What are you cooking now?

[Keraulophone]

Rejoice in the Bean. "For I will consider my dried pulses ..."

"For the Grouse is a creature of great personal valour..." (particularly on 12th August).

[Paul Sherratt]

The books.



( No, I'm not !)

[french frank]

Pan fried tuna fillet in an onion, tomato and white wine sauce (wot I call alla portuguesa, but it isn't quite) with sautéed cauliflower - v. crunchy. I added several pinches of dill but couldn't taste it. Coop Côtes de Gascogne VdeP. £4.99 a bottle. Mug of golden camomile to finish.

[amateur51]

Pan fried tuna fillet in an onion, tomato and white wine sauce (wot I call alla portuguesa, but it isn't quite) with sautéed cauliflower - v. crunchy. I added several pinches of dill but couldn't taste it. Coop Côtes de Gascogne VdeP. £4.99 a bottle. Mug of golden camomile to finish.

Do you drink the golden camomile or wash your tresses in it, french frank?

[french frank]

Do you drink the golden camomile or wash your tresses in it, french frank?

I drink it, amateur because it's caffeine free, which I prefer in the evening and I support one of our local businesses which makes many different varieties, of which I have several so that I may select according to my whim ...


From my laptop as my desktop seems to have given up the ghost - replies to emails will be somewhat delayed

[Anna]

. On the Gloss Trode of a Sat'd'y morning .

Pan fried tuna fillet

I caught the end of a C4 docu about Bristol, its parking problems and your red trousered Mayor frenchie, and the closing segment was about the fishmonger in Gloss Trode ...... is he the one you get your tuna from? Lucky you, we no longer have a wet fishmonger here, just supermarket offerings, I hope you Bristolians cherish him and keep him in business. Actually, fish has become a luxury item rather than an everyday food, and can anyone get whiting anywhere anymore?

For a change it's a traditional Sunday roast here, half-leg of Welsh lamb, various roast veg, etc., and sprouts to get in training for Christmas! Lovely smells of rosemary and garlic issuing forth. A suitable meal for Advent Sunday.

[mangerton]

That all sounds delicious. I'm not long back from miss m's where I was given roast beef, YPs, roast spuds and assorted veg. Very good it was too.

I'm now listening to the service from St John's, about an hour behind.

[french frank]

the closing segment was about the fishmonger in Gloss Trode ...... is he the one you get your tuna from?

He is! Dan! Great joy on the Road when he opened his doors about five years(?) ago. And I did get my tuna from him.

Less said about red-trousered mayor, please (his idea to change the name of the Council House) . Note small man at bottom of notice I dunno, no respect:

[Ferretfancy]

I've just finished making marzipan for my Christmas cake and given it a nice covering. It will have to be left for a few days to harden before the icing goes on. Home made marzipan is a doddle, and much better than the bought stuff. One slight snag is that there are dozens of recipes available online using different ratios of ground almonds to sugars. I stick to a very old Clement Freud version that seems to fill the bill.

[arancie33]

Ciabatta and some wholemeal loaves. Just boasting:wink eye:

[Nick Armstrong]

Bloody hell!

And just imagine the aroma....

[arancie33]

And just imagine the aroma....

Thank you Tasted good too

[amateur51]

Thank you Tasted good too

Yum! Boiled eggs with fresh bread and lashings of butter and a pot of tea for me please

Does your ciabatta toast well too, arancie?

[Ferretfancy]

Yum! Boiled eggs with fresh bread and lashings of butter and a pot of tea for me please

Does your ciabatta toast well too, arancie?

Sounds good, oh, by the way, as well as making the marzipan I made two large wholemeal loaves -just boasting!

[Nick Armstrong]

just boasting!

They're all at it !!