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The ground work started Tuesday with a visit to the butchers counter at Booths of Settle, to rack of eye and chose a piece of National trust topside aged beef, it might be a 40 mile round trip but “you are what you eat” and we find not only do Booths stock local produce they know the when and the where of it, the Butcher will tell you the name of the farmer and how long the meat has been aged. We also visit Settle coal Co. for solid fuel for the house {hot water central heating) front room stove. Tuesday evening saw Brenda phone her best friend Mary to order another home baked Lime Cheese cake.
Wednesday saw us going to Booths at Clitheroe as may be it’s the same veg. but it just has the edge on how it’s displayed, here we chose romanesco cauliflower, leaks, new carrots, parsnips, onions, and potatoes all local and fresh, and a bottle of wine as a thank you to Mary. Back home the casserole is started the meat is washed and sliced and browned/sealed in the cast iron Le Creuset in olive oil along with herbs of Provence, fresh Garlic, and fresh red meat spice mix, all brought back from Brenda’s July Nice trip, and fresh shredded Bay leaves from our garden. When browned a can of Guinness stout was added along with onions, leaks, celery, courgettes, bell pepper, carrots, black olives, and a tin of flageolet beans and simmered for a couple of hours. Mary turned up to deliver the cheese cake which went in the fridge.
Thursday saw the casserole back on along with the romanesco cauliflower, green beans and Maris piper potatoes. Out of the blue Mary turned up with a Mayo. garlic dip and some Bruschetta bread
music was Lisa Gerrard's back catalogue on an EL84 valve amplifier
the wine was Californian Petite Sirah
the casserole was excellent
the cheese cake as always was orgasmic
served with coffee brewed in a 1950’s Cona Vacuum coffee maker
then time to see how the 2011 Damson Gin was coming along !
It's a hard life but someone's got to do it !
cheers all Danny and Brenda
Wednesday saw us going to Booths at Clitheroe as may be it’s the same veg. but it just has the edge on how it’s displayed, here we chose romanesco cauliflower, leaks, new carrots, parsnips, onions, and potatoes all local and fresh, and a bottle of wine as a thank you to Mary. Back home the casserole is started the meat is washed and sliced and browned/sealed in the cast iron Le Creuset in olive oil along with herbs of Provence, fresh Garlic, and fresh red meat spice mix, all brought back from Brenda’s July Nice trip, and fresh shredded Bay leaves from our garden. When browned a can of Guinness stout was added along with onions, leaks, celery, courgettes, bell pepper, carrots, black olives, and a tin of flageolet beans and simmered for a couple of hours. Mary turned up to deliver the cheese cake which went in the fridge.
Thursday saw the casserole back on along with the romanesco cauliflower, green beans and Maris piper potatoes. Out of the blue Mary turned up with a Mayo. garlic dip and some Bruschetta bread
music was Lisa Gerrard's back catalogue on an EL84 valve amplifier
the wine was Californian Petite Sirah
the casserole was excellent
the cheese cake as always was orgasmic
served with coffee brewed in a 1950’s Cona Vacuum coffee maker
then time to see how the 2011 Damson Gin was coming along !
It's a hard life but someone's got to do it !
cheers all Danny and Brenda
Last edited by QDanT on Thu Sep 08, 2011 3:30 pm; edited 1 time in total (Reason for editing : photo on twice)
tomorrow mornin might be a problem.
and he wouldn't dare swear
the cheese cake. 
That lot looks bloody gorgeous. Not only have you the got the sacred cheesecake, but the fractal hallucinogenic cauliflower to muse over, before eating with divine knowledge the sacrality of one's food. (he sits with head in hands, lowered...) 
