The house is ready for Christmas Eve. This year, the decorations consist of the cards and present I have received. The blessings of kindness, friendship, and love are mine in this, the most difficult of years.
Traditional Christmas Eve dinner of fish, with wine and Christmas desserts will be followed by the opening of presents. I may keep one of Alf's back until Christmas Day as it is an activity mat I am hoping will keep him quiet through the Queen's Speech.
Christmas Day lunch - Pintade in place of turkey - I am searching for the recipe I served up to the French Chef when he joined us for dinner aboard Levant when we pulled into the Chantier Despinoy, just outside Douai, to have our tiller replaced. Philippe was having a large peniche (behind Levant)converted into a restaurant-with-rooms. He was a Chef at White's in London for a while, before returning to France on the death of his father. He was so polite and encouraging, complimenting me on the meal, after I told him off for arriving really late. I suspect the extra time in the oven turned the meal into something very special. I really must find it again. Perhaps it is in the Robert Carrier cookbook someone gave me for Christmas 1969.
No comments:
Post a Comment