One of the things I love about Christmas period besides precious family time is the food (duh!!). In my family, we all love to cook, and when we come together, it is one hell of a feast! During the past Christmas, my uncle Odemu brought over some goat meat to roast specifically for dinner. Since we were the hosts, we prepared the lunch banquet, but for the goat meat choma dinner, Uncle Odemu wanted to handle it himself. And we were not complaining, because we knew he could throw down one hell of a choma! As the sun set, the charcoal grill was lit and soon the delicious sizzle of tender meat filled the air. As my sisters and I prepared the kachumbari, my aunt made some ugali and my cousin and namesake basted the done nyama choma as it came hot off the grill in a sweet chili garlic jerk sauce. After everything was ready, we all sat outside, enjoying the warm December night and hearty conversations. I ate like a pig LOL! The meat that was left over was frozen to be eaten at later dates and those who could carried some home with them. For the final piece of meat that we had, I decided to revamp it and incorporate it into my delicious pasta dish: my goat meat garlic penne pasta. Leftovers are never boring afterall!