Happy New Year food lovers!

 

 

How’s 2021 treating you so far? It started nice for me. I’m taking things one step at a time, but there’s a lot of changes going on in everything.

 

 

We all know 2020 shook things up, now we have to reinvent ourselves in any possible way. I made a playlist with some of the songs I enjoyed in 2020.

 

 

December was a weird one. I didn’t even had time to enjoy the holidays sort of…I’m still in post-party shock, I guess.

Nonetheless, I got to cook for Nochebuena.

 

 

We celebrate on the 24th at night. I had dinner with my closest relatives, parents, sister and grandma. They let me cook this year.

 

 

Normally, in my family, they have this thing of not making others do the hard work, but I like this kind of hard work. My mum made the shrimp cocktail. That dish is a must every year at Grandma’s.

 

 

I made a vegan potato pie, and served some cheeses, hummus and paté on boards with a lot of nuts and fruit. Whenever I make cheeseboards, I add a lot of fruit on the side. I end up eating almost all the fruit and a little bit of cheese. My body likes fruit lately.

 

 

I follow the tradition of eating Pandoro and drinking coffee on Christmas Day because we spent too many Christmas doing that in Ireland. One of the family members was Italian, so she introduced her traditions to us, we introduced Galician and Spanish traditions and it all mashed up with the Irish tradition. Eclectic Christmas…the best.

 

 

I was lucky to try homemade dessert. Carlos’s mum has a great taste for dessert, she uses little sugar as I do, and I love these fruit cakes she makes. Just looking at them makes me happy. I’m so glad she’s willing to share 😁

 

 

In New Year’s eve I made a vegan cheese board with vegan chorizos from A Factoría. Wow, I loved it. Fruit was 80% of the board. I didn’t take pictures of New Year’s Eve dinner because I wanted to have a quiet evening. I am not really into celebrating New Year’s as a party. I love crossing the year in an introverted way, reflecting on the cycle that has passed and setting my intentions for the next one. That doesn’t mean I don’t dance and eat the grapes 🤗

 

 

I toasted with pink grapefruit. It was the best New Year’s toast. You can invite me to go for a drink whenever you want, I don’t ask for fancy drinks 🤗 But I surely know how to make fancy drinks, like this mulled cider:

 

 

This salad is one of my favourites when I have a lot of citrus fruits at home. I kind of followed this one by Alison Wu

 

 

Winter has definitely settled in January, but the scenery was winterish enough in December. I enjoyed a lot my walks in nature the last month of the year. I’m so grateful for the mild temperatures…even more now that I  know what was going to come.

 

 

I spent much of my days working from home, with Cocotte on my lap. She was there for every moment…in every meal and in every e-mail, photo edition or whatever the task it was. She’s now left me for the heater, clever girl.

 

 

I almost forgot to leave the playlist for the month. Here it is. I hope you have a great start this year. I’m sure you will. As always, have fun and keep fooding.

 

 

If you want to connect with me, here’s my instagram, twitter and facebook. Of course, feel free to pin any of the photos to your pinterest boards as inspiration.