Ragout de boulettes, a tree and boots

So today at 11:45 I started the pork hocks on their 6-hour simmer to perfection so they can then be added to ragout de boulettes (meatball stew). It's the first time I make this, it's a recipe that Mat suggested when I asked him what Quebecois recipes he wanted me to make. They have to be simmered on really low heat otherwise they get tough apparently:





Here's my very first Christmas tree! I got it on sale at Zellers for $30:



And the nice super-warm winter boots Mat bought for my birthday on sale at Sears: