Well, the twenty-four doors of the Bodleian advent calendar have all been opened. Not only is it Christmas Eve, but the optimistic calendar makers must not have been adherents of the most recent non-Apocalypse, because there were 24 days on the calendar, and not 21 to coincide with the now-defunct End of Days on Dec. 21st. As it is, the candles are on the tree, the gifts are wrapped and we are ready for our ragtag expat X-mas traditions taken from our various families, countries of residence, and personal preferences.
The Advent whisky calendar is still a work in progress – my partner in tasting was out of town again for a few days, so while all the little bottles have been successfully extracted from their calendar cubbyholes (all but one, that’s for this evening!), we are rather tardy on our whisky trials and log. Certainly by the end of the year, we will have completed the tasty drams.
The turkey is in the oven, the pie has been made, and in keeping with my theme of champagne and whisky, I used up a bottle of sparkling wine to moisten the dressing and stuffing. I mistakenly opened it one night thinking it was Champagne and it turned out to be a Crémant we usually use for party punch. Not quite up to sipping snuff, and no party this week in need of a bubbly aperitif, but a pity to let it go to waste. So we will find out what oyster mushroom, sausage and sparkling wine stuffing tastes like later today. It fizzed nicely when I poured it into the bowl for mixing, and if having fun whilst cooking adds to the flavor, then I expect some very good stuffing indeed!