My husband and I are not very fond of "Rib eye" of the Christmas roast beef. This is a difference of English and French culture but in English way of Roast beef is always considered the best at "Rib eye". On the other hand in French way of "Roti de boeuf" is usually made with so called "Faux fillet".
To me the Rib eye is good as steak because they're fat but not very tasty as roast beef.. I don't really like the fat and the nerve line of the rib eye. I ended up sizzling the meat like steak for the next day.
I went to flower market a week late this year just right before Christmas because I wanted flowers to last until the New Year. Then when I when to the market on 22nd, almost all the Christmas theme flowers were gone and largely discounted.
I made the table decoration bigger than last year. I've always make my Christmas decoration very classical way, every year is almost same. Though the occasion is once a year so I don't feel tired of it.
I made Koppe pain buns with the same flour composition as "Igiris pain"; Japanese toast bread. Then sandwiched with deep fried beef katsu and seasoned with Japanese Tonkatsu sauce. With this combination, you must prepare plenty of shredded cabbage so it gives fresh taste.
There are many varieties of hot pot dish in Japan and chicken pot is one of it. I made the stock with earlier with chicken bones and seasoned it with Shiokoji. It's important not to over cook but just to dip in hot pot dish and serve with Japanese condiments such as Yuzukosho.