Sounds good to me.
Christmas isn't getting off to the best of starts in this house. Every year we buy half a pig, which we butcher ourselves. This year it came early - October, so our ham has been brining since then. Which, despite what we'd read, is apparently far too long. It's not only salty as all hell (despite being soaked in several changes of fresh water over the last 48 hours, it's also as tough as old boots! Oh well, lots of lentil and ham soup over the next few months methinks
Then to top it off the friend, who was coming for dinner, has just phoned to tell me he's currently awaiting an ambulance and will spend Christmas undergoing tests for chest pain. My cooking really isn't that
bad! Seriously, I hope he's OK.
But I do now have a rather large nut roast to shift - we're having goose