Last night's dinner table. The only culinary mishap was the duckmeat curry, which dissolved into duck mush curry - but stilll with an very good flavour. It's a curry paste I'll make again: lots of ginger, shallot, garlic, some chillis/chiles, cumin and white pepper.
The lime leaf-infused gin disappeared in a flash. Must make more.
And tomorrow we do it all again, but on a smaller scale, for a family Christmas dinner.