...was in fact yesterday, but since today is Ebufana and therefore another public holiday, it feels as though this is still the final gasp of the Christmas break. The tree will come down today, to go out in the garden to be planted, and then that's it for another year.
Now is the best time to buy Christmas decorations, so I've just gone online to find replacements for the ones which didn't survive this year's festive season (breakages which were nothing to do with me, I hasten to add!). And we're still wondering what happened to the ones I bought last January, which we both remember unwrapping when they arrived, but when it came down to it, neither of us could recall where they were then put for safekeeping- some rather beautiful crystal droplets, I remember, that would have looked splendid on the tree (and possibly might yet, another year, if we ever find them again)
Much Christmas largesse, in the form of books by various lesser-known (or not published in the last few decades, at any rate) food writers: Allan Bay; Ray Compas; Simone Beck; Sonia Stevenson (two from her!); Alain Ducasse (which I mentioned in an earlier post); and Elisabeth Luard. The Technical Department must be feeling seriously in need of greater variety in dinner menus. Last night's supper included two new dishes: a starter of poached egg on a potato galette, dressed with a leek-cream sauce.....and dessert was individual almond marquises...both of which were excellent - so, I suppose his strategy works.
Perfect! - the sun is coming out, so I can let the junior four-footed out into the garden, and get on with transplanting things...half a dozen roses are getting a new home, and I need to move one of the smaller peach trees from one side of the North Lawn to the other.
No pictures in this post, as my camera and computer don't want to talk to each other at the moment, and the thought of trying to locate the instruction book for either, right now, is not something I can even bear to contemplate.
Tonight's Dinner:
Pain de Laitue
Shepherds Pie (made with the last of the half-lamb which we bought as a complete carcase from one fo the farmers in Belforte, and roast for dinner over New Year)
Lemon Cream.
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