How to save money in 2008: February review
I am determined to cut our over the counter spending by 25% this year. I am also equally keen to make it fun. Already it has taken us down undiscovered paths. The tasty vegetarian meals every other day and the real enjoyment of meat, when it comes. We are looking healthier, are losing weight (a steady pound a week for me) and feeling fitter. We have never pigged out on cream cakes and biscuits but I realise now, that our diet was very high in animal fats. It’s satisfying. Although we have only saved 21% this month. I feel a bit crouchy...
read moreHow to home cure streaky bacon. Making bacon at home
Fred measured the white powder out carefully. “You do know that it’s generally illegal to supply this now?” I didn’t but I nodded anyway as he tried to unglue the furred up spout of the salt carton. Impatient, he sliced the entire top off with his knife. Stunning Three Musketeers swordsmanship. He added the salt to the bag and shook the crystals together. He was mixing sodium nitrate (saltpetre) with salt as I was going to make my own salt pork for the very first time. “You could make salt pork but you could also...
read moreFlowers from the garden: February 2008
I was thinking about the joy that not buying flowers has given me over the past year. It has forced me to look at the world in an entirely different way. I now treasure the flowers that I grow and enjoy those that are living elsewhere – generally a fleeting glimpse from Jaolpy’s driving seat as we pound towards the job that day. At the moment there are pools of tremulous snowdrops, polyanthus and primroses. The daffodils are opening and it’s only February. Flower spotting on foot is a much more satisfying pursuit. The dogs...
read moreCoriander and lime juice pesto recipe – inspired by Bill Granger
Our old friend Richard introduced us to Bill Granger. We didn’t actually meet Bill but tasted his recipes and were instantly drawn to his books. Seductive photography and great copy. Sometimes Bill hovers behind a dish, looking calm and relaxed with just the right amount of sun. There is never a hint of a chilly English winter – it’s Australia after all and Bill doesn’t need to pull on a double knit. These are the perfect books to turn to if the weather is too warm for wintry food but too brisk for a chilled...
read moreThe neighbours from hell
The stocky man outside the front door looked a bit embarrassed. I assumed that he was going to offer to prune my trees or tarmac the drive. With a sweep of his hand he explained that he was a neighbour. He didn’t give his name. As The Contessa and Inca bawled at him from the safety of the sitting room window he let rip. He jabbed a finger in the direction of the roaring dogs behind the steamy window. “Those are the reason why I have come round.” He observed me closely and enunciated clearly. “Every time I go into my...
read moreWhite sprouting broccoli
There are two types of sprouting broccoli – purple and white. The purple are generally bigger plants. These are very tasty but nothing can beat the tender sweetness of the white sprouting varieties. Many people that I have spoken to have given up trying to cultivate sprouting broccoli. “It sat there. Doing nothing. Eventually we ripped out the row.” If you toss away the seed packet it’s easy to forget how long it takes to develop. It’s always worth checking in a book or diving into the internet if a plant seems to...
read moreUpdate on the Farming friends – Cottage Smallholder guinea fowl breeing event. Just left with a couple of birds.
Towards the end of May 2007, Sara at Farming Friends offered us six guinea fowl eggs to put under a broody hen, the rest is history. Five keeets hatched out and finally last weekend, we were left with two. The boys have gone. They were collected last Sunday afternoon. The Chicken Lady, her husband and son arrived in a snappy VW Golf, looking calm and confident. As we walked through the garden, I explained that we’d had problems catching them and briefly outlined the pitfalls. They listened attentively as I pointed out Thunder &...
read moreGreat recipes for leftovers: Summery spiced chicken curry recipe
Many years ago Danny and I stopped for a curry in an Indian restaurant beyond the outskirts of Soho. When we pushed open the door we found that we were the only non Indian people in the restaurant. The meal was amazing. Hot, succulent and flavoursome. Nothing like the Indian restaurants that we know and love. A year later the yearning for their food was so overwhelming that we motored down to London to sample their food again. The restaurant had vanished, We walked up and down the street several times and eventually drove the 70 miles back...
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