I keep getting “It’s beginning to feel a lot like Christmas” stuck in my head, except that line is literally the only line in the song that I know, and I’m not entirely sure of the melody.
I’m in Perth now. Overheard a guy telling his mates as I got off the plane yesterday, “It’s 38 degrees outside they reckon, if I were youse I’d take my jumper off now.” I can’t decide whether the heat is making it feel like Christmas. Certainly, the winter made it feel like Advent back in Torino, which it never used to. Am I shifting my cultural expectations? But I still can’t imagine it feeling properly like Christmas in the cold and dark.
You can tell I grew up Anglican because I think it’s perfectly reasonable to listen to an Advent carol that exhorts people to rejoice in a minor key, which, how is that even supposed to work?
Found myself in charge of decorations for a Christmas dinner last week. This is an odd choice of job for someone who used to live in a sharehouse where we celebrated Christmas by taking turns to wear the grinch hat — a Santa hat but black instead of red, and with “Bah Humbug” printed on the rim — and complain about the festive season.
“Whatever, I’ll just buy some cheap tinsel, throw it around the room, call it done.” Well, I’m sure somewhere in Turin sells tinsel, but I still haven’t worked out where it is. We ended up with bunting. Which, in the end, why not? It’s festive. At least I didn’t buy the bunting that said “happy birthday”.
Meanwhile, A. and A. thought the lack of a Christmas tree was too much, and painstakingly taped ribon to the walls in the shape of a tree. With branches. And a star on top. Yup, they’re getting the “organize decorations” job next year.
I decided to play up my Antipodean-ness (Antipodeanity?) and made a pavlova for that Christmas party. I am a terrible blogger and didn’t take a photo of it, but you’ll have to believe me that it was a popular success, and not just because there was only one other person there who knew how pavlova “should” be.
Feeling flushed with success, I made another pavlova today to take to a party tonight. I can hear the meringue base cracking under the weight of the cream and fruit. I’m 90% certain it will be served up as Eton Mess. Bad blogger or not, I’m not taking a photo of this one, either.
And that is why sensible people stick to Christmas desserts that don’t have engineering considerations.