So tell me, wise Dear Readers, how much, is too much?
Now it could be anything you can think of.. but in our case.. no, I think I will let you work out what it is that there might, just might, be too much of.
She cut a few slices of yumyum to take and eat with Debbie at the Parson's Green Farmers' Market today.
The great out-doors was pretty nippy, to say the least, Debbie, being sensible and having had a taste of cold weather whilst at Wimbledon Market yesterday, had a hat on and several layers of fleecy clothing.
Muggins, aka my mum, had a scarf around her neck, no hat, a lightweight wool coat, not nearly enough layers on and was very chilly-billy with her short hair.
So she hopped up and down and squeaked for coffee. Debbie Goat is organised and produced a thermos of hot lubbly-jubbly black stuff and she produced the yumyum like a rabbit from her bag.
Having sampled a few nibbles, they agreed that Nigella should be "thanked" for bringing this recipe to her attention and also for making it so simple that she was encouraged to make several batches using different ingredients.
Are you beginning to see the reason behind the title of this post, if not, wake up, no slouching or goofing off whilst reading MY blog please.
Yesterday she made it first as per the original recipe, then she made another batch, changed the liqueur to Cointrea and stirred in chopped up crystallised ginger together with skinny pieces of marinated orange peel.
These two foodies, no other word really describes how much they enjoy eating and talking about deliciously tasty things, agreed that Debbie's suggestion of Kirsch and dark chocolate is a match made in yumyum heaven and that she should try making a Salami with that combination
And she said "guess what, I have the cherries in the freezer that made the last batch of Kirsch!"
There was almost a hush.. as they imagined how scrummydumptious that combination would be.
At about a quarter to two of the afternoon clock and having given and received their bags of Christmas goodies, she left to catch the bus home in time to cook our lunch, a late lunch, of Salmon with Rainbow Chard.
Very tasty, I love fish cooked on a hot plate with nothing on it.
After washing the hot plate and putting our plate into the dishwasher, she got things out of the storeroom and the scales down from the top of the chilly-larder.
"GeeGee BigBird, let's make a White Salami, with Amaretto, pistacchio nuts and white mulberries, how does that sound?"
This mixture is now chilling in the chilly-larder, in the morning, the mixture will be divided into four balls and then rolled into shape and rolled in icing sugar, rolled again in greaseproof paper and tied up with string.
Now.. I ask you.. how much is too much of a good thing.. for there are now more than several different Salamis in our frosty-cabinet! Slurp.
GeeGee Parrot.
December 21st, 2014.
Now it could be anything you can think of.. but in our case.. no, I think I will let you work out what it is that there might, just might, be too much of.
She cut a few slices of yumyum to take and eat with Debbie at the Parson's Green Farmers' Market today.
The great out-doors was pretty nippy, to say the least, Debbie, being sensible and having had a taste of cold weather whilst at Wimbledon Market yesterday, had a hat on and several layers of fleecy clothing.
Muggins, aka my mum, had a scarf around her neck, no hat, a lightweight wool coat, not nearly enough layers on and was very chilly-billy with her short hair.
So she hopped up and down and squeaked for coffee. Debbie Goat is organised and produced a thermos of hot lubbly-jubbly black stuff and she produced the yumyum like a rabbit from her bag.
Having sampled a few nibbles, they agreed that Nigella should be "thanked" for bringing this recipe to her attention and also for making it so simple that she was encouraged to make several batches using different ingredients.
Are you beginning to see the reason behind the title of this post, if not, wake up, no slouching or goofing off whilst reading MY blog please.
Yesterday she made it first as per the original recipe, then she made another batch, changed the liqueur to Cointrea and stirred in chopped up crystallised ginger together with skinny pieces of marinated orange peel.
These two foodies, no other word really describes how much they enjoy eating and talking about deliciously tasty things, agreed that Debbie's suggestion of Kirsch and dark chocolate is a match made in yumyum heaven and that she should try making a Salami with that combination
And she said "guess what, I have the cherries in the freezer that made the last batch of Kirsch!"
There was almost a hush.. as they imagined how scrummydumptious that combination would be.
At about a quarter to two of the afternoon clock and having given and received their bags of Christmas goodies, she left to catch the bus home in time to cook our lunch, a late lunch, of Salmon with Rainbow Chard.
Very tasty, I love fish cooked on a hot plate with nothing on it.
After washing the hot plate and putting our plate into the dishwasher, she got things out of the storeroom and the scales down from the top of the chilly-larder.
"GeeGee BigBird, let's make a White Salami, with Amaretto, pistacchio nuts and white mulberries, how does that sound?"
This mixture is now chilling in the chilly-larder, in the morning, the mixture will be divided into four balls and then rolled into shape and rolled in icing sugar, rolled again in greaseproof paper and tied up with string.
Now.. I ask you.. how much is too much of a good thing.. for there are now more than several different Salamis in our frosty-cabinet! Slurp.
GeeGee Parrot.
December 21st, 2014.
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