Christmas is upon us.
Claire and I are going to be BBQ’ing outdoors with the family tomorrow for our yearly ‘steak & eggs’ Crimma brunch. Present opening, meat on the grill and eggs and taters. We started the tradition a few years ago, but I think this is the first time we’re doing it on the grill.
I’m hoping to devote more time to the MI blog in 2011. It’s crazy times with Claire doing her Master’s work (in Social Work) and working two jobs. We don’t get as much time in the kitchen as we used to. Cooking is such a communal activity for us; we’re such social eaters/cooks that being in the kitchen, dancing around each other as one chops and one minds the frying rabbit/beef/what have you.. it’s an important part of our relationship and we’re going to try to get back into the swing of things as she starts her second semester.
Oh; the salumi in the update is a Musica from Criminelli.
From their website:
“Musica Salami, or Salame della Musica, is a regional specialty from an Alpine town outside of Biella. The name comes from the frequent requests for this salami from the local band. They insisted that its strong flavor, thanks to the addition of pork liver and clove, gave them energy to continue playing through the night. You can think of it as the original Italian energy bar. The flavor starts out like a salami and finishes like a liver pâté.”
They’re totally right. It does finish like a pate’.
Happy Holidays everyone; regardless of how you choose to spend them!