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harmonyharmony
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« Reply #405 on: 11:19:48, 23-08-2007 » |
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We're having beautiful weather up here. I'm meeting someone in town later otherwise I'd hop into the car and zoom up the coast to a wonderful butcher in Bamburgh.
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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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Morticia
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« Reply #406 on: 11:24:13, 23-08-2007 » |
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`wonderful butcher in Bamburgh.` Arghhhh! Rub it in, why don`t you?  Actually, that reminds me of a wonderful marinade ....  |
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harmonyharmony
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« Reply #407 on: 12:20:57, 23-08-2007 » |
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Bamburgh's still an hour and a half drive so it's not exactly convenient, but has the advantage of being in sight of some marvellous coastland.
Just out for lunch now. Having watched Rick Stein's Mediterranean programme I wish that Durham had some of those little tavernas you get on Greek islands instead of over-priced pretentious tea-shops and mass-produced chains of pubs/restaurants/over-priced pretentious coffee houses.
Never mind.
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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 #408 on: 23:54:20, 24-08-2007 » |
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I cooked unsuccessful scones today. I had to throw my baking tray away earlier this year (it went rusty) so I put them in a roasting tray instead.  They didn't rise so look more like biscuits or Eccles cakes or something. They taste fine... I knew that making fruit scones rather than my usual cheese scones was a mistake! |
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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 #409 on: 17:27:12, 25-08-2007 » |
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After a period of indecision, I think I'm having steak for dinner.
Unless I'm not.
Ooh!
I actually really fancy having this spicy sausage pasta sauce (from Nigel Slater) that I really love...
So I'll have that instead. With the last of my curly kale.
Steak and broad beans tomorrow.
Pasta sauce is really easy: sausage meat crumbled into the pan and cooked till browned, add chilli flakes, mustard and a glass of white wine, simmer until all the alcohol's boiled off then add some cream and stir until it comes to a good consistency. Add parsley and pasta.
Yum. Maybe I'll have the broad beans tonight as well and have spinach with the steak...
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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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richard barrett
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« Reply #410 on: 17:44:58, 25-08-2007 » |
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the last of my curly kale That'll be a relief, no doubt. After writing some flute music and mowing the lawn I think it's time for a shower and contemplate what strange concoctions will be possible this evening without my having to go shopping. Which reminds me once again of  Too good to be true... |
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stuart macrae
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« Reply #411 on: 17:59:29, 25-08-2007 » |
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Harlequin Hotline for me tonight  =  |
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richard barrett
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« Reply #412 on: 18:52:46, 25-08-2007 » |
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Hmmm. It's food, Jim... but not as we know it.
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thompson1780
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« Reply #413 on: 18:59:17, 25-08-2007 » |
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Currently burning chez Tommo?
Leg of Lamb coated in Rosemary and Garlic.
Can't decide the accompaniment - looks like it may be Courgettes, Carrots and Salad
Tommo
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Made by Thompson & son, at the Violin & c. the West end of St. Paul's Churchyard, LONDON
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richard barrett
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« Reply #414 on: 19:13:52, 25-08-2007 » |
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So first I marinated some minced beef with garlic, ginger, tamari, a bit of crumbled stock cube, black pepper, cayenne, vegetable oil, a pinch of sugar and a glug or two of beer. Then I stir-fried this, adding sliced carrot, yellow pepper and some frozen peas, and eventually a bit more tamari, lemon juice, cornflour-mixed-with-a-little-water, and finally some coconut milk. The resulting multicoloured substance I ate with some Chinese noodles.
Well, I liked it anyway.
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richard barrett
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« Reply #415 on: 19:15:04, 25-08-2007 » |
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Can't decide the accompaniment - looks like it may be Courgettes, Carrots and Salad
Would you like a twist of Alberti bass with that, Mr Thompson? |
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MabelJane
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« Reply #416 on: 20:14:53, 25-08-2007 » |
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Pasta (spirali) and veg in a cheese sauce. Tasted better than it sounds! The veg were steamed carrots, leeks (yum, I love them but the kids complained they were a bit chewy) and freshly podded* peas. Wish I'd grown them myself as they'd have been tastier but considering they were from a supermarket they weren't bad at all. My 12 year old loves shelling peas - he usually eats half of them raw. Or all of them given the chance. He actually took a large bowlful he'd just podded* to eat during a long car journey a few days ago! By the way, the best thing I ever learned from Delia was how to make a perfect cheese sauce every time.I used to get very frustrated spending ages stirring figure of eights with a wooden spoon (as taught to me at school and by my mother) and ending up with a lumpy sauce. So easy with a hand whisk - hardly any effort and never any lumps! I use one like these:  *Or de-podded? What would you say? |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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Andy D
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« Reply #417 on: 20:16:29, 25-08-2007 » |
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I did have something burning this morning - my toast! Gave it a good scraping but it still wasn't that wonderful. The bread was too wide to get into the toaster so I put it in for a while sideways then turned it round once it had shrunk and put it back in - unfortunately I then left it for the full time.  |
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harmonyharmony
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« Reply #418 on: 20:45:24, 25-08-2007 » |
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Failed scones transformed into bread and butter pudding!  |
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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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MabelJane
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« Reply #419 on: 21:02:05, 25-08-2007 » |
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Failed scones transformed into bread and butter pudding! Very enterprising of you! But h-h, you did say
They taste fine...
which is the important thing! |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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