New Year's Eve dinner: steak tartare, flavored, amongst others with Ardbeg An Oa, white pear, shallots, capers, on toasted slices of sourdough baguettes.
Quick lunch: an Italianate variation on a Dutch uitsmijter. I cut slices out of the few days old boules of rosemary bread from That's Amore Italian Cafe. A layer of cream cheese, prosciutto, and eggs...
Dutch New Year's Day tradition: jenever! EDIT: it is regular Bols Jonge Jenever in a very nice Delfts Blue ceramic bottle instead of the traditional regular stoneware bottle.