A few days ago, Mrs. LFM was preparing the evening repast as she and I were simultaneously watching an episode of Tasting History with Max Miller. The particular episode was Victorian Mincemeat With Actual Meat which I have both linked in the title and embedded for your convenience at the end of tonight’s morsel.

Mrs. LFM and I love mincemeat, and that it may contain actual meat came as no surprise. Traditionalist that I am, I have made it with venison, personally Hunted, and will again, but that is a story (and recipe) for another day.

It was while devouring the aforesaid meal with Mrs. LFM and die Weihnachtsbrüder that something sprang from the lips of one of the kinder that, as with the singular ingredient that brings the disparate components of a dish into its gloriously harmonious whole, combined in my mind with what I’d just watched. I excused myself to my sanctum sanctorum for a few minutes and returned to sing the result.

After the appreciative laughter and applause subsided, Mrs. LFM asked, “What is it with you and poisoned pie?”

She was, of course, waxing rhetorical in reference to my October 2012 classic, Laura’s Pie, for she knows more than most that I just never look inspiration in the mouth, even as I won’t let some of it past my lips.

A Christmas Ditty

By LFM

Festive cakes with candied fruit,

Christmas booze, don’t spare the loot!

Hemlock in the mincemeat pie …

Merry Christmas!

Ha, ha,

DIE!

And now, as promised, here is the inimitable and unconditionally LFM recommended Max Miller preparing a traditional, taste tempting, and in his case, non-toxic seasonal morsel. I would point out that while he was unwittingly instrumental in the inspiration of what you’ve just experienced, he is in no other way implicated.