Christmas day is the one day when the kitchen is cleared, technically speaking, of all opinions but my own and, for better or worse, I step forward to roast the turkey, cook vegetables, make the sauces and generally do all that is needed to supply a visually stunning feast at approximately 2pm on 25th December.
In order to try and preserve some flavour, I buy the very best ingredients I can so that, even if the turkey is removed from the oven in a charred, distressed and almost unrecognisable state some remnants of taste may remain thus allowing my reluctant guests to nod their heads in nervous appreciation before taking a palate-cleansing slurp of any available liquid.
When eyebrows are raised as a wing snaps away from the rest of the bird in a sound I last heard when I broke up an old and rusty fence, I ensure that my expression is non-committal, and may even go in for a short period of head nodding and slurping to suggest that, modest as I am, I have recognised flavours in my creation which are normally only produced by the very best kitchens. Carry this off with enough understated confidence and you may persuade one or two of the diners that the meal they are eating is actually enjoyable.
Anyway, as always, the proof of the meal will be in the eating but I cling to optimism as being my best approach on the day.
In the meanwhile may I wish my blogging and other chums a very happy Christmas and I hope you all get the meal and festivities you enjoy the most.