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It is quite extraordinary - there is a photo of a child on the front of the Observer Food magazine who is the image of my SIL's son Alfie, and he has the same name and is the same age, but it isn't him. So he must have a double. We told Alfie about it on the phone and he said "Oh I don't think I want three Alfies. Just two." Sometimes I really miss having a very small child about the place - I so love talking to them.
It is cold and rainy today and I am craving stodge. So today's menu includes Steak and Kidney Pud and Syrup Sponge with Custard. I had never made Steak and Kidney Pudding before this winter when I decided to try Hugh Fearnley-Whittingstall's (imagine going through life with that name - I am exhausted just typing it) recipe and I love it. I can even eat the kidney in it, as long as I don't let myself Dwell on their function in life. I am shocked at how carnivorous I have become. I was a vegetarian (or, strictly speaking, one of those meat is murder, but fish is justifiable homicide compromises) for years but then we got an Aga and I developed an uncontrollable urge to stew bits of dead animal. And at the same time our town started a farmer's market and also organic meat became much more available and I fell by the wayside. I used not to like the texture of meat and yet these days I find myself tucking into steaks so rare they are still practically mooing. However I will never be like My Friend Sarah who, at Christmas, fished the unspeakable bits of goose giblet out of the stock I was making for gravy and ate them all up.
I was trying to decide earlier what is the most repellent thing I have eaten. I think it is guga (not sure if I have spelt that right) which is baby puffin and a great delicacy in the outer Hebrides. It tasted like a stringy duck that had been marinated in cod liver oil.
It is cold and rainy today and I am craving stodge. So today's menu includes Steak and Kidney Pud and Syrup Sponge with Custard. I had never made Steak and Kidney Pudding before this winter when I decided to try Hugh Fearnley-Whittingstall's (imagine going through life with that name - I am exhausted just typing it) recipe and I love it. I can even eat the kidney in it, as long as I don't let myself Dwell on their function in life. I am shocked at how carnivorous I have become. I was a vegetarian (or, strictly speaking, one of those meat is murder, but fish is justifiable homicide compromises) for years but then we got an Aga and I developed an uncontrollable urge to stew bits of dead animal. And at the same time our town started a farmer's market and also organic meat became much more available and I fell by the wayside. I used not to like the texture of meat and yet these days I find myself tucking into steaks so rare they are still practically mooing. However I will never be like My Friend Sarah who, at Christmas, fished the unspeakable bits of goose giblet out of the stock I was making for gravy and ate them all up.
I was trying to decide earlier what is the most repellent thing I have eaten. I think it is guga (not sure if I have spelt that right) which is baby puffin and a great delicacy in the outer Hebrides. It tasted like a stringy duck that had been marinated in cod liver oil.
