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.
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!
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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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.
“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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A conservative literary critic and college professor
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