A pear tree?

From my good friend, Isobel, who has had me in stitches at this….

On the first day of Christmas my true love gave to me, a partridge in a pear tree.
[image error]December 25th. Christmas day.

It's not snowing, no White Christmas for me this year.

It started out just like the song, which sounds lovely when you're singing it.

On the first day of Christmas my true love gave to me, a partridge in a pear tree.

A knock at the door, a tree with a mess of red ribbon round the bare trunk, naked branches poking from the top. More like a stick in a pot, really, but it's definitely a little tree. And a small, very cold parcel. Not gift wrapped, but wrapped securely in what feels like several plastic bags.

All presented with a wide grin and a warm hug.

At least it's a potted, young tree that I can plant in the garden. What a lovely thought, shame I don't actually like pears. At least not that much that I'd give garden space over to a tree. They take up a large chunk of space and resources you know, they need care, pruning, feeding, training. Fruit trees also take time to mature so there won't be any pears for a few years yet. Apples, now, that's different, I love apples. An apple tree would be worth the effort as long as it was the right variety, on a dwarf rootstock so it didn't get too big. Spartans are nice, crunchy and crisp with a sharp sweet flavour. Perfect. I suppose the pears might make nice crumble. Apple and pear crumble? Yes, that would work. Probably. If I had a bigger garden, and if I had an apple tree. Or if I even did much gardening, or if I was into growing my own food. I suppose I could try. After all, how hard can it be to keep a tree alive? Are pear trees even self fertile? See, I know something about fruit trees! Do I need two?

Thank you, I think.

A partridge though? Please tell me it's ready for consumption? I've never had partridge before, how big are they, and how do I cook it? Hell, it had better be oven ready or it's not staying. Where am I supposed to keep a pet partridge?

Phew, it's vacuum wrapped and already plucked and gutted, at least that's something. Did you bring stuffing? Not that there's much meat on it or really much space for stuffing. If I wrap it in bacon it might make a nice roast, for one. If I remember to defrost the bacon. Stick it in the freezer and I'll find a recipe later.

Google is my best friend. As will be my slow cooker once the bird is defrosted, probably sometime next year. I think slow cooked with some herbs and a bit of juice until it's so tender you can carve it with a spoon. Served with roast potatoes and glazed carrots and parsnips in pools of rich gravy. I think I'm going to enjoy that.

Novel gifts though, unusual and I can see you've put a lot of thought into it. I love thoughtful gifts, and unusual ones too.

Thank you.

See you tomorrow?