While altariel has been off proving rather effectively that the patriarchy is an ass, I have been preparing ANOTHER STEW! Oh yes.

This one is a sort of hot-pot, and I'm posting the recipe in order to compare with the previous one, because I think it is interesting how much the same ingredients can be prepared for a long, slow cook in a completely different ( Read more... )

I bloody love autumn; you can make as many stews as you like, and noone complains at all ( Read more... )

Doo-doo-de-doo. Be-doodly-do-dah.

I'm watching every film made between about 1930 and 1963. Not all at once, you understand. I'm just going through a phase, which LoveFilm are enabling like the crack-house owners they are.

Today it was "Make Mine Mink" (1960) (doop-do-dooo-oooo-oooo-wah!).

A bunch of oldies (led by Terry-Thomas) start a mink-theft ( Read more... )

Oh Varus. What have you done with those pesky Eagles?

I've made a beef stew for tonight's dinner. We'll have it with horseradish mash (if I've got any horseradish!), I think ( Read more... )

Some things are just *wrong*.

And Disney owning Spider Man is one of them.

It'll be the vegetarian society buying Smithfields next.

I've just learned that there is another series of 49 films of the Sherlock Holmes short stories; the 41 Jeremy Bretts are pipped!

These were made between 1921 and 1923 while Conan Doyle was still writing the stories?!

"Thor Bridge", for instance, was first published in 1922, and the film was released in 1923!

How brilliant is that? I want them. Even ( Read more... )

Belgian Jazz version of the Belgian National Anthem at Spa??!?

However, I now have cheese on toast and a tin of ginger beer. Pure heaven.

No recipes for ages, and then two come along at once. (This is for two)

Pork and apples with a mushroom cream sauce and mustard mash

1) Take a couple of good thick pork chops (bone on). Remove the bone, but leave the fat on. Don't throw the bone away
2) Put the bones together, and at the bottom of a vac-pac bag. Then, rub the chops with a very little ( Read more... )

We've just harvested a great bucket of pears from the back garden. Pear-and-blackberry pie is on the agenda for tomorrow.

Meanwhile, pork chops are in the water bath with balls of apple and some truffled oil for dinner; I'm going to do them with a mushroom cream sauce, caramelized apple slices and mustard mashed potato.