Kerala

We would have accepted rectangular leaves if that was all that was available. Of course, there's a small sub-register in my brain saying ,"That's like 80 rupees for one leaf!" But these are an imported luxury here. No doubt I could get them cheaper if I hunted around. However, on that day, just as a surprise find, they were a must-buy!

@KennethTwe popped out to get some basics at a local Nisa store in Maidstone. I guess Nisa stores have a lot of autonomy because this shop haa lot of unusual stuff. As we walked in we saw raw, fresh banana leaves. We chose the best 16 or so, looking for the most aesthetically pleasing leaves. Big Sis had already procured paper faux banana leaves, because it's hard to get real leaves. I think they came to 80 pence or so a leaf. To answer your question, the banana leaves were sitting there looking fresh on the floor of the supermarket.

"19 years later..." Ha,ha! Didn't realize, but it's a great thread. So many fabulous voices from the past.

@BhukhhadPeople do get quite finicky about the placement of the various preparations, but it really does vary. Sorry about the mess, but this pic shows a fully plated up leaf. And here's a prettier photo. Anyway, the cut end of the leaf should be on the right, the pointy tip to the left. The curries etc along the top with pickles on the left upper extreme. Pappadam, plantain, fried banana coins and jaggeri coated banana pieces below that. Rice served with daal, then with sambar, then with yoghurt and mango curry. Then three kinds of payasam. Yes, we are prone to diabetes in South India! Here's the list we worked from This was the first time we did it without our mother sorting things(she's in India this year). My big sister bravely led from the front and organized Onam at her house. We coordinated between us what dishes to make, but the bulk of it was inevitably shouldered by Big Sis.

We got together for Onam a few weeks ago, in Maidstone. As Sister Sledge said, I got all my sisters with me! This pic above is not my own, but a useful reminder of what to serve and where to place it. We were lucky to get real banana leaves on the day rather than use paper substitutes. I made carrot thoran and white lemon pickle. And helped with a bit of prep too. It was lovely being with everyone, fourteen of us this time, and getting the meal done. I wonder if the kids (all young adults, mostly mid-twenties) will carry on the tradition.

Chicken biryani I used the recipe in Dishoom, although the eggs and the cashews are not in that book. Friends I haven't seen since before Covid came over, so it was a lovely weekend.

OK, so this really is the last of my Portuguese haul. From a couple of weeks ago. Simple, but excellent. Nice intact pieces of fish, a firm but not overcooked texture, a light taste just great with the olive oil. On good bread, with good tomatoes, a drizzle of the olive oil and a few flakes of salt, this really brings back a sunny Mediterranean holiday morning. If this is the Veblen effect, then on a rainy day in the Midlands it's well worth the extra Euros.

That sounds delicious, I can see those flavours working well together and can even imagine the mouth feel. @boudin noirdo you grind the pine nuts at all or use them whole?

It's OK, better than baseline supermarket sardines, but rather bland, both the sardines and the added herbs. Not very expensive, so there's that going for it. Nice packaging.

I've learned a lot about food over the last 20 years(10 years lurking, 10 years registered) and it's hard to say what exactly came from eG. In any case, my reading and travel experiences were influenced by eGullet. Omelettes. I didn't know anything about omelettes beyond what we have as omelettes in Kerala,which is a very different beast. Cheffing chicken drumsticks. Thanks for making my life more difficult but also much better. Air fryer. Nuff said. An understanding of internal temperature as a concept across sous vide, oven cooking, and barbecue. And BBQ reminds me, watching people get worked up about terminology. Paella, carbonara, biriyani, cassoulet... My conclusion is that it's best to understand the original dish, but if you can't, by all means have a go- but don't argue with a native about it.

We went to the Holkham Food and Beer Fair in Norfolk last weekend. It was set in the massive walled garden at Holkham Hall. The weather was lovely, the music was groovy and the cider was fruity. Lots of local produce and I bought some. Chanterelles Venison In a cream sauce with roast potatoes and red cabbage.

Absolute top standard. It's not the only way, but for this target, this looks perfect.

Carrot thoran. Trial run for Onam family meal at my sister's.

Chilli and garlic oil. Fried egg. Manchego. Frikadelle. Mayo. Toast. Oh what a time to be alive!

In this vein...

Really, it's hard to beat a girl who works at a chip shop who's got off early and headed for the club.

Egg on toast with the last little pot of sardine pate from Portugal.

I imagine if you tossed the sausage and peas with the pasta in the fat from cooking the sausage, it would all separate properly.

Is this healthy? I'm trying... a bit. Lamb with hummus, tomatoes, radishes, onion, indeterminate supermarket salad leaves. I sauteed a clove of garlic ( seen at 2 o'clock) before doing the lamb, and the pan juices were the dressing.

Oh just a little addition. Very unconventional. At the 9 o'clock position on the plate is a hot dry garlicky fish pickle. My nephew and I with whom I share a lot of traits are the only ones who go for this.

This is from last Sunday, part of a great weekend. Lunch was at my sister's place with about a dozen family. The famous mutton biryani! With its accompanying boiled egg, mango kaddumanga pickle, an unusual apple kaddumanga pickle prepared the same way, and a nice crisp Chardonnay. Scorching English summer's day at about 28 degrees C. Perfect. ( NB Healthy mutton to rice ratio)

Perfect.

A two egg omelette with smoked mackerel. Coffee on the side rather than tea.

Lazy Saturday morning.

No pork cheeks at Morrison's in recent times. I asked the butcher this week and he said there's no interest. But they had ox cheek... Funny how these cycles go.