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.

7 thoughts on “Alt-turkey

  1. 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!

    Liked by 1 person

  2. 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.

    Liked by 2 people

  3. “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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