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)