Things to play with in the kitchen and eat when it is chucking it down outside.

Lunch was caremelised French onion soup, with a puff pastry and cheese topping, followed by the last of the Xmas chocolates.

Now it gets complex.
Tommorows lunch is rabbit terrine, which requires bobbytail being soaked in brine for 12 hours first, before being blended with onion and shallot and of course the ubiquitous next doors` rosemary hedge. After cooking this requires overnight resting, to set in the tray, and then it`s fingers crossed that it all comes out neatly wrapped in bacon tomorrow lunchtime, topped with a bay leaf from my own garden, and the last of the cranberry jelly.