明けましておめでとうございます

In an unusual and refreshing turn of events, all the new year dishes came together nicely this weekend: toshikoshi soba, futomaki, mochi (pistachio!), and ozoni. Unfortunately, only one ingredient grew in the garden, as I squeezed a few leaves of Purple Osaka mustard into the futomaki and ozoni. At least the food turned out well. Hopefully I can continue to keep some semblance of cooking success going in 2023 while drawing on an increasing proportion of fresh backyard veggies.