Merry Merry Everything! Welcome to our new friends who may have gotten a SKCC membership for the holidays - happy to have you cooking along with us! I am over on instagram @sk_cookingclub and there is a private Facebook community, when you search Sprouted Kitchen Cooking Club and I'll approve the request. Generally speaking, we do three meals, and the fourth is a snack/dessert/cocktail or sauce sort of thing. There are all sorts of dietary swaps listed, and I am always happy to help answer questions. This week, is another holiday-esque menu, as many will be honoring some semblance of a New Years next week. The short-ribs are a make-ahead type dish that is mostly hands off time! I made the brussles for a Christmas dinner with family and they were a hit! Time saver? Use tortilla chips instead of cornbread. If you are looking for something lighter, the stuffed sweet potatoes are gluten free/dairy free/vegan/veg....all the frees and still delicious. And cake! Oh man, this is fudgy and decadent and I'm bringing a peppermint stick version with mint extract and crushed candy canes to my parents tonight. We have folks here from all over the country, many Aussie and UK folks too! It has been a YEAR for so many - loss and lonliness and fear and health risks and huge pivots from our routines. We have appreciated your support of our small business, and that you've engaged with me, and each other, over making the dinner process more enjoyable. Thank you! Truly. Happiest new year to you, my friends!