I hope you're enjoying the day --we've been busy festing for days it seems and today we'll top it all off with a big dinner with a turkey, a roast beast, a ham, and a stuffed goose, and all the sides and trimmings and desserts. Yes, a ton of food, but I'm certain it will all be eaten.
On the menu too is our first Christmas melon also known as Piel de Sapo (toad skin). We had totally forgotten it until we were pulling out the champagne from the wine refrigerator and were startled by the thing. We bought it at the farmer's market in August where we were told that in Spain and in South America the melons are harvested in the summer and then stored in basements during the Fall. Come Christmas, the melons are perfectly ripe and enjoyed on Christmas day. (If this isn't right, please help fill in the story! Thanks.)
So we thought we'd try it --we stuck it away with the wine five months ago where it was chilled and protected from light--and so far so good. The real test will come with the tasting at dinner. I'll let you know.
And happy happy holidays!
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