Can we all just take a moment out of our busy holiday to look at how beautiful the red chard is this week. 
I'm finishing up a carnivore/braising phase, something I've not previously tried. Science experiments in the kitchen, how exciting! First the chicken with water and a good array of Indian spices, whole, and onions, garlic, and thyme. Then pork shanks in beer with garlic, red pepper, thyme, some anise. 300 - 350 degrees covered, about four hours each, falls off the bones, very tasty. All my wine is incubating, so just food today. Minus the one good swig of beer that didn't make it into the pot.