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Christmas Eve in the Nihon house: Toasted croissant, smoked salmon, slow cooked scrambled eggs with crème fraîche, and roasted cherry tomatoes for breakfast.
Mrs Nihon made an awesome charcuterie board for lunch.
For dinner I made venison loin, fondant potatoes, pearl onions and demi glace.
The weatherman is forecasting cold weather, and so I fished this Thanksgiving ham bone out of the freezer.
Simmered for about three hours with a whole diced onion and a bit of brown sugar - until the meat fell off. Cleaned it all up and added Great Northern dried beans for another couple of hours.