While there are family and even cultural traditions for Christmas menus, we try and vary it to OUR own tastes each year. Sometimes that is also dependent on regional availability of the specialty items needed to create those menus.
This year with it just being the 2 of us, we’re really making a super simple “trimmed” down menu. I’ve been searching for the fig jam and finally found a jar, the second to the last one in the whole area from what I can tell. The butcher is even cutting me an extra small prime rib 😀 but there will be enough yummy pieces leftover for the New Year’s black eyed pea chili.
