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I haven't had dumplings since my mother gave them me when I was little. Something has been urging me to make some, so here they are, with my apple cabbage stew.
I had not realised they were so simple to make. These do not contain suet, and I cooked them in some stock, in the microwave, and drizzled some warm Vegemite for added interest.
If I carry on like this while I am not walking everywhere, I shall become as big as a house. Something lighter tomorrow, I think =]
Here is the British Library. It contains many amazing treasures, including one of the original copies of Magna Carta. The building has been awarded Grade I listing, which I do not understand. However, I came to look at what is inside, and not the building.
(Then) Prince Charles described the building as looking like "an academy for secret police" and the late Sir Gerald Kaufman MP said it was "about as glamorous as a public lavatory."
The tide's in, so it's time to take a short ferry ride across to Fleetwood.
The ferry is privately run and takes just a few minutes to cross the Wyre estuary between Knott End and Fleetwood.
When I was little all the fire engines were Dennis or Simon Snorkel. This one is made by DAF and these days they're called an 'appliance'.
Firefighters arrive to put out a fire on Fenton Street. A second arrived shortly after I took this but I couldn't hang about to see what else was going on.
About 50% of stations and branch lines were closed in the early 1960s "for efficiency".
I'm on a branch line now heading out into the countryside.
Trains are sometimes controversial but they provide mobility for millions each year.
Happy 200th birthday, railways 🎉🎂
Left on my kitchen counter this week. people can be so kind.
it's blowing a hooley outside. Red weather warnings for the West Coast of England. stay home if you can.
The Golden Lion on Moorgate is just around the corner from a former brewery. This area has been associated with brewing for centuries.
Today, this pub serves real ale and is a lively music venue.
Roughly chop, make the base, add the rest, cover and sweat, add stock, bring to boil then simmer.
Today I drew off 1/3 just before cooked, blitzed it and returned to the main. Added thickness, I wanted the soup to have some body, but I also wanted it to have plenty of bits on show.
Elder, or Sambucus nigra. There should be plenty of berries later for making a winter cordial that's packed with vitamin C.
I just noticed the clock and it's time for lunch.
Here is a very traditional English sandwich - a ploughman's, or cheese and pickle. Again, I was surprised to get a salad and some chips on the side. But it was a pleasant surprise.
Brucciani's is one of my 'happy places', being staffed by friendly and competent people, in a charming Grade II cafe which has changed little over the decades.
Mahlzeit, friends.
Morecambe Bay is a crucial habitat for birds. Clean water supports the shellfish and invertebrates that live in the sand and support bird life.
Accurate scales build customer goodwill; so says the Herbert & Sons leaflet.
Here are the scales used to weigh out orders at Atkinson's. They may be old, but they are quick and accurate - I re-weighed my tea at home on my electronic scales, and the weight was spot on.
These scales were made sometime between 1910 and 1945. The maker, Herbert & Sons, was established in London in 1760 and is still trading.
You can see different models of Lion scales at 1:36 and 4:32 in this fascinating historical film, here:
www.youtube.com/watch?v=o9wNJ78S2GY
You can read more about the Lion Quick Action Scale, here:
www.herberthistory.co.uk/userdata/files/light_on_the_lion...
After cooking the onions, and garlic, add the chopped fruit and veggies and let them sweat on a medium heat for 15 minutes.
Stir from time to time to prevent burning.
It's Friday, so that means making soup for a crowd again.
With a glut of cheap mushrooms, we're having mushroom soup today. Here's how:
In a big pan
Soften a load of garlic in some oil
Add finely chopped celery to cover the base and soften
Add some finely chopped carrot
Add finely chopped broccoli (it was cheap, and will add some body)
Cover and sweat for a few minutes
Add chicken stock
Bring to the boil for a couple of minutes
Uncover and simmer - let the soup reduce
Taste and add salt and black pepper as required
Add a load of Greek yogurt in the last 5 minutes before serving
Add some sherry (if you have it; I didn't) or some balsamic vinegar - it 'picks up' the general flavor
Serve
With croutons (I had some)
With grated or shaved cheese (because most people like it)
And some bread
Notably, I almost ran out today, which doesn't happen often. This recipe seemed to be a bit of a crowd-pleaser.
The Mercedes AMG A45 - doesn't it have a 'sharky' front end? Those skinny tyres on English roads would make a regular appointment with the chiropractor mandatory.
Not sevruga but lumpfish roe on some buckwheat blinis with crème fraiche.
A cheap but no less delightful snack for the Christmas season.
The spoon is made from horn. Metal tends to add a taste to the delicate fish eggs.
For J
Mayo made with immersion blender.
How
Get a jar slightly wider than the head of your blender
Load in eggs
Add same volume of olive oil
Salt
Pepper
Your fave mustard. It helps with holding the emulation together
Some balsamic vinegar
Lemon juice maybe
Garlic. Lots.
Insert blender and whizz for 3 or4 minutes
Store in fridge
Eat often!
Today's mandatory food shot. Pizza Toscana with Tuscan sausage and birdseye chilies.
Totally different from last year's goulash at home. Good food, company, and fun.
I won't upset proper chefs by calling this pesto.
2 bags of basil leaves
A chunk of Parmesan, grated
A handful of walnuts
2 big garlic cloves
Sea salt
Lemon juice
Oil
Attacked with the stick blender till I got bored (so not long).
Looks terrible but tastes epic.
I first had Glühwein at the bottom of a particularly challenging ski slope.
Here is some mulled wine that was a welcome end to an afternoon of hobbling to the shops.
"New Zealand's most modern brewery" it says on the side; apologies, I don't know yet how to selectively highlight that bit.
This was built in 1935 and operated as a brewery until 1955, when it was bought by the New Zealand Musicians' Club.
As a brewery it was operated by the Coutts family, who came from Germany originally. During WW1, the Kuhtze family changed their name to Coutts, having already naturalized. The family's know-how later became a cornerstone of later NZ brewing, by big forms such as DB.
The marketing slogan for Cascade Brewery was "Putting the Happy in Taihape".
I have been playing Skyrim recently. Walking about is aggravating an injury and I've been told to stay off my feet. It's enormously frustrating.
Skyrim is about fighting dragons, bandits, mages and any creature that moves, it seems. You have to develop skills, and one is cooking. There are many options from which to choose. Apple cabbage stew restores health, apparently, so I am making some IRL as they say. Or for real, as I might.