art !

also food!

Eten /Drinken voor mij Hetzelfde als de overige 365 dagen !

True, Fred! The need is exactly the same!

Nice shot Andy. I have frozen the leftovers for a later date!

Good practice, Rosa!

Is the turkey a Spanish tradition too? We had roast goose filled with goose liver, apples, prunes, chestnuts and lots of brandy and rosemary:-)

Definitely not! My sister is English! She has lived near Madrid since 1980! She has a very Spanish family! Her Spanish is 110% perfect, Her English not so good!
But she does try to do a trad English Christmas dinner!!! It's not easy because even if you think you have the same correct ingredients they always taste different!
But it was very good as usual and yours too sounds very yummy!!
:o)))
I found and add this; it was in a reply to Rosa about my Christmas dinner;
"My sister had done us all proud. A fully traditional Christmas dinner, UK style (at the specific request of Spanish in-laws; turkey with ALL the trimmings. A magnificent gravy, chestnusts in with the sprouts (young, small and nutty), crispy bacon, stuffing using only breadcrumbs, margerine (esential for success) and garden herbs - of which there were just enough left in the (winter) herb garden for me to select the right ones, sausage meat stuffing (how she found that in Madrid is beyond me - definitely 'hats off sis' here) in the neck end and it was perfect, with excellent roast potatoes!.
I am pleased to say that ALL the Spanish element present gave the whole thing a resounding thumbs up!
I also chose the wine and can say that the Tondonia Rioja Gran Reserva 1998 went down a treat!
We also had a trad Spanish seafood platter as a starter!
No one provided a christmas pud and it wasn't missed after all that had gone before!"

I always find that after such a good Christmas dinner nobody has room for a heavy pud:-) Sprouts are very English indeed- we had red cabbage which is German traditional ( a whole bottle of red wine and some spoonfuls of jelly went into that!)...

I've had red cabbage with wine and jelly and it is delicious!

The wine definitely improves the cabbage. In this case it was a bottle of sweetish wine from SE Europe which nobody wanted to drink but it was perfect for cooking.

Was it a Cotnari from Roumania. I wonder?

It was from Moldavia;-)

Ah yes!
Moldavia started to get a repution for excellent wines (heavily subsidised by the USSR) not long before the fall of communism. Then it all collapsed, and I don't know of anything drinkable since then but it is just possible I suppose!