A Welsh High Tea: a poem from the Creative Writing at the Museum Course 2010
Archive for the ‘Recent food’ Category
A Welsh High Tea
Posted: November 6, 2010 in Recent food, Uncategorized, Wales and the WelshTags: Creative writing, food, Poetry, Wales
Way back in those Babby Belling days (passim) someone hit on the idea of adding curry powder to baked beans: it gave a whole new life to end-of-the-month beans on toast. Then Heinz got clever and started doing them in the can, but they added raisins too, a truly terrible idea that I hope has [...]
We’ve a house “Open Day” tomorrow, hence the paucity of food blogs, we daren’t use the kitchen! But tonight the mussels were demanding something a bit more seasonally warming than just, say white wine and cream. So a spiced broth in which to steam them:a glug of oil, two finely chopped small onions, a large [...]
There’s been much about this week on how much food goes to waste, and our own experience is that far too much languishes at the back of the fridge when the weekly restock happens. Today it was clear that with what was leftovers, and not likely to be used, there was plenty to start a [...]
Not sure that it does, but I need a good reason to mention our’s today ‘cos it’s up for sale. Not just the kitchen either, but the whole of the aptly named Pendenis House around it!We’re learning just how important the kitchen is by looking at other people’s. We’ve decided that whatever its fittings and [...]
A restaurant described Moussaka as a lamb and aubergine pie … well, I suppose it is sort of, but of the many variations I’ve never had it topped with pastry. The whole fandangle takes some effort, so here’s the quickie version – well, at least to prep, it still takes 40 mins in the oven.You [...]
It sounds like an oxymoron, cream of leek and potato with bits, but that’s how himself likes it: something to do with with childhood memories, which in his case ain’t so far away.I’ve tried in the past to get to the blending stage and then to take out some of the cooked leeks and big [...]
Who – at least of my age – hasn’t made tons on smoked mackerel pate? And weren’t we so taken aback when they started doing fillets encrusted with pepper so that this good old sixties stand by could take on yet another life! All those cheffy variations too – adding fresh horseradish seemed positively cuisine [...]
From last week’s bargain shop a frozen half kilo box of prepared mussels for £1.25, all ready to reheat in their shells. The only problem – they were from New Zealand, half way round the world. And of course we have perfectly good mussels from just down the road in west Wales. So what price [...]
It’s been a theme of the week, raiding the freezer, but then that’s what advance cooking and planning is all about.So after a truly hectic day – all morning fighting a licensing application as the standard bearer for hundreds of residents opposing a 120 hour a week ‘social club’ extension, followed by a long telephone [...]
