Category: Food
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Making pizza.
Dough has risen once, now going back under the cling film to rise again.
Used wholemeal bread flour as I didn’t have any of my usual white. Didn’t use as much semolina flour as usual, either, but what was leftover. Mainly pasta flour and some white rye.
Salt, sugar, honey, olive oil all added to the mix (along with yeast and hand hot water, obvs).
“Volcano with exploding baked bean and cheese lava” for lunch.
Big kid is getting one of his five a day.
Little kid not interested (despite his love of volcanoes, lava and baked beans).
Breathing calmed down so went for a short walk to the corner shop with Kid A where he bought a can of baked beans with his own cash.
Then we walked around the long block talking about how those beans are now his beans, what would happen to the beans if I reimbursed him with a bank transfer, what he could do with a bottomless backpack, the striking similarity between the Chinese lion adorning a neighbour’s drive wall and the Chinese lions outside the Chinese restaurant in Spilsby, and how Lime bikes are taking over the world.
Breathless!
A million housewives every day
Pick up a can of beans and say
“What an amazing example of
Synchronisation!”
Or in my case, “£1.59?! What a rip-off!”
Love this coffee.
Took a couple of weeks to get used to it after the previous regular one they sent me (which was a Columbian " Milk chocolate").
My first attempt at a very simple recipe my Mum used to make fifty years ago.
Little kid: “I like onion and cheese [crisps]!”
Me: “Cheese and onion pie?”
Little kid: " Eugh!"
Sausages
Lincolnshire sausages are the finest sausages you can get.
I remember as a boy, fifty years ago, my grandmother making sausages at home for the local butcher. Sometimes, she would let me feed the sausage meat into the machine and then turn the handle to push it through into the skins.
A special treat then was boiled sausages for breakfast. The skins would fall off, and we ate them with white bread soaked in the soup or broth they created in the pan along with a dash of English mustard.
In later years, my Mum would travel to Boston in south Lincolnshire from her home in north Lincolnshire specially to buy sausages from the butcher who made the best Lincolnshire sausages.
She would freeze them and pack me off with ten or twelve wrapped in old newspaper whenever I came back to visit from university or when I first moved to Manchester and then London.
I haven’t had a proper Lincolnshire sausage for many years now. The ones we get now are made in Hampshire. They’re nice enough, better than any other variety of supermarket sausage I’ve tried, but you wouldn’t want to boil them.
They’re pretty versatile. They’re great with mashed potatoes and gravy, in a special Valentine’s casserole, in a Yorkshire pudding, with xmas dinner wrapped in bacon, in a bread finger roll with (or without) onions and ketchup, in a sandwich or, as my kids like to eat them, cold on their own in the bath after school.
