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They're cleaning the spouting today.
This reminds me of a terrible TV show. Another reason why i don't have one.
I noticed a row of trees all this shape because of the wind that blows from the sea. Marine topiary I suppose.
Upstairs from the supermarket i treated myself to this bowl of cuttlefish in chili and celery. It was very spicy and delicious.
Also nice for someone else to do the cooking for a change!
Romani abiit in domum suam. (The Romans went home).
Students from the university are conducting a geophysical survey around the castle to locate the boundaries of the Roman fort.
Pictured is a Leica total station - I'd call it a theodolite, but I'd be mistaken.
After cooking the onion and garlic in the wok, I browned the mince, then added everything else. Transferred the lot to the slow cooker for a few hours overnight.
A customer told me about her daughter making quiche in a case made from wraps, instead of baking one. This fed my curiosity, so I baked my first ever quiche, in an airfryer. Having scorched my 'emergency cake' the other day, I decided to wrap the whole thing in foil. Here you see it as it emerged from about 30 minutes baking.
Here's how:
Oil/grease a baking dish - mine's circular to fit the airfryer.
Line with a soft wrap - I used wholemeal. Try not to tear it, or snip the edges with scissors, if you prefer, to make it easier to hand
Now put it onto a sheet of foil that's big enough to loosely wrap the whole thing.
Fry bacon - I used two bits of back, cooked in the microwave, 3 mins, then allow to cool, and chop.
Chop an onion, and marinade in some oil for a few minutes. Now fry the onion in the microwave, 2 mins, then turn out onto kitchen roll and allow to cool.
(Why cool? If you put the ingredients hot into the batter, you will get scrambled eggs).
In a bowl:
Add an egg, about 150 g of grated cheese - I used Lancashire and Parmesan, about 100 to 120 ml milk (use full fat - you'll thank me).
Add 1/2 tspn (2.5 ml) ground nutmeg.
Beat together and introduce the crumbled/chopped bacon (which has had time to cool a bit), then the tomato (de-seeded to reduce liquid).
No need for salt - there's enough in the bacon and cheese.
Pour the batter into the prepared tray, and wrap with foil.
Lower the assembly into the basket on your baking tray.
In the airfryer:
Cook for 20 mins at 160 C (lower than you would in a normal oven, and it makes for a softer finish - we're not making roof tiles today.)
Now, open the foil wrapper to expose the (anaemic-looking) top, and return for up to 10 mins, to let the top brown.
Use a skewer to check it's all cooked - I like the middle to be a bit mou - it's a matter of taste, really.
Rest for a few minutes, and serve with a nice salad and a glass of chilled rose.
This recipe is enough for two servings. Enjoy =]
My French cousins will not approve but here's something i knocked up this morning. No glaze but a little coulis for color. Frangipane is new to me so it looks a bit grainy.
It went well with my afternoon tea and helped soothe my recovering migraine 😁
I had some fruit leftover. This is simply stewed apple, sultanas and berries with the juice from an orange. Cinnamon sugar over the top and then into the oven for 30 minutes, covered.
It's got some frangipani in there too, over run from some tarts i baked at the same time. Thickens the liquid a bit.
Serves 40.
Strike one cabbage, 2 cans of beans. yogurt and cheese.
The rest went to make today's soup.
The jar of tomato paste came from the Polish shelf. Better value than the tube of purée.
Sweetheart cabbage, but Savoy would work, too.
The Aotearoa Overture is a rather fine piece and, like most things from Aotearoa/New Zealand, will leave you feeling uplifted and joyful.
I saw this record in my local Oxfam shop.
You can listen to it, here:
www.youtube.com/watch?v=ac5ozpJmoqY
Kia ora
Our artisan bakery is no more. Spiralling costs, reduced turnover, Brexit, Covid, crop failures, mental health all combined to drive this fantastic business under.
But it's ok because supermarket bread is fine. Not.
Our community is poorer for their loss.
I added some herbs; parsley, sage, garlic and bay leaves. I like how sage leaves look, as well as taste.
If you have some spare time why not hook up with a local charity to help out? I cook but you could work in an opp shop or drive a delivery truck or answer a phone or a million other things.
Time is our greatest gift.
Bacon and egg for breakfast with finely sliced pickled garlic.
The garlic had mellowed and developed a sweetness that I hadn't expected.
It's official. MagicHour is my fav photo app for Android, at the moment.
Let's connect on G+ - gplus.to/framesmedia
My local supermarket has phased out the Eastern European section and replaced it with Asian products.
This Japanese mayo is more than three times the price of the Polish mayo it replaced and yet, on inspection, I see the recipe is remarkably similar. This bottle was produced, not in Japan, but in Poland.
I'll just make my own, as usual.
But I can't help thinking this is insane and exploitative of the gullible.
www.youtube.com/watch?v=4YPiCeLwh5o
More entertaining than listening to the 'Lincolnshire Poacher' on shortwave for hours.
after tarts and crumbles lately, I had gotten used to a dessert with my dinner. So, having noting prepared, I made this very quickly.
Take an eating apple and chop it up, removing the core but leaving the skin on. Put in a (this one) bowl, add a tablespoon of water, a squeeze of lemon juice, and microwave on high for a minute. Remove and dust with some sugar and ground cinnamon, and microwave for another minute or two.
Meanwhile, I mixed a couple spoons of yogurt with some of the juice left over from when I was steaming the fruit for my tart. It made this pink sauce.
Add to the hot apple, stir and eat.
Then reflect on why you didn't do it with two apples! (But one is quite enough, really.)
With a trusty Galileo thermometer and Fitzroy storm glass I can tell that it is chilly and rainy today and given that it is January in England it is going to stay that way for a while.
Alternatively I can look out of the window!
I found this yesterday at a local charity/thrift/op shop. I was completely captured by the lines of this simple machine.
At home, I discovered the Dymo 1470 was made in 1970, and won the prestigious iF Design Award. I can see why: it's a work of art.
After labelling some of the obscure switches where I live, I thought about how people are often labelled (which I don't like at all). I was once described by my boss as a 'Type C personality'. I thought this detail needed a label all of its own, which I shall later discard, along with all the other labels that have been applied to me over the years.