I really made good progress on mitten #2 last night. I might even manage to finish it up today. For New Year’s Eve dinner we traditionally have assorted cheeses, pate, smoked whitefish and some type of salmon. This year I used a recipe from Stir and made my own citrus cured salmon which turned out to be really amazing. It’s cured with salt, sugar, ground bay leaf, ground allspice and ground juniper berries. I don’t like heavily salty cured salmon so I’m always reading the labels and looking for the one with the least sodium. Usually that’s also the most expensive one. This recipe was wonderfully delicious and frankly less expensive so I suspect it’ll be a goto recipe for holidays around here.