They say that the way you conduct your life on the first day of the year is reflective of the rest of your year. The reason for eating hoppin’ John, or lentils and collards, or whatever your tradition, is to make food that looks like money. If that’s so, then I want my year to look like today.
We got back from the farm share pick up in time for the snow to begin falling. I’ve been hankering after these potatoes au gratin, so I made them tonight and served them with some broiled, yogurt-marinated lamb leg steaks that I took out of the back porch freezer, rounded out with a serving of carrots that Kevin made a few days ago. Something fresh and delicious that makes leftovers, some leftovers, and something I didn’t have to cook: a perfect trifecta.