breakfast on christmas morning was a glass of bubbly after which i threw together a fruit salad (a guilt free alternative dessert with melon that was honey sweet, segments of orange, a handful of blueberries and a kiwi. i dressed it with honey, the juice of a lemon and lime and a grating of zest to add a citrusy kick).
lunch started off with hare pate for the family and smoked salmon with a side of leafy greens for me. this was followed by a turkey, just roasted and hot out of the oven with a medley of vegetables – broccoli that was steamed lightly, carrot batons that were a fresh bright orange, parsnips that were roasted to bring out their natural sweetness and potatoes mashed to fluffy and velvet smoothness. there was classic bistro gravy with the addition of some whole cranberries for the festive season and cranberry port sauce with bruised whole berries in it. aunt i’s ruby pink-red cabbage had the bite of apple and a hint of cinnamon that matched perfectly with the turkey. uncle g served an amber colored white wine that had a dark honey-ish flavor recalling that of stringy bark honey.
the consequence of eating such an extensive lunch is that none of us had space for pudding…
