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**Jackalope** · January 1, 2017 at 7:53 pm

(January 1, 2017 at 2:35 pm)c172 Wrote: Might do my fruitcake later on, finally. Pretty much this recipe, minus any nuts, and with cherries, pineapple, dates and orange peel as the fruits.

"This recipe includes dried fruit, instead of the glowing, candied stuff we've all learned to associate with fruitcake."

That glowing candied shit is 100% of the reason why I have always despised any fruitcake I have encountered. I think I want to try this one.

Rib roast is in the oven - 8lb choice-grade roast, coated with season herb butter, 5 min/lb @ 500, then turn the oven off until it's done, about two hours.

Angrboda · January 1, 2017 at 10:43 pm

I had chicken fingers with honey mustard dipping sauce, mashed taters, and fruit for dinner.

**Jackalope** · January 2, 2017 at 2:06 am

Had the aforementioned roast with horseradish sauce, baked tater, and Brussels sprouts with bacon. The sauce broke so we tossed it - dinner was still amazing.

**Esquilax** · January 2, 2017 at 4:29 am

I'm doing tonkatsu for dinner tonight: breaded and fried pork cutlet on rice, with spinach, bell pepper and onion on the side. Even got some sweet soy sauce for it. Should be gooood.

**Mystical** · (This post was last modified: January 2, 2017 at 5:35 am by Mystical.)

Omg you guys are making me hungry!

*grabs banana

Not yours, my own.

paulpablo · January 2, 2017 at 8:06 am

I just ate 3 slices of toast, made a spinach, blueberry, banana and kale smoothie. Now I'm having chickpeas with turmeric, garam masala, nandos sauce and nandos salt.

**BrianSoddingBoru4** · January 2, 2017 at 8:08 am

(January 2, 2017 at 8:06 am)paulpablo Wrote: I just ate 3 slices of toast, made a spinach, blueberry, banana and kale smoothie. Now I'm having chickpeas with turmeric, garam masala, nandos sauce and nandos salt.

So, no actual food in your house, then? Tongue

Boru

Astreja · January 3, 2017 at 9:28 pm

I'm making pot roast. Perfect thing for a cold night.

I'm using the method from the Cooks Illustrated book The Science of Good Cooking: Brown roast in a Dutch oven, then take it out while you sautée some toss carrot, onion and celery; put the roast back into the pot and fill it with enough liquid to come halfway up the roast; cover and cook in 300°F oven, flipping roast over every half-hour or so.

**brewer** · January 3, 2017 at 10:11 pm

Bedtime chicken broth. Gave up the other night cap stuff.

**Jackalope** · January 3, 2017 at 11:29 pm

Eating the last of the pork roast from the other night, the last of the Festivus stuffing, and the last of the cranberry sauce from turkey day.

It's kind of unusual for me to have a meal of leftovers of food I made myself and have it be, you know, actually tasty.

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