Christmas Guernsey

Am going against the popular trend today, I dont like Christmas jumpers!

I dont want a jumper than can only be worn for a couple of weeks a year.......and

 they tend to be squeaky acrylic, just so not my thing, sorry.

But last week Chris had a Christmas jumper day at work and we didnt want to look Bah Humbug, 

so I put my creative thinking cap on.

and ta dah came up with a Christmas Guernsey!!!!!

Our island is famous for fisher mens jumpers 

and Chris lives in his Guernsey, so I decorated it.

Paper stars were placed round the neckline, to use as a guide,

 then I chain stitched round in coloured metallic embroidered thread.

I decided that five was too many.

So Chris has a four star Guernsey, have to say I was rather pleased with it!

My reluctant model.

Bouan Noue every one xxxx

(Happy Christmas in Guernsey French)

cake and cheese

 In November I mentioned cooking my christmas cake well, ta dah, its done!

And well yesterday we tucked in with gusto, I don't ice my cake any more, as I now like to eat cheese with fruit cake.  And icing and cheese really don't mix.....

Thank you Delia as always delicious!

preping for next Sunday!

 Guess what next Sunday is?!

Yes its the Polar Bear Swim,

 oh and also a popular holiday....

...and as it was such a beautiful morning with very little wind, 

it was perfect for a preparation swim.

But once at the bathing pools it became apparent that because of the high spring tides hitting the outside walls of the pools, the swell in the Ladies Pool with big and strong.

 alot better in the Children's Pool next door

 So in we went!

Well Chris chucked himself in head first and I went for a more dignified approach,

 down the steps, that is after I found them under the swell. 

No excuse, but I like to keep my head dry.

 He's ok!

 I know you lot wont believe me, but it is surprisingly mild still.  You don't want to stay in for ages, but it is so exhilarating, and really makes you feel alive and buzzing

 Its the waves that got me out, call me a wimp but I just don't like getting a face full of sea water, especially in mid December.

But that obviously isn't something that worries Chris!

Right time for a fry up!!

a sausage cabbage rose!

 Chris and I have got totally hooked on a cook book by Caroline Conran Sud de France .  

Its brilliant, full of delicious and exciting recipes, unusual combination such as chicken with almonds, but they all work! They challenged us a bit, but not too much, our sauces are improving!  

One that caught our eye was stuffed cabbage.  Now usually you associate that with individual leaves wrapped round something delicious, but this was a whole cabbage!

You start by blanching the whole head and then slowly and carefully peel back the leaves.

Till your cabbage really does look like a cabbage rose!

Then you cut the small heart and replace it with a stuffing of sausage meat, chard and seasoning.

Then you fold the leaves back with another layer of stuffing between each leaf. 

Tie up the cabbage like a parcel and place it in a foil sling (easier to remove) and place in a casserole with stock, and cook it gently.

The finished piece looked positively historic, very impressive.

And you serve it in wedges like a cake with a tomato sauce.  It would look very splendid being carried steaming to the dinner table!

The cabbage is delicious, subtle but very tasty and surprisingly light.