I allowed Mrs R to convice me to go over to the dark side and have my cheese underneath my beans. And I quite liked it
I allowed Mrs R to convice me to go over to the dark side and have my cheese underneath my beans. And I quite liked it
We had tea at Ikea.
Hopefully we'll have take-away this evening, cos I want to make some Stollen and my birthday cake tonight.
As a total aside, does anyone know what those peppers are which are long and fairly thin, but pepper sized, but are actually as spicy as chillies?
Did you have a fight? Can't go to Ikea without a good bust-up.
I'm making stollen next week as well if the bakery in town manages to get me some marzipan from their supplier (because as we all know, stollen without marzipan in it is downright heretical).
Cubanelles can sometimes get rather spicy, but it's most likely you're thinking of the Hungarian (or 'Hungarian Wax') variety. You can somewhat determine its 'hotness' by examining the pointed end-- the less pointed it is, the less spicy it tends to be.
Marzipan is indeed essential! I ended up finding some at Ikea of all places. You must live out in the sticks to not be able to get it easily though
We do indeed live in the sticks-- four kilometres from the nearest paved road. I could have picked up some marzipan when we were in Toronto the other day, but I'd already ordered it through our local bakery last week.
At long last we're entering our annual hiatus period, so dinnertime marks the end of our working day most days until springtime. We're about to sit down to the same venison/pork sausages as yesterday, potato dumplings and red cabbage with apple and caraway.
Pears, clementines, a piece of Bresse bleu, a bottle of Aussie Shiraz and (hopefully!) a conjugal nap for dessert.
That sounds fucking well lush - I haven't cooked with pancetta or lardons for ages nowSimilar to last week but beer instead of wine.
Chicken, slowly braised in stock and pale ale, with lardons, leeks, carrots, caramalised shalotts and sliced mushrooms, served with creamy mashed potato.
That sounds fucking well lush - I haven't cooked with pancetta or lardons for ages now