We’re fast approaching the Christmas holiday, and I’m (Denise) really craving Christmas cookies. I think I want to make up a batch of my Spritz or Cookie Press Cookies (gluten-free, dairy-free, and egg-free) and a batch of my Gingerbread Frosted Cookies (yeah, I made them for Valentine’s day, but I have Christmas cookie cutters too). I will have to fiddle with them because I used chia see in the original recipe, and that’s now on the “I’m pretty sure I’m allergic based on reactions, but I haven’t bothered to conduct a challenge yet to prove it” list. Which means I don’t eat it, so I don’t know why I have the two lists, i.e. documented allergies and stuff I am pretty sure is an allergy, but feel like I need conduct a food challenge to make a call. Denial, maybe?
I’m thinking that a nice salmon dish might be a good NYE dish (if you can eat fish, of course). I like the idea of a foil wrap for clean up and even cooking. But for Christmas, we’re making the Spicy Red Wine Crusted Cranberry Pork Loin roast. I hope your holiday foods are wonderful.
We’ve decided to take a blog break over the holidays. We’ll return to posting on Monday January 8, 2018. See you in the New Year!