Christmas Day went surprisingly smoothly, all things considered. The boys didn’t wake too early and sonofsoulcompost, when he did come downstairs, respected the injunction about not opening stuff right away. He took the prospect of having to defer wanton ripping of wrapping very well, barely any protest – I didn’t ask any questions.
The turkey turned out fine despite being given the minimum of attention this year. When it comes to the big bird I tend to follow Delia myself, but my brother, who dropped by mid-morning, has decided to push the boat out this year and told me that he had spent half the night preparing his according to the latest Nigella.
“You were up till when?”
“Well, gone midnight. After I had prepared it it had to soaked in brine.”
“Brine?”
“Yes. Nigella guarantees it to keep the thing more moist than anything else so I’m giving it a go this year.”
I am not convinced about the brine idea. I recall something from school about osmosis, whereby fluid will cross a semi-permeable membrane when solutions of differing concentration lie either side. In short, water (and hence, I reason, all that beloved moisture) will bid adieu to the bird and end up in the bucket.
Maybe I am wrong. She can’t have made it up, surely. But then perhaps celebrity chefs have to vie with one another to do something distinctive, offbeat or a bit strange, to leave a unique mark on the commonplace turkey. I try to picture Nigella in her beautiful, festive kitchen with her perfectly manicured hand up a turkey’s back end. But then I think she is probably having goose, much more classy I have always thought.
You know, I am not sure the brine made any difference in the end (based on a confidential third party report), but for some with these things the journey can sometimes be more important than the destination.

It is Christmas Eve. The children are in bed, peacefully asleep, the youngest because tonight is no different to any other at his age, his big brother because Father Christmas doesn’t come if you are awake.
