Saturday, 8 December 2012

It's going to be a happy Christmas

I'm going to paint my nails red and re-connect with the kitchen: mince pies with butter pastry; baked rice pudding with Jersey gold top, double cream and vanilla pods; potatoes roasted in goose fat; crispy salted crackling; deep rich gravy.  The best part is that it's cold enough to justify saturated fats cut by swooshing red wine... burp.  'Tis the season to be jolly.

And music, lots and lots of music!

 Especially Les Douze Noels which I love to play but which the family, frankly, have enough of by Christmas Eve.

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