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Thread of What You've Eaten, Cooked and/or Drunk Lately

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Just discovered there is another kind of chorizo (generally you have Spanish ((cured)) and Mexican ((fresh)) with various versions of those two. My darling wife came home with Kroger chorizo (maybe it should be dubbed "Ohio chorizo" when I asked for Spanish. It looked like kielbasa with a lot of paprika. Which is fine...a go to simple winter dish is a riff on Basque beans (white beans, chorizo, evoo, paprika, oregano, bell pepper, onion, celery, carrot, red wine...). I've actually substituted kielbasa when Spanish chorizo wasn't readily available (Mexican just doesn't work). The kielbasa absorbs the paprika quite nicely...which begs the question--why do we need Kroger (Ohio) chorizo? I'm sure there are those better suited than I to answer that but it worked...pretty much like the kielbasa has...still not anywhere as good as the Spanish. Buen provecho y navidad!
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Nutriaitch said:
so what is everyone’ holiday menu?
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Mediterranean lamb which is a leg of lamb rubbed with salt, pepper, lemon zest and rosemary with chunks of garlic shoved down into the meat. I going to sous vide it for about 6 hours and then finish it up the broiler. The sides are all my wife's requests, it's what her mother always made for Christmas . Mashed potatoes and gravy, cornbread stuffing and creamed spinach. Got some fresh berries and Stilton for dessert.
 
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