First, make Husband an eggnog.
Shake 1 egg, 2 T. sugar, 1/2 tsp. nutmeg and 4 or 5 ice cubes together in a jar. Add 2 c. milk. Shake again. Put 5 ice cubes in a tall glass. Add a shot of brandy. Fill with egg mixture.
Now make yourself a Manhattan.
Put 5 ice cubes in a glass. Shake Angostora bitters over the ice. Add a generous shot of Crown Royal and a 1/2 shot of sweet vermouth. Add 2 maraschino cherries and pour in a bit of the cherry juice. Sip slowly. This is serious stuff.
Put 1 c. of faro in a saucepan, add 3 c. water. Bring the water to a boil, and then turn down as low as you can so it doesn’t boil all over and make a mess on your stove. Cover and simmer (carefully! carefully!) for 15 minutes. Drain the extra water off, cover, and let sit until you’re ready to eat.
Meanwhile, mix 2 T. of black sesame seeds and 2 T. of white sesame seeds in a flat dish. Coat 3 or 4 tuna steaks with sesame seeds. If Husband realizes that there aren’t enough sesame seeds in dish, quickly add more.
Peel and finely chop (slice it one way, then slice it the other way, then chop it against the “grains” you’ve just created) a 2″ piece of ginger that you dug out of the back of the freezer.
Cut 1/2-1 lb of broccolini into 2″ pieces.
Open the package of edamame so it’s ready to roll.
Mix 2 T. canola oil, 2 T. rice vinegar (unseasoned!), 1 T. soy sauce in a bowl or 1 c. liquid measuring cup.
Find out when the 1st period of the hockey game is ending so you can time the rest of the dinner preparations accordingly.
When the 1st period of the hockey game is about to be over, put a wok on the 2nd-largest burner, because Husband will need the largest burner for the tuna steaks.
Add 2 T. dark sesame oil to the hot wok. When the oil is almost smoking, add the chopped ginger.
Throw in the broccolini and edamame and ask Husband to start the tuna steaks.
(He should brown them in hot canola oil in a non-stick skillet, 1 minute on each side.)
Keep stirring the vegetables until they start to brown, Pour in the oil/rice vinegar/soy sauce mixture. When it starts to bubble, add 1/2 c. cashews. Stir for 30 seconds or so until everything’s hot, then turn off the heat.
When the tuna steaks are done (no more than one minute per side!), put them on a board and cut them into strips.
Make a bed of arugula in one corner of a large dinner plate. Top with the vegetables, then the strips of tuna. Serve the faro on the side. Spoon out some of the sauce from the pan and drizzle over the tuna.
Serve with a good sparkling white, dry “champagne” of your choice.
Watch the rest of the hockey game.
Toast 2012, and each other, and your children, and your life.
It’s all good.