I can't believe Christmas has come and gone already. As the saying goes, "Time stands still for No Man".
Well!...I must say it definitely had it's challenges these past two years with Covid lock downs amongst other mental and physical dilemmas rearing it's ugly head.
I just hope 2022 will be a better year, financially and health-wise; I wish all my Hivian friends health and wealth for the New year.
This Christmas was different, I missed my children being there, even the Christmas tree looked a bit lonely; unfortunately the kids are spread out between Cape Town and Australia, the other bunch in Umhlanga Rocks had "Covid" visiting them for Christmas this year, so were sadly under quarantine.
We spent Christmas with my daughters mother-in-law, Margarette and Hayden.
Margarette always makes a fuss on Christmas day, cooks the most divine food, laying out all the silver wear and crystal glass, lunch fit for Royalty, she really goes to town with the help of Hayden, her son.
We had roast beef, roast gammon, roast potatoes and vegetables, don't forget the rice and gravy.
The dessert was lovely too, just couldn't eat much of it as I'm not really a pudding person 😃
I ate so much food, I had to take castor oil the next day lol!
Me in the red check shirt with Peter, Margarette and Mildred, we had a great time chatting and indulging ourselves in drinking and eating; just wasn't the same without the kids, I miss them terribly.
I think in the New year one of my goals will be to take a slow trip to Cape Town, as we have all the time in the world now that hubby and I are retired; I might even take a drive through McGregor and pay 
I must tell you though, Silver Mamma Chef made her own traditional Christmas Trifle, she wasn't going to because of the children not being there; but she thought "what the hell!", and made it anyway.
Silver Mamma Chef's Trifle Recipe
INGREDIENTS
1 Packet Boudoir biscuits
2 Packets red jelly
Custard powder
1/2 cup sugar
2 cups milk
Walnuts
Cherries
Fresh cream
Old Brown Sherry (most important ingredient)
Lay the biscuits in glass bowl and pour the sherry over the biscuits (as much sherry as you want) I used half a bottle 😁; cover the bowl with plastic wrap and leave in fridge over night.
Make the jelly and pour over sherry biscuits and let set in fridge.
To make the custard I used two cups of milk, half cup sugar, bring to boil then turn stove off.
Mix 3 tablespoons custard powder with a little milk to make a liquid then pour into boiling milk, stir until thickens, wait until cool then pour over jelly and biscuits.(one can also use ready made box custard) I prefer to make my own, I like it to set quite thick and not to runny.
Beat the fresh cream until firm and pour over trifle in bowl.
Decorate with cherries and walnuts.
Cover with plastic wrap and leave in fridge until needed to serve.
My family loves Silver Mamma Chef's trifle.
Silver Mamma Chef has a New Years Trifle too, still in the making though. lol!
I wish you all a blessed and prosperous New Year, may all your dreams come true.
From Silver Mamma Chef's house to yours.
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