I have not been updating my blog for the longest time ever! Saint Nicholas day (6th Dec) came and went, my older son’s birthday (9th Dec) came and went, my DH’s birthday (15th Dec) came and went, Christmas Day (25th Dec) came and went, and the snow? It came and came and came ..… I was neither away on holiday nor was I sick or bed-ridden or anything close to that. Blame it on my workload! It has taken a toll on my supposedly “free time”. Frankly speaking, I have not found any decent free moments to focus my mind on updating my blog. But of course, I have had fleeting moments browsing other bloggers’ blogs and leaving a comment or two whenever I could. One way to say that “I’m very much alive” ! 😉
With a temperature of -10°C outside and 30 cm of snow, I guess only the more sensible people stay indoors! But the out-of-my-mind self went around the vicinity and took some of these pictures recently –
Snow-capped road in front of our apartment – snow-capped garden table set – our backyard covered with the white carpet – frozen fountain
Christmas Day, 2010
My first free day this month. I tried not to check my work emails, otherwise I’d be glued at my laptop. Furthermore, we had a visitor for Christmas lunch – my brother-in-law, so there’s the full Christmas menu to think about.
Here were what we had on Christmas Day lunch.
Hot appetizers of zakouskis and devils on horseback. For the later, I used prunes wrapped in streaky bacon
Give me a warm soup anytime. We had lobster bisque and it really did justice to expel the winter qualms.
Our warm starter of feuilletine of goose liver was an eye-opener, and I am not even a fan of foie gras ! My DH bought this starter as an experiment to add another dimension to our otherwise mundane lunches or dinners. I made the balsamic cream sauce to go with the starter. You can find the recipe here: Balsamic Cream Sauce Recipe – Allrecipes.com, however, I changed the measurement of the recipe here and there. I prefer my balsamic cream sauce to be a little bit more tangy, so I added a bit more of the balsamic vinegar and cut down on the grated parmesan and butter. I used light culinary cream (Gervais finess ) and it worked! Trust me!
Well, probably the star of the day was the dear old turkey. We bought this bird stuffed, but not baked yet, so it was still raw. For a 3 kg de-boned turkey, it took me a little less than 3 hours to bake or roast the bird.
The out-of-the-oven turkey, ready to be carved
Slices of the stuffed turkey, plated up with cranberry sauce on a bed of sautéed vegetables of Belgian endive, glazed baby carrots and bacon wrapped green beans. As this was my plate, there were no other carbohydrates, spelled as follows: p*o*t*a*t*o*e*s! Food is in abundance this festive season and I guess, it’s really time to cut down on all these heavy eating 😀 !
Finally…..DESSERT !!! We had this rather special Yule log cake, quite different from the ones we had before. Oh, by the way, I was glad there’s no butter cream on this one. The outer layer was a thin film of jelly, covering an olive green-coloured sponge cake. The second layer was chocolate mousse and the middle layer was crushed raspberry plus the coulis. I thought it was really good, with an explosion of flavours and texture.
We had a good Christmas meal…without a doubt, but let us all ponder on the real meaning of Christmas. Christians all over the world celebrate Christmas for a reason – the birth of the Christ child. This is why Christmas is called the incarnation, meaning “in the flesh”. In the birth of Jesus, the eternal, all-powerful and all-knowing Creator came to earth in the flesh.
I wish all my readers a Blessed Christmas!
The Day After…
Now moving on to the day after – Boxing Day, I leave this message to you all:
May this Boxing Day be as happy and as cheerful as Christmas was. May the happy story continue till the New Year and take over from there too. Have a great Boxing Day and a wonderful New Year ahead filled with peace, love, joy, happiness, good health and prosperity.
God Bless and see you all soon xxx