CHRISTMAS SNACKERS

It's that time of year when we get a bit loose and let our hair down (those of us with some to spare).
The weather is improving - not necessarily drier but definitely warmer so we can strip off and get into a holiday mood.

There's one major thing that gets in the way of good times, conviviality and well being though.

CHRISTMAS

This outdated institution that's variously been taken over by retailers and christians and screwed to the nth degree bizarrely has Northern hemisphere imagery and trappings that are all to do with winter season. People in the Southern hemisphere who adopt it decorate their houses with 'snow' covered pine trees, dress in red woolen outfits and plan gargantuous feasts of roast meats and vegetables and steamed puddings. What's that all about?

Richard (of RBB)* who for all normal purposes appears to be a bit of an eccentric and, to quote his dearly departed mother 'A bit of a crank' has however got this Christmas dinner thing into some sort of perspective. For the last few years he has created Christmas 'dinners' on non-traditional themes and has used seasonal produce. It hasn't been unusual around at Richard's place for his guests to be offered a vegetarian pasta dish or a bhajee pavlova to go with the chardonnay and Chardon.

This year The Old Girl and I will not be entertaining guests for Christmas day and the days to follow so won't go in for the 'Siege of Mafeking' shopping expedition and will not be spending half the day cooking, setting the table and eating. We have an extra large chicken (I couldn't secure a capon) to roast and will have that with seasonal vegetables followed by a custard fruit flan. Wine will be vintage Champagne.

I'm picking her up from the bus this afternoon and will do the supermarket shopping first, allowing at least an extra half an hour to battle the hoards. I won't be buying a lot of supplies though as along with the lighter Christmas Day provisioning we will be keeping the rest of the holiday period basic.

So - what to eat during the Christmas and New year period?

The answer - sandwiches.

These can be:

• Normal

• Open

• Toasted

I plan to use some good old favourite combinations with the addition of some seasonal themes.

Here are some likelihoods:

Normal

Ham, tomato, cheese and lettuce - a traditional favourite that can be jazzed up with relishes and mustards and can benefit from some Japanese mayonnaise and wasabi.

Leftover chicken.

Vegemite and raspberry jam - still popular at our place.

Peanut butter and blackcurrant jelly with a touch of hot mustard - a nod to Trumpland which I've been following for at least the last year.

Cucumber.

Chocolate and cheese - sliced Whittakers chocolate and Colby cheese, a new addition to the menu.


Open

This is a great way of using up anything in the fridge or pantry and is like a light meal really. Eggs, salmon, tuna, tomatoes and dried meats all go well and can be put together in interesting combinations. This season I'll experiment with omelette, wiener schnitzel, curried egg and lasagne.


Toasted

Like the normal sandwich, the old favourites for toasted will find favour. Ham and cheese, tomato and cheese, cheese and onion and cheese and pineapple will be staples but we'll also have:

Bacon and potato - garlic sauteed bacon with some sliced leftover cooked potato.

Tuna and banana - always a hit at our place.

Buffalo Mozzarella, thickly sliced tomato (skin removed) and basil.

Leftover Bolognese sauce or mince.

Fruitcake. If you get the outside of the toastie golden and crispy this is delicious.


Enjoy!

* Richard (of RBB) cooked me a 'gourmet' lunch once at his Christchurch flat in the mid 1970s. It was baked beans with some grated cheese melted into it.