However, some people out there will still be trying to figure what on earth they are going to buy for their partners and are anxiously glancing back and forth at pieces of paper (not to mention the calendar and the clock). Many will be currently at desks across the land, scanning screens furiously, emitting the occasional slow, foreboding yelp of fear as one by one delivery slots close and fancy looking dresses sell out. A few will begin to cry and take solace in the humble art of procrastination.
Because if you can't finish a list, it is always better to move on and make another list. At least then you can feel like you are actually doing something. Rather than nothing at all.
Which is why I am writing this list now! And so welcome to The Food Urchin Top Ten Foodstuffs Wot I Have Eaten And Drunk Or Cooked With In 2014 list. A collection of fine goods, meats, boozes and sensational seasonings that have impressed the most throughout the last year; coupled with a brief, witty appraisal.
I suspect this won't be the last list I put up on here either......
10 - Squirrel
I know what you are going to say - "Oh bore off baldy, with yer frigging rodent cooking, like a one-trick pony." But of course I had to put squirrel in here somewhere, largely because I had so much fun cooking with it. And plus the twins scored muchos kudos points in the playground when they told their friends what they ate last night. If you haven't tried it, you should. Gamey, sweet, lean, free-range meat. What is there not to like?
9 - unearthed Goose Rillettes (and gin)
8 - Baconnaise
noodle enthusiast who has far too much food in her own house.
7 - Avocados
6 - Bay
Diana Henry. The resulting pudding was beautiful and that was largely down to the subtle, slightly peppery wink from the bay. Expect news of a fan club forming soon.
5 - Elderflowers
4 - Peckham Jerk
3 - Innis and Gunn
2 - Rib of beef
1 - Viking Smoked Salt from SousChef
Sous Chef's Christmas show in July and the first sprinkling was scattered over a pair of fried eggs, on hot toast, and well, it transformed the whole plate. Absolutely bloody amazing and a small pinch goes a long, long way on meat, fish, baked spuds, cornflakes, whatever you fancy really. The reasoning behind the name does still allude me. I am not entirely sure whether any actual vikings were smoked during the process but to be honest, I couldn't give a fig. It maybe too late for Christmas to order some in but make sure you get this on your table for 2015. It will change your life.