by Max Brantley
Yes, I've been cooking. And eating. But no time for photographing. Tonight, for example, I made some classic Swiss fondue with good Gruyere, kirsch and a crisp French white. But no photos.
Thank goodness for Joel DiPippa, who got a digital camera for Christmas and shares a holiday report and photo here.
As the year winds down, and we have weather that is skirting dangerously close to winter, a somewhat hearty far was required. There was a basic rice pilaf, with some extra celery and carrots thrown in to the mix for color and flavor. On top of that is a pork loin steak smothered in carmelized onions and a balsamic vinegar/dijon mustard sauce. Completed with a dollop of sour cream seen between the steak and pulled over the rice.
I am pleased to report that a digital camera made its way under the tree this year for me. Unfortunately, the big Christmas Eve dinner was well and truly done before the presents were opened, but I needed to use it on some food.