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Shrinking Violet


Latest posts by Shrinking Violet

What's for tea?

Posted: 25/10/2012 at 16:30

I'm with you all the way on that one, Frank.  Stuffed baked lambs' hearts are delicious, and liver and bacon is a real treat.  It's years since I made brawn which had the most superb flavour, like pressed pork.  I wonder what happens to all those pigs heads nowadays?  Probably scraped clean and used in supermarket "value"pies, I guess.

My freezers (one upright in the kitchen, one chest in an outhouse) work very hard for me, and various dishes are frozen down for future use.  Why make one when you can make two, is my motto - which means there are always ready meals, home-made, that can be re-heated when required. 

Tonight it's ballotine of pork wrapped in pancetta.  Redcurrant and red wine sauce will make it extra yummy.   

What's the weather like in your area?

Posted: 25/10/2012 at 12:05

Low cloud continues to hug the hills, but at least there's a bit of a breeze, so with any luck, it will gradually get blown away.  Looking forward to the crisp cold they're promising for the weekend.  We have visitors, so perhaps we'll drop into Hestercombe Gardens or similar to enjoy the colours of autumn which are looking spectacular at the moment (when the cloud lifts a bit, that is).

What's for tea?

Posted: 25/10/2012 at 12:01

Jennie:  offal does't bother me, so it wasn't the ingredients that I was less keen on - it was the overall taste.  Spicy/peppery which was good, but not much else to recommend it, I'm afraid.  Perhaps it would have been better after a dram or three of a single malt as recommended by Frank   Not sure about the wild dancing though!

The toad-in-the-hole had onions and bacon lardons sizzling in the dish before the sausage and batter were added, Frank - and you're right that it makes all the difference.  Because of the starch of the Yorkshire, I didn't serve potatoes, creamed or otherwise, but extra large helpings of carrots, broccoli and leeks.  Very tasty.  Who says the British can't cook? 

What's the weather like in your area?

Posted: 24/10/2012 at 21:57

Frosty autumn morning with sunshine is wonderful.  When son was little, he loved to go "runch" - which was his way of saying "crunch" as we jumped into piles of crisp leaves.  Not much chance at the moment, though - all rather soggy

And it is good weather for the garden in many respects - it helps to kill of some of the nasties, and also helps to break up heavy soil.  So - extra reasons to be cheerful when it happens!

What's the weather like in your area?

Posted: 24/10/2012 at 21:23

It's been dank, damp, dark and miserable all week.  Monday - the top of Exmoor disappeared in fog, and the combe was full of the wet blanketing stuff.  Tuesday the mist was low cloud at tree-top height.  Today was a repeat of Monday.  It may be mild, but it's depressing, without the merest hint of a ray of sunshine.  Doom and gloom all around.  It may turn cold at the weekend, but if it brightens up, I'll be happy.

What's for tea?

Posted: 24/10/2012 at 21:16

My ability to get onto this MB let alone post on it is becoming more hit 'n' miss by the day!  My posting yesterday disappeared without trace!

Oh, well - it wasn't that exciting.  But I did report that, a first for this household, we had haggis yesterday.  Admittedly it wasn't home-made but was bought from local supermarket. General concensus was that it was edible.  Just.  Home-made meatloaf would be far preferable.  (So that's New Year's Eve dinner sorted insofar as we know what we won't be having )

Good old-fashioned Toad-in-the-Hole tonight, with local butcher's "chorizo flavoured" sausages.  That's his description, which basically means that he added lots of paprika.  Actually rather nice, and with a thick onion gravy, it was  heart-warming! Not quite so sure about the heart-healthiness, however - but lots of veg to compensate, so my conscience is (almost) clear. 

What's the weather like in your area?

Posted: 20/10/2012 at 21:32

We had a lovely sunset over Exmoor - which presages good weather tomorrow.  Yes, Caroline, I was up there waving like mad, and the air was so clear that we could pick out individual buildings.  btw I've never been to Swansea, but have been to Laugharne (sp)  a few times, which is beautiful.  Dylan Thomas' house was amazing, and the countryside all around is lovely.  Hope to re-visit before too long. 

What's the weather like in your area?

Posted: 20/10/2012 at 21:00

Once again I've had the problem of being unable to post for a few days.  Fingers crossed that the powers that be are able to sort out these irritating gremlins (not the Hollywood ones!  There would be millions of them by now, given the amount of water falling out of the sky recently )

Lovely day today - perfect autumn weather - clear blue skies, sunshine and fabulous views across the channel to Wales.  I hardly dare whisper it - but the weather buffs reckon we could have more of this next week.  Yes please - we've been starved of decent spells of sunshine for far too long!

What's for tea?

Posted: 20/10/2012 at 20:49

Good idea for a foodie thread (I look forward to lots of festive fare in due course )

Had turkey and vegetable stir-fry tonight - made a spicy sauce for it with own chillies, fresh from GH.  Funny old year for peppers with varied results, but these chillies are unusually small, but blimey!  they are HOT!  Lip tingling, tongue tingling, thirst-making chilli sauce!  (But very, very good).

What's the weather like in your area?

Posted: 14/10/2012 at 16:44

After a truly miserably week, today has been perfect autumnal sunshine.  Got a lot done in the GH - re-potted loads of cuttings that have rooted well. Also potted up perlargoniums to overwinter, ditto fuchsias and cannas.  

Bit of a touch and go frost last night - by the time I looked out, it was a very heavy dew, but OH says that there was a bit of a white glaze at something silly o'clock.  Most unusual for us here - usually first frost is late November  - but it did concentrate the mind wonderfully on getting the tender bits under cover!

Evening meal is roast pork today - Gloucester Old Spot from the local butcher.  (Pig raised by the local college students studying agriculture.)  Delicious with apple sauce (may even be as good as Frank's ham ). 

 

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