We did sous vide tenderloins with kosher salt encrusted bake potatoes and a variety of sides.
Loads of wine throughout the day. Our go-to waiter at our favorite restaurant had given Grace a mulled wine recipe a few years back, and she spices a few bottles every Christmas. Started with that in the morning. Had a couple bottles of Caymus Special Selection with dinner, and downed some port with dessert.
Epicureanly speaking, 'twas a good day.
Here's the vino -- sous vide going in the background.
