Over most holidays, the Sweet Partner in Crime and I usually do some culinary-themed travel. Since we're at home this year, I present to you: The Thread of Good Food!

A delivery with dry ice at the start of our staycation offered us a start with Spooky Manhattans.
First up: a Rigatoni Pasta Bake that originated as a batch of Pasta Puttanesca and quickly escalated. (Pairing: Ca'Rozzeria Chianti Classico Riserva)
Next came a wonderful Turkish fish stew with capers and olives. (Pairing: Rhinegeist Truth IPA -- trust me.)

Up next: Waffle tots with sausage and arugula, topped with a fried egg.
Xmas day brought us this wonderful lamb stew with a Guinness base. (Know the pic's not 'gram worthy, but hey...)

Paired with Gargantua Pantagruel Syrah.

A real treat followed: slow roasted King salmon fillets. Side of spaghetti squash in a citrus dressing. Paired with a Morgon Beaujolais.
The leftovers made for a fantastic Salmon Caesar the next day. Note additional Waffle Tots -- they're just the best.

(The salmon was better cold than hot, in my estimation.)
Along came a delicious chicken, sweet potato, poblano pepper, and quinoa casserole.

Paired with a Yuengling Golden Pilsner, because that's what we happened to be drinking at the time. Was good!

Moving on...Mussels with white beans and chorizo in a garlic broth. My goodness was this slurpable. Paired with an Italian "Midnight Black" rose.

OMG. Tortellini in Brodo made with some pork chops that I smoked up in the Cameron. SO GOOD. Paired with Chianti again, I believe.

A twist on cacio e pepe with Za'atar. Really quite yummy!
The presentation's a little sloppy because, admittedly, I also was at the time...

Putting ourselves back together on New Year's Day found us chowing down for brunch on one of Pam's wonderful kugels. Hey...it's good for *all* New Year's celebrations, and is great for mornings after...

It's not New Year's without collard greens and black-eyed peas, right? So delicious. (And yes, that's water. We're gettin' old...)

"Sausage Egg Roll in a Bowl." Another wonderful treat. Could be even brunchier with an egg if you were so inclined.

Paper planes! Our new cocktail fave.
Another utter winner. Sous vide beef tenderloin with roasted potatoes, olives, and thyme. Divine. Paired with Domenico Clerico Barolo.
And finally...slow roasted salmon with air fried brussel sprouts to close out the break. Sigh. Back to reality and the workday world. Thanks for coming on the tour! #yummy

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