For Christmas, at Michael’s request, I made sausage Jambalaya. It’s not a dish I cook much anymore, given concerns about fat and sodium content. Last night, just as I was stirring it before serving, I realized I’d left out the Thyme. That was an accident, but I also deliberately cut the amount of salt in half. (Why even add salt when you’re cooking with ham and sausage?)

Michael didn’t seem to mind, and it turns out I actually like it better this way. It’s creamier and got a nice sweetness offsetting the heat.

Also, I made a chocolate apricot cake. And a pot of Smoking Bishop. Lovely celebration.