Yes, as much as I'm grumbling at the moment by the time it's Christmas I'll have fully adjusted to the reality, it's preferable over being on tenterhooks until the day in some ways. Good to hear the itch is getting sorted Xing.
Well one positive of the lockdown, assuming my Guantanamo dress didn't sell before Sunday it'll probably be heavily marked down by the time the shops open again. Silver linings and all that.
Yeah, go for it Elle, I do think the skeevy men crowd are more of a local thing, I doubt they'd be so forward elsewhere in the world. Was it Bani who linked to a twitter feed on here about how lethal it is in Ireland to wear a bit out there clothes with all the creative insults from randoms on the street it ensued, I'd be more worried about that 🙈
Ader Error is online here, but I know there's major issues in Spain with postal workers (from what I understand all courier companies) being on strike so if Ireland is serviced by that warehouse maybe they've delayed launching it there.
Christmas Day starter, I'll have to look the recipe up (I just wing it myself these days) but you get scallops in the shell, clean them out and keep the coral. Very lightly sear scallops (just for colour, it needs to remain mostly raw) and then use that pan to make that a sauce with some prawn shells the coral, peeled (fresh) tomato flesh (no skin or core), cognac or pernod, bouquet garni, etc. Then layer some greenery (cooked spinach, samphire, or similar) in the cleaned out scallop shell, place seared scallop on top, add some prawns around it (I use tiny north sea Grey prawns so don't bother cooking those), then add sauce, salt, pepper. Then top with the flat side of the shell which will sit at an angle, the opening is then closed off with a strip of puff pastry. Then it all goes into the fridge, when ready to eat, preheat, oven egg wash (you can add black sesame seeds for a bit of festivity, if you do just the yolk and a splash of cream it'll be brilliantly shiny on its own) and it's just a matter of shoving it into the oven. It's like a fancy decorative version of fish en papillote and a bit of steamy drama when you open the lid. You'll need to think of something to sit it on though, can be more veg, coarse sea salt works too but it's a lot riskier.