Festive preparations
What are you having for Christmas dinner? There won't be a pheasant, goose or turkey on my table this year. I will be cooking duck with a spice plum sauce, and moroccan stuffed peppers for my vegetarian option.
I hope you enjoy the following photos that I took of the festive preparations on a visit to Wightwick Manor in the West Midlands, England.
Have you started to prepare your veggies for tomorrow? Are you a brussel sprout lover or a sprout dodger? I will be leaving them on the supermarket shelf this year. I'm cooking carrots with honey glazed parsnips and roasted pumpkin.
Do you make your own Christmas pudding? I haven't so I drew one instead!
Made with acrylic paint, marker pen and paint pen on book text.
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The brusella cabbage looks extraordinary, great dinner congratulations.
Now enjoy with family
Happy Holidays
They do look amazing don't they, but no sprouts for us tomorrow! Have a wonderful time with your family tomorrow.
Wow! What a spread!
My veggies have all been prepped - except the cabbage which will take no time.
Plans are all finalised, we know what we're (supposed to be) doing tomorrow.
Have a lovely, magical, wonderful day!
The table decorations and kitchens at Wightwick Manor are wonderful, my kitchen is a bit more modest in size! Have a fantastic time tomorrow!
what a feast.
The girls have asked to help get everything ready for lunch tomorrow, so i'm having a laid back christmas eve for a change.
That sounds lovely, it's nice to relax a bit. Maybe I need to get some staff like the lady of this manor house would have had!
My dinner sounds complicated, but it's pretty straight forward and I've cheated by buying a dessert (a chocolate one)!
we absolutely need to follow her lead and have staff so we can paint and art more.
Loving these photos and the ambiance of the entire post.
Thank you very much, I hope you are having a lovely Christmas.
Us veggies are having mushroom parcels. Merry Xmas
That sounds yummy. My Moroccan peppers were beautiful so I'm cooking myself a similar dish today but with the addition of red pesto.