So I missed one Farm Friday, but does that really mean I have to be tarred and feathered?! I am, of course, grateful to my loyal / crazy following that they even care, so I shall endeavor to be better and not let this happen again. And I do have SO much to write about. And I have tons of recipes just about ready to be posted. Sigh.
I amaze myself at my Farm Friday dedication. It's shortly before midnight and I am dutifully at my computer purely for your pleasure...okay, so I too enjoy my blog. We have had a wonderful week with a delightful French student, Alexandre, who I would adopt if it wasn't for the fact that he already has a wonderful family. Buddha and Puss Puss, my first and second born furry “children” are slightly jealous, so I am posting photos of them today.
I am finally posting a recipe in February with just a few minutes in hand before March kicks in. I impress myself! Today's recipe is for bunny and although I too don't like to think of the cute cuddly pet in relation to what is on my plate, when I see what “cutey” is currently doing to my cabbages, I become less sentimental.
Yet another week has passed and still no recipe, but at least I am keeping up with Farm Friday. I might just get round to posting a recipe today, but don't hold your breath as blue might not suit you... The above photo is of a metal piece of artwork by our friend Jackie Grimm who is the most amazing artist. We also have a Spanish Flamenco dancer from her, but you'll have to be patient and wait to see her.
As one of my trusted readers pointed out (thank you Deirdre for reading my blog), I said that I would be doing different things this year including Farm Friday, but that is as far as it got. Oops. Today is Friday, at least for another half hour or so, and I am finally going to put my threat into action and introduce Farm Friday.
(Today’s recipe: Balmoral Chicken)
I've heard my Scottish friends talk of Burns Night, but I never actually knew what it was and did not want to show my complete stupidity by saying, “what dat den?” So when Sam invited us for a Burns Night Supper, I had to be brave and say, “what dat den?” She very kindly explained that it had nothing to do with Guy Fawkes (come on, burn, fireworks, how could I know), but with Scotland's most famous poet. (And in my defense I even know one of his 559 poems, so there.)
I clearly remember the first time my Granny said she was having black pudding for supper. I asked her what it was and she said it was made from blood. Well, I just about threw up and seriously questioned her mental health for a long time. What does pudding have to do with blood, I still ask, but even Wikipedia didn't go into the origin of the name. http://en.wikipedia.org/wiki/Black_pudding . Do you perhaps know why it's called a pudding?
It's a little late but a lot heartfelt: here's wishing you the happiest, healthiest and luckiest year ever. May you keep none of your New Years Resolutions and still be deliriously happy. THANK YOU for staying faithful to me in spite of my very long dry periods, some of which were for no good reason and others were also for no good reason, but on a different level.
These gorgeous babies have Sally and Steven as their proud parents and I just find this photo absolutely adorable. Sally made flour footprints from the chimney to the tree and the children were literally rolling on the floor with sheer delight. Christmas is all the more special with children and we grown ups get to behave like children and then blame them, hee hee!
My mate Jane has asked for recipes using chutney as she keeps getting bottles of the stuff as gifts (sorry about that!) and doesn’t know what to do with it. I’ve come up with loads of recipes as I make soooooo much chutney and (short of giving it to Jane) I had to come up with uses for it. Should you be doing nothing this festive season, you will find me at various Christmas markets around the Gers with piles of Barbie dolls clothes (don’t ask) and yes, you guessed, chutney…