NYE menu at the Compound:
Homemade Chinese spare ribs with a sweet chili & sriracha reduction
Chilled jumbo shrimp (U8's) with fresh basil infused cocktail sauce
Spinach & artichoke dip with an assortment of crackers and a beautiful round of Pumpernickel bread
Some green stuff and a veggie & cheese tray
All that and my famous from here to across the street 'Chicken & Forty Cloves'.
Oh, and my grandmother's greatest invention: Concord Grape Holiday Slush (frozen grape juice concentrate, brandy, vodka, a kiss of dark rum & triple sec that comes out with the consistency of a Slurpee)
Happy New Year to all of FP.
Take it easy. And if it's easy, take it twice.