The beaver is a proud and noble animal
Notes from a bemused canuck
I just rummaged through all the pictures on my phone and posted the good ones. It mostly covers what’s happened in the last 2 years or so, but manages to capture the essence of what we’ve been up to:
– lots of pictures of Bean on the bus to/from campus
– pictures of the animals
– trips to Scottsdales, Palmers, Wimpole, Audley End, the beach
– BBQs with friends and family
– just random stuff
All pictures here: http://www.flubu.com/various_pics/random_phone_pictures_2013/
In preparation for our departure from the UK, we’re trying to finally go to all the places we’ve been putting off, for various reasons. One of those is the Duxford air museum. Katy, Bean, the oldies and I went there last weekend and it ROCKS.
I mean. I walked underneath and inside the prototype of the Concorde. We all flew in a 1930s De Havilland Dragon Rapide and I touched a SR71 Blackbird! What’s not to love. That’s not even mentioning all of the spitfires and hurricanes flying around in preparation for the airshow next weekend.
All pictures here: http://www.flubu.com/various_pics/duxford_may_2013/
Redonculous!!!
The house has been officially on the market for less than 2 days and it’s already been sold(*). A couple that came for a visit yesterday made an offer today, and we accepted. Now granted, this is the UK and everything can go wrong up until contracts are exchanged, but still… wow.
OMG!OMG!OMG!OMG!OMG!
(*) subject to contract
Katy and I went up to Leicester yesterday. We’d been invited to a gallery showing of Fabian Perez. We’ve been lusting after his art for years and, given what’s happening right now, we had a chance of a lifetime to buy some prints and meet the man himself. It was a blast!
If you are depressed you are living in the past. If you are anxious you are living in the future. If you are at peace you are living in the present.
To love someone deeply gives you strength. Being loved by someone deeply gives you courage.
Be content with what you have; rejoice in the way things are. When you realize there is nothing lacking, the whole world belongs to you.
Ingredients
100ml olive oil
2 tbsp fresh thyme leaves , plus a few extra for scattering
4 garlic cloves, sliced (optional)
1/4 tsp dried chilli flakes
140g semi-dried tomatoes in olive oil, drained
175g pack or jar grilled artichoke hearts in oil
2 x 200g packs feta cheese
85g Kalamata olives (or any good olives)
Method
Tip the olive oil and thyme into a bowl and blitz with a hand blender. Stir in the garlic, chilli and lots of black pepper (but no salt). You could add some of the oil from the tomatoes and artichokes, too.
Cut each block of feta into 4 (or 6) and arrange in a dish or a food container with the tomatoes, artichokes and olives. Spoon over the herby oil, scatter with extra thyme and leave to marinate in the fridge overnight.
Notes: the tomatoes can be replaced by an equal amount of grilled red peppers.
Ingredients
8 medium eggs
14 Lincolnshire sausages
1 tsp ground mace
1 tbsp thyme leaves
100g fresh breadcrumbs
500g pack shortcrust pastry
flour, for dusting
1 tbsp sesame seeds
Method
Put 6 of the eggs in a large pan of cold water. Bring to the boil, then remove from the heat. Leave for 5 mins, then lift out eggs and cool under cold running water. Peel.
Snip the ends of the sausages and squeeze the meat out into a mixing bowl. Add the mace, thyme, 75g of the breadcrumbs, 1 remaining egg and some ground pepper, and mix together well.
Heat oven to 200C/180C fan/gas 6. Criss-cross 2 long strips of baking parchment in a 20cm pie tin or round cake tin (to help you lift out the pie). Roll out half the pastry on a lightly floured surface to line the tin. Scatter remaining breadcrumbs over the base of the pastry, then pat in about a quarter of the sausage mixture. Evenly space the peeled eggs on top, then gently pack the meat around and over – trying to evenly cover the eggs without leaving any gaps.
Roll out remaining pastry, cover the pie, then trim the edges. Pinch and crimp edges to seal, poke a steam hole in the top, then glaze with the final egg, lightly beaten with a fork. Scatter with the sesame seeds, then bake for 30 mins.
Remove the pie from the oven and carefully remove it from the tin. Place on a baking tray and return to the oven for 10 mins to brown the sides of the pie. Transfer to a wire rack to cool, then serve in chunky wedges.
If, like me, you’re allergic to sesame seeds, you can replace them with poppy seeds.
Ingredients
375g strong white bread flour
50g caster sugar
7g sachet fast-action dried yeast
75ml milk
3 large eggs, plus 2 beaten eggs for glazing
185g unsalted butter, softened
250g round brie
8 slices prosciutto
Method
Mix the flour, 1 tsp salt, caster sugar, yeast, milk and eggs together in a mixer using the dough attachment for 5 mins until the dough is smooth. Add the butter and mix for a further 4 mins on medium speed. Scrape the dough bowl and mix again for 1 min. Place the dough in a container, cover with cling film and leave in the fridge for at least 6 hrs before using.
Wrap the Brie in the prosciutto and set aside.
Turn out the dough onto a lightly floured surface. Roll into a 25cm circle. Place the wrapped Brie in the middle of the circle and fold the edges in neatly. Put the parcel onto a baking tray lined with baking parchment and brush with beaten egg. Chill in the fridge for 30 mins, then brush again with beaten egg and chill for a further 30 mins. Leave to rise for 1 hr at room temperature. Heat oven to 200C/180C fan/gas 6, then bake for 22 mins. Serve warm.
TIP – Serve warm but not too hot, so the cheese isn’t too runny.
Ingredients
2 small ham hocks, approx 1kg/2lb 4oz each
sunflower oil, for greasing
2 tbsp wholegrain mustard
small handful parsley, chopped
handful of sweet gherkins and silverskin onions
1 sheet gelatine
FOR THE STOCK
500ml cider
2 carrots, chopped
2 celery sticks, chopped
1 large onion, chopped
2 bay leaves, fresh or dried
6 thyme sprigs
6 whole peppercorns
Serves 8
Prep 30 mins
Cook 3 hrs 30 mins
Plus chilling
Method
Put the ham hocks in a large pan with the stock ingredients. Cover with cold water. Set pan over a high heat and bring to the boil. Reduce heat to a simmer, cook for 21⁄2-3 hrs or until the meat falls from the bone. Leave to cool in the pan.
Grease a 1-litre terrine mould or loaf tin with the oil, then line with cling film. Remove the hocks, then strain the stock through a fine sieve into a pan. Set aside.
Shred the ham, leaving some large chunks, removing as much fat and sinew as possible. In a large bowl, mix the ham with the mustard and parsley. Press the mixture into the prepared terrine, putting a layer of gherkins and onions in the middle.
Bring the reserved stock back to a rapid boil and reduce by half. You should have about 600ml/1pt liquid remaining. Remove from the heat. Meanwhile, soak the gelatine in cold water for 5 mins to soften. Remove from the water, then squeeze out any excess liquid. Add the gelatine to the hot stock and stir well.
Pour enough of the stock over the ham to just cover. Tap terrine firmly on a hard surface to knock out air pockets, then cover with cling film. Chill for 3-4 hrs or overnight. To serve, remove from the mould and carve into chunky slices. Serve with capers and toast.
I swear that dog thinks it’s a cat.