every year I hope I prepare in advance. so far that’s a FAIL. November blows by. I’m in denial until 15 December, fretting on 20 December and shopping on 24 December. This year was no different. So I let go of perfectionism and trimmed my to-do list. I am enjoying our beautiful tree and some delicious chili I made in the Dutch oven while we were out finishing up our shopping today.
For breakfast I enjoyed some coconut soup, which I recommend for leftover meat.
1 quart (1 ltr) broth
1 1/2 c coconut milk (~350 ml)
1/4 tsp red pepper flakes (or more to taste)
1 tsp fresh grated ginger
2 cups leftover meat (chicken, pork, beef, diced or shredded)
2 scallions, sliced.
pressure cooker: bring to high pressure for 5 minutes, quick release. Add raw, diced red pepper to your bowl.
stove top: simmer for 15 minutes.
(I wrote the above on Monday, but it didn’t upload. Christmas dinner is now done. Putting the turkey in brine made all the difference. coconut milk made a perfect substitute for cream in the frosting for the cake. Hope you have a wonderful holiday!)