Let’s see, I started early for me getting ready, although I left too many things until the last minute.

I bought too much cheese. There are four or five the survived, but someone found the hidden wrappers and threw them out this morning. One brie was from Costco, one Feta was from Bill’s, and the rest were from Surdyks. I bought some country pate at Surdyks, but never put it out.

I bought one bag of Pita bread at Bill’s but never put it out.

I was out of brandy! I use it in my chicken liver pate.

I used a different gravlax recipe and it was a little too salty, but I liked the orange and lemon zest. I also threw in some coriander and caraway seed just cause that’s what you do. I think less salt and some allspice if I make it again. It was great on pumpernickel with some Kerrygold butter. There was a tiny bit left. We cut up the salmon before serving it. People ate the red onion I sliced for the plate. I bought the salmon at Cub and I was surprised after feeling it up that the bones had been yanked — which was the main reason we cut it up in the kitchen.

I make the Taramasalata with either a red onion or a huge shallot and the color was much brighter than usual.

The German pumpernickel vanished completely. The American knock-off only a little.

I should have set the bread up out of the bags. We ate two baguettes, one caraway rye, one Italian long loaf, one package of German pumpernickel and a bit of flatbread I bought at the Mindekirchen Xmas sale. I also had one long loaf of cocktail pumpernickel, but it was barely touched. One round sourdough was left. We’re working on it.

Too many cooks hotted-up the dill dip, but nobody ever eats it anyway.

I forgot to put out green onions. They’re dear right now, and once again, I’m the only one that eats them.

I forgot to do any hummus. Oh well.

I shoulda moved the chairs out from around the table at the start.

This year everybody wanted to drink fizzy water. I only got 12 cans and forgot about the ones I stashed upstairs.

I spent too much time in the kitchen and played two hands of Wizzard at the end of the night.

I made no sweets, but people brought some.

Mike and Sarah brought beer. Judy brought beer too. People drank beer, which is unusual.

Not as much wine was drunk as usual. I probably shoulda set out more bottles.

It was a midweek New Year’s Day, which is always quiet.

I have a head cold and several others had medical issues.

Somebody complained bitterly that I could have bought two ducks for what I paid for the roast pork. All the two ducks vanished. Part of the pig remains. Somebody would rather have two ducks than a whole pig. Somebody also ate rice with pig today.

I put the chicken liver pate in three smallish bowls. That worked very well, especially when I stirred in the brandy at the end. I was left with one bowl at the end.

I put the taramasalata and fava bean pate out in large ramekins. That worked great, although I did not have to refill them.

I put a mess of olives in a bowl with some red peppers from Lunds. The bowl was quite lower by the end of the night. I also got some roasted garlic from Lunds and that bowl went down.

I cooked one Cub bag of Brussel sprouts. That was about perfect. I put ’em out warm and they got et.

One bag of IKEA meatballs — set out hot and cooled, but only about four balls were left at the end of the night. Coulda used a chafer but never got them out of the basement.

I turned all the cheese of yesteryears into cheese balls, which was probably a waste of time. The cheese I buy ain’t for the weak. I decorated the backyard with the balls at the end of the night. I hope The house rabbit enjoys it, and that it’s far enough away from the house that it lures the house mice out.

I forgot to put any pickles out

Someone was much more helpful this year.

I shoulda heated some of the Pig, Duck, Taters and Peppers separately for various diets.

What we et:

Breads, various
Crackers: Water, Digestive, Rice, and Dill Triskets
Butter – Land o’ Lakes, Goat, and Kerrygold
Chicken Liver Pate
Taramasalata
Fava Bean Pate
Cheeses, 7-8, with Black Grapes and dried Figs
Smoked Salmon
Herring: Plain, Plain with Dill, Mustard, Sherry, Sour Cream, and Sour Cream with Dill
Smoked Mussels
Olives, mixed with Red Peppers
Garlic, roasted
Veggies: Red Pepper, Yellow Pepper, English Cucumber, Cucumber, Carrots, Celery, and Radish
Dill Dip
Capers
Brussel Sprouts with toasted Sesame, Soya Sauce, and Sugar
IKEA Meatballs with Knorr sauces, Milk, and Dill
Duck, roast
Pork, roast
Baby Taters and Peppers, roast
Gravlax with Red Onion
Chex Mix
Brownies, Shortbreads, Pizzelle, Bananas, and various Oranges