With a threat of snow creeping ever closer, being able to escape to Blogland is twice as appealing. But it's only now, with my supper bubbling away and teasing my nostrils, that I can take a few moments to put together a post which has been hovering in the sidelines since this morning.
A last minute luncheon guest kept me occupied in Napple Mansion's soup kitchen this morning, before I could entertain her in the Great Banqueting Hall... Hah! Who am I kidding? But Blogland can be anything we care to imagine, right?
Can't you see the two of us at opposite ends of the mile long Carved Oak table, dressed in our finest ermine and pearls, supping soup from golden plates? If you can, then your imagination is even better than mine!
But culinary matters were the order of the day for Monday's Child, too, for this was the illustration by Blanche Fisher Wright that was on offer today, and here comes my interpretation of it, for gastronomes everywhere.
For Adults Only
There was a tradition
in many a kitchen
of making Christmas Pudding
from scratch, including
flour an' fat an' fruit an' spice
and bread an' eggs an' all things nice.
Some silver coins would be hidden
in the mix, and you'd be bidden
to stir it thrice and make a wish
over this fancy Christmas dish.
Now the puds come ready made.
They're boxed, and carefully displayed
on well stacked supermarket shelves.
They're not like ones we made ourselves,
round and wrapped in pudding cloth...
When came the time to take this off,
the pud was topped with flaming brandy,
then cream or custard came in handy,
for they added an extra charm -
though many a stomach came to harm
from overindulging at Christmas dinner
which never did make a body thinner!