I’m sitting here with a G&T, the usual lemon replaced by a couple of slivers of cucumber. Goes best with Hendricks, but goes well regardless. That sets the tone for a planned few days of decadence.
Tonight I’ll fix a batch of egg nog in honour of the season – none of that wretched store-bought stuff. I have some raspberries set aside which I’ll gobble up with some thick cream too.
In the fridge I have a chicken brining in sugar and salt, garlic, a bay leaf and a sprinkling of cumin. That’s my lunch tomorrow, when I’ll roast it with a tomato glaze. It’s not the standard Christmas lunch, but it’ll do me. The remaining fixings will be the same – roast potatoes and pumpkin, some beans just to be green, and even some stuffing because I love it.
I was going to make a pav for dessert, but instead I’ve gone conventional and purchased a high-end Christmas pud. it might be 36 degrees outside, but a pud always goes down well. As a concession to the weather forecast I’ll be making a jug of Pimms cup, ready to go.
Boxing day I’ll be making a big batch of Mojitos to watch the cricket with, and have in mind making a different cocktail each day over my Christmas/New year break.
When the weather allows I’ll be switching between firing the barbie up and light, healthy summer meals, but never fear, that’s just for show. I set myself up to make a lemon meringue cheesecake to satisfy my sweet tooth. That’ll be Tuesday probably.
Of course there’s all sorts of other goodies in the house. Besides the Turkish delight I bought some nougat today, and there’s two different types of chocolate, as well as the obligatory shortbread someone made for me.
I’m looking forward to it. This is my time, and I’m going to stuff it till it squeals.