"Always jingle all the way. No one likes a half-assed jingler"
Instead of a well laid December campaign I am simply going to give you two things. One is from the butcher part of my life;
I hate to shout but whatever you do, DO NOT WASH YOUR TURKEY!
Washing raw chicken and turkey before cooking increases your risk of food poisoning from campylobacter bacteria.
The water you splash around when washing poultry can spread the bacteria onto hands, work surfaces, clothing, and kitchen tools.
~Anonymous
I had all of these amazing festive plans for the blog for December in my head and then I looked at the calendar and it's flipping Saturday, 23rd already! How did that even happen? Seasonal time travel perhaps?
Washing raw chicken and turkey before cooking increases your risk of food poisoning from campylobacter bacteria.
The water you splash around when washing poultry can spread the bacteria onto hands, work surfaces, clothing, and kitchen tools.
- Water droplets can travel more than 50cm in every direction. Only a few campylobacter cells are needed to cause food poisoning.
- Campylobacter is the most common cause of food poisoning.
- Most cases of campylobacter infection come from poultry. About 50% of all poultry sold carries the bacteria.
- Campylobacter poisoning can cause tummy pain, severe diarrhoea, and sometimes vomiting for between two and five days.
The second Christmas gift I give to you is Mulled Gin. You can thank me later.
I love mulled wine and hot toddy but lets give gin the festive treatment for this years hot drinks game shall we. Lets mull some gin!
print recipe
Prep time: Cook time: Total time: Yield: 1 drink
From my corner of the blog world, have a fabulous Merry Christmas! Cheers!
MULLED CRANBERRY GIN
by Elyse Chatterton
WHAT YOU NEED
- 50ml gin
- 100ml cranberry juice
- strip of orange peel
- 1 cinnamon stick
- 2 juniper berries
- 1 star anise
- 2 cloves
- small piece peeled ginger
WHAT YOU DO
In a pan warm the cranberry juice with the aromatics till fragrant and hot (not boiling)Pour in the gin and serve in a tall glass with a handle (if you have such a thing, I just use a mason jar)
