Rustling is an increasing problem according to Countryfile and is bad for both animal and farers so it is important to buy meat only from proper sources where origins can be traced.
Slow roast belly pork for us tonight - bought from a supermarket that insists on proper housing for the pigs so equivalent to British pork. Much of the European mainland has yet to implement the new standards. Belly pork is the only cut here that has skin on for crackling.
Tomorrow I'm making Christmas muffins for my scientists - English conversation group for local boffins working on international projects.
Vendée - 20kms from Atlantic coast. "We don't stop playing because we grow old; we grow old because we stop playing." - George Bernard Shaw
Thanks Busy-Lizzie. I'm a bit OCD on the cleaning front!
Im learning a lot here; I've never had clapshot but want to give it a go now!
On the lamb front, I just can't eat it because of the cute factor and the short life. I know it can be contradictory, but it's just one of those things for me.
Oooh show us your mince pies! Im just chilling my pastry. Work in progress.....
I'm knackered! Mince pies are hard work! They look very 'home made' (!)
How on Earth Busy and Dorset made so many is beyond me!
I've not quite mastered neat edges (any tips gratefully received) but by 'eck they taste scrum-diddily-umcious! Little tipple of home made sloe gin went in to them.
I wish I could share the smell in my kitchen with you all!
......... Slow roast belly pork for us tonight - bought from a supermarket that insists on proper housing for the pigs so equivalent to British pork. Much of the European mainland has yet to implement the new standards. .........
I made a trip to Sainsbugs this morning as their tv ad says they'd got a special offer on gammons - Hurrumph! only on Dutch and Danish - there's no way I'd buy it. I went to Waitrose on the way home and bought two large smoked gammon joints - one to take to MIL as part of our contribution to Christmas, and one to keep her and cook for the New Year. They both had long dates on them and look great - and were British bred and reared.
As the daughter of a former pig farmer there's no way I'll buy foreign pork or bacon - their welfare standards are nothing like as good as those in the UK.
“I am not lost, for I know where I am. But however, where I am may be lost.” Winnie the Pooh
Tootles, doesn't matter in the least if your mince pies aren't all matching, what matters is how they taste. And your kitchen definitely beats mine hands down. My tomato soup goes down a treat as well but I think that might have something to do with the red wine and cream I add to it when it's ready to go. Mind you, one or two people have been somewhat horrified when they've seen me pouring in the wine but alcohol is of no interest to me unless it's useful for adding flavour to food.
Now we're stuffed to the gills again - this time chicken thighs, chorizo, sweet peppers, garlic and canellini beans in a smokey paprika and tomato sauce mopped up with lots of garlic bread - think there's enough left for half a dozen more bowls full if anyone's interested, otherwise it's going in the freezer
Posts
Rustling is an increasing problem according to Countryfile and is bad for both animal and farers so it is important to buy meat only from proper sources where origins can be traced.
Slow roast belly pork for us tonight - bought from a supermarket that insists on proper housing for the pigs so equivalent to British pork. Much of the European mainland has yet to implement the new standards. Belly pork is the only cut here that has skin on for crackling.
Tomorrow I'm making Christmas muffins for my scientists - English conversation group for local boffins working on international projects.
"We don't stop playing because we grow old; we grow old because we stop playing." - George Bernard Shaw
Thanks Busy-Lizzie. I'm a bit OCD on the cleaning front!
Im learning a lot here; I've never had clapshot but want to give it a go now!
On the lamb front, I just can't eat it because of the cute factor and the short life. I know it can be contradictory, but it's just one of those things for me.
Oooh show us your mince pies! Im just chilling my pastry. Work in progress.....
I'm knackered! Mince pies are hard work! They look very 'home made' (!)
How on Earth Busy and Dorset made so many is beyond me!
I've not quite mastered neat edges (any tips gratefully received) but by 'eck they taste scrum-diddily-umcious! Little tipple of home made sloe gin went in to them.
I wish I could share the smell in my kitchen with you all!
I made a trip to Sainsbugs this morning as their tv ad says they'd got a special offer on gammons - Hurrumph! only on Dutch and Danish - there's no way I'd buy it. I went to Waitrose on the way home and bought two large smoked gammon joints - one to take to MIL as part of our contribution to Christmas, and one to keep her and cook for the New Year. They both had long dates on them and look great - and were British bred and reared.
As the daughter of a former pig farmer there's no way I'll buy foreign pork or bacon - their welfare standards are nothing like as good as those in the UK.
Tootles, doesn't matter in the least if your mince pies aren't all matching, what matters is how they taste. And your kitchen definitely beats mine hands down. My tomato soup goes down a treat as well but I think that might have something to do with the red wine and cream I add to it when it's ready to go. Mind you, one or two people have been somewhat horrified when they've seen me pouring in the wine but alcohol is of no interest to me unless it's useful for adding flavour to food.
Dove.. maybe they've got an offer on the furrin meat as everybody is buying UK.........
Now we're stuffed to the gills again - this time chicken thighs, chorizo, sweet peppers, garlic and canellini beans in a smokey paprika and tomato sauce mopped up with lots of garlic bread - think there's enough left for half a dozen more bowls full if anyone's interested, otherwise it's going in the freezer
Well, that'd be really good
Tootles, you shouldn't leave those out on the forum when I'm around..
... I only took one, really it was only the one, (so far) ...delicious
GemmaJF - how on earth did you do that?!! I had to take a second, third and fourth look!
Thanks DorsetUk. I like the sound of your Tommy Soup recipe. Right up my street!
Just trying to muster up the energy to go to work - I'd rather be baking and gardening.