sovay: (Rotwang)
sovay ([personal profile] sovay) wrote2011-01-01 03:47 pm

We have come for light, it's true

Last night, a fox ran across my path about ten feet in front of me. I could see its ears upright and its white-tipped brush. I am choosing to think of it as a good omen for the new year.

Inspired by [livejournal.com profile] rushthatspeaks on the inaccessibility of bitter orange juice, I made the glaze for the New Year's ham out of Seville orange marmalade and spicy Dijon mustard. It is very edible.

Calvados is so much better than champagne.

Happy New Year!

[identity profile] asakiyume.livejournal.com 2011-01-01 09:08 pm (UTC)(link)
It is very edible

You do a fine trade in understatement, I suspect.

How lovely about the fox!
gwynnega: (lordpeter mswyrr)

[personal profile] gwynnega 2011-01-01 10:45 pm (UTC)(link)
That glaze sounds great.

Happy New Year!

[identity profile] snowy-owlet.livejournal.com 2011-01-01 11:18 pm (UTC)(link)
My mother has an ongoing Scientifick Experiment to determine whether calvados or marsala can in fact make ANY food better. She has not yet reported a failure.

[identity profile] rushthatspeaks.livejournal.com 2011-01-02 09:19 am (UTC)(link)
No, you could totally glaze asparagus in Marsala mixed with miso and grill it and it would be ludicrously awesome for people who do not have that unfortunate genetic tasting thing you have.

[identity profile] ap-aelfwine.livejournal.com 2011-01-02 06:34 am (UTC)(link)
The fact of the fox across your path is lovely. I take it you were walking? I only ever see them driving, it seems. They're lovely animals; you're lucky to have such a sight of one.

Your ham-glaze sounds lovely. We had fairly standard-issue honey-baked ham, sweet potatoes, black-eyed peas, and tabouli. One of these years I will have to look into how one gets a country ham in these parts--there must be some source for them.

Calvados is so much better than champagne.

Indeed it is.

Happy New Year!