Something to look forward to

I didn’t sleep well and thought that maybe I needed a benign fixation. Maybe make chicken adobo this weekend and/or frozen jam that I can keep and give as gifts for the holidays. Then I thought, I’ve never made glogg or mulled wine before. My first and last mulled wine experience was at a Christmas market over a decade ago. Cheers. In advance.

Update: I made mulled wine (new image above)…smells good! I referred to the recipe here except that I used dealcoholized red wine from Merlot grapes (there was a generic brand from the supermarket) and skipped the brandy. Tastes great! 🍃🍂❤

Update 2: Here’s my chicken adobo with rice (adobo sauce drizzled on top) and store-bought kimchi…I sort of eyeball the adobo whether pork or chicken: sauté onions and garlic then add the meat, add black pepper (we’re not big fans of peppercorns) and kosher salt, add some oyster sauce and a couple of bay leaves, add water until meat is covered, mix a bit of brown sugar, boil for a couple of minutes then add a few tablespoons of apple cider vinegar…simmer until it reduces to your desired soupiness/dryness and until the meat is tender. I sometimes add MSG—#sorrynotsorry ☺