Trapped
We were going to do a mid week bacon smoke as we’d all run out. Once you start curing and smoking your own bacon the commercially produced stuff just doesn’t cut the mustard. We’re all addicted to the home cured flanks Bacon was bought, wet cured and earmarked for a communal smoke this evening. Yesterday Danny mentioned that he’d heard something in the chimney. “I’m sure it’s a baby bird that’s trapped.” Then I noticed small sooty footprints on the carpet this morning. The Contessa was...
read moreUpdate on Mrs Boss and the ducklings: Moving on
It’s been over a month since the last update on the Indian Runner ducklings. They are now 9 weeks old and seem almost as big as The Chicken Lady’s grown up flock. We have discovered that Eric is a female duck and Tipex and Freddie are drakes. Eric clearly hasn’t burnt her bra as she’s extremely deferential to her male companions. Waiting to drink and eat after them. She is dark brown and the black Wellington feet that she was born with are now an elegant shade of tan. Freddie and Tipex are beautiful too. Similarly...
read moreHow to save money in 2008: July review. Frugal living – cool or cruel
“Do you think that people will revert after the credit crunch?” Danny mused this evening. “If you won the lottery, what would you do now? You know you can easily shave pounds a week off your food bill with a bit of ducking and diving. Would you continue your challenge or just purr into Newmarket and buy the freshest and best?” A question that has had me thinking seriously for the last 24 hours. Our save money challenge 2008 has taught me such a lot. Largely the difference between want and need. We are shaving our over...
read moreFlowers from the garden: July 2008
I haven’t bought flowers for the cottage since January 2007. This has saved money and fast tracked the development of the herbaceous borders. Although we have now have quite a wide range of plants that flower in July, I’ve chosen an edible posy of flowers for this month’s entry. Nasturtiums and feverfew. I’ve always had a soft spot for nasturtiums ever since I spotted that the guinea pigs in a Beatrix Potter story were using them as parasols. We have nasturtiums growing in the kitchen garden. John Coe thinks that...
read moreOld friend
It’s the last thing that I reach for when I leave the cottage in the morning. Satisfying to the touch. Slightly scratchy but soft and reassuring with years of wear. My old hat usually travels on the passenger seat on the outward voyage to work. In the evening it views the world from the top of my head. It was quite smart once but over the years it has been sat upon and squished. It spent last winter beneath the extinct wood burning stove in the kitchen. A bit of luck as it would have frizzled if the stove was alive. It has protected my...
read moreStick blender
Back in the eighties I was given a blender. A large device that stood on a stand with an orange plastic cap over the hole in its lid. And, to keep it company, a nifty compact electric whisk with two metal prongs for whisking stuff. “These are essential in any kitchen.” I was assured. Both rarely left the darkness of the cupboard to perform as I didn’t really cook. But I liked having them just in case I caught the cooking bug. Many years later Danny reconstituted some semi solidified paint using the electric whisk with a slow...
read moreMeme: 6 random things about me
I have been tagged by Compostwoman at The Compostbin to share 6 random things about me. Tag Rules: Link to the person who tagged you. Post the rules on the blog. Write six random things about yourself. Tag six people at the end of your post. Let each person know they have been tagged by leaving a comment on their blog. Let the tagger know when your entry is up. I like being tagged. It resolves the question – what shall I write about tonight? For some bloggers it lifts the veil of mystery. After nearly two years my veil must be in shreds...
read moreCauliflower and broccoli cheese with socks on recipe
I’m not keen on naked cauliflower but cauliflower cheese has been a staple for years. Somehow dressing the cauli in a cheese sauce and grilling the top transmogrifies the ingredients into something delicious. Or so I thought before I presented my old traditional version to Danny with a flourish. He wasn’t overly impressed. “Can we have it with baked potatoes next time? It’s not really a proper meal on its own. More of a snack.” This was a bit of a body blow. D is very particular about his baked potatoes. His...
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