I’ve reached the balance phase of my extended Christmas holiday. After five days doing very little, whilst wearing layers of flannelette I am now bored. Tomorrow I will dress and go out. It’s now feeling like I need to do something in preparation for going back to work. By “something” I mean something other than watching TV, napping or checking eBay.
It’s time to start work on the book of poetry, catalogue my collection and declutter the house. To be fair, I often say it’s that time, so don’t expect too much in the way of actual action. The only difference this year is that we are within two years of retirement and moving.
I have about 18 months to go and Julia has two years longer than that – she’s younger than me, and because of that we fell on different sides of the divide as the government raised the retirement age. I can draw my pension at 66, she has to wait until she’s 67. As the retirement age for women was 60 when we married (compared to 65 for men) she already nurses a grudge against the government, even without the additional year. That is why I will now remain tactfully silent over the matter and not remind people seeking equality to be careful what they wish for.
We just had cheese and biscuits so I can now report that the Onion and Date Chutney I mentioned in the last post was as good as the Sweet Root chutney, and both go well with Lancashire cheese. They also go well with garlic and herb soft cheese, though I don’t want you to think I’m showing off about my cheese supply with all this name dropping.
We actually don’t have much variety compared to previous years, as I always used to buy Camembert or Brie and at least one variety we’d never had before, plus Stilton, something else blue, cheddar, Wensleydale with fruit, and some of those Xmas novelty truckles. This year we have Stilton, Red Leicester, Lancashire, a truckle of Chilli Cheddar and the soft garlic and herb cheese. We still have enough cheese to block a major artery, but we have less variety, which makes it easier to use in an orderly fashion. I try my best, but we have found a few furry surprises at the back of the fridge in our time. One year I actually developed a semi-soft blue Cheddar, which was very good, though possibly poisonous. I’m still here so it was probably OK, but according to the internet you need to be careful with mould. On the other hand, I can’t help noting that Alexander Fleming got a knighthood and a Nobel Prize from messing about with mould.