|Our own 6kg ham 'glazed' (more like 'pasted') with a mix of |
mustard powder and brown sugar.
|A 17 lb turkey at this end of the table, a 14 lb ham at the other.|
|The Christmas tree lights up the Living Room window .|
|Pies and Quiches made of left overs.|
|A pink gin and a new "Irish Larder" apron. The tools of|
a genius chef?
Regular readers will also know that this turkey was a 'bronze' old fashion 'heritage' variety. We only acquired our first turkeys (Tom and Barbara) this Spring and when these birds started cranking out eggs we decided to hatch a few (and gave some to friends for hatching) and see how we got on. They were a revelation - the growth rates blew us away and if you have read the recent posts you'll know that we were killing them at only 5-6 months old at 6+ kg for the hen and 8+ kg for the 'stags', oven ready weight. Way too big for a two-some on the 25th but Liz just fancied cooking a whole bird for the table, so we did.
|A heated clothes airer. A GENIUS present for|
two hard-pressed Roscommon smallholders who
have not seen a washing-line drying day for
months! Thank you, Santa; you know who
you are (!)
|Christmas Eve full moon.|
|The chooks have now chosen a new|
place to stash eggs - out in the car port
twixt wall, pallets, bike and 2CV.
We should also confess to a small amount of smugness that a lot of the other ingredients of the table were from our own 'farm', all be it a couple were last year's. Only the sprouts failed us this year - it was a bad year here for the brassica family. Our carrots were there and parsnips, our onion in the gravy, our red cabbage (from 2014) in the spiced cabbage, our parsley in the sauce, our spuds as the roasties, our eggs in the 'real custard' Liz made for the pud. Even the pud was home made (last year - we made too many!) though not from our ingredients.