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…
CHUTNEY - WHAT IS IT?
(Taken from the book “The complete South African Book of Food and Cookery” written by Sannie Smit and Margaret Fulton)
“This word (chutney) is derived from the Hindustani (word) “chatni”, which describes a well-seasoned relish or pickle that originated in India. Chutney is the standard accompaniment to curried dishes. It may be made from a mixture of chopped fruits, spices, acids and sugar, cooked slowly until thick, while some chutneys are a combination of fresh fruits, chopped, seasoned and served uncooked. Chutney can also be served with cold meat, cheese or as a sandwich filling.