naguere

Bread is in the oven, but just before putting it in I noticed half a pack of shell on walnuts left hanging. I put them on a tin plate and gave them 20 minutes at 220. They are roasty toasty and tasty. shelled or unshelled, doing your own is good , and fun.

Canadian lobsters come to The United Kingdom. I will be off to get mine tomorrow, perhaps two. (Eat your heart out Gordon R): Clickety

As a schoolboy in the late 1940's in England we had a small amount of milk each for elevenses. Winter in those times would see it frozen in the bottle, with the creme shot out of the top , rigid . It was a gill of milk, a quarter of a pint. 'Four gills , one pint' went the recitation. Then, years later Maggie Thatcher stopped the allowance 'Maggie Thatcher, milk snatcher', went around the playground. Clickety It charms me just to think about that measure, never mind rod, pole or perch.

Rather than dicing the chicken it is a good idea to cut the breast meat in to long strips and then having soaked the skewers in water Weave the skewer in and out along each strip. they cook in no time and are easter to control. Marinade in peanut butter oil soy sauce and anything you like.

Camping at Carentec , Brittany last week I payed €4.30 a dozen for medium oysters but i had to shuck them myself back at the tent . What a pleasure.

I have noticed in French supermarkets they stock many vegetable purees. The other day in Lidl (a German supermarket in my home town Cheltenham UK) There was one of these which was 'Puree de pommes de terre', Kartoffel Puree and a few more languages. I will be having some tonight with a couple of Bratwurst and Broad beans. Prepared as per instructions it is excellent, truly delicious . With garlic and such, you could play tunes on it.

for chips (that is fries) How about modifying 'Pain perdue' there are lots of reciepts about, you could cut the bread in chip shapes. Here is one way: clickety

Lovely. Easter Joy Be Thine.

I brought one back from my Hong Kong tour, only to find a deep fissure in it on unpacking. It got burned only for me to find out the solution was to put it in a bucket of water for a few days for it to swell up again. I got another this Christmas, very much like your picture and was advised to oil it. In the light of my previous experience it gets a soaking most days when I have a boiled egg for breakfast, the boiled water gets poured over it and it seems to keep it in good condition.

A lovely historical touch there Toliver. Thanks.

Returning from France end of August, I buy a good few Haricots Demi-Sec, shell them , on arriving home blanch and freeze them Lovely for soups and bean dishes. As I am on a bike, it is only two or three pounds.

I have a small tin of Hangzhou Pre-Chingming LONG GIN brought to me from Hong Kong, it cost £15 and is a lovely green tea with very large leaves (when steeped). The instructions that came with it was the first steeping for 2 mins second steeping for 4 mins and third steeping for 5 mins. There may have been a fourth steeping. Anyway, using a Korean glass tea cup with a slotted inner i follow the instructions and each brew is very good. I use it teaspoon by teaspoon , once a month. edited to up the price.

I have read of techniques using the the exhaust manifold of the car . wrapping food in several layers of foil and then strapping it to the exhaust for the last few hours of the journey, hot food then awaits you. My brother an ex motorway patrolman assures me that a Chinese takeaway in foil containers lodged just before the catalytic converter of your vehicle will stay in good condition and hot for up to 60 miles (years of experience on this one) .

How long will a wok last? On leaving Hong Kong in 1980 i bought as a souvenir the biggest double handled wok you have ever seen. The kind used in the street markets Arriving back in Cheltenham U.K. it got put in the loft. A couple of months ago one of my sons discovered this treasure and took it home with him. Pressed steel and oiled, it was as good as new. I am certain it cost me ten dollars HK. How his wife laughed (Well done Sabine)...........

Just opened a Half litre bottle of Paulaner Oktoberfest Bier. For it is the season. Not as much fun as sitting in the Paulaner beer tent in Munich, but heck. Brewed especially for the event it is a brisk 6 percent by volume. It is superb, yeasty and clean tasting . I amazingly found it on sale in my local Tesco supermarket in England.

12 to 52 time a year usage is not very frequent. Perhaps seals have dried out, bearings got stuck up. Put some cleaning tabs in and give it four or five cycles. Failing that, get in a man who can

Just beautiful. Thank you chris'

Cycle-camping through France every summer, I take pictures of food/ a glass of wine or anything that takes my fancy and have never been tasked about it. It seems to me though , the more wine I have drunk, the bolder I am.... I will admit, my flash is always turned off.

With eight real teeth left, it is better for me to cut the kernels on to the plate. It is lovely though to gnaw at the cob but it impacts my dentures something terrible Such is the life of an Englishman .

Whitby, a grand ride from Middlesbrough and waiting at the other end. The Magpie Cafe, serving the best local fish and chips in the world. You may need to queue for a short while, or be asked if you would mind sharing a table. Whitby is good for a day out, with the sea breeze in your hair

Beasting pie. A wonderful open custard tart made from the colostrum or first milk from a cow after it has given birth. Last had one about 1962. superb and creamy.

Café-Crème Rich and melodious, you know it is what you want.

Last Sunday the final day of my visit to the Munich Beer Festival. This beer was the best of the lot. The logo on the glass was a red spade, 'Spaten' It was superb, all the beers are especially brewed for the event and are slightly stronger than normal. Plenty of good Bavarian food is allways to hand which keeps you in good condition.

A potato I have grown quite a few times in England is a very old variety. A 'First Early' called Epicure (goes back to the 1890's). Quite round white and, when fresh dug the skin will come off with the rub of a thumb. The taste is incomparable. Clickety Now, here we enjoy Jersy Royals, which are pretty good, just with butter and not too long cooked. edited to change imcomparable

When I was a young lad my dad worked on pig breed selection. He is the one holding the clipboard, it was about 1954/5. What the site has to say, may be of interest. Clickety