HOHOHO.. oh.. let it snow! For she's found it! And it's all due to Chelsea playing at home today. No, we haven't lost the plot.. read on Dear Readers.. read on.
When Chelsea are playing at home, the buses that trundle up and down the Fulham Road are diverted when fans are going in and coming out of Stamford Bridge. So her bus came down Harwood Road and as it was approaching Fulham Broadway, she remembered Whole Foods store.
"I wonder if they would have any bacon, it's no sweat to just go in and look, and for all I know, it might be sitting there unloved and with my name on it", so she got off and went into the shop. Yes, it is the same company from America, she LOVED the Whole Foods store in Austen, Texas and there is a larger edition up on Kensington High Street in the old building which used to be Barkers.
Wending her way to the back on the right hand side, she found a young assistant called Charlie and asked her if by any chance they did any NON precut bacon, this charming girl said "do you mean like this" and leaning into the meat display, she picked up a slab of bacon.. from Suffolk.
The label says Bramfield Meats and they're located in Halesworth, Suffolk. Which is very 'foody' part of Suffolk, I think the shop KW CLARKE BUTCHERS in Halesworth is / are their retail outlet.
Words failed her, for it was exactly what she wanted. A piece of properly cured pig with no water or nasty preservatives added to it. And at a reasonable price. But now you're all wondering how she going to cut it, aren't you?
Hah.. well, dearest darling Bill had a passion for all things delicious and the meat he loved was viande de grison, an air dryed beef.. which is impossible to cut by hand.
And the first time he brought her a slab of this back from Switzerland, he also brought her an electric slicer. A smaller size than the shops use but just as powerful and razor sharp and, the all important thing, fully adjustable for different thicknesses.
And, she knows exactly where it is! It's in the metal rack which holds electric whisks, the mandolin and a couple of oval entree dishes.
When the ham she got yesterday is finished, Mister Bacon will be breaking her nights' fast together with a couple of fried eggs with freshly ground pepper and a large mug of Brunette. I prefer my eggs soft boiled, we are fussy about our eggs.
Oh.. slurp the durp.
But that's in the future.. what did we have for supper tonight which I said we'd give you details about? Bavette steak with Celariac.. very slurpy!
She never peels celeriac, but gives it a scrubbing with a short stiff brush, then rinses it under running water to make sure there's no mud left on it.
Remember to take meat out of the fridge at least 30 minutes before you start to cook, meat straight out of the fridge will NOT cook properly. Season your steak and brush it with a small amount of good olive oil and allow it to come up to room temperature.
Chop in a food processor or shred the celariac with a mandolin into a bowl into which you squeezed the juice of half a lemon. (this is how she knows where the meat slicer is). Add a tbsp of sour cream and the same of freshly chopped chives, together with the same amount of Dijon mustard, mix well making sure the celariac is well coated and put the bowl into the fridge.
Put your pan onto the heat and allow it to get HOT, smoking hot, then put your steak into the pan. Allow 2 mintes per side for rare meat or 3 minutes per side for medium. Turn the heat off, transfer the steak to a warmed plate and allow the meat to sit and relax.
She loves radicchio and covers her plate with a few torn up leaves of this glorious vegetable, she sprinkles on a tiny amount of olive oil, a squeeze of lemon and a finger crunch of a good salt, this is what awaits her steak when it comes out of the pan.
The celariac comes out of the fridge, is given a good stir and we settle down to a perfect meal. She only eats once a day after we break our fast and it is well worth waiting for a steak like this with celariac on the side and the radicchio underneath which 'wilts' slightly from the heat of the meat.
And yes, she does lick her plate when she's finished.. so would you.. if you have any sense. There are some definite advantages to living with an unshockable parrot.
GeeGee Parrot.
December 19th,
PostScript: She's back drinking coffee, her insides settled down and are ok, she's also drinking a great deal more water.
When Chelsea are playing at home, the buses that trundle up and down the Fulham Road are diverted when fans are going in and coming out of Stamford Bridge. So her bus came down Harwood Road and as it was approaching Fulham Broadway, she remembered Whole Foods store.
"I wonder if they would have any bacon, it's no sweat to just go in and look, and for all I know, it might be sitting there unloved and with my name on it", so she got off and went into the shop. Yes, it is the same company from America, she LOVED the Whole Foods store in Austen, Texas and there is a larger edition up on Kensington High Street in the old building which used to be Barkers.
Wending her way to the back on the right hand side, she found a young assistant called Charlie and asked her if by any chance they did any NON precut bacon, this charming girl said "do you mean like this" and leaning into the meat display, she picked up a slab of bacon.. from Suffolk.
The label says Bramfield Meats and they're located in Halesworth, Suffolk. Which is very 'foody' part of Suffolk, I think the shop KW CLARKE BUTCHERS in Halesworth is / are their retail outlet.
Words failed her, for it was exactly what she wanted. A piece of properly cured pig with no water or nasty preservatives added to it. And at a reasonable price. But now you're all wondering how she going to cut it, aren't you?
Hah.. well, dearest darling Bill had a passion for all things delicious and the meat he loved was viande de grison, an air dryed beef.. which is impossible to cut by hand.
And the first time he brought her a slab of this back from Switzerland, he also brought her an electric slicer. A smaller size than the shops use but just as powerful and razor sharp and, the all important thing, fully adjustable for different thicknesses.
And, she knows exactly where it is! It's in the metal rack which holds electric whisks, the mandolin and a couple of oval entree dishes.
When the ham she got yesterday is finished, Mister Bacon will be breaking her nights' fast together with a couple of fried eggs with freshly ground pepper and a large mug of Brunette. I prefer my eggs soft boiled, we are fussy about our eggs.
Oh.. slurp the durp.
But that's in the future.. what did we have for supper tonight which I said we'd give you details about? Bavette steak with Celariac.. very slurpy!
She never peels celeriac, but gives it a scrubbing with a short stiff brush, then rinses it under running water to make sure there's no mud left on it.
Remember to take meat out of the fridge at least 30 minutes before you start to cook, meat straight out of the fridge will NOT cook properly. Season your steak and brush it with a small amount of good olive oil and allow it to come up to room temperature.
Chop in a food processor or shred the celariac with a mandolin into a bowl into which you squeezed the juice of half a lemon. (this is how she knows where the meat slicer is). Add a tbsp of sour cream and the same of freshly chopped chives, together with the same amount of Dijon mustard, mix well making sure the celariac is well coated and put the bowl into the fridge.
Put your pan onto the heat and allow it to get HOT, smoking hot, then put your steak into the pan. Allow 2 mintes per side for rare meat or 3 minutes per side for medium. Turn the heat off, transfer the steak to a warmed plate and allow the meat to sit and relax.
She loves radicchio and covers her plate with a few torn up leaves of this glorious vegetable, she sprinkles on a tiny amount of olive oil, a squeeze of lemon and a finger crunch of a good salt, this is what awaits her steak when it comes out of the pan.
The celariac comes out of the fridge, is given a good stir and we settle down to a perfect meal. She only eats once a day after we break our fast and it is well worth waiting for a steak like this with celariac on the side and the radicchio underneath which 'wilts' slightly from the heat of the meat.
And yes, she does lick her plate when she's finished.. so would you.. if you have any sense. There are some definite advantages to living with an unshockable parrot.
GeeGee Parrot.
December 19th,
PostScript: She's back drinking coffee, her insides settled down and are ok, she's also drinking a great deal more water.
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