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"Loss; an Evening of Exquisite Misery"
Friday 7th December 2007
at
The Headquarters of The London Pigeon Fanciers Association (Deceased), London WC2
photo; Viktor Wynd
Pierre Kolish trained in the Savoie region of France and here is his homage to his beginnings, made with goat milk from his Redmond, OR farm. Great snacking or cheeseboard cheese.
Yes, I know I am a dork for photographing this stuff but I want to make sure I do something different next year. :)
Brie de Meaux ~ Chèvre St Maure ~ Duckett’s Caerphilly ~ Fourme d’Ambert ~ Lancashire ~ Montgomery Cheddar ~ Parmigiano-Reggiano ~ St Marcellin
birthday lunch at ondining:
starters: amuse soup, onsen egg with black truffle, pork knuckle carpaccio
mains: beef stew, hake, pigeon with foie gras
birthday cake: raspberry & yuzu
cheeseboard and petit fours
It is nearly Christmas.
And somehow, we had managed to book another Christmas meal out with friends.
Before that, there was, is always, the gym.
It would have been easy to bail, but as well as cycling, after we had to go to Preston to collect our order from the butcher.
The alarm went off at quarter past five, Jools went down to feed the cats and test Scully. Coffee was made, and we drank that and got ready to go out.
They gym isn't quite so crowded as a normal mid-week morning. There were spaces in the area nearer the entrance.
But the wind had swung round, and instead of the walk to the entrance being in the lea of the wind, instead it was a walk into the teeth of strong winds, made sharper as temperatures had began to fall.
There will be frosts by Christmas Day, but for now it felt bloody cold.
For the first time, there was no cycling round a city somewhere in the world, or a ride in the cab of a train. Instead I just listened to the Sound of Football Christmas podcast, mostly with my eyes closed.
Time slipped by anyway, and soon forty minutes had slipped by, and I packed up my stuff and went down to wait for Jools to finish her session in the pool.
And then into the car to drive along the Sandwich Road, before crossing over the marshes to Preston.
In the pre-dawn, the shop's lights and festive signs burned bright and welcoming.
I went inside, and as usual, the bags containing orders were ready, so I remember my number, the bag is found and I pay. I leave them with a small bottle of sloe gin, which is sampled and declared a vintage, as it was so smooth.
Back home then, back to Sandwich then taking the road into Deal and along the coast through Walmer to home, so to avoid Dover port, just in case queues had built in the last hour.
Sometimes, its good to travel the long way, rather than rush around. We had all day.
We get back home.
We were hungry.
So I make pigs in blankets in cheesy rolls for breakfast. Given the choice between that and muesli, revealed that there was no choice.
After breakfast, I have a shower and shave, then pull on a pair of jeans I have not worn for a decade. They just about fit, and I look like an over-stuffed sausage, but its an improvement.
At half twelve, we leave for Lydden, the roads were quiet, and it was easy to drive to Whitfield and down the hill.
Through Lydden to the Bell at the far end, found a parking space, and we were walking to the door when Ange and Sean arrive, so we wait while they parked, and walk back to us.
We hug, and go inside.
We were the only ones partaking in the Christmas menu, while others had fish and chips or burgers.
Our table was laid with crackers and festive napkins, so we sat down, ordered drinks and waited for the first course.
In the meantime, a small bowl, well cup, of spicy pumpkin soup was brought for us as an amuse bouche.
The first course arrived, we each had something different. Me, a baked camembert and crusty bread.
I chose well.
For the main course we all had roast turkey, roast potatoes, gravy and vegetables.
Not as good as mine, but then I didn't have to cook or wash up.
We toast ourselves, and pull the crackers so we could crack corny joked and were paper crowns.
Tis the season.
For dessert we have a cheeseboard each, while Sean and myself also have a glass or port.
Because.
Cheers.
Three hours later, we were stuffed. Outside it was getting dark, so we part outside, and Jools drove us back home, back along the quiet roads where, once inside, we lock the doors, close the curtains and keep the cruel world out.
We have a drink and some peanuts for supper, the cats were fed, and quiet settled on the house.
Jools watched more of the Dr Who spin-off, and I watched stuff on YouTube until the last game before Christmas, Arsenal v Palace kicked off in the League Cop.
An OK game, went to penalties, until Palace missed the 16th spot kick to hand the win to the Gooners.
Charcuterie meats and cheeses on wooden serving board. Feel free to use but please credit CookServeEnjoy and link credit back to: www.cookserveenjoy.com/products/masterclass-gourmet-prep-...
Last post from Norfolk.
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#instawine, #wein, #vinho, #wine, #vino, #winepairing, #vindefrance, #Frenchwine, #cotesdurhone, #vinfrancais, #côtesdurhône, #grenacheblanc, #Viognier, #Roussanne
#eeeeeats #instafood #londoneats #londonfood
READ LARDBUTTY REVIEW OF VIVAT BACCHUS RESTAURANT, LONDON BRIDGE at:
Côte de Boeuf on the bone, 28 day dry aged forerib chop, triple cooked chips. For 3 - 1050g @ £69.
At The Crown & Castle, Orford. Neals Yard cheeseboard @ £9.50, 4 cheeses on a Peters Yard crispbread with caramelised walnuts + greengage jelly:
~ Ardrahan
~ Wigmore
~ Graham Kirkham's Lancashire
~ Stichelton blue
Along with a glass of white (W6) La Grange de Quatre Sous @ £9.50 per 175ml glass (perfect!).
See LardButty food review of Trinity restaurant at The Crown & Castle, Orford at wp.me/pCISV-1pE