New Year’s Nom

Over the New Year’s weekend, we:

Appreciated the greenery outside our window
Blanched lots of spinach
Braved some China-grown Buck Choy
Sharpened our dipping sauces with grated daikon
Sprinkled green onions into our dipping sauce
Boiled lots of cabbage in Shabu-Shabu
Hoped for a sweet new year with osechi
Enjoyed some really friggin expensive slices of beef