But I was in the local Van Hage garden centre today, and they had 25% off everything. Including the Weber Smokey Joe Premium, at £40.50. It is a neat little grill, perfect for cooking just a couple of burgers or steaks.
Garden to table in about 20 minutes, and quite delicious.
This may sound heretical for someone who plays with BBQ, but I am actually not a fan of ribs – or anything that you nibble from a bone, for that matter; such as wings or drumsticks. If I can’t put it in a bun, or stick a fork in it, I’m not really interested.
Of course, I had to try it, and I can report…
Following my breadmaking course in December, I haven’t had many hands-on sessions. I’ve used the bread machine for convenience when busy, but was determined to start making it by hand again, as what I made on the course tasted so good.
Yesterday, on a whim, I decided to use up some milk by making a pearl barley milk pudding – pearl barley, milk, sugar and cinnamon, all in my slow cooker. I’d never tried it before, but I couldn’t see why it shouldn’t work.
I used to love cod roe as a child, but have only prepared it myself a couple of times, and then only from ready-cooked roe, pressed and canned. I spoke to the fishmonger and he advised me to boil it for about 15-30 minutes, after which it should be firm enough to to slice and fry.
I met with my friend S at Peterborough, and we travelled down to London by train. We arrived at 1 New Change early, which gave us time to look around the shops, and then have a wander on the roof terrace. There we met and and two other old friends – a chum from University and his wife. The final two members of our party – again, a uni friend and her husband – were waiting for us at the bar, and we were soon seated.
The one that is currently doing my head in is the one for Flora Cuisine, a emulsified cooking oil substitute. The advert shows celebrity Vernon Kay being cooked for by his mum (and it *is* his real mum). As mum starts a stir-fry with a good dash of what appears to be liquid margerine, Vernon turns his nose up, and asks “What’s that?”. His is told (as are we) that it is Flora Cuisine, which has “45% less saturated fat than olive oil”. Wow says Vernon (and all of us), it must really be good and healthy then.
When I lived in Sussex, I used to do quite a bit of breadmaking by hand, but in more recent years, I have been corrupted by the electric breadmaker. So when I tried my hand at making sourdough this year (which needs longer proving, and isn’t really suited to a breadmaker), I had very mixed success – some really good loaves (which I posted about here), and some abject failures (which I didn’t boast about at all).
I was planning to do some stuff last weekend, but – aside from some shopping – didn’t feel like doing much at all. Anyway, i thought I should break out of the funk, and get going again. The kitchen is currently a hive of activity – there is a defrosted lamb shoulder in the oven, there is sourdough proving, and I’ve just started a pot of yogurt going, with goat’s milk.
I had no idea what I was going to do with it, but the book I was reading said butter smokes well, so I tried it.