Merry Christmas. I hope you all have a safe, fun holiday spent with loved ones.

One of the most beloved Christmas stories is ‘Twas the Night Before Christmas. While almost everyone is familiar with the sweet holiday rhyming tale, the story behind the story is one that is largely untold and unknown.

The poem, originally titled A Visit or A Visit From St. Nicholas, was first published anonymously on Dec. 23, 1823, in a Troy, New York newspaper called The Sentinel.

It wasn’t until 1837 that Clement Clarke Moore accepted credit for writing A Visit. He reportedly wanted to keep his authorship secret initially because he was a professor and the piece wasn’t considered a scholarly work at the time of its initial writing. Moore is said to have based his vision of Santa Claus on both St. Nicholas and a local Dutch handyman where he lived in New York. Legend has it that the handyman operated the sleigh that took Moore home.

A Visit from St. Nicholas

BY CLEMENT CLARKE MOORE

‘Twas the night before Christmas, when all through the house
not a creature was stirring, not even a mouse.

The stockings were hung by the chimney with care,
in hopes that St. Nicholas soon would be there.

The children were nestled all snug in their beds,
while visions of sugar plums danced in their heads.

And Mama in her ‘kerchief, and I in my cap,
had just settled our brains for a long winter’s nap.

When out on the roof there arose such a clatter,
I sprang from my bed to see what was the matter.

Away to the window I flew like a flash,
tore open the shutter, and threw up the sash.

The moon on the breast of the new-fallen snow
gave the lustre of midday to objects below,

when, what to my wondering eyes should appear,
but a miniature sleigh and eight tiny reindeer.

With a little old driver, so lively and quick,
I knew in a moment it must be St. Nick.

More rapid than eagles, his coursers they came,
and he whistled and shouted and called them by name:
“Now Dasher! Now Dancer!
Now, Prancer and Vixen!
On, Comet! On, Cupid!
On, Donner and Blitzen!
To the top of the porch!
To the top of the wall!
Now dash away! Dash away!
Dash away all!”

As dry leaves that before the wild hurricane fly,
when they meet with an obstacle, mount to the sky
so up to the house-top the coursers they flew,
with the sleigh full of toys, and St. Nicholas too.

And then, in a twinkling, I heard on the roof
the prancing and pawing of each little hoof.

As I drew in my head and was turning around,
down the chimney St. Nicholas came with a bound.

He was dressed all in fur, from his head to his foot,
and his clothes were all tarnished with ashes and soot.

A bundle of toys he had flung on his back,
and he looked like a peddler just opening his pack.

His eyes–how they twinkled! His dimples, how merry!
His cheeks were like roses, his nose like a cherry!

His droll little mouth was drawn up like a bow,
and the beard on his chin was as white as the snow.

The stump of a pipe he held tight in his teeth,
and the smoke it encircled his head like a wreath.

He had a broad face and a little round belly,
that shook when he laughed, like a bowl full of jelly.

He was chubby and plump, a right jolly old elf,
and I laughed when I saw him, in spite of myself.

A wink of his eye and a twist of his head
soon gave me to know I had nothing to dread.

He spoke not a word, but went straight to his work,
and filled all the stockings, then turned with a jerk.

And laying his finger aside of his nose,
and giving a nod, up the chimney he rose.

He sprang to his sleigh, to his team gave a whistle,
And away they all flew like the down of a thistle.

But I heard him exclaim, ‘ere he drove out of sight,
“Happy Christmas to all, and to all a good night!”

From my house to yours, Merry Christmas and Happy Holidays.

I make enchiladas quite frequently. Usually when I make them, I am using up some of my leftover meats. This time I used the last of our pulled smoked pork. I also used some of my pickled onions. But enchiladas are a dietary staple of the Mexican people. 

Versatile and nutritious, enchiladas are easily customizable to suit personal preferences. With such a wide variety of meats, cheeses, and toppings, they are a great choice for anyone seeking to get a taste of a traditional Mexican dish that has a long and rich history. Enchiladas and rolling food in corn tortillas has been a apart of the Mexican culture for hundreds, if not 1000’s, of years.

Enchiladas date back to the time of the Mayans. Corn was a staple crop at the time and corn tortillas were common. These were originally called tlaxcalli. The Spanish conquistadors changed the name from tlaxcalli to tortilla upon their arrival to the Western Hemisphere. The conquistadors documented a feast in which participants served a type of enchilada. Later, the first Mexican cookbook, El Cocinero Mexicano, recorded accounts of this dish. Originally, the dish was an empty corn tortilla dipped in chili sauce. Over time, people stuffed the tortillas with various meats and cheeses and they became the enchilada dish we know and love today. The word enchilada comes from the Spanish word enchilar, which means to season with chili.

You can make enchiladas in a variety of ways, with many different ingredients. Traditionally the enchilada is a dish that features a tortilla wrapped around other food such as meat, cheese, or vegetables. You can even make sweet enchiladas. In its original form as Mexican street food, it was a simple corn tortilla that street vendors would roll up and dip into a chili sauce. The modern stuffed version of this wrapped tortilla is often smothered in sauce and topped with cheese, then baked to perfection. Different recipes use either corn or flour tortillas.

Pulled Pork Enchiladas in Red Sauce

I make enchiladas with all kinds of things, but I had some pork I needed to use, so this time pork was my filling. You all know how much I like stuff in my stuff, so I added some corn, red peppers, garlic, oregano, cumin, and some of my leftover pickled onions to the mix as well. 

When you have everything in your filling that you want, cook everything for about 5-7 minutes or until warmed and the vegetables have softened a bit.

Spray a baking dish with cooking spray. You can use any size dish you like, and just fill it with either rolled or layered enchiladas, using wither flour or corn tortillas. Preheat the oven to about 375* F or 191*C. Spread a little of the sauce you are using on the bottom of the pan.

Heat the tortillas slightly to make them more pliable. I usually just heat mine in the microwave for about 30 seconds of less. Then dip them in a little bit of the sauce, add the filling and carefully roll the tortillas around the filling. If the tortillas are filled to full, they will break. But no one will notice once you top them with more sauce and cheese.

When the tortillas are filled and the pan is full, cover the top with more of the sauce. You can use any kind of sauce you like. Once again, my friend the Queen of Leftovers came over and helped me clean out my fridge, and I used the rest of my store bought red sauce that I mixed with a spicy remoulade I had made earlier to make a spicy, creamier version of red sauce. Then cover the dish with shredded cheese of your choice. Bake for about 30-40 minutes, or until the cheese is completely melted and the center of the enchiladas are hot.

Normally I would serve enchiladas with rice and/or beans, but this time I wanted to try something a little different instead, and served them with an interesting quinoa salad. And I still had avocados that needed to be used, so of course I made some guacamole to go with the enchiladas as well. !Esta mui delicioso! !Que bueno!

Have a great day and make everyday great. Stay safe and stay well. Feliz Navidad, Merry Christmas, Happy Chanukkah and Happy Holidays. ’Til next time.

With the new year quickly coming upon us, it is also a time for new beginnings. It’s a time to start new projects, or to go to the gym, or to take classes, or do whatever you always thought you might like to do but haven’t done, yet. If you are already doing things you like doing as a hobby, maybe the new year will be a time to take those hobbies to a new level. Maybe now is the time to start turning them into something you can make some money at while doing. Maybe now is the time to turn that hobby into a career.

Once again, I am featuring an article from guest blogger, Abby Holt. Her new article The Art of Skill Transformation: How to Craft Hobbies into Careers may have the answers you are looking for on how to transform your hobbies into money making options. I for sure will be looking into the photography options. :) Thank you once again Abby, for all these great tips. 

The Art of Skill Transformation: How to Craft Hobbies into Careers

In the ever-changing realm of personal development, the pursuit of new skills and hobbies is not just a leisure activity but a gateway to self-discovery and potential career paths. This exploration, courtesy of https://ajeanneinthekitchen.com/ takes you through seven unique areas of learning and growth. Each of these realms offers personal fulfillment and the possibility of transforming a newfound passion into a rewarding professional pursuit.

Discovering a New Language

Learning a new language is akin to unlocking a treasure trove of global cultures
and insights. This endeavor goes beyond mere communication; it’s a way to
immerse oneself in diverse cultural experiences. Mastering a new language also sharpens cognitive skills, making you more adaptable and marketable in today’s interconnected world. It’s an asset that broadens your social horizons and enhances your professional opportunities in various sectors, from international relations to global business.

making you more adaptable and marketable – https://www.goabroad.com/articles/language-study-abroad/10-best-ways-to-learn-a-new-language

Culinary Creativity

Embarking on a culinary journey is a blend of art and skill. As you experiment
with recipes and cooking techniques, you’re not just feeding your body but also
nourishing your creativity. This form of expression can be immensely satisfying, with the potential to evolve into more than just a hobby. Whether you dream of becoming a celebrated chef, a food blogger, or a culinary instructor, the world of cooking offers a plethora of opportunities to turn your passion into a thriving career.

becoming a celebrated chef – https://www.webstaurantstore.com/article/40/how-to-start-a-restaurant.htm

Artistic Exploration through Painting

Painting is a canvas for your imagination. Whether your preference is oil,
watercolor, or acrylic, each stroke offers a therapeutic release and a chance to
explore your creative depths. Pursuing painting can lead to opportunities in the art world, from showcasing your work in galleries to engaging in community art projects. It’s a field where your passion for art can become a fulfilling career, connecting you with like-minded individuals and opening doors to unexpected collaborations.

lead to opportunities in the art world – https://www.darkyellowdot.com/make-money-as-an-artist/

Diving into Information Technology

For individuals captivated by the digital realm, exploring Information Technology offers a journey of profound transformation and discovery. This extensive field includes diverse areas such as IT management, data analytics, cybersecurity, and an opportunity to learn about software engineering. 

In a world where technology is constantly advancing, there’s an escalating need
for professionals with a deep understanding of these areas. Engaging in this field not only promises a rewarding career but also positions you at the cutting edge of technological progress, where you play a pivotal role in addressing intricate challenges and influencing the future of the digital world.

learn about software engineering – https://www.wgu.edu/online-it-degrees/information-technology-bachelors-program.html

Capturing Perspectives

Photography is more than just taking pictures; it’s the art of capturing moments and perspectives. Whether you’re drawn to landscape, portrait, or abstract photography — whatever your specialty, it can morph into a lucrative career. The skills acquired through photography are valuable in various sectors, from media and advertising to fine arts. It’s a field where your unique vision can be celebrated, leading you to travel, meet diverse people, and tell stories through your lens.

capturing moments and perspectives – https://photographylife.com/types-of-photography

from media and advertising to fine arts – https://www.format.com/magazine/resources/photography/how-to-make-money-with-photography

Musical Mastery

The pursuit of learning a musical instrument is both enchanting and challenging. This discipline nurtures your musical talents and develops patience, dedication, and creativity. Whether it’s for personal satisfaction or public performance, music has the power to connect people. Turning this passion into a career can lead to various avenues, from teaching and
performing to composing and recording. The dynamic music industry offers
numerous opportunities for those willing to explore its depths.

personal satisfaction or public performance – https://dittomusic.com/en/blog/how-to-make-money-from-music

Wrapping Up

Exploring new skills and hobbies is a journey that can lead to discovering hidden passions and potential career paths. Each skill learned and hobby pursued holds the potential to enrich your life significantly. It’s about embracing these opportunities, honing your talents, and possibly
allowing your newfound interests to become a cornerstone of a fulfilling career.
The path to success often begins with a step into the unknown, and it’s driven by curiosity and a desire to grow.

Links:

A Jeanne in the Kitchen – https://ajeanneinthekitchen.com/

making you more adaptable and marketable – https://www.goabroad.com/articles/language-study-abroad/10-best-ways-to-learn-a-new-language

becoming a celebrated chef – https://www.webstaurantstore.com/article/40/how-to-start-a-restaurant.html

lead to opportunities in the art world – https://www.darkyellowdot.com/make-money-as-an-artist/

learn about software engineering – https://www.wgu.edu/online-it-degrees/information-technology-bachelors-program.html

capturing moments and perspectives – https://photographylife.com/types-of-photography

from media and advertising to fine arts – https://www.format.com/magazine/resources/photography/how-to-make-money-with-photography

personal satisfaction or public performance – https://dittomusic.com/en/blog/how-to-make-money-from-music

Today is Larry’s work potluck holiday party. Of course I was volunteered to make something to contribute. Larry asked for my caramels Video #18 – Making Caramels with Priscilla, Making Caramels, but I couldn’t just give caramels, so I made cookies too. I made two variations of the same cookie. One was just plain cinnamon swirl cookie, and the others were apple cinnamon swirl cookies. I’ll find out later how everything went. I’m going out on a limb to say they will be very well received and liked. I have a feeling they will all disappear pretty quickly. :)

Had I read the recipe first, I might not have made these delicious cookies because of the time it takes to make them, but the few that have been sampled so far, and NOT by me by the way, have received rave reviews, making them worth the time and effort. and Larry loves anything with apples and/or cinnamon.

Cinnamon Swirl and Apple Cinnamon Swirl Cookies

The recipe is the same for both of these variations with the exception adding finely chopped apples to one batch. Adding the apples were an after thought, just to add some variety. I knew I was going to have to double the recipe, so I made one batch plain and one batch with apples.

1 cup or 2 sticks of softened butter

2/3 cup sugar

1 egg

1 TBSP vanilla

2 cups flour

1 egg lightly beaten

1/2 cup brown sugar

2 tsp pumpkin pie spice or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ground cloves and 1/2 tsp ground ginger

2 cups peeled and finely chopped apples if making them with apples

2 cups powdered sugar

2 TBSP milk

1 tsp vanilla

Beat the butter and sugar together for 2 minutes, then add the egg and vanilla. Add the flour 1/2 at a time, beating in between each addition. When the dough is made, wrap it in plastic wrap and chill in the refrigerator for at 30-60 minutes before the next step.

While the dough is chilling, mix together the brown sugar and spices together, and apples if using, or you can add the apples separately on top.

When the dough is ready, roll it out into a rectangle about 1/4 inch thick. Brush the dough with the beaten egg. Evenly spread the cinnamon and brown sugar mixture over the dough. If using apples, add them on top of the mixture.

Carefully start rolling the dough into a 15×10 inch tube, firmly pressing as you go to seal it. Place the dough on a sheet pan, cover and place in the freezer for about 30 minutes. This will make it easier to slice. Silly me, I forgot to add the brown sugar to my spices, so I just added a little bit on the top of each cookie, and gently worked it in. The results were the same, and if I never said anything, no one would have ever known about my little faux pas. :)

When the dough is ready, preheat the oven to 375* F or about 191*C.

Slice the dough with a serrated knife, into slices about 1/4 inch thick. Place the dough on a baking sheet lined with parchment paper about 2 inches apart.

Bake for about 10 minutes or until the edges lightly brown. Allow the cookies to cool for a couple of minutes on the tray, then place on a cookie rack to cool completely.

When the cookies are completely cooled, add the frosting.

The frosting is the powdered sugar with milk and vanilla. Make it the consistency you like. If you like a thinner frosting, add a little less powdered sugar. If you like a thicker frosting, add a little more. You can also add a cream cheese frosting too if you prefer. I also added a few festive sprinkles on to differentiate between the two variations. The apple version was spruced up with the sprinkles.

And voila. Larry’s cookies and caramel tray was ready to party.

Have a great day and make everyday great. Merry Christmas, Happy Chanukkah and Happy Holidays. Stay safe and stay well. ’Til next time.

Chinese food, and American styled Chinese food, are very popular everywhere you go. And people enjoy both cashew chicken and cashew shrimp dishes in these American-Chinese restaurants a lot too. You would think, since these dishes are so popular in Chinese restaurants that they would be actual Chinese dishes. Nope. They were created by Chinese- American Chef David Leong in the 1960’s, in Springfield, Illinois, though they are based on a Cantonese dish served all over the Southeast parts of China and Hing Kong.

Cashew chicken (Chinese: 腰果雞丁) is a Chinese-American dish that combines chicken (usually stir-fried but occasionally deep-fried, depending on the variation), with cashew nuts and either a light brown garlic sauce or a thick sauce made from chicken stock, soy sauce and oyster sauce. To make cashew shrimp, just substitute shrimp for the chicken, and make it the same way.

I made my own version of this Cantonese-American classic, and it was a big hit. When I find recipes that give me all kinds of options, I typically choose as many of the options as I can and throw them all together. As you all know, I like stuff in my stuff. :) And I did exactly that with this version of cashew shrimp too. I served it with some pork potstickers and some red wine on the side. 

I chose a red blend instead of white that I would normally serve with shrimp because of the spicy, zesty sauce. When it comes to serving wines with meals, the basic rules are whites with lighter or spicy meals and/or sauces and reds with heavier or bolder meals and/or sauces. This is so the foods don’t get lost in the wines. You want the wines to compliment the foods, not over power them. Though in reality, drink what you like and all will be fine too.

Cashew Shrimp

My recipe is a mixture of about four different versions that I combined together in order to make one. I found one version that called for black beans, one for carrots, one for mushrooms and one for red pepper flakes. Well, I like ALL of those things so I combined them all in my recipe, as well as some other goodies, like baby corn. Needless to say, by the time I was done with this dish, it was loaded with all kinds of fresh and delicious ingredients that all came together to make the recipe just pop.

1- 1 1/2 lbs large shrimp, peeled and deveined

1-1 1/2 cups sliced mushrooms

1/2 cup baby corn, cut into pieces about 1 inch in size

2-3 carrots, peeled and sliced at an angle or Asian style

1 can black beans, drained and rinsed

2 stalks celery, cut Asian style

2 TBSP garlic

2 TBSP ginger

1-2 tsp chili oil

2 TBSP soy sauce

2 TBSP rice vinegar

1 cup cashews

1/4 cup green onions, sliced Asian style

oil for cooking

Get a large skillet or wok very hot, then add the cooking oil and the chili oil. Carefully add the shrimp and cook for about 3-5 minutes, or until it is completely cooked. Remove from the heat, set aside and keep warm.

Add the vegetables, garlic and ginger to the hot oil and cook for about 3-5 minutes, or until they are softened, stirring frequently. 

Add the cashews and continue to cook for about 2 more minutes.

Re-add the shrimp and add the soy sauce and rice vinegar. Mix together thoroughly and cook until everything is heated through. 

Top with the green onions and serve over cooked rice or noodles. This dish got rave reviews, and it will at your house too. It’s so bright and colorful, and just loaded with all kinds of good stuff. Why stop at just one or two good ingredients when you can load it up and really make it special, right? 🙂

Have a great day and make everyday great. Merry Christmas, Happy Chanukkah and Happy Holidays. Stay safe and stay well. ’Til next time.

My winter ducks and geese are beginning to gather around my lakes for Christmas, just as we do with our family and friends. I would hazard a guess to say that most of us have a wide variety of friends, with many different backgrounds. The ducks and geese are no different. Today, I had so many ducks and geese all visiting together and catching up on what’s new with life on the lakes.

Of course I had my Canadians,

and my Mallards. They are always here, and they were welcoming in their family and friends who were flying in from all over.

And just like every family gathering, there were disagreements and ruffled feathers. But in the end, everyone was enjoying themselves and getting along.

The Cacklings were flying in. My Cacklings and Canadians are very similar. The only real differences I can see are that the Cacklings are about 1/2 the size of the Canadians, and they speak a slightly different dialect, with a different accent, just like we do.

There were also a few American Widgeons,

Ringnecks,

Hooded Mergansers,

and some Common Goldeneyes too.

Merry Christmas and Happy Holidays to one and to all.

Sure, I’ve been cooking nonstop, and I been extremely busy planning menus, cooking, cleaning and entertaining too. In fact, I feel like I am cooking professionally again. I am putting in just as many hours, or at least seemingly, though without any $$$ to compensate for it. And I’m NOT done yet, not even close. But I am going to take a little break today, and hopefully lighten up all of our holiday spirits a bit. Let’s have some holiday fun and hear what others are saying about the holidays and food. :)

Merry Christmas and Happy Holidays to one and to all. Stay safe and stay well. ’Til next time. 

Every time I make custard, I think of my dad. Custard was his absolute favorite dessert, and believe me, he LOVED all kinds of sweets too. He would also ask me “Jeanne Dear, can you make me some custard?” 

I made custard to go inside a pistachio crust, then I topped it with whipped cream and pomegranate seeds. This was another dish I made for our Ornament Exchange and potluck party.

For my crust, I made my regular pate sucre (a sugar crust) with pistachios mixed in with the dough.

The Pistachio Pate Sucre

1 1/2 cups flour

6 TBSP cold butter, cubed

1 tsp salt

1/4 cup powdered sugar

1/4 cup pisatachios

2 TBSP canola oil

5-6 TBSP heavy whipping cream

Put the flour, cold butter, salt, powdered sugar and pistachios into the food processor and process until they are ground into a coarse sand like consistency. Then add the cream and canola oil and process again until everything is incorporated.

Preheat the oven to 350* F or 180*C.

Firmly press and spread the dough into a 9 inch fluted tart pan to fill it completely. Bake for about 25-30 minutes, or until it is golden brown.

Allow the crust to cool completely before filling it with the custard.

The Custard

My custard recipe is a classic from my favorite pastry chef, Master Pastry Chef, Rudy Rosier. I loved working with him so much. He was one of my favorite chef instructors. This is a tried and true recipe, that is the absolute best custard I have ever tried, and the only one I ever use. Every time I make it, I get rave reviews.

2 sticks butter

4 eggs

3 cups sugar

1 tsp salt

2 tsp vanilla

6 cups milk

4 TBSP cornstarch

Spray a 9×13 baking dish with cooking spray and grease with butter.

In a large pot, combine the milk, sugar, salt, vanilla and butter together and scald.

In a separate bowl, combine the eggs and cornstarch together and beat until smooth and creamy.

Once the milk mixture is ready, add about 1-2 cups of the eggs mixture, whisking in constantly. This is to temper the mixture and not scramble the eggs. Once this is fully incorporated, remove from the heat, add the rest of the egg mixture to the pot, still whisking rapidly until it thickens. Then pour into the prepared pan, cover with plastic wrap and allow to cool for a bit before placing in the refrigerator.

Refrigerate for at least 1-2 hours before using to allow it to set. Then fill the tart pan with as much custard as it will hold. Save the rest for whatever you want to use it for, or just eat it on its own later. 

Add the whipped cream and sprinkle generously with pomegranate seeds. I also added some fresh mint leaves to make it more festive for the season. My crust broke a little, so I did my best to repair it without it being too noticeable.  No one said anything, so I think my secret was safe. 

The tart completely disappeared, and now the rest of the custard is all gone too. Both were a big hit. 

Have a great day and make everyday great. Stay safe and stay well. Merry Christmas, Happy Chanukkah and Happy Holidays. ’Til next time.

Normally when I think of salads, I think of warm weather, lots of sunshine and lighter foods. However salads are eaten all year round, in all kinds of weather. You just have to make them heartier. Using heartier winter root vegetables is one of way doing so. 

I made a delicious, hearty fall/winter salad that was very festive and colorful to help us ring in the holiday season for our holiday party. It was both a feast for the eyes as well as the taste buds. Needless to say, it was a very popular holiday addition to our festive menu. It was a spinach salad with roasted beets and a pomegranate vinaigrette. It was colorful, delicious and very different.

Spinach and Roasted Beet Salad with Pomegranate Vinaigrette

8-10 oz fresh baby spinach, stems removed

1/4 red onion, sliced very thin

3 beets, peeled and diced

5 carrots, peeled and diced

1/4 cup roasted pepita seeds

1/4 cup pomegranate seeds

1/3 cup pomegranate juice

2 TBSP honey

1 TBSP Dijon mustard

2-3 TBSP white vinegar or Prosecco vinegar

1/3 cup olive oil + more for roasting the vegetables

2-3 tsp garlic

salt & black pepper to taste + more for roasting the vegetables

Preheat the oven to 425* F or 219* C.

Peel and dice the carrots and the beets. I used both golden beets and red beets to make the salad even more colorful and festive. You can use different color carrots as well. I even used a little white pumpkin in the mix, but this is optional. I had it and wanted to use it, so I did. Toss them in olive oil, salt and pepper, then spread them into a single layer on a baking sheet pan.

Roast the vegetables for about 20-25 minutes or until they are tender, turning them over at about the halfway point. Remove from the oven and allow to cool slightly before placing on the spinach.

Combine the honey, olive oil, Dijon mustard, pomegranate juice, white vinegar, garlic salt & pepper and mix well. 

Layer a bed of the baby spinach on your serving platter, then add the sliced onions, roasted vegetables, pepita seeds an pomegranate seeds. Add only as much dressing as needed, right before serving, so the spinach does not get over saturated with dressing and wilts. You want just enough to kick up the salad without it swimming in dressing or wilting.

Serve it on your holiday table and WOW your guests with this colorful, festive, delicious, hearty salad. I know you’re going to love this festive salad as much as I do.

Have a great day and make everyday great. Stay safe and stay well. ’Til next time.