I love this time of year.
I love the pervading feeling of ‘giddiness’ brought on by the oppressive summer humidity and the numerous festive drinking sessions.
I love the smell of fermenting stone fruit (a throw-back to my childhood) and the general excitement and anticipation leading up to Christmas day.
Most of all, I love the excuse to indulge in an overabundance of Christmas food – whether it be at work’s Chrissy morning tea, the end of year lunch with the girls or Christmas day itself (although, I usually come to regret that ‘overabundance’ of food after spending weeks valiantly ploughing my way through the Christmas leftovers. Seriously mum, does a Christmas lunch for six really require a 10 kilo leg of ham AND a turkey AND a chicken AND then every part of the cow being barbequed on Boxing day)?
That being said, I always carefully plan my Christmas cooking because, despite my fondness for the festive season, I’m certainly not immune to the ‘bah humbugs’ and cooking for Christmas always seems to descend into a stressful chaos – resulting in a lot of yuletide resentment!
Unfortunately, this year, I can feel a serious case of the ‘bah humbugs’ coming on. We are a week into December and I have next to nothing organised for Christmas. In fact, I am the complete opposite of being organised. Instead, I am moving house. Excellent.
On top of that, I have decided to forgo trotting out any of my tried and true yuletide dishes and instead I am having a burl at making a whole range of festive food stuffs I have never really attempted before (what can I say, I’m a glutton for punishment).
One Christmas treat I decided to try out for the first time this year was Italy’s famous Christmas cake, Panforte.