It has been our tradition for 50 plus years to have lobster or Dungeness crab on NY Eve. With a bottle of champagne.

This year we had to do something different because both lobster and crab are high in sodium.

Ready for the grill

I made one of Moe’s favourites – I bought a beautiful piece of Sterling Silver beef tenderloin and

Off the grill

made Grilled beef tenderloin kabobs.

Served with rice, steamed green beans and fried mushrooms.

And instead of champagne we had a lovely bottle of Châteauneuf-du-Pape. A gift from Matthew.

I still had some beef tenderloin left over so made

Moe one of his favourite breakfasts.