The meal took time, but I didn't mind as the kitchen filled with good smells and we hung around the kitchen island talking, drinking wine and watching the girls play. This sort of activity is one of my favorites so I was already in a good mood, and also very hungry by the time we sat down to eat. It was delicious; the meal felt like two arms welcoming me into the bosom of winter cozy, or hygge, as the Danish would say.
This winter cocotte dish had chestnuts, pumpkin, parsnip, Jerusalem artichokes, garlic, onion, bacon cooked in red wine and stock, topped with butter and parsley. I ate several bowls of it alongside white wine and numerous pieces of buttered baguette topped with olive spread.
The recipe for the winter cocotte & the recipe for the potato pie.
We punctuated the end of Thanksgiving break by making these holiday themed sugar cookies. These are stained-glass cookies that are particularly dear to our hearts because we used to make them when we were young. We have the best memories of making and eating these cookies together.
Sloane helped Eunice bake the cookies and they turned out beautifully. That evening, Sloane, Eunice, and I finished decorating the Christmas tree, and sat by its lights as we had tea with cookies, listened to Christmas music, and made paper snowflakes. It was the perfect way to be together and get ready for the season.