Sunday lunch is often a long slow meal, followed by long walks.

We’ve been spreading out the “holiday” meals, by making special dishes and enjoying them one at a time.

A few weeks ago, I made chicken liver crostini. Normally, they start off most holiday meals.

We will enjoy tortellini in brodo- when we go to Bologna soon.

Xmas was prime rib, served with a side of oiled potatoes.

Today, I made brownies and served whipped cream.

Our Sunday lunch was salad with left over prime rib, sliced thinly.

Feel much better than the classic food orgy over the holidays. I made thin brownies, also cutting down portion sizes.

Less is more.

2026 is about health.