I like tofu, but think I only tried tripe once. I wouldn't eat it now anyway being a vegetarian, but it was certainly not something I regret not being able to eat, unlike roast beef and Yorkshire pudding for instance.
I like firm tofu marinated and then fried. I find putting a bit of maple syrup in the marinade helps it stick to the tofu.
I went shopping for a cucumber this morning. It was so quiet in my large town centre, with lots of notices saying things along the lines of do you need to be here.
Our new butcher regime - order online, pay over the phone, then collect- our order was handed out to us as we stood on the pavement. We got sausages, bacon, a large steak pie and a large haggis.
Our weekly veg box arrived today. It's now being left out in the back garden, so I had to keep checking to see if it was there. We've done better this week than last: 2 onions, 2 carrots, a courgette, potatoes, small leeks, a large lettuce and some green leafy salady stuff. 6 eggs, an orange, 4 bananas and 5 apples. It's less than we would normally get, but I am massively grateful for it. I'm not normally so excited about what's in the box!
We have at least one tin of chickpeas in the larder, plus carrots, potatoes and frozen peas. I think I can feel curried vegetarian coming on ...
Before this lockdown I did a curry with chickpeas that, in part, cleared away stuff in a cupboard, it was very tasty but I finished off a pack of red lentils and rather than open a new pack used the remains of a pack of green lentils ... the result was probably better suited for St Patrick's Day (a few green lentils making everything green!)
For anyone interested:
Soak the lentils overnight then discard remaining water, put in pan of water, bring to the boil and then simmer for an hour (after 10-15 mins this generated a scum I removed, then added some turmeric and cumin), then beat into a pseudo-paste.
Also soak some chickpeas overnight. With about 15 mins left for the lentils fry up some onions with a good dash of spices, add in the chickpeas and fry for 10 min or so, add in some chopped peppers then add into the lentils before serving.
I also boiled some rice to serve this all over.
The lentils are relatively bland and smooth, the chickpeas carry a good chunk of flavour and crunch which is a pleasing combination. It's very flexible recipe; choice of spices, other ingredients in place of the peppers which I happened to have and needed to use etc.
I bought some red lentils the other day, which I'd usually add to a potato curry, but my sister says they have Unfortunate Effects (let the reader understand) ...
While senior shopping by phone today at our local family owned town grocery, I asked for cannoli beans, meaning cannellini beans, the poor young man gathering my groceries was a bit confused. White kidney beans solved the problem. We like them heated with olive oil, garlic and a dash of Italian spices. As a side the two of us can get two days meals from a can. A couple of cannoli would have been nice as well but alas not offered. I did ask them to include a single slice of ham and a dark chocolate bar, to save for Easter dinner. I thought to get it early before the Easter rush. Our neighbor has chickens so we have plenty of eggs. She leaves some on our door step every few days. I am going to try dying a few using onion skins, and spinach leaves. Shopping over all went well except I had to buy 1 minute oatmeal which I do not like, regular old fashion oats were all gone, and they only had one brand of bread only in white. I decided I would bake a loaf this week, I have an easy and good recipe. I ended the day moving my little home altar to the living room at our Bishop's request for Holy Week.
Delivery man in Sainsbury's local this morning was commenting on the packs of loo rolls left on the shelves, when he was bringing in full cages of the things. He though that maybe the panic buyers have now got enough.
@Alan Cresswell that curry of lentils and chickpeas sounds excellent, I'll give it a go next week.
Over-estimated my sourdough-making skills and created an 80% hydrated (sloppy) biga or poolish or levain in a mixing bowl, covered it and left it to rise overnight. It is bubbly but hasn't tripled (or doubled) in volume and I don't know if I should persist and possibly waste more bread flour.
I got a lump in my throat when we clapped and cheered the NHS last night - there were even some fireworks round here!
I now get an inkling of what my Mum meant when she said we need more of the ‘wartime spirit’. That feeling of ‘we’re all in this together and we will get through’ is palpable everywhere. I went to the shop yesterday and found it there too. Orderly lines with 2m markings at the tills and outside, a one-in-one-out policy. People being amazingly friendly and careful, asking ‘are you OK’ and sharing stories.
Having managed to get signed up for a weekly fruit & veg box, I now find myself asking "what do I do with the citrus fruit?" . I not hugely keen on eating oranges as are but will do so, but what do I do with the lemons? Usually I would turn them into cake of some sort & take into work (or wherever).
Except I'm not at my workplace & live alone, so that would only generate a cake surplus (I might be able to eat that, but probably shouldn't!).
Any ideas? For oranges as well as lemons, if you've got any savoury suggestions... (Still trying to keep to a vegetarian diet until Easter).
In the event you are fasting from cocktails/G&T etc nevertheless add a slice or spritz to whatever you are drinking.
Post Easter I could give you a shedload of recipes - Lemon Chicken! Lamb casseroled in lemon and paprika. Tagines (which reminds me, preserving lemons in brine is dead simple and will equip you for no end of middle-eastern dishes).
Even absent meat or fish, roasting lemons in a tray of veg. Salad dressings - a fave is lemon juice, walnut oil and Dijon mustard: wonderful over celery, apple and walnuts. Or fennel.
Sides: sliced banana dressed with lemon goes with any kind of curry.
I use lemons all the time - I drink black tea and squeeze some lemon in. Or you can make a lemon and honey and ginger hot drink. Another thing I do with both oranges and lemons is use them to make salad dressings. I particularly like making a salad dressing out of crushed garlic, peanut butter, and orange juice squeezed from an orange.
Normally with fruit and veg boxes, though, you can ask for substitutions if there is something you don't like.
Having managed to get signed up for a weekly fruit & veg box, I now find myself asking "what do I do with the citrus fruit?" . I not hugely keen on eating oranges as are but will do so, but what do I do with the lemons? Usually I would turn them into cake of some sort & take into work (or wherever).
Except I'm not at my workplace & live alone, so that would only generate a cake surplus (I might be able to eat that, but probably shouldn't!).
Any ideas? For oranges as well as lemons, if you've got any savoury suggestions... (Still trying to keep to a vegetarian diet until Easter).
Lemon and garlic are a fabulous combination on almost anything - for ease make some kind a lemon and garlic sauce and pour it on whatever you choose to grill, roast or fry.
Carrot and orange salad or carrot and orange soup, basically most carrot recipes go with orange, lemon juice in hollandaise sauce with any other vegetable, slices of lemon or orange in iced water make that feel luxurious. You can keep a jug of water in the fridge with slices of fruit to drink at any time. Or switch lemon juice for vinegar in salad dressings.
Seriously though, I'd go along with the freezing idea: just slice them or cut them in wedges and freeze them in a single layer in a zip-lock bag, and Bob's your uncle.
Long queue for the supermarket this morning, right down the street, and my wife very kindly told me to go home, cos I is old git. Walking there, I notice two categories of people ignoring distancing, joggers, who barrel down the pavement in a straight line, and don't deviate, and some men, walking similarly. I don't know if they think it's nonsense, or don t notice other people.
Meanwhile 5 days ago I ordered the makings of another jumper (can't have my stocks drop into double figures) from a supplier who normally does a one or two day turnaround.
They say they've dispatched it to the couriers who claim to be still 'expecting'. Don't Hermes realise getting yarn to knitters is in the Life or Death category?
Chickpea and tofu curry: I fry an onion and some garlic, fry the (drained) tofu, add the curry spices (I usually use mild ones) and fry for another minute or so, then add a couple of tablespoons (15ml spoons) of tomato puree, a can of coconut milk and a can of chickpeas. And maybe a quarter to a half can of water if the sauce looks a bit thick. Then simmer for 15 minutes (while the rice is cooking). You could substitute something else for the tofu if you don't like tofu.
[edited to add: you could substitute tinned or fresh tomatoes for tomato puree if you haven't got any puree]
I made Sussex Pond pudding this week from the last overlooked lemon, GF flour and the slightly out of date veggie GF suet. And cheated it in the microwave.
I made dumplings from our slightly out of date (veggie) suet the other day. Forgotten how much I like them. I've a couple of lemons and was wondering about sussex pond pudding. One is going in the risotto I'm doing tonight. I would usually use wine, but as I only have one, rather good, bottle of white to hand, that will be drunk with the meal instead.
I notice two categories of people ignoring distancing, joggers, who barrel down the pavement in a straight line, and don't deviate, and some men, walking similarly.
There seems to be a belief that good friends, or family, can't transmit the virus to each other. Last night my neighbor across the courtyard was visited by his grandson and wife and their two children -- all lovey-dovey together out on his porch. I prayed that the wind wasn't blowing in my direction.
I notice two categories of people ignoring distancing, joggers, who barrel down the pavement in a straight line, and don't deviate, and some men, walking similarly.
There seems to be a belief that good friends, or family, can't transmit the virus to each other. Last night my neighbor across the courtyard was visited by his grandson and wife and their two children -- all lovey-dovey together out on his porch. I prayed that the wind wasn't blowing in my direction.
In my area, (London), young people seem to be mainly ignoring distancing. We now know to give a wide berth to teenagers, as they come along the pavement giggling, or reading their phones. Maybe they are advocates of cull the old.
My yarn may not have come: I may beg Mr Sainsbury in vain for groceries - but a local wine merchant has just plonked a mixed case on the doorstep.
Having sourced whisky, grappa and genever last week, Mr F reckons he's found online sources for aperitifs, tonic and artisanal ciders.
I think you might need to keep an eye on Mr F. Once he's no longer under house-arrest, he may find it difficult to walk in a straight line.
But I commend his enterprise under such dire circumstances.
That reminds me - I used to drink jenever many years ago, when I was frequently in The Netherlands. My Daily Exercise tomorrow could be a search for some in our local wine-merchant (assuming they're still open...).
Jeepers. Lemons are typically about $1 each here. Oranges work out to 25 to 40 cents each. Apples which they grow in Canada and keep in darkness with oxygen pumped out are the bargain. Lately single heads of leaf lettuce are nearly $3.
Re lentils, which Canada grows more than anyone. Rinse until water comes clear. Then soak. Then rinse again until water is clear. Don't add salt to soaking and cooking. Salt holds lentils together and you want then to break down when cooking.
There are probably 40 kinds of lentils. Smaller tend to be easier on tummies not used them. There are different bacteria in our tummies depending on diet. If you have lentils a couple of times a week your tummy will adjust. For us they are very cheap. A family of 4 can have a supper for $1-2.
Lemons are typically about $1 each here. Oranges work out to 25 to 40 cents each.
Fortunately, here in the Phoenix area, they grow on trees in people's back yards, as do grapefruit. However, the juice of lemons, as well as the juice of grapefruit and the grapefruit themselves, need to be sweetened -- and that's where sugar comes in. Just goes to show you -- wherever there is something good, there's something bad not far behind.
Inquiring minds need to know: is genever/jenever the same as GIN?
Not entirely, no. It's usually described as its ancestor. You drink it neat, in shot glasses. Taste varies, depending on whether it's Jonge, Oude or Korenwijn, but it does involve juniper.
Comments
I like firm tofu marinated and then fried. I find putting a bit of maple syrup in the marinade helps it stick to the tofu.
I went shopping for a cucumber this morning. It was so quiet in my large town centre, with lots of notices saying things along the lines of do you need to be here.
I'll get me wok...
Jane, can I have your chick pea and tofu curry, but without the tofu?
We have at least one tin of chickpeas in the larder, plus carrots, potatoes and frozen peas. I think I can feel curried vegetarian coming on ...
Our weekly veg box arrived today. It's now being left out in the back garden, so I had to keep checking to see if it was there. We've done better this week than last: 2 onions, 2 carrots, a courgette, potatoes, small leeks, a large lettuce and some green leafy salady stuff. 6 eggs, an orange, 4 bananas and 5 apples. It's less than we would normally get, but I am massively grateful for it. I'm not normally so excited about what's in the box!
For anyone interested:
Soak the lentils overnight then discard remaining water, put in pan of water, bring to the boil and then simmer for an hour (after 10-15 mins this generated a scum I removed, then added some turmeric and cumin), then beat into a pseudo-paste.
Also soak some chickpeas overnight. With about 15 mins left for the lentils fry up some onions with a good dash of spices, add in the chickpeas and fry for 10 min or so, add in some chopped peppers then add into the lentils before serving.
I also boiled some rice to serve this all over.
The lentils are relatively bland and smooth, the chickpeas carry a good chunk of flavour and crunch which is a pleasing combination. It's very flexible recipe; choice of spices, other ingredients in place of the peppers which I happened to have and needed to use etc.
I bought some red lentils the other day, which I'd usually add to a potato curry, but my sister says they have Unfortunate Effects (let the reader understand) ...
Is your vegetarian grass-fed? If it's stuffed full of corn, it's not as tasty.
All washed down with a bottle of artisanal Huntingdonshire perry.
Tomorrow I'm thinking Ms Grigson's Cod in Red Wine Sauce.
It's really just white sauce + flavouring (cheese, ham, whatever) + egg yolks + egg whites. 40" and there you have it - piles of fluffy yum.
I didn't know that!
Just wanted to note (with pleasure and satisfaction) this particularly Scottish use of ‘mind’ as a verb.
Delicious.
40 inches? 40 seconds?
I shall leave you to guess.
Pass. If you can't make yourself clear I shan't do your job for you.
Over-estimated my sourdough-making skills and created an 80% hydrated (sloppy) biga or poolish or levain in a mixing bowl, covered it and left it to rise overnight. It is bubbly but hasn't tripled (or doubled) in volume and I don't know if I should persist and possibly waste more bread flour.
I now get an inkling of what my Mum meant when she said we need more of the ‘wartime spirit’. That feeling of ‘we’re all in this together and we will get through’ is palpable everywhere. I went to the shop yesterday and found it there too. Orderly lines with 2m markings at the tills and outside, a one-in-one-out policy. People being amazingly friendly and careful, asking ‘are you OK’ and sharing stories.
Except I'm not at my workplace & live alone, so that would only generate a cake surplus (I might be able to eat that, but probably shouldn't!).
Any ideas? For oranges as well as lemons, if you've got any savoury suggestions... (Still trying to keep to a vegetarian diet until Easter).
Oranges can be nice in salads - but I guess that’s pretty obvious
In the event you are fasting from cocktails/G&T etc nevertheless add a slice or spritz to whatever you are drinking.
Post Easter I could give you a shedload of recipes - Lemon Chicken! Lamb casseroled in lemon and paprika. Tagines (which reminds me, preserving lemons in brine is dead simple and will equip you for no end of middle-eastern dishes).
Even absent meat or fish, roasting lemons in a tray of veg. Salad dressings - a fave is lemon juice, walnut oil and Dijon mustard: wonderful over celery, apple and walnuts. Or fennel.
Sides: sliced banana dressed with lemon goes with any kind of curry.
Pudding: lemon jelly. Lemon custard. Lemon tart.
Normally with fruit and veg boxes, though, you can ask for substitutions if there is something you don't like.
Lemon and garlic are a fabulous combination on almost anything - for ease make some kind a lemon and garlic sauce and pour it on whatever you choose to grill, roast or fry.
Also, here is a lemon pasta recipe.
Yes they can, I buy them sliced and frozen. 🙂
Green beans with lemon juice and zest, the combination really works.
Seriously though, I'd go along with the freezing idea: just slice them or cut them in wedges and freeze them in a single layer in a zip-lock bag, and Bob's your uncle.
Long queue for the supermarket this morning, right down the street, and my wife very kindly told me to go home, cos I is old git. Walking there, I notice two categories of people ignoring distancing, joggers, who barrel down the pavement in a straight line, and don't deviate, and some men, walking similarly. I don't know if they think it's nonsense, or don t notice other people.
Weathering above, should be leathering.
They say they've dispatched it to the couriers who claim to be still 'expecting'. Don't Hermes realise getting yarn to knitters is in the Life or Death category?
Chickpea and tofu curry: I fry an onion and some garlic, fry the (drained) tofu, add the curry spices (I usually use mild ones) and fry for another minute or so, then add a couple of tablespoons (15ml spoons) of tomato puree, a can of coconut milk and a can of chickpeas. And maybe a quarter to a half can of water if the sauce looks a bit thick. Then simmer for 15 minutes (while the rice is cooking). You could substitute something else for the tofu if you don't like tofu.
[edited to add: you could substitute tinned or fresh tomatoes for tomato puree if you haven't got any puree]
Nope - my brain does the same thing.
Having sourced whisky, grappa and genever last week, Mr F reckons he's found online sources for aperitifs, tonic and artisanal ciders.
In my area, (London), young people seem to be mainly ignoring distancing. We now know to give a wide berth to teenagers, as they come along the pavement giggling, or reading their phones. Maybe they are advocates of cull the old.
I think you might need to keep an eye on Mr F. Once he's no longer under house-arrest, he may find it difficult to walk in a straight line.
But I commend his enterprise under such dire circumstances.
That reminds me - I used to drink jenever many years ago, when I was frequently in The Netherlands. My Daily Exercise tomorrow could be a search for some in our local wine-merchant (assuming they're still open...).
Re lentils, which Canada grows more than anyone. Rinse until water comes clear. Then soak. Then rinse again until water is clear. Don't add salt to soaking and cooking. Salt holds lentils together and you want then to break down when cooking.
There are probably 40 kinds of lentils. Smaller tend to be easier on tummies not used them. There are different bacteria in our tummies depending on diet. If you have lentils a couple of times a week your tummy will adjust. For us they are very cheap. A family of 4 can have a supper for $1-2.
Not entirely, no. It's usually described as its ancestor. You drink it neat, in shot glasses. Taste varies, depending on whether it's Jonge, Oude or Korenwijn, but it does involve juniper.
I've drunk several shots (one after the other) of Oude (old) Jenever from iced glasses (I think they keep them in the freezer!).
Proost!
Boarding the tram (this was in Amsterdam) was, shall we say, a challenge...
But I was young and foolisher back then. Nowadays, I'd give the tram the go-by.