pone" instead of individual biscuits, Elery made these and we had them with eggs. A nicely rare high heat roasted sirloin tip, sliced on the slicer for sandwiches: Panini made from the above beef.... Penne with home canned tomato sauce and garlic bread: I picked some broccolini and "Fioretto" cauliflower from the garden, the purple Fioretto is very colorful and tastes more like cabbage than cauliflower. We will process meat chickens in the next couple of weeks, so I'm trying to make more freezer room, that seems like a constant endeavor. I had the "leaf" fat from the pig we got from a neighbor and so rendered two "almost" pints of lard: I know there were others, but I sure don't remember what! Annie

Thank-you! That is informative, but I still can't imagine it (though I did know about turning it out and setting it on fire from TV). I did find a local (SoCal area somewhere) brewery that makes barley wine (Guiness stout is readily available at most grocery stores), and the butcher at the snooty market has jars of beef tallow and lard, so I don't think they'd faint if asked for suet, but it might have to be a special order. But, please, what is "whole candied peel"? Oh, never mind. I googled it in quotes and it showed me packages. We have chocolate chip cookies... ;) But seriously, I've read about Christmas pudding so really enjoyed seeing it in the basin. ("pudding basin", right?) Does it get frozen, or is this like some fruitcakes which sit out in their wrappers and get fed bourbon once a week?

I seared three chicken breasts (I cut them in half) in the Dutch oven. Tossed in a large, diced, onion. Sprinkled with half a cup of taco seasoning. Added two cups of water. Lower heat and simmer until the liquid is reduced and chicken can be shredded. Add eight cups of enchilada sauce. Let all that simmer while you boil, drain and rinse your lasagna noodles and mix up the filling: 24 oz Ricotta, a tub of baby spinach, 4 cups of shredded colby/jack cheese (I don't like pre-shredded cheese and couldn't find blocks of "Mexican blend" to shred my own) . Ladle spoons of the enchilada sauce (without the meat - skim it off the top) to cover the bottom of the pan. Start layering your lasagna: noodles; meat sauce; filling; noodles; meat sauce; filling ... etc. This pan was four noodles wide and fit three layers of noodles. So eyeball three portions of the meat sauce and filling for each layer. Use the meat sauce for the layering and you should have quite a bit of the sauce left to pour over the top. Sprinkle with two more cups of shredded colby/jack, a can of sliced black olives and one bunch of chopped green onions. Bake at 350F for about an hour. Let rest while you make up a simple side salad of shredded iceberg lettuce, diced tomato and sliced avocado. A dollop of sour cream and a dollop of salsa on top.