I'm braising red cabbage at the moment, which is filling the house with a very (for me) Christmassy scent. I make this recipe pretty much every year - unadulterated, unchanged and unfailingly good. It also has the virtue of improving with age (much like me) so preparing it in advance is practically mandatory.
Are you sorted for your Christmas dinner yet? We are on our own this year so keeping things easy, yummy and slightly non traditional. Smoked salmon roulade on spelt bread to start followed by confit duck legs with mash and braised red cabbage - with cold turkey, gammon and sausagemeat loaf if anyone requires additional protein. Cheese, of course. And, finally, Christmas pudding ice cream - a recipe that I must share at some point. Gorgeous!
2016 has not been the easiest year on a personal level - let's not even start on global events. Which is why I am especially looking forward to this next couple of weeks; this holiday that is traditionally about peace and goodwill to all will hopefully be a time to focus on all the bright, shiny things that sometimes get obscured. Family and friends, sparkly lights, the joy of sharing and, yes, a bit of self indulgence.
The cute cat picture of the week is as Christmas themed as I can get - Minx tends to save all her most photogenic moments for when my phone camera is out of hand, the gorgeous little bugger. Still, small mercies - she has yet to bring down the tree!