It's 22.2.22, I'm back from my holibobs and it's super cat day. (National Cat Day of Japan). For more onigiri rice ball inspiration follow @onigirigekijo over on Instagram. Tra la la la la here's an onigiri Chopin.
Oh! the pressure on social media to be universally appealing to everyone all the time. I'm bored with it and also with the tedious suggestions that by writing a food blog I'm just some kind of influencer looking for freebies. Worse still because I have the word 'foodie' in my blog title I'm also an imbecile. Yes, I've seen that comment many times now including from the titterers on Twitter and idiots on Instagram. What's wrong with foodies? I've not posted much for a while but have been living my best life. Sure, I've not stopped cooking all my meals, feeding my family, writing recipes, going to work, advising clients and eating out, I've just not been inclined to share any of this for a while. Normal service might resume soon. In the meantime here's my fried green tomato recipe.
I'm going backwards here because I'm writing this in October. I've spent the morning sorting through 'photos on my phone, reminding myself of the busy days in June. The fun I had growing marigolds by the pot full, gardening with my grandson, finishing layers for a three tier wedding cake and perfecting my Jain, egg free cashew and orange cake for my daughters Indian wedding in July. And that is why I didn't write any blog posts.
We ate Chicken Kievs from Waitrose last night and when Scarlett served them up she gave the usual hot butter squirting in your eye health and safety warning, which made me think, has anyone ever really been blinded by a Chicken Kiev?
I liked the look of the fried chicken sandwich on last night's Nigella- Cook, Eat, Repeat but the level of the oil in her saucepan/deep fat fryer terrified me. I'm a wuss I know but one chicken thigh didn't need a cauldron of bubbling oil to fry it in. I was watching with fire blanket in hand. Anyway,who's going to clean out the pan, find somewhere to put the used oil and get rid of the lingering aromas of frying from the house? Give me my Tefal deep fat fryer that I operate in my outhouse anyday.
How do you like your eggs in the morning? How do you want your Brexit? Lovely gift here for a disagreeing couple.
From my foodie friends and family this year I received - A Cheesemonger's History of the British Isles by Ned Palmer. A selection of English cheese.. A bottle of Mancino Vermouth and a Nut Mug in a pear tree. All wonderful. Thank you!
-
'an informative romp through centuries of British cheesemaking'
-
Wensum White - a Brie style Norfolk produced Goats cheese
-
Who'se the nut then? Brought back from Abu Dhabi by my Alice
-
A bittersweet and floral vermouth containing 37 botanicals. Delicious licquorice and angelica notes work perfectly with a slice of orange.
https://graduate.suffolkfoodie.co.uk/itemlist/category/55-various-exciting-suffolk-foodie-things.html?limitstart=0#sigProIdec1670008e
My favourite, fun food website and social media fix at the moment. Check out Biscuit Week when mylegoman gets baking with Claire Clark.
What's the best milkshake to throw at a politician? McDonalds (deliciously thick) or BurgerKing (an explosion of flavour in a cup)? Not condoning violence here at SF HQ obvs, but just keeping up with the news.
More...
Whenever I see Paris Brest on a menu I'm reminded of Tony, my very eccentric head waiter who I worked with for many happy years at The Chalice Restaurant in Bury. I cooked, he was front of house. His first job when he arrived at work (usually late as he stopped to buy things on the side of the road, arriving in with eggs, flowers, vegetables and often a piece of furniture) was to check what was on the menu and then to hand write the copies. His handwriting was awful and his speciality was the deliberate misspelling of menu items hoping that I wouldn't find out before the end of service and allowing him to regale the customers with a verbal description of the desserts of the day. 30 years on I will never forget his squiggle, the r and i in Paris becoming an m. So dear followers, in honour of Tony I give you my recipe for Pams Brest.
Cheester Eggs from Butlers Farmhouse Cheeses. Cheddar or Blacksticks Blue, definitely an Easter Egg to nibble on.
https://graduate.suffolkfoodie.co.uk/itemlist/category/55-various-exciting-suffolk-foodie-things.html?limitstart=0#sigProId92925d76f4
Fray Bentos the iconic pie brand and favourite pie maker to actor Sean Bean, are introducing the Vegetable Balti pie, filled with potato, onion, red pepper, tomato, carrot and peas in a spicy balti sauce. I can't wait.
