I hope you all had a wonderful New Year’s holiday. This New Year’s Eve, Robert and I headed out for drinks at Licorous followed by dinner at Lark. While our meal at Lark wasn’t quite as mind-blowing as last year’s, there were still plenty of highlights: an ultra-creamy blue cheese from Rogue Creamery, a duo of caviars (arctic char and sturgeon,) mussels cooked with morcilla sausage and kale, and an amazing quince tarte tatin served with nutmeg ice cream. Then, like I do every year, I came home and fell asleep before midnight (this time I almost made it – I was up until 11:45!)

I may have missed out on the fireworks & late-night reveling but the party wasn’t over just yet. For me, the real celebration happens on New Year’s Day because that’s posole day! Every year, I make a big batch of pork posole for New Year’s Day. Not only is it a delicious first food to have in the new year, it’s also the perfect remedy for anyone who might have partied a little too hard the night before. This year, my family came over to share in the posole feast. We started off with roasted squash quesadillas and mixed veggies with a dip that I made out of sour cream, pumpkin seeds, cilantro, chilies and lime. Then, it was time for the main event – the posole! I keep my posole very simple: just pork, hominy and onions in a lightly seasoned broth. I cook it for hours so the pork is completely tender. On the side, I provide red chili, chopped white onions and white tequila for each person to doctor their posole with as they wish. This year’s posole seemed especially delicious, perhaps because I used the dried hominy that I got in Santa Fe. After dinner, we snacked on bizcochitos (courtesy of Robert’s mom in New Mexico) and took turns playing with my little nephew. It was the perfect way to ring in 2009!

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