I've spent all day cooking, preparing for the big day. Tomorrow (Christmas Eve, 24th) is when we celebrate X-mas in Europe. I've done the fermented herring ("Brantevikssill"), and Jansson's Temptation, and I've prepped the thick meaty ribs. They go on at 08:00 tomorrow morning. I've already prepped the grill, loaded it with charcoal so all I have to do is go down with a box of matches and fire that thing up. Can't wait, it's gonna be good!
Looking forward to celebrating Christmas with the closest family and lots of good food.
The herring I've done is full of onion, red onion, dill, white pepper, allspice, bayleaves, plenty of sugar.
Jansson's Temptation is basically potatoes, onion, anchovies, cooking cream and breadcrumbs on top. Baked in the oven.
Merry Christmas to all pit members from Sweden!
Looking forward to celebrating Christmas with the closest family and lots of good food.
The herring I've done is full of onion, red onion, dill, white pepper, allspice, bayleaves, plenty of sugar.
Jansson's Temptation is basically potatoes, onion, anchovies, cooking cream and breadcrumbs on top. Baked in the oven.
Merry Christmas to all pit members from Sweden!
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