Grateful Dead

Husband: "How long does it take to boil an egg?"Wife: "3 minutes." Husband: "What, on both sides?"

...the preceding was brought to you by Lipitor and cardiovascular surgeons everywhere... I'm sure it tastes great :-)

Straight from the kitchen of wilfredtjones: Find yourself some bacon fat, and some leftover pizza. Heat up a pan (be it inside or on the grill) and about 2 big T's of the fat, once the pan and fat are hot carefully slap the pizza onto the pan. Sauté enough to bring the crust to a golden color, taking care not to burn the crust. Employ a cover to get the cheese and toppings melted to your liking. You will never believe how far a little bacon fat will go to revive that lifeless leftover pizza. Yow to wow in 5 minutes flat! Enjoy.

This is for a large pitcher of juice so adjust accordingly. All organic 10 med carrots 4 stalks celery 6 granny smith apples 1 red beet peeled with greens and stalks 1 lemon 4 stalks kale Enjoy!

One frozen dinner: Amy's Vegetable Korma & 2 beers (Deschutes Obsidian Stout and Sierra Nevada Torpedo).

one moist chocolate pudding. you will need 1 bar of dark (85%) organic chocolate 60g organic butter 1 tbsp organic honey 50g organic cocoa 20g self raising flour 3 free range organic eggs 120g organic light muscovado sugar 70ml organic double cream handful of pecan nuts turn on the oven melt dark chocolate bar with the butter add the tbsp of honey add the coca powder with the flour and sift together to ensure any pesky lumps are smoothed take the eggs and the sugar and whisk until the consistency of double cream add the melted chocolate mixture and fold in gently add the 70ml of double cream and fold in gently add the flour/cocoa powder combo and fold in gently add your nuts take a 7" wide by 2 and 3/4" circular baking tin grease gently with a little butter on the bottom and sides place some greaseproof baking paper on the bottom and sides pour in mixture lick the spoon bake for 20-22 minutes so the inside is nice and gooey let it rest for a little while warm is better cold is just dandy consume on its own consume with vanilla ice cream consume with double cream but do consume

spring is here. homemade pickled vegetable; chinese lettuce, carrot, cucumber. avocado, fresh sardines, sweet corn, spring onion, soy and cushioning of little mayonnaise. mix gently, add some cider vinegar (with the mother); unpasteurised, unfiltered and oak matured. freshly ground black pepper, that lemon essence and himalayan pink salt. japanese rice or failing that, pudding rice, the closest in texture. mix the ingredients cold. add to the fresh hot rice. sour, sweet, like space dust on the tongue. a drip of fine hot pepper sauce, a little encona west indian mash; habanero and scotch bonnet. fire and citrus heat. tongue sparkle and sensation drenched. welcome to march.

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/

but sounds mighty tasty.

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.