If not for Wolfgang, I may have spent the week leading up to Christmas doing nothing but cooking, and then sleeping in the kitchen. Thank goodness for needy babies who keep things in perspective.
Starting the trifle early Christmas Eve morning. Not to be eaten till the next day, but that was the only chance I had over the two days to get it ready. Sponge fingers soaked in raspberry syrup and sherry! See my breakfast bowl next to it. Just add a splash of sherry in there and I'll be all set.
Many boxes of honey butter fudge ready and waiting. But for who? I went nuts and made a large batch and bought lots of boxes to put them in. Who was I going to give them to? The mailman? My insane neighbors? Now they're set aside for when we finally see some friends.
Vanilla Bavois. To follow Christmas Eve Dinner at Mum's . To be topped with raspberry coulis. A classic combination and one of the few things I can remember doing at Pastry School.
Totally amazing mussels dish made by Michael. Ever grateful that mum picked a guy with excellent cooking skills. We eat these outside sitting on the brand new deck that was sealed just in time for our arrival! But poor Michael, it rained and he thought we wouldn't be able to use it, but it cleared just in time for dinner.
Christmas Eve Dinner at Mum's. My only contribution to this table is the roast pork belly and coleslaw. The rest is made by Michael. Amongst it all, an amazing calamari salad with banana flowers and superb carrot and beetroot salad with toasted sesame seeds.
Christmas Day Lunch at Josh's parent's home. Huge spread made by Natasha (soon-to-be-sister-in-law-whenever-we-find-the-time-to-get-married) and I. She did lovely chicken ribs in garlic, honey and soy, an amazing green salad and wonderfully balanced Blackforest cheesecake. And she baked BREAD, flavoured with herbs and cheese. There's a box of Josh's Nan's yoyos as well. Huge family favourite.
See my pork appears again (I'm a one hit wonder).