No pictures, because I refused to have the phone out during family time at the holidays, but we branched out from our usual Christmas ham/turkey yesterday. I did a Strip loin roast with Béarnaise sauce. It was my first time making a strip loin, but it came out fantastic. It will definitely be a regular on the smoker next year. It was also my first time making Béarnaise, but I used the "Foolproof" recipe from Serious Eats and it came out fantastic (although I think the butter/egg ratio was skewed a bit farther toward butter than I'm used to).
Christmas eve was our family tradition of making my mother-in-law's traditional recipes from Poland. In particular, her Borscht (which is clear, rather than the Russian style with sour cream) and Bigos (a sweet & sour cabbage dish with Kielbasa). Great food and great memories, despite the pandemic preventing us from having guests.