Sat Down To My Supper...

wonderful chef Hugh Fearnley-Whittingstall.
the new series about vegetables. inspiring person in every way.
if anyone wonders what Fish Fight is about on Bill Kreutzmann's website, it was instigated by this guy.

Episode 1 - http://www.youtube.com/watch?v=WGEHq4wkDwI
Episode 2 - http://www.youtube.com/watch?v=j_5tyx86Aq0
Episode 3 - http://www.youtube.com/watch?v=Yvt_CvC8ISQ
Episode 4 - http://www.youtube.com/watch?v=mqcN46ivNN0

not too late everyone to sign up and support Fish Fight.
go here - http://www.fishfight.net/

Spicy chickpea soup for supper last night. Cut up some onions, carrots and celery and softened them in olive oil. Stirred in a mixture of lots of cumin and a little coriander powder and a dash of turmeric, chilli flakes and ginger. Salt and lots of black pepper. Added a couple of cans of chick peas and a lot of lemon juice.

Then I went to the fridge for a pot of delicious golden chicken stock made the day before and poured it in to the mixture..

.....except

.....oh no.....

THAT was not the chicken stock ....it was a pot of juice extracted from the golden plums we had picked in the morning! Duh…curried sour plum and chickpea soup anyone? Any hope that this was a new culinary discovery were dashed when I tasted it...not good.

Quickly drained off the plum juice and washed the chick peas and veg under the tap. Made up a new spice mixture and started again, this time with the real chicken stock. Slow cooked for 20 minutes, 30 seconds with the hand blender…a dash more lemon juice and pepper.

For a salad: painted some some aubergine (eggplant) slices with olive oil and grilled them. Added cherry tomatoes from the garden, thin sliced white onions, chopped garlic and a mass of fresh chopped parsley, coriander, thyme and basil. A final drizzle of olive oil, loads of balck pepper and a pinch of sea salt.

Dinner in the garden with some fresh bread and a glass or two of rose wine.

Delicious..but I’m gonna have to pick some more plums today.

yup, yummy in my tummy.

I use the fat free milk and the sugar free pudding, because I gotta watch my weight.

heaven knows, everybody else can't help but seeing it. ( -;

I was missin' them raisinets I used to have at the movie shows all those years ago.

so, I am making homemade Rasinets. Raisons covered with chocolatte. I am using sugar free pudding and fat free milk, putting raisins in it, then freezing the choco-raisin clumps for later. couldn't really take the time to try to sepaerate the raisnis and make them individual, but figure the clumps will be just fine, too.

we'll probably have them as we contine our way through the complete Seinfeld DVD collection, up to season 8 now.

( -;

peace.

If you're gonna eat Cod, do it like this. My 5 year old inhales it!

Take your cod filet and make sure all the bones are gone. Sprinkle with salt, pepper, a little paprika and cover with lemon slices for about 20 minutes.

Set your oven to the highest broil setting and let it get hot for at least 5 minutes (thus warming the entire oven). Put the cod filet into a buttered broiling pan. Remove lemons. Cut up a few chunks of butter and place them next to the cod in the broiling pan. Add some water to the pan. Not much, just enough to coat the bottom of the pan (broth is good to use, too). Add a little salt and pepper to the water as well. Broil for about 12 minutes. Serve. Eat. Incredible!

| I'm just a, well...porpoise. |