If you do anything Christmas related (apart from buying presents) before 1st December, you're a imbecile. FACT.
I would suggest that if you waste a moment thinking about anything Christmas related before 1st December you are a cretin. My local butcher is offering a some ****ing mad medival goose stuffed with a turkey stuffed with a chicken and so on down to a robin or whatever - WTF is going on? Why does every event have to be ramped up to hysteria levels of madness?
Mine have been up almost 3 weeks put them up straight after taking all the Halloween decorations down.
I'm not even bothering this year, I'm off to my Mum and Dad's in South Cave. Bollocks to decorations and cooking.
It's a bird thing innit. Our lass wanted to get a tree this weekend. Had to put my foot well and truly down. If you let them get away with this, then they'll just walk all over you. Next thing you know It'll be the heating on in August and a 15 tog duvet on your bed in September.
Used to be a couple of houses on Preston Rd had em up at the end of October.every year. Dunno if they still do it. Not been up there for a long time.
Like PLT said, I don't get why it would bother anyone to the point of calling them imbeciles and morons. It's slightly amusing but hardly offensive. IMO.
It used to spoil it for me with everything up so early, but now can't really be bothered with it! I normally feel Christmasy in June anyway, for some reason I'm not even bothered by it any more! Being in the US makes s difference, they really go OTT with it, but so OTT that it gives you a nice feeling, just had a Christmas coffee from Starbucks!
Anyone heard Slade yet? It's like the first cuckoo in spring. Except the first cuckoo in spring would be a good thing to hear.
Courtesy of Wiki (abbreviated!!!): ****************** A New Orleans surgeon, Dr. Gerald R. LaNasa, was locally known for his use of a scalpel in deboning his three birds of choice sometimes adding pork or veal roasts in the final hen's cavity thus preserving the turducken tradition as a regional holiday favorite of the southern United States. Andouille sausage and Foie Gras were always key ingredients of the LaNasa creations. The results of Dr. LaNasa's work can be found in the modern day mass-produced turducken or turduckhen (another variation adding or substituting a cornish game hen). His turkey, duck, and chicken ballontine is now widely commercially available under multiple trademark names. Dr. LaNasa's innovation and success with ballontine, Three Bird Roast and turducken began mid century, expanding in the 1960s and seventies long before many of the popular commercial Cajun/Creole chefs of today took the stage. In 1986 Louisiana chef Paul Prudhomme trademarked the Turducken name. In the United Kingdom, a turducken is a type of ballotine called a "three-bird roast" or a "royal roast". The Pure Meat Company offered a five-bird roast (a goose, a turkey, a chicken, a pheasant, and a pigeon, stuffed with sausage), described as a modern revival of the traditional Yorkshire Christmas pie, in 1989;[3][4] and a three-bird roast (a duck stuffed with chicken stuffed with a pigeon, with sage and apple stuffing) in 1990.[3][4] Multi-bird roasts are widely available. In his 1807 Almanach des Gourmands, gastronomist Grimod de La Reynière presents his rôti sans pareil ("roast without equal")—a bustard stuffed with a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, an ortolan bunting and a garden warbler—although he states that, since similar roasts were produced by ancient Romans, the rôti sans pareil was not entirely novel.[4][5][6] The final bird is very small but large enough to just hold an olive; it also suggests that, unlike modern multi-bird roasts, there was no stuffing or other packing placed in between the birds. Gooducken is a goose stuffed with a duck, which is in turn stuffed with a chicken.[5] ************* So there!!
