As I write I am looking out at a winter wonderland, overwhelmed by the beauty and feeling uninspired and sorry for myself because I have a disgusting CC (Christmas cold), conspiring to prevent my enjoyment of this rare weather event. But, there is nothing like laughter to help with that and using the technology I love to hate, a friend just sent me a recording of a screechy recorder playing Ave Maria. That’s all it took and now I feel better and I will write this column after all.
When I need to laugh again, I will listen to “Dave’s Turkey,” that wonderful Stuart McLean story and feel relieved that I don’t have to cook one this year. Now I know some of you just love to make a turkey dinner and take great pride in producing a juicy bird and all the trimmings, at the same time ( ! ) but as someone with a large deficit in the time management department, it is totally daunting for me. That’s not to say I have not, over the years, attempted it, but it always involves writing a schedule (which I lose), multiple timers and a lot of swearing.
I cooked my first turkey many years ago when I was living in a cabin by the side of the creek. It was a magical, white Christmas, and I was going to make a beautiful dinner for our visiting friends. Rather than take my mother’s advice, I decided I wanted something different and came across a James Barber recipe called “Turkey Tremenjous.” It involved covering the entire bird with a paste that you would crack open, revealing a moist and flavourful turkey. After bagels and lox and too many mimosas, I assembled the paste. It involved no fewer than 22 ingredients – a smarter person would have done this the night before. It took a very long time, the paste slid off the turkey and we ate at 10 p.m. Dinner might have been less than perfect but dessert would be fabulous, a blackberry trifle. Homemade sponge cake soaked in sherry layered with custard, berries and cream in a beautiful glass bowl. Everyone was waiting as I opened the door to the outdoor fridge just in time to find our friend’s dog with his face buried in trifle, whipped cream up to his eyebrows. Well, what could we do? Laughter saved the day again.
So that is what I wish all of you as you navigate this holiday season. Good food, good company and laughter while remembering and acting to help those who do not have this good fortune.
The Christmas Pot Luck is happening at the hall 3 p.m. to 8 p.m. on the 25th. If you would like to help or RSVP details can be found at https://forms,gle/UccdfeA5NkVJrena8 and on the R.C. Facebook page. People are still needed to cook turkeys (good luck). Everyone is welcome so please come and share in the food and festivities.
New Years Eve will be here soon and things will be hopping up at the hall with a Black and Gold Gala. Tickets are at tickettailor.com/events/robertscreekcommunityassociation/812029. Shuttles and ride share available.
If you prefer to celebrate New Year’s incognito, the Legion is having a masquerade party with DJs Ocea Sasa, Mr Muzic, Honeybee and Colin Hargreaves. For tickets and info go to www.robertscreeklegion.com
If the dog gets your trifle or you are the victim of some other dessert disaster, get some good vanilla ice cream, serve it in fancy glass dishes drizzled with olive oil and sprinkled with flaky salt. Trust me.
Be safe and well. See you in the New Year!
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