Thank you, everybody, for the suggestions for an alt-turkey Christmas dinner. The popular option was ham. I looked it up online but my brain doesn’t read it as food. Thousands of years of genetic memory rebel and make pork repellent to me.
So I decided to make beef bourguignon. Our Christmas dinner is tomorrow. Today we are going to the night service at church, and even N wants to come.
Clarissa's Blog 
Merry Christmas! Il-Milied it-tajjeb! In Malta where I am right now, Christmas begins at noon on the 24th (and church bells ring for over 15 minutes).
Last time I was here it was just before the c-words, so hopefully now is just before the end…
Weather was sunny and breezy and 16 centigrade, in other words… real Christmas weather!
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Merry Christmas!! I’m really happy you are in a beautiful place like Malta!
We are expecting +20°C here today, so we are off on a nature hike.
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“make pork repellent to me”
I’ll believe that when you can no longer stand the idea of eating salo….
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As my father says, it’s ok for Jews to eat saki because it isn’t pork, it’s a sublime artistic experience. 🙂
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I’m doing the meat for our family gathering at elder daughter’s and son-in-law’s place: roast beef and salmon.
Re: pork. Over Thanksgiving weekend, visited younger daughter’s soon to be in-laws – who raise pork They served ham – and it was very different, much more tasty, tender, and red. Ham gets an ‘eh’ from me mostly, but this stuff was wonderful. Makes me want to raise pigs.
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I’m making a pork rib roast that I bought from a local farmer. All their hogs are pastured and 100% natural. The difference between the pork I buy from them and the stuff they have at the grocery store is like night and day.
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“beef bourguignon”
Sounds very good for Christmas.
Maltese cooking is a mix of Italian and British influences… for Xmas eve dinner I had:
caponato and artichokes
pasta with salmon
roast guinea fowl
roast leg of lamb with baked au gratin potatoes
lemon tart and a mince pie
cheese and crackers.
An odd mix but it worked.
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