Sunday 28th December 2008: Fit, Fat & Full

Fit, fat and full. It's not a good feeling.
Goose was utterly delish. The main problem with goose is the unappetising colour of the meat; the breast and leg is all a bit mid brown. Tastes gorgeous though. Also, discovered that the secret to making the meat juice gravy stuff taste less slurry like is a big spoonful of Waitrose redcurrant jelly in the pan.
Made a couple of filo pastry wraps with the delectable Nigella mincemeat. Came out of the oven bone dry and crispy. Tarted them up with a good shake of icing sugar (the saviour of many a pudding in this house) and a massive spoonful of brandy double cream on Ade's. Is there anything nicer than hot pudding and cold cream? Asked myself if there is really any point in trying to make diet puddings. I guess I have to consider how awful life would be without a pudding. Unbearable...
One of the downsides of going out for Christmas lunch is the lack of leftovers. Now, personally I hate having a festering carcass in the fridge for weeks on end, but a goose is small enough to yield enough meat (not to mention a couple of spoonfuls of stuffing: Paxo tarted up with chopped, dried apriocots. I can't bear sausagemeat stuffing) for sarnies for the next couple of days. All I need now is a coffee and an After 8 (totally common, absolutely essential) to finish a perfect, relaxed and luxurious Christmas meal.