It’s nearly impossible to get anything done with all the holiday rush swirling around. But there’s always enough time for lunch. To keep up our stamina, we pan-fried a ham steak and served it alongside scrambled eggs with meaty sautéed American matsutake (Tricholoma magnivelare) from Northern California—a rare and delicious gift from our friend Tama Matsuoka.

We are off to buy last minute presents, deliver our homemade goodies, and spread Canal House good cheer. ’Tis the season, so remember to cook some of your own family recipes and start some new food traditions too. Enjoy every holiday morsel—happy happy, merry merry, jingle jangle, dear friends.

 

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