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New Year’s food resolutions: A look back and plans for the coming year

My goose wasn’t cooked.

I did roll my own sushi, but I didn’t end up writing about it. And even though I tried really hard to keep alive my basil plant and rosemary bush, there were no match for the 101-degree heat we had during the first weekend of July.

Still, I did manage to completely keep four of my seven 2015 food resolutions.

Common Crumb pastry chef Lynette Pflueger showed me her method for making French, meringue-based macarons. The story ran July 8, in time for Bastille Day.

I also made a couple of batches of Babcia’s chrusty. The story about these traditional Polish Christmas cookies, pronounced HRROOSS-tee, ran Dec. 23, in time for Christmas.

In honor of Julia Child, I did coq au vin using her recipe in “Mastering the Art of French Cooking.” Look for that story in the coming year.

The regal crown roast in Wednesday’s paper was a resolution, too.

Here’s what I hope to accomplish in the kitchen in 2016:

Winner, winner chicken dinner. For my annual tribute to Julia Child, I’ll try her famous roast chicken recipe (and try very hard not to cut my finger a la Dan Aykroyd in his Julia Child roast chicken parody on “Saturday Night Live”).

Grandma’s rogaliki. For my annual tribute to my Polish grandmother, I’ll make her crescent rolls. Unlike many Polish bakers who use jam fillings, Babcia’s were simply cinnamon-scented. I miss them.

Someone else’s grandma’s (or great-grandma’s) recipe. Let’s see if it stands the test of time, too.

Tiramisu. I might even try to make my own ladyfingers.

Something with sunchokes. Also known as Jerusalem artichokes, these knobby tubers can be found at local farmers markets, and while I’ve eaten them I’ve never actually prepared them myself. First time for everything.

Goose bump. The goose resolution from last year is getting bumped to 2016. Maybe for Christmas.

And I still do want to write about sushi-making. But first, I think I need to perfect my technique a bit.

Share your foodie resolutions with Spokesman-Review food editor Adriana Janovich via Twitter @adrianajanovich, the Food section’s Facebook page at www.facebook.com/ SpokesmanReviewFood or email at adrianaj@spokesman.com.

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