use real butter

I’m in Sydney!

Jeremy’s still back at the conference, doing good and geeky things. As for me, I am in Kell and Jerad’s flat right now, enjoying the cooler though more moist air of Sydney compared to Alice. Just enough time for a quick rundown of the fun and food and friends.

dig the dual-level trains

**Jump for more butter**

Tonight is Chinese New Year’s eve! It is the most important holiday to me because of the traditional foods, the symbolism, the superstitions, and the ties to family. I’ve been thinking of Kris a lot lately. Normally, you set out plates for your ancestors at your celebration table, but I realized that traditionally, children go home to their parents’ house for the new year. Kris wouldn’t come to my table, but to Mom and Dad’s – so I will let them set a place for her at dinner. Instead, I will celebrate with traditional foods and remember Kris in my own ways.

I spent all afternoon and some of the evening preparing for dinner tonight.

tofu is luck

**Jump for more butter**

Who says leftovers are boring? Hogwash. I was feeling lazy this evening and figured we could just eat some of our leftover pot roast, or chicken, or… OR I could play at plating which is always fun. I grabbed a baked russet and mashed it up with some butter, plain yogurt, chives, and seasonings to taste. I sautéed the ever-reliable standby: spinach with garlic. Next I heated some of the pot roast and made a gravy from the juices.

first i built it this way

then i tried a more free form style

They tasted the same since all of the components were the same. A nice twist on a traditional meal. Oh, and it was good the way all comfort food is on a cold and windy day.