The Christmas Buffet
Robin began the annual indulgence with a delightful New England Clam Chowder. In recent years, Baltimore crab cakes have also highlighted the meal.
But this year, there were roasted Brussels sprouts; a Caesar salad; Christmas tamales (made by Robin and friends); flank steak with black trumpet mushrooms (a fungi from our farm); a citrus platter; and charcuterie board.
Photos of family in the kitchen below:
On to New Years!!!