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<?xml-stylesheet type="text/xsl" href="https://www.vetsurgeon.org/utility/feedstylesheets/rss.xsl" media="screen"?><rss version="2.0" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:slash="http://purl.org/rss/1.0/modules/slash/" xmlns:wfw="http://wellformedweb.org/CommentAPI/"><channel><title>Christmas Feast</title><link>https://www.vetsurgeon.org/f/non-clinical-questions/23725/christmas-feast</link><description> Funny how the mind can suddenly pick up links. I was discussing the New Year episode of Sherlock with my daughter and the gluttonous Mycroft. 
 Jonathan - how was the Christmas menu you described in loving detail on an earlier post and have you OD&amp;#39;d</description><dc:language>en-US</dc:language><generator>Telligent Community 10</generator><item><title>RE: Christmas Feast</title><link>https://www.vetsurgeon.org/thread/150601?ContentTypeID=1</link><pubDate>Sun, 10 Jan 2016 15:35:27 GMT</pubDate><guid isPermaLink="false">146601cc-3922-4be7-9974-7e1d4e45a66b:cc1a6d10-8fc9-4fe3-99df-8734a7b1394b</guid><dc:creator>J G Wray</dc:creator><description>&lt;p&gt;Yup. Taking the turkey legs off brining them and then cooking them confit to rejoin the crown at the end of the roast is a wizard touch - old Raymond Blanc recipe for goose, but works for turkey, duck and chicken&lt;/p&gt;
&lt;p&gt;My favourite bit was Boxing Day breakfast&amp;nbsp; - a slice of Xmas cure Peasenhall ham on a piece of sourdugh toast topped with one of our hens eggs&lt;/p&gt;
&lt;p&gt;&lt;a href="http://www.emmettsham.co.uk/" target="_blank"&gt;http://www.emmettsham.co.uk/&lt;/a&gt;&amp;nbsp;&lt;/p&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;</description></item><item><title>RE: Christmas Feast</title><link>https://www.vetsurgeon.org/thread/150600?ContentTypeID=1</link><pubDate>Sun, 10 Jan 2016 15:01:04 GMT</pubDate><guid isPermaLink="false">146601cc-3922-4be7-9974-7e1d4e45a66b:0f1cbb05-2555-4a7b-b636-313cadfc5ad4</guid><dc:creator>Iain Richards</dc:creator><description>&lt;p&gt;Sod the science, was it good?&lt;/p&gt;
&lt;p&gt;&lt;/p&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;</description></item><item><title>RE: Christmas Feast</title><link>https://www.vetsurgeon.org/thread/150591?ContentTypeID=1</link><pubDate>Sun, 10 Jan 2016 10:44:08 GMT</pubDate><guid isPermaLink="false">146601cc-3922-4be7-9974-7e1d4e45a66b:0a473441-5acf-41ff-b135-99533266e1b1</guid><dc:creator>J G Wray</dc:creator><description>&lt;p&gt;Apres la Grande Bouffe - HbA1C = 48.00mmol/L, Total bil 18mcmol/L, ALT 34U/L,Alk Phosph 49 U/L,Fasting bl gl5.3mmol/L Cholesterol3.1mmol/L&lt;/p&gt;
&lt;p&gt;Living a normal life through chemistry&lt;/p&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;</description></item><item><title>RE: Christmas Feast</title><link>https://www.vetsurgeon.org/thread/150583?ContentTypeID=1</link><pubDate>Sat, 09 Jan 2016 22:49:53 GMT</pubDate><guid isPermaLink="false">146601cc-3922-4be7-9974-7e1d4e45a66b:e8f2c232-397f-4410-a831-9c9d09c7fc23</guid><dc:creator>Michael Woodhouse</dc:creator><description>&lt;p&gt;I quite like Sherlock - but the New year one was daft.&lt;/p&gt;&lt;div style="clear:both;"&gt;&lt;/div&gt;</description></item></channel></rss>