It's funny how you suddenly remember things, isn't it? We were eating our tasty yumyum when she recalled a fact that will probably astound a great many of you, Dear Readers.
You may never have heard of or read any novels by an English writer called Georgette Heyer ~ born 1902 died 1974 ~ but she wrote fifty five novels. The amount of research that she did was staggering, for every single historical detail of all her books is absolutely correct and she wrote about the time of the Regency Period.
She never gave any interviews but certainly lectured once at the Royal Military Academy ~ which is generally known throughout the world as Sandhurst. What! I bet that's your reaction to that.
The Battle of Waterloo ~ very topical as it was 200 years ago this very year that Napoleon Bonaparte was finally deposed of his French Emperorship ~ was the subject of one of her novels, called 'An Infamous Army'.
And the details of the battle are so exact and the last ten chapters of this book are held in such high esteem by the Instructors at Sandhurst, that it is 'recommended' reading for the Military Cadets. Not shabby for a 'romantic' novelist, I would say, wouldn't you?
None of her books are in print, they are available mostly in second hand book shops or your Library may still stock them but they may well be archived, in which case however, they will get them up for you.
Now.. I was last seen heading for YumYum HQ to see what we were going to eat for our very late, late lunch, wasn't I? But it was all in hand! I had not seen her take a very thick loin of pork chop out of the chilly-white larder, onto which she had rubbed spices and turmeric after doing the washing up this morning.
It had lain happily for many hours on a plate, being made even more delicious by the spices. Do you use this cut of pork? It is pure white meat, has no bones and you can trim all the fat off if you wish but we don't, as a bit of fat when you're cooking adds flavour.
The chicken that we ate last night was very good with the herbs, so she decided to cook the pork the same way, a quick rootle in the frosty-larder gave up a herb stock cube and together with a small amount of water and a good dollop of olive oil, it plopped into a deep frying pan. ChopChop went an exceedingly sharp knife and pork chop became fat slices which were then cut in two.
A mug of water and a slug of olive oil with a pinch of salt boiled, in went the same sized mug of couscous together with a dessert spoonful of couscous spice, a handful of barberries and a handful of frozen dwarf french beans, almost the last from last year.
There are two red onions that have escaped her eagle eye, bending down to pick up something she saw them lurking in the bottom rack of the vegetable basket. "Oooh, we don't want the onion but we'll certainly have those big tasty green shoots, won't we GeeGee", she said, as she cut one of their tops off and added it sliced very finely to the couscous.
It was given a good stir, the heat turned off and the lid of the pan put on. It only takes five minutes, it sure beats rice or potatoes if you want something tasty in double quick time!
The couscous took five minutes, cooking the meat took about the same. So in about eight minutes, total, we had a lunch that was nutrious, tasty and quick.. we took a great deal longer to eat it, that's for sure.
Now we are going to practise living life in the slow lane. I have feathers to check over, my new ones are coming through splendidly, you'll be pleased to hear. I still look as if the moths have been at me but as I have no smart functions to go to this week, all is well.
And as she didn't telephone either Big Cousin Bruce or Tom yesterday, she'll most probably do that this afternoon. It's called 'catch up and thank time' and we certainly have to say "thank you MaryLou" for the most enchanting animated Easter card that she sent us.
GeeGee Parrot.
April 5th, 2015.
You may never have heard of or read any novels by an English writer called Georgette Heyer ~ born 1902 died 1974 ~ but she wrote fifty five novels. The amount of research that she did was staggering, for every single historical detail of all her books is absolutely correct and she wrote about the time of the Regency Period.
She never gave any interviews but certainly lectured once at the Royal Military Academy ~ which is generally known throughout the world as Sandhurst. What! I bet that's your reaction to that.
The Battle of Waterloo ~ very topical as it was 200 years ago this very year that Napoleon Bonaparte was finally deposed of his French Emperorship ~ was the subject of one of her novels, called 'An Infamous Army'.
And the details of the battle are so exact and the last ten chapters of this book are held in such high esteem by the Instructors at Sandhurst, that it is 'recommended' reading for the Military Cadets. Not shabby for a 'romantic' novelist, I would say, wouldn't you?
None of her books are in print, they are available mostly in second hand book shops or your Library may still stock them but they may well be archived, in which case however, they will get them up for you.
Now.. I was last seen heading for YumYum HQ to see what we were going to eat for our very late, late lunch, wasn't I? But it was all in hand! I had not seen her take a very thick loin of pork chop out of the chilly-white larder, onto which she had rubbed spices and turmeric after doing the washing up this morning.
It had lain happily for many hours on a plate, being made even more delicious by the spices. Do you use this cut of pork? It is pure white meat, has no bones and you can trim all the fat off if you wish but we don't, as a bit of fat when you're cooking adds flavour.
The chicken that we ate last night was very good with the herbs, so she decided to cook the pork the same way, a quick rootle in the frosty-larder gave up a herb stock cube and together with a small amount of water and a good dollop of olive oil, it plopped into a deep frying pan. ChopChop went an exceedingly sharp knife and pork chop became fat slices which were then cut in two.
A mug of water and a slug of olive oil with a pinch of salt boiled, in went the same sized mug of couscous together with a dessert spoonful of couscous spice, a handful of barberries and a handful of frozen dwarf french beans, almost the last from last year.
There are two red onions that have escaped her eagle eye, bending down to pick up something she saw them lurking in the bottom rack of the vegetable basket. "Oooh, we don't want the onion but we'll certainly have those big tasty green shoots, won't we GeeGee", she said, as she cut one of their tops off and added it sliced very finely to the couscous.
It was given a good stir, the heat turned off and the lid of the pan put on. It only takes five minutes, it sure beats rice or potatoes if you want something tasty in double quick time!
The couscous took five minutes, cooking the meat took about the same. So in about eight minutes, total, we had a lunch that was nutrious, tasty and quick.. we took a great deal longer to eat it, that's for sure.
Now we are going to practise living life in the slow lane. I have feathers to check over, my new ones are coming through splendidly, you'll be pleased to hear. I still look as if the moths have been at me but as I have no smart functions to go to this week, all is well.
And as she didn't telephone either Big Cousin Bruce or Tom yesterday, she'll most probably do that this afternoon. It's called 'catch up and thank time' and we certainly have to say "thank you MaryLou" for the most enchanting animated Easter card that she sent us.
GeeGee Parrot.
April 5th, 2015.
I thought this was very interesting about Georgette Heyer's historical novels. Made me want to look into the possibility of finding them, though I know it would be a challenge.
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