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Lunch done - Off in the distance — LiveJournal
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May 2016

The Bellinghman
Date: 2009-12-23 13:29
Subject: Lunch done
Security: Public
Turkey Ballentine from the butcher. Check.
Stinking Bishop. Check.
Wensleydale. Check.
Christmas cake. Check.
White Stilton. Check.
Gjetost. Check.
Cheese crackers. Check.
Peach Bellini mix. Check.
King Edwards (a rather ridiculous quantity, but they can live in the nice dark garage). Check.
On-stalk Brussel sprouts. Check.
Drive salted. Check.
Chocolates removed from doorstep into kitchen. Check. (I wonder how long they'd been there.)

That was a nice busy hour. Expensive, too.
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User: liasbluestone
Date: 2009-12-23 19:23 (UTC)
Subject: (no subject)
We popped into the deli in Wootton Bassett today for some cheese, and they had Stinking Bishop, so we have some for our Christmas cheeseboard. And Yarg (mmm, love Yarg). Also a couple of local cheeses - Brinkworth Blue and Wiltshire Loaf from Ceri's Cheeses, which are really rather good.

Duck is out of the freezer, and will spend tomorrow uncovered in the fridge to dry the skin. Sprouts are on the stalk in the garden still, but will need to be picked tomorrow so they will thaw.

P.S. I'm assuming you are proper civilised and the Wensleydale and Christmas cake are a couple?
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The Bellinghman
User: bellinghman
Date: 2009-12-23 19:49 (UTC)
Subject: (no subject)
One of us is civilised. The other seems to think that Wensleydale and cake go together, so the pair were bought together.

(Since half the household this Christmas will be Yorkshire born, I'm giving up the battle.)

And the Ballotine (what the butcher names as Ballentine) is now in the oven, to roast gently this evening.
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User: liasbluestone
Date: 2009-12-23 20:03 (UTC)
Subject: (no subject)
Fruit cake and cheese are a match made in heaven. Mmm.
We have lots of Wensleydale, and mrscosmopilite made a quick-and-dirty Christmas cake the other day.

The duck will be roasted for about 2.5 hours with a cherry jam glaze, and served with a sour cherry sauce. There's just about enough breast meat on a duck for the three of us, and the legs and other oddments will be used for crispy duck next week sometime.
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