Thread: Xmas = hard work in the kitchen

yeah i know how you feel, just went for a walk up to woolies in the 34c heat and picked up two cooked chooks

should of picked them up frozen and cooked them on the way back

Busy time for all.

Wife trecked into town to get medications and the last minute christmas bits with a friend while I had the boys.
Some time later our second youngest sliced his foot open and it just wouldn't stop bleeding. As I couldn't reach SWIMBO I told the oldest he was in charge and if they needed help try the neighbours, loaded the little one into the fiat and headed to casualty.
Well I wasn't pulled over for having an under 2 year old in the car without a child seat (Quite surprised I didn't see any cops).

Get to casualty and they are running on energency generators and look like they have had a real bad day. SWIMBO got my message and came up to give me the child seat by which time bub is glued back together.

Mean while they boys had kept ringing mum and finnaly got through and it turns out driven the ride on across town (about 1km) to a friends to say what had happened and the neighbour from next door had also come over to supervise cleaning up the blood and fed the baby.

I didn't think they were that worried when I left.

But all good and the fun of the silly season has hopefully now seen the workst of it.


Time to look into the cooking and preperations for tomorrow.

wow, I feel boring now, all I have been doing is sitting out the back throwing the prawns and bugs from "Ean Austral" into the seafood cooker as a tester for tomorrow and having a few pre chrissy drinks too

I am almost ready. Got the whole clan here now, and have spent 2 days with my Daughter making mince tarts, Pork pies and trifle - yes, I'm a Pom.... Got a 5KG pork leg to go on the spit early in the morning. Along with a turkey, prawns, ham and all the trimmings. We'll probably be eating the leftovers for a week, but that's fine by me.

Merry Christmas everyone.

The Weber kettle is awesome it keeps a constant temperature and it is easy to regulate.
Now we have to get the extension to convert it to a pizza oven with a front door.
Soon I will put the legs of lamb and roast them very slow

I am a Pom too but in America.

I am a better cook than my missus so I get to do all the Chrissy stuff. My ex Missus was a chef in a 5 star hotel and she said the same--all thanks to my dear old late Mum from London.

For us its trad English fare on the 25th, a good old fashioned grass fed/reared Sirloin/Prime rib. (USDA of course)
I have even made the Dickens "Christmas Cannonball" , a traditional Xmas pud. Mince pies etc.

Of course I wouldn't mind a dose of the sea fare (but its bouillabaisse this evening with all my daughters' suitors.) you blokes will be enjoying down under in the heat. As a consolation we have a snow storm coming in at the moment with 5" forecast by Christmas day.
I reserved a good bottle of Argy Malbec to compliment the roast.
Merry Christmas to you folks in the aulro "Down Under" and I do have a good liquid hangover recipe if/should you need it.
Cheers Dennis
zedcars

No hard work here just cold stubs the webber is fired up getting some nice coals going enjoying the serenity before the hordes come