Oxford SlowFoodStudent

That's what my Granddad always used to say whenever conversation died: "Oh well, not long 'till Christmas, now!". This habbit was so deeply ingrained that he was known to say it on both Christmas Eve and Boxing Day. He wasn't the brightest of sparks, you see, and so conversational filler was frequently required by him...

In any case, Michaelmas (the festival of St. Michael, 29th September; that is, of course, where the name for Michaelmas Term comes from) was indeed a reminder to people a few centuries back to start preparing for Christmas. The first goose of the year would be eaten (by the wealthy), with the next one probably coming at Christmas itself.

And Christmas puddings were made (for the year after in many cases!) with the newly-arrived bounty of dried fruits that would start to come in from the Mediterranean; mincemeat was made with anything leftover. The first late summer Bramley apples went in to both, along with a fair share of brandy and rum (always in season, these two!).

Anyway, why not make a Christmas Pud or mincemeat now? Then leave it for the whole of Michaelmas Term, and celebrate the end of the first trimester with your friends by using the matured mincemeat in some home-made mince pies? (You'll find the recipes posted by me soon...). And what else can one do now to celebrate the fact that Christmas is near? (See forum topic).