Christmas Brunch

We’ve both received a few emails asking what we ate for our Christmas meal this year, so I thought I’d better post it.  There are no pictures of the food, as it was cloudy, so the lighting was awful.  Besides, I had my hands full and didn’t have time to take any.

Everyone wanted to do something different this year- something lighter and more relaxed, so instead of Christmas dinner, we did Christmas Brunch with a mix of traditional Southern and more modern dishes.  I did the bulk of the cooking (though Scott did the hashbrown casserole & pancakes all by himself!), and it was all delicious- if I do say so myself. 

Here’s the nommy menu:

* Potato & Boursin Frittata
* Eggnog French Toast
* Hashbrown Casserole
* Cranberry Mousse with Fresh Cranberry Sauce
* Honey Baked Ham
* Smoked Salmon with Capers, Onions & Aioli
* Broccoli & Cranberry Salad
* Blueberry Buttermilk Pancakes

Maybe one day, Scott will learn how to use my camera so I don’t have to take all pictures of me myself.  I no longer remember what my left eye looks like. . . 

Happy Christmas!

Trimming the Tree

Tablet Assembly Line

A Final Effort

Tomorrow is my pampering day (having my nails done, getting someone else to straighten my hair in the hopes that it stays straight for more than four hours, etc. . .), and the day after that we’re off on a plane, so today is D-day really.  All cooking, cleaning and administrative tasks must be done by nightfall.  Did I mention that it’s warm and quite humid?

Well, no matter I suppose because I’ve already finished the most pernickety task of the day, which was making this Scottish Whisky Tablet:

I have no idea if they taste right or not, as my official tablet taste-tester is still at the office.  I used Talisker 10 year old for the whisky, mainly because that’s what Scott’s drinking (and very much enjoying) at the moment.  I felt really bad about it too because when I asked if I could borrow a few tablespoons, he asked how I was planning on returning them.

Stingy, stingy. . .

Now I just need to box them, tie a pretty bow, and make hanging tags.  Of course, if they don’t taste right, we’ll move on to plan B, which is to make something else tonight (I might have just enough time to do Champagne truffles), so if that happens, and they don’t make it out of the house then I hope you’ll all just forget that you ever saw this post.

Kthanx. 

MAC

I know most of you won’t care about this, but I’m posting it anyway.  I need to vent a bit. 

In three years have not found one competent person at a MAC counter anywhere in Australia.  I really miss the knowledgeable and well trained staff from the Spring Street store in NYC.  Maybe that being my local counter for many years spoiled me, but Sydney is a big enough city to know better. . .

I know that MAC discontinued my tinted moisturiser, so when I asked for the most similar product, I was quite surprised to come home and find a thick gel based product that aged me 10 years, and when the girl told me that I had been wearing the wrong shade for the last 12 years, I decided to give her the benefit of the doubt.  What I got was ORANGE SKIN.  I looked like I had on a plastic mask that had been spray tanned.

I won’t even get into the two idiots I dealt with today.

I miss good service and my pale, thin, lightweight barely there coverage.  Heavy sigh, Australia. . .heavy sigh.

The Snow

I know that the blog is snowing.  I also know that it’s sweltering here in Sydney and that those two things don’t mix.

It’s a setting left from last year.  The blog starts snowing on December 1st every year it seems.  I just noticed.  Still deciding what to do about that. . .

Cocktail of the Week

Electric Lemonade

1 1/2 oz citron vodka
1/2 oz blue Curacao
2 oz sweet and sour mix
lemon-lime soda, to top
lemon, to garnish

Fill a Collins glass with ice. Pour in vodka, blue Curacao and sour mix. Top with lemon-lime soda.

Garnish with a lemon wedge, and serve with straw.

I used sugar-free soda and sour mix with excellent results.  Nice and refreshing in the 30-40 degree heat (think 90s and 100s in F). 

Weekly Menu

Mon: Seared Salmon with Potatoes and Dijon Broth

Tues: Avocado & Grapefruit Salad

Wed: Broccolini with Smoked Paprika, Almonds & Garlic

Thurs: Grilled Prawns with Corn & Tomato Scramble

Fri: Light Mediterranean Salad with Lamb Chops

Lunch: Roast Chicken & Mango Salad with Yogurt

A Change Of Plans

We found out this morning that Scott has a meeting in Washington DC in January, so we’ll be extending our trip home for Christmas.  We will now be away for a full month.

I don’t want anyone getting any funny ideas about moving into our home and living it up while we’re away either.  I’m talking to you birdies! 

Oh, and for anyone interested in spending an evening with David Sedaris- there are now two tickets available.  The seats are excellent by the way.