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MabelJane
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« Reply #1140 on: 22:08:33, 22-01-2008 » |
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Hi Ruth, I do hope you found a temporary home for all that frozen veggie moussaka and that you haven't had to eat it all at once!
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Ruth Elleson
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« Reply #1141 on: 22:22:58, 22-01-2008 » |
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I haven't had to face that possibility yet, MabelJane - my fridge-freezer is still functional, albeit making intermittent very loud noises which have led me to switch it off for an hour or two when it's making the noise and I'm home in the evening. It, and lots of other things, are still in the freezer at present. The engineer is coming to look at it tomorrow afternoon, and the way I see it, there are two possibilities: either he will fix it on the spot, in which case I will be able to wrap my freezer drawers in towels and stash them back in the mended freezer before they start thawing out (they are packed tightly so I'm not worried about thawing/refreezing) OR he will tell me they'll be sending me a replacement fridge-freezer, in which case the existing one will continue to be functional (if intermittently loud) until such time as they do. If for any reason I am forced to unload the freezer for more than a couple of hours tomorrow, I will call upon my neighbours, and my cousin who lives locally - not just for borrowed freezer space, but potentially for recipients of food parcels  I have so many ready-prepared home cooked meals in the freezer that I shouldn't really have decided to add to them this evening with a batch of chowder - but I had all the ingredients in the fridge, with the veg "on the turn" and the bacon having been opened for another recipe three days ago and needing to be used up before it went off. |
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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harmonyharmony
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« Reply #1142 on: 23:08:19, 22-01-2008 » |
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Very simple tonight.
Grilled peppers, pak choi, slices of lemon and salmon.
One pan, one plate.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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harmonyharmony
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« Reply #1143 on: 18:53:14, 26-01-2008 » |
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I was putting yesterday's leftovers into the freezer last night when I was inspired to have a root around.
I have tons of bones apparently. A few pigeon carcasses, some chicken thigh bones, some fish bones. I'll have to do some serious stock production soon, followed by some serious soup production!
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Andy D
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« Reply #1144 on: 19:37:54, 26-01-2008 » |
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Did you find any of these in your freezer hh?  |
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Morticia
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« Reply #1145 on: 17:24:46, 28-01-2008 » |
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Prawns cooked with yellow and black mustard seeds along with assorted spices a la Jaffrey. Oh, and Basmati rice with a stick of cinnamon and some cardamoms. Ridiculously quick and simple to prepare but, oh, the pleasure lingers on! |
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harmonyharmony
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« Reply #1146 on: 17:29:13, 28-01-2008 » |
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Mmm..... Mammoth stock...
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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Catherine
Gender: 
Posts: 32
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« Reply #1147 on: 17:46:37, 28-01-2008 » |
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"There's still plenty of meat on that bone. Now you take this home, throw it in a pot, add some broth, a potato. Baby, you've got a stew going."
;)The wisdom of Carl Weathers
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Antheil
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« Reply #1148 on: 18:49:40, 28-01-2008 » |
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No mammoth bones Chez Antheil ce-soir!! A dry cured gammon joint avec cranberry glaze, buttery mashed spuds and beautiful Savoy cabbage lightly cooked, drained, then crushed peppercorns and green cardomon pods added to melted butter in the saucepan, quickly cooked, then add the cabbage, amalgamate and then stir in some creme fraiche. Voila! What a perfect comibination, gammon, potatoes and cabbage! p.s. It should be juniper berries but it seems there had been a rush on them today locally  |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #1149 on: 19:00:15, 28-01-2008 » |
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Anty, Anty, you've just described perfectly what I WANT to eat tonight, but won't! Aaaargh.  Instead it'll be spag something or other (simple, oil and garlic and parsley) with some left over cheeses and pate on the side. |
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Green. Always green.
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Antheil
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« Reply #1150 on: 19:08:10, 28-01-2008 » |
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Marty, Mary, Marty, I'll send you a cyber plateful through the ether. Just imagine, the bright green, glistening cabbage with the little globules of butter bursting forth their fragrance and sending up wonderful aromas to you ... the gammon, glistening pinkly, shedding a juice or two, the potatoes, their creamy texture as they pass your lips, passing the fork down for another mouthfull ..............  |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #1151 on: 19:14:47, 28-01-2008 » |
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 But, ahem. Enough food porn. Now, where were we?  |
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Green. Always green.
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Antheil
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« Reply #1153 on: 19:23:50, 28-01-2008 » |
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Sorry Marty and Mort, I think I must log-off now  I need to attend to me condiments. Urgently.  Is gammon, potaotes and cabbage porn? I think James Joyce would have something to say about it? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Morticia
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« Reply #1154 on: 19:32:43, 28-01-2008 » |
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Is gammon, potaotes and cabbage porn? I think James Joyce would have something to say about it?
So would Nigel Slater. And he`d be right! |
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