Christmas dinner

What will be on your table? Turkey. ham, goose? Americans are not big fans of goose — most of us have never even eaten duck. A fine rib roast sounds good to me, but don’t mess with the dressing. I read once of a woman who went to a great deal of trouble to prepare oyster dressing for Thanksgiving, only to have her son refused to eat it.

He said: It takes like walrus.

Children in the belligerent countries lost their picky tendencies during WWI — many of them would have eaten walrus. Charles Todd, the mother/son duo who writes the popular Inspector Rutledge post-war mysteries and the mid-war adventures of nurse Bess Crawford, has written a Christmas story about an aristocrat who is in Paris with her fiance when the war begins and has to struggle to get back to England. She meets a handsome captain and so on, and she runs across Bess. It sounds like a more romantic story than their other novels.

Anyway, the Todds, who are Americans, visited Scotland for research and wrote a post about their travels for The Secret Ingredient blog that includes notes on what British families ate during the war. Warning: Have a snack before you read this — they begin by describing in detail all that they ate in Scotland. Apparently, sticky pudding is to die for.

Here’s the Todds’ website:

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