Dec232016

A Very Alexia Christmas (Amended Reboot)

Lady Maccon, as some of you may well know, is rather fond of comestibles. Thusly, the holiday season is one of great joy to her ~ from a food standpoint if nothing else. (The shopping, it must be admitted, she could do without. Lord Akeldama, however, is overly enthusiastic on the subject.) However, she has some tips for coping with the holidays Victorian-style.

1. Mincemeat pie. Sounds awful, looks revolting, tastes spectacular. The Americans have sadly neglected this part of their British heritage but there is much to be said for meat soaked in alcohol and then encased in pastry. If unwilling to venture in the mincemeat direction, how about exploring the fine art of Christmas Pudding? (AKA Plum Pudding ~ and no, there are no plums involved, don’t ask.) A dense fruity cake that is covered in alcohol and then set on fire. Fantastic.

Via NPR

2. Cloth wrapped presents. Instead of paper, why not invest in some fabric remnants from a craft shop or colorful little scarves from a thrift store, and then tie with a ribbon? All the fun of unwrapping, none of the waste, and perhaps it will encourage others to reuse as well. As an added bonus cloth wrappers can be used as emergency clean-up towels for the inevitable alcohol-related spill (see: inebriation caused by over-consumption of Christmas Pudding, above.)

3. Roast goose. Benefits? Well, a goose is bigger than a turkey and more mean-spirited. Have you ever met a goose? The only bird nastier is a swan. Unfortunately, swans are protected by the queen, so we can’t eat them. Thus goose consumption gives one a sense of self-righteousness and satisfaction all rolled into one.

Roast Goose with Giblet Stuffing

4. Frills and lace. Perhaps not a particular favorite amongst gentlemen for themselves (unless one is of a Lord Akeldama inclination) but for the ladies… Donning a pretty frock and perhaps a corset is bound to make one feel better ~ a little constricted but definitely better. On the other hand nothing (I am convinced) is funnier than a werewolf with a doily on his head.

5. Which brings us back around to drinkies. Lord Akeldama suggests a Pink Slurp (champagne & blood) but he’s a vampire and they have questionable palates. Alexia recommends substituting blackberry cordial for the blood, resulting in a truly delicious and festive drink. Alternatively, for those particularly cold nights, one might opt for mulled wine, which can be a most excellent way to disguise the quality of one’s vino. And one can never go wrong with hot apple cider.

Bottoms up!

Lord A at Christmas nennesis via tumblr

“A fruit is a vegetable with looks and money.  Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”
~ P.J. O’Rourke

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{Gail’s monthly read along for December is Hex Hall by Rachel Hawkins.}

PROJECT ROUND UP  

  • Romancing the Werewolf ~ A Supernatural Society Novella
    Status: Rough Draft.
    LBGTQ reunion romance featuring your favorite reluctant werewolf dandy, the return of a certain quietly efficient Beta, and a very unexpected gift.
  • Secret Project SAS ~ Novel
    Status: First draft done. Resting before second draft.
    Contemporary m/m paranormal romance between a snarky mage and a gruff werewolf. Hella raunchy. Super dirty. Very very fun. Spin off of Marine Biology.

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Romancing the Inventor

Romancing the Inventor: A Supernatural Society Novella

A steampunk lesbian romance featuring a maid bent on seducing a brilliant cross-dressing scientist who’s too brokenhearted to notice. Or is she?

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9 Rules for Female Travelers from the Victorian Era

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Posted by Gail Carriger

4 Responses

  1. Libby Dodd said:

    ““A fruit is a vegetable with looks and money. Plus, if you let fruit rot, it turns into wine, something Brussels sprouts never do.”
    ~ P.J. O’Rourke”
    Absolutely

  2. Rebecca said:

    As mentioned in the linked article, it’s worth knowing that a traditional mince pie would be unrecognisable by modern Brits as well. The “mincemeat” used is a mix of raisins, peels and spices, likely similar to the original mix without the beef, and suet is rarely used in pastry anymore.

    The purely sweet mince pies are sold in most shops during the season and most commonly served with a hot drink as a snack instead of biscuits or small cakes. They are traditionally what is left for santa overnight, usually with a glass of sherry and carrots for the reindeer and if being fancy may be served with thick cream or brandy butter.

    1. John Conolley said:

      My mom used to make the best mincemeat pie. She’d use a pig’s head: the brains, the jowels, whatever she could get off it. Along with the minced fruit, of course. You’d bite into it an the grease would run down your chin. Goo-OOD!

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