Cipollini confit, gumbo dinner

I made and loved this cipollini confit last year on Thanksgiving so decided to add it to my annual regimen. Soooo good. Cipollini (and boy were these fresh; thank you onion goggles), raisins, pine nuts, sherry, red wine vinegar and oil...cooked down for nearly 2 hours to a syrupy (in the best sense) mess. Aah.

While rustling through the freezer for the pine nuts, I came across some frozen gumbo. What a perfect find for dinner, yes? It was indeed.

And then we watched Secretariat. I really don't love Diane Lane and  Disney slightly overdid parts of this film, but what an AMAZING animal. Friend JS in Princeton, have you watched this? Afterwards, we looked up and watched the original video from the '73 Belmont (incidentally, the very day my parents were married) and it was absolutely mesmerizing. I had goosebumps. What a majestic, incredible horse!