The Last Thing You Put In Your Mouth....

Morning coffee. No brekkie today.

Glass of skim milk

Christmas cake ...

tea

I need more hydration.

I may have caroused a bit too much last night.

Or so the photo evidence suggests.

peppermint hot chocolate

still in recovery from Sunday

I am waaaay too old to stay out til 3 a.m.

the demned bus from nyc back to boston stopped at a burger king instead of its usual lovely Chinese buffet, so it was a bk cheeseburger instead od Chinese spare ribs, and I am not .pleased.

A one inch square of baked chicken left over from dinner. Just needed a little protein.

peppermint hot chocolate


<technically just hot water added to the hot chocolate left in the cup from last night, so not so pepperminty and not so chocolatey but it is hot ... tish)

Couple of carrots

toothpaste

cup of



can't wait for the box to be empty, not loving this tea

Turkey panini with goat's cheese, red onion and balsamic salsa

How did you like it?

I like balsamic red onions but not too often - I might get sick of them. Still, that's my new favorite pizza (in that case, the pizza has fontina cheese, sprinkled parmesan, and pine nuts, along with the balsamic roasted red onions.

It actually turned out better than I'd expected - left a nice aftertaste. Love red onions and love balsamic, but so often it doesn't quite work.

What's fontina cheese? Don't think we get it over here.

It's an italian cheese, fairly popular at least in northern Italy, not sure if I remember it in Rome. I loved it in Italy. There's a fontina here too, probably from Wisconsin, but not the real thing, at least in my stores. Just as our parmesan here is not as delicious as Parmigiano reggiano, to me.

Aha - http://www.gourmetsleuth.com/ingredients/detail/fontina-cheese

However, back in California I could get actual italian cheese more easily than here in New Mexico... but maybe Whole Foods has it (or your equivalent to Whole Foods).

Coffee with eggnog and fruit cake my aunt baked, from my grandma's recipe (she long passed), a family tradition since the 1940's.

Thanks for the link. I'll have to keep an eye out for it.

I remember now that I've bought the danish fontina. I'd place it between ours and the one from val d'osta..

On the onions, when I roast them, I do it with some vinegar and honey - well, here:

Roasted Red Onions with Butter, Honey, and Balsamic Vinegar
Recipe courtesy Tyler Florence

Prep Time:8 minInactive Prep Time: -- Cook Time:46 min
Level:
Easy
Serves:
6 servings

Ingredients
6 tablespoons butter
3 tablespoons balsamic vinegar
1/2 cup honey
1/2 bunch fresh thyme
Salt and freshly ground black pepper
4 red onions, halved
Directions
Preheat the oven to 350 degrees F.

Combine the butter, vinegar, honey, thyme, salt, and pepper in a small saucepan over medium heat. Bring to a simmer and cook for 1 minute to reduce slightly. Place the onions, cut sides up, in a single layer on a baking pan. Drizzle the butter-vinegar mixture over and roast until soft and slightly caramelized, about 45 minutes.



Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_29350_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

I'm one of the remaining humans who likes fruitcake. My old recipe was the one in Joy of Cooking that took twelve eggs and that I wrapped in Hennessy Cognac..

In later years I've switched to regular dried fruit and mostly don't make them anymore - if I'm going to spend the time, I'll make my own panettone (lots of eggs and rises, homemade candied fruit).

I see I got carried away on recipes on the wrong thread.
Now I'm hungry.