Wild berries on the margin of the vineyard.
I made two mini-loaves of rye bread to serve with our oysters. We'll also have a Caesar-style salad to go with them. We'll finish up some walnut-raisin biscotti that I made a few days ago for dessert. Then Ken will start preparing the beans for our New Year's Day meal of cassoulet with duck confit. I'm sure he'll have some pictures of that to share on his blog.