It's February 15th today, a whole 7 and a bit weeks since Christmas.
2020 bought with it its fair share of, how does one say, horse shit? But 2021 has finally allowed me to get back into the swing of things with work, (for now anyway) hence the lack of blogging, BUT! I have promised myself to try and at least do two posts a week, lets see how that goes.
I thought i'd share a little of what we got up to here on The Laycock Farm over Christmas.
Christmas time is my favourite time of year, its hectic, busy and at times stressful, but its means I get to catch up with all my friends and family, and I get to spend hours cooking and entertaining those I love most.
We hosted Christmas lunch at our house this year. My sister, brother in law, nephew, niece, mum and dad all arrived at the farm in Christmas Eve afternoon. We sat by the fire outside and had a big cheese platter, as well as some ricotta stuffed zucchini flowers and some garlic butter smoked bugs over the fire. Brendan, my brother in law, played his guitar and we sat and enjoyed finally being together after not being able to be together since March.
On Christmas morning we woke up early and Annabelle and Hughie excitedly opened their presents, checked to make sure the reindeer had eaten al the carrots we left out and that Santa has eaten his cookie and drank his milk. I cut up a whole watermelon and we walked down to the pig pen to spoil them with a special Christmas breakfast.
At lunchtime Bens family came up to join us for lunch. I went with a blue and white gingham theme this Christmas, and made sure everything from my dress, to the wrapping paper, to the table cloth to the bon bons matched perfectly (coincidentally, my sister had a blue and white dress planned for the day!)
For lunch we feasted on the below menu, safe to say fat pants where required post lunch.
- Freshly shucked oysters with lemon and mignonette sauce
- Fresh peeled prawns with wasabi mayo
- Fresh bugs with garlic butter sauce
- Turkey stuffed with onion and sage
- Eye fillet with Entrecôtes secret butter herb sauce and an array of mustards
- Duck Fat potatoes
- Bok Choy Salad
- Caprese salad
- Baker Bleu bread with salted butter
- Pavlova for dessert
But the best part about Christmas day by far was sharing some special news we had been keeping a secret for 13 weeks. Introducing our little bump, baby Laycock is due to join us on the 1st of July. The video is below!!
One can only hope every Christmas is as perfect and joy filled as this one was.
With very very late Christmas and New Year wishes,
L xx
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