Hi Everyone, Think of this week’s column as one of those dishes you prepare with scraps of ham left over from the holidays. You can make a delicious meal with just the left over bits. You could make soup, fried rice, chowmein and fry up some vegetables with bits of chopped ham. In the same way, I am hoping to create a column from my bits.
This past Christmas I did not make or eat Garlic Pork or Christmas cake.
Neither did I make or drink any sorrel, ginger beer or punch de crème. All season, including Old Year’s Night, I did not make or eat a plate of Cook-Up Rice. The only “Christmas food” I made was Pepperpot and baked ham. My problem with eating at Christmas is that my senses quickly become saturated with all the smells and tastes associated with the holidays.
At the peril of never being invited out again, I find myself in a predicament when eating out at family and friends because it’s the same food I have at home. I enjoy opting for the array of side dishes which are always more exciting and interesting, because, you know, the meats are the same (at least they are prepared the same way). However, I have to be careful because my failure to not take any meat could be construed as something being “wrong” or worse yet, offending my hosts by not part-taking in the full feast they slaved over. I know, because I’ve been there over and over and over.
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Included in many of the Christmas greetings I get at the holidays are notes where
