We invited our friends over this past weekend for a holiday "cookie summit." We asked everyone to bring one batch of holiday cookies to exchange so everyone could leave with an assortment. Some made their cookies in advance, some brought dough and baked them here and some brought the raw ingredients and started from scratch. The oven was rocking all day. It was also Nathan's birthday so everyone was able to hang out all day, toast his 43 years and have a nice big bowl of chili and some Gosser Dark (a favorite of ours) from the kegerator. Good times. The result at the end of the day? Cookies! Cookies for all!

Here's a list of the types of cookies made, consumed and frozen for later: almond spritz, snickerdoodles, Russian tea cakes, triple chocolate espresso, chocolate waffle cookies, chocolate mocha, sandbakkelse, Kris Kringles, bird's nests, peanut butter balls, brandy balls, gluten-free almond, frosted sugar cookies, caramel layer cookies and Ann's rhubarb cookies! I have many left over, so stop over if you need a sugar fix :)
In other food news, this week is our last regular season delivery from our farmer. We are down to the root and storage vegetables and will get more of those in our two extended season deliveries in January. Then we are on our own for veggies until May, which seems so far away. So! What to make? How about chicken and brown rice stew with assorted root veg?

This is excellent. The sweet potatoes, carrots, parsnips and rutabaga are all mildly sweet making for a nice contrast to the heartiness of the chicken thighs and brown rice. I seasoned with thyme and a bay leaf and, my, its tasty! Warming soul food for below zero nights.