(no subject)

[den]

I've just ordered the meat for our christmas lunch. We'll be trying to work through 4kg prawns, 1kg smoked salmon, 10 balmain bugs, 1doz. green-lipped mussels, a chicken and a leg of ham. And rabbit food, of course. Gotta have salad. My brother will be bringing 3doz. oysters from Port Macquarrie with him. Beer will be quaffed. I can see much quaffage in the near future.

I must dig out my beating stick to keep the otters at bay.

Comments

[azhreia.livejournal.com]

depends on how recently your family migrated to these shores.

My family is *JUST*, after 49 years, starting to consider that it may not be necessary to have the full english midday dinner - with roast turkey, roast pork, roast veges, gravy, pudding (with hot custard), mince pies, christmas cake ...

over the years we've had it even on days when it's hit the high 30s (Celcius, close to 100F)

this year we're planning a baked ham, salads, pudding, and mince pies.

some old habits die hard. :-)

[dewhitton.livejournal.com]

Mum might do a pork and crackling, and bake the chook, but the pork will be the only hot thing on the table.

[annvole.livejournal.com]

When my parrents were in Mexico, they made a traditional thanksgiving/christmas dinner (our tradition) and the Mexicans were not interested in any of it: never seen creamed corn (but half their foods are made of corn) never seen gravy made before, stuffing in the turkey was completely alien an idea and even the turkey was an usual meat item. Now add the German parogies and the Norwegian Lefsa we always have with sour cream (another rarely used item there) and the Mexicans decided to make their own food instead.