Cooking
Culterally-Appropriated Tandoori Pheasant
The shooting season is with us again, and many of us are looking for good recipes for our game birds. I find roast pheasant, frankly, a little dull and dry and the best recipes for [more…]
Cooking
18th Century
Holding Hands – Part Two
In Part One, I explained that my husband and I travelled to Moelfre, not far from Oswestry, to see a sculptor by the name of Tony Meadows. During that visit, Tony had made an alginate [more…]
Arts
Adventure In Rough Gardening (The Good Bits)
After an extended hiatus, caused by any number of inconsequential (and not so inconsequential things), I’m back. Hussar, I hear you all cry. There’s a wonderful saying, originating, I think, from the USA; “When life [more…]
Arts
Nouilles a la Cnut
As many of you know, I am something of a foodologist, responsible for such delights as this delicious meatloaf: and other such culinary masterpieces for example this 1″ thick sourdough failure that worked nicely as [more…]
Cooking
Atomic Buffalo Turds
The time has come to introduce the uninitiated Puffins of this world to one of the best kept secrets of the culinary world: Atomic Buffalo Turds (ABTs). Don’t ask me how they got their name [more…]
Cooking
Coarse Pork Terrine
After the resounding success of my fromage de tête I’ve had many, many Puffins (well, Sir Percy and AlJunior) clamouring for more. Whilst slightly less adventurous here is my adaptation of various recipes for pork [more…]
Cooking
The Bucket List Part One – Pork Pies
[Author’s note – this may be a very short series of articles as my bucket list is not especially fulsome. To give you an idea, item one on it was “Own a bucket”. This might [more…]
19th Century
Oysters 2½ Ways
“O Oysters,’ said the Carpenter, You’ve had a pleasant run! Shall we be trotting home again?’ But answer came there none — And this was scarcely odd, because They’d eaten every one.” The final verse [more…]
Arts
Culturally Appropriated Oxtail Stew
Unlike my brawn this one is a family favourite. I usually do double quantity and we eat it over a few days, but here’s the pared down recipe. Ingredients: Pack of oxtail (1kg) Coconut oil [more…]