Our lubblyjubbly butcher has all manner of meats to sell and last week she bought a large cut of pork, it has a bone in it, a big bone but it wasn't being sold by the weight, it was, hold onto your hats folks, £3.89 a piece.
And she knew exactly what she was going to do with it.
Up on the top of one of the cabinets in yumyum hq, aka the kitchen for those of you who haven't been reading my blog for the past eight years, there live two pots, one medium sized one and one huge one.
Their official name is a stock pot for that is what this shape and size pot is usually used for and it was exactly that she was planning to do with this cut of pork.
She put the pork in, then added all manner of vegetables - no carrots, plus spices and herbs, covered it with filtered cold water and brought it up to the boil, then it was heaved over onto a much smaller gas ring and left to hubblebubble for several hours.
I pity any hungry person who walked past our house that night for the extractor fan was on and the smell was wafting out onto the street and a mighty fine smell it was too.
Off went the gas and we went to bed.
The next day she skimmed some of the fat off and put it back onto simmer. After several hours of being on a low heat, she turned it off again and went out about her business.
The next day, more of the same happened and then taking two large glass jars, she ladled stock into them, cleaned the ouside of the jars and put them into WW aka her wicker wheelie.
They were given away as presents and the recipient was literallly speechless! And very sweetly later that evening she telephoned to say how she had used one of the jars.
She had gone and bought a packet of pork belly strips and cut the strips into small pieces and had poached the meat very gently in the stock until the meat was tender, then she added purple kale and some black rice she had in the fridge, then she and her boys had had it for supper.
"Mummy, that was delicious, what a tasty dish", the elder boy said, so sweetly she called us to say how much they all enjoyed it.
If people give you something, anything, please say "thank you". It's such a slap in the face of the giver when you don't.
She remembers giving a pretty cloth and leather bad to an friend a couple of years ago, it would have been perfect for her knitting or needle but the recipient looked at it and said, and I kid you not as I was there, "oh, West African" and put it down on the floor.
Ahh, let's not go there, for all of them have to be the rudest family we know.
So guess what we had for our lunch today? She had pork belly in frosty white larder aka the freezer and took it out last night to defrost.
So now we know why the boys liked it! For it was delicious, she added barberries and black rice, a couple of stalks of purple sprouting brocolli and half a courgette which sat to steam on the top of the meat for the last few minutes.
Do you make stock? You can also, of course, make vegetable stock which is well worth making, she makes and uses stock throughout the year and freezes it in ice cube trays.
Chicken & Garlic stock is always in frosty white larder.
She is off to do her feet, this involves Epsom Salts, Tea Tree oil, Savon de Marseille, a nail brush and warm water. I once played the fool and attempted to splosh in the water, being young and foolish, but I was banished and am now never allowed into the bathroom whilst she does her feet.
So I'm going to fly up onto my shelf and chew the fat with Frosty Tiger and Daffy Duck, doubtless we'll be back with another post before too long.
Chirp.
GeeGee Parrot.
September 22nd, 2019,
And she knew exactly what she was going to do with it.
Up on the top of one of the cabinets in yumyum hq, aka the kitchen for those of you who haven't been reading my blog for the past eight years, there live two pots, one medium sized one and one huge one.
Their official name is a stock pot for that is what this shape and size pot is usually used for and it was exactly that she was planning to do with this cut of pork.
She put the pork in, then added all manner of vegetables - no carrots, plus spices and herbs, covered it with filtered cold water and brought it up to the boil, then it was heaved over onto a much smaller gas ring and left to hubblebubble for several hours.
I pity any hungry person who walked past our house that night for the extractor fan was on and the smell was wafting out onto the street and a mighty fine smell it was too.
Off went the gas and we went to bed.
The next day she skimmed some of the fat off and put it back onto simmer. After several hours of being on a low heat, she turned it off again and went out about her business.
The next day, more of the same happened and then taking two large glass jars, she ladled stock into them, cleaned the ouside of the jars and put them into WW aka her wicker wheelie.
They were given away as presents and the recipient was literallly speechless! And very sweetly later that evening she telephoned to say how she had used one of the jars.
She had gone and bought a packet of pork belly strips and cut the strips into small pieces and had poached the meat very gently in the stock until the meat was tender, then she added purple kale and some black rice she had in the fridge, then she and her boys had had it for supper.
"Mummy, that was delicious, what a tasty dish", the elder boy said, so sweetly she called us to say how much they all enjoyed it.
If people give you something, anything, please say "thank you". It's such a slap in the face of the giver when you don't.
She remembers giving a pretty cloth and leather bad to an friend a couple of years ago, it would have been perfect for her knitting or needle but the recipient looked at it and said, and I kid you not as I was there, "oh, West African" and put it down on the floor.
Ahh, let's not go there, for all of them have to be the rudest family we know.
So guess what we had for our lunch today? She had pork belly in frosty white larder aka the freezer and took it out last night to defrost.
So now we know why the boys liked it! For it was delicious, she added barberries and black rice, a couple of stalks of purple sprouting brocolli and half a courgette which sat to steam on the top of the meat for the last few minutes.
Do you make stock? You can also, of course, make vegetable stock which is well worth making, she makes and uses stock throughout the year and freezes it in ice cube trays.
Chicken & Garlic stock is always in frosty white larder.
She is off to do her feet, this involves Epsom Salts, Tea Tree oil, Savon de Marseille, a nail brush and warm water. I once played the fool and attempted to splosh in the water, being young and foolish, but I was banished and am now never allowed into the bathroom whilst she does her feet.
So I'm going to fly up onto my shelf and chew the fat with Frosty Tiger and Daffy Duck, doubtless we'll be back with another post before too long.
Chirp.
GeeGee Parrot.
September 22nd, 2019,
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