It Was a Very Good Year

Traditional after-work New Year's Eve pizza
This year instead of our local pizza joint, Not Ray's, we doctored up frozen Amy's pizza with a Squirt drink.  This was an accurate meal representation of the year.  Nothing to write home about but it was without major issues and you couldn't complain.  It could always be worse (no extra toppings) and we did our best to add to the basic foundation of life each day to make it fun.  All in all, a good year.   Great would be an overstatement, but it didn't suck. 

You Could Have Done Better, But I Don't Mind

Touted as Best Brownie Recipe

The Best Brownies - Was the name of the recipe that will remain linkless.  I searched for a couple of hours to make the absolute best fudgiest, triple chocolaty brownies for a special recipient.  I bought the expensive chocolate, vanilla extract and butter.  In the end, these were too cakey.  I wanted dense fudgy-chewy.  Instead I got a moist chocolate cake, so I won't pass the recipe.  All brownies are good for someone, so no shade on the creator but if you're going to say you are the best, then be it.  Also, no shiny crackle top.  Not a fan, nope.

So, instead of giving an inferior gift, I shared these with folks that I like at work...but not that much. 

Leftover Split Pea Soup and Ham and Cheese on Rye Sandwiches

But I'll Stand My Ground

Monkey Bars 

The tried and the true.  Recipes you've made time and time again, that never disappoint.  It's almost tradition to make certain soups and baked goods, at least one time in the season. Split Pea Soup and Monkey bars. 

Split Pea with Ham

Neither of these food offerings will win any awards for excitement but when they are warm and hot in front of you, they are as satisfying as anything. I am not sure you can improve on the basic soup recipe (but if you did, please let me know)!  I think the key is using a real ham bone and although it is tempting to do this soup in the crock, I like to saute the trinity of celery, carrots, onions (and garlic) beforehand, along with the bone.  For me that is key to developing more flavor in the broth.