Amidst the scurry of the leadup to the Christmas Holidays, I have been forgetful.
Not in the conventional sense of the word; or at least, not anymore forgetful than I usually am. In my lexicon, forgetting and neglecting are adjacent words.
I’ve forgotten to take time out for myself. It turns out it’s a stupendously bad idea to neglect oneself.
The mental load that we all place on ourselves is a heavy one to carry and it takes a toll on my well-being.
A stressed-out and exhausted Mam is the last thing my brood need at Christmas.
I want to enjoy the season on my own, not exhausted hanging off the side of the couch and gripping onto a mug of tea like my life depends upon it.
Self-care is critical all year around but yes, it is easier to neglect the importance of carving time out for yourself when there is so much going on in the background.
The communal family calendar is chock-full of festive events for the kids as they wind up the Autumn/Winter season in their sports and youth clubs.
They’ve been enjoying trips to see the lights at the Zoo, concerts and the odd panto. My calendar has notes like “collect E from study at 5.30, drop F to the youth club at 6”.
The kitchen has become a fast food restaurant in Picadilly Circus with all the eating while standing and ‘see ya’ shouted as they head out the door again.
This week determinedly I blocked off the calendar for the times they are out of the house.
This is an effort to ensure that I don’t start taking on big projects or filling my time and instead, I am setting a timer so I can read without interruption or maybe go for a stroll in the fresh brisk sea air.
My husband’s trick for getting around the black hole that is self-care is to leave to collect the kids at least 20 minutes before they are due to be picked up.
He sets himself up in the car with a thermos of tea and an audiobook and listens in peace.
It’s clever actually because we normally use this time to nip to the shops or leave at breakneck speed at the last minute, eking out the time we have for household projects.
Stepping away from the kitchen and the life clutter that surrounds our lives gives me a chance to reset, if even for a few minutes.
I can step away from my book or walk back into the house with a clearer head. I sleep better for it too.
Living on a budget can become a pervasive concept that dictates everything I do.
The financial benefits are obviously great, but if I do not thrive mentally then it’s a waste of time. It’s all about finding a balance, somewhere in the middle. Like in everything.
Getting ahead for Christmas Day
Plenty of what you will eat on Christmas Day can be prepared well in advance and finished ‘a la minute’ (at the last minute). You’re probably already familiar with pre-prepared stuffing, cranberry sauce, and Christmas puddings/cakes. All of these are normally made weeks ahead of December 25th.
I also like to parboil and par-roast my potatoes, leaving them in a roasting tray ready for the final 30 minutes of caramelising in the oven when the turkey is finished. The carrots and parsnips get a similar par cooking and are slathered with garlic and honey before being cooled to room temperature and frozen. Being prepared ahead of time gives me more space to play games of vegetable Jenga in my conventional oven.
This weekend I’m making the gravy and freezing it for a few weeks time by roasting chicken wings; it’s all about easing the pressure on the big day by incrementally adding to the freezer stash. A couple of minutes here and there will make my life so much less stressful.
Roast Potatoes (make up to 3 weeks in advance)
Peel and chop potatoes into large chunks. Boil in salted water for 10 minutes.
Strain, and allow to air-dry a little and become fluffy on the outer edge. Toss in a mixture of sunflower oil, salt and pepper. Place into a deep roasting tin or tray. Cover and allow to cool completely before freezing.
On Christmas Day, defrost early in the morning. Cook the potatoes at 180°C/gas mark 4 for 40 minutes, turning every so often. Until golden brown and crispy.
Roast Vegetables (make up to 3 weeks in advance)
Peel and chop carrots and parsnips into thick batons. Boil in salted water for 5 minutes. Strain and while still piping hot, add 1 tablespoon of runny honey and 1 tablespoon of wholegrain mustard to the pot. Stir well so that the vegetables are well coated. Place into a lined or greased baking tray and cover. Allow to come to room temperature before freezing.
On Christmas Day, defrost early in the morning. Cook the root vegetables for 15 minutes at 180°C/gas mark 4, or longer if you prefer.
Make-Ahead Cranberry Sauce
recipe by:Caitriona Redmond
Get started on this, a week in advance of Christmas dinner! Enough here for a large jar.
Preparation Time
5 mins
Method
Place the cranberries, orange juice and brown sugar into a saucepan and bring to a slow simmer.
Stir continuously so that the bottom of the pot doesn’t catch. Simmer for 10 minutes.
Turn off the heat and stir in the grated orange rind.
Place into a sterilised jar and once cool keep in the fridge for up to 1 week.