Christmas Eve dinner was at my house this year. But first, did you notice the Chinese figures on the cabinet in the background? Here’s a close up.
Aren’t they charming? I just love them. They make me happy. And I especially love them because they were a gift from Son number two and his girlfriend, who are home from China for Christmas – and for my 50th. I know, I can’t believe it either. But I’m adjusting. Lovely gifts have helped a lot.
Anyway, somewhere along the way our extended family started having two Christmas dinners – a hot one with all the trimmings on Christmas Eve and a cold one with salads, seafood and other such deliciousness on Christmas day. It spreads the festivities out a bit, and makes sense because we cook enough turkey to last both days and the rest. The turkey cooking is men’s business actually, apart from the stuffing which is my mother’s job (that and the pumpkin pie), and is cooked in the barbie.
Many hands make light work. One benefit of your kids growing up is that they can be useful in the kitchen, talented even. Niece number one made the most amazing cranberry sauce (with fresh/frozen berries) infused with cinnamon and star anise. I can’t begin to tell you how well these flavours marry with turkey. Niece number two made her signature dish of warm beetroot, pumpkin salad with goat’s cheese and walnuts, equally stunning with turkey and the glazed ham. Their mother did a mighty fine job with her pavlova. We decided to mix it up a bit this year and went for a lighter dessert with the heavier meal and a heavier dessert for the day time meal. I think we got it right.
Both the dog
and his boy were in fine spirits.
A happy time was had by all.