Ooh I ate too much. I feel like Percy Pig (who is bursting his little waistcoat buttons). We seem to have been stuck in the Flinders Island eat-athon. First Jamie brought us a Swiss 'black forest' type choccy cake from his Swiss wife as thanks for hay-help, and we had to have a piece with Jamie, and then we went off to the FIAA (Barbs works for them) Christmas dinner, and seeing as I was spending $45 (she got her tucker for free) and I'm still in the appalling habit of translating that back to Rand, I made sure I ate every morsel and regretted it. The Tavern's chef (who left today) was a big step up, but (Modesty Blaise here the tall poppy speaking) I do cook better. Well, I don't have to cook for those numbers of people. But my feeling is that a rack of lamb should just be pink against the bone OR stripped of almost all fat, as lamb fat needs to be crisp and cooked. Rare and fat is hard going for my taste. The creme brule had great topping but had vast amounts of of slightly lumpy not quite set custard with no real taste except sweet. I like it firm but soft. And now I feel hypercritical and bad. It was a noble effort, as the Tavern hasn't risen to this sort of food much. Anyway after a night of indigestion, we went to church this morning, ahd too much cake after... and then took a crayfish cocktail (this - very typical South Africa 1960-1970 standard restaurant fare - from seafood cocktail (at the bottom), to prawn cocktail, to crayfish cocktail at the best fell out of favor, probably because the silly beggars put too much mayo and rubbish in and too little of the crayfish. Done right, with just enough good mayo to stick it together, a splash of tomato sauce, a tiny bit of chilli pepper, and some fresh chives, it is very good) to a friend's 40th party. Only they'd stocked up on a lot of German food (he is of German origin) which we had to try. And the other 40 families had all brought their party pieces... Barbs has bravely gone to the carols (which the kids and the a-capella ? spell? group are are doing), with port and mince-pies after, and all the island there I would guess. It would be lovely I am sure, but I have seen enough people and eaten enough.
Instead I harvested another 18 heads of garlic - bringing our total so far 24. Some of these are real beauties, and a few just average. There is still a fair bit to come in but I am leaving the plants with good scapes another day or two to let them mature a bit further. Nothing to do with the stress of bending my overful tummy over the planting tank. I will sun-dry them a bit tomorrow and plait them.