Dee Dee Bridgewater ps Not for Sale ;)

Dee Dee Bridgewater ps Not for Sale ;)
#SoundCloud
https://soundcloud.com/frw/dee-dee-bridgewater

Geostats for the last month. Red dots #DigitalFoodOnTheRoad

Geostats for the last month. Red dots #DigitalFoodOnTheRoad
ie Me.

Cat amongst pigeons "but give me deconstructed post-postmodernist ocelot's anus bolognaise with larks vomit and...

Cat amongst pigeons "but give me deconstructed post-postmodernist ocelot's anus bolognaise with larks vomit and rosemary infused ale in an antique onyx jam jar any day of the week over a lardy old carcinogenic Rowie and a warm tinny o' McEwans export."
by Dave Harrison on me other net Thanks Dave
http://www.buzzfeed.com/sophiegadd/hipster-restaurants-that-need-to-be-immeditately-fucking?bffbfood&utm_term=.mql3Reb9vo#.sfNkvdWJ1B

The Good Huswifes Jewell 1585 by Thomas Dawson

The Good Huswifes Jewell 1585 by Thomas Dawson
To make a Haggas pudding
Take a peece of a Calves Chaldron and parboile it,
shred it so small as you can,
then take as much Beefe Sewet as your meat,
ten shred likewise, and a good deale more of grated bread,
put this together, and to then seven or eight yolkes of egs and two or three whites,
a little creame,
three or four spoonfuls of rosewater,
a little Pepper, Mace and nutmegs,
and a good deale of sugar,
fill them and let them be sodden with a very soft fire, and shred also with a little Winter savoury, parsely and Time, and a little Pennyroyal with your meat.

Context
The Elizabethan age represented the period of transition from Medieval to modern.
Cookery was changing as trade brought new ingredients, and fashion favoured new styles of cooking,
with for example locally-grown herbs as well as imported spices.

Cooking came to be seen as a subject in its own right, rather than being part of medicine or books of "secrets"

Such books were becoming available to a wider audience than the aristocratic households of the Middle Ages, hence the "huswife" of Dawson's title.

Medicines
Dawson's recipes included medicines, some of which involved sympathetic magic

The Good Huswife's Jewell described "a tart to provoke courage in either man or woman", calling for the brains of male sparrows.

Torn sinews are healed by taking "worms while they be nice", crushing them and laying them on to the sore "and it will knit the sinew that be broken in two".

Breakfast Time Yum yum the all new ........

Breakfast Time Yum yum the all new ........
Hat tip and thanks Lady Alexander #Marmite

Chicken ??? What ?

Chicken ??? What ?
INGREDIENTS
2 teaspoons onion powder
2 teaspoons cayenne pepper
1 teaspoon paprika
½ teaspoon dried crushed red pepper
2 teaspoons dried thyme
1 tablespoon garlic powder
2 teaspoons dried parsley
½ teaspoon black pepper
2 teaspoons salt
2 teaspoons sugar
¼ teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 teaspoon ground allspice

Then Peaches and Plums etc ;)

The buds of the new wine are here and there :)

The buds of the new wine are here and there :)

https://twitter.com/c_anonyme/status/715270792720855045

Apéritif nibble time "The man will bring you an aperitif while I escape from this accursed frock coat."

Apéritif nibble time "The man will bring you an aperitif while I escape from this accursed frock coat."
Ewing's Lady by Harry Leon Wilson

Ricard pastis time
Is built on the quality and variety of its natural ingredients.

The main ingredient is star anise, harvested in southern China where only the best fruits are handpicked, sundried and distilled on site to produce anise essential oil, which preserves the star anise’s full aroma. This rigorous selection process ensures that only the finest anise essential oils are used.

The pursuit of the finest flavours also takes us to the Middle East, in quest of another natural ingredient: liquorice. The most aromatic liquorice roots are selected on site as soon as they are harvested. This is the ingredient that gives Ricard pastis its roundness and legendary yellow hue.

The journey ends in Provence’s garrigue. Thyme? Sarriette? Marjoram? The famous recipe remains secret, but owes much of its success to the aromas produced by Provençal plants.
#Apéritif

Less than 24 hour old lambs on top of the Mendips

Less than 24 hour old lambs on top of the Mendips
Spring Lamb Good or Bad ? Know thy Sheep (Lamb,Hogget or Mutton)
Find out at https://plus.google.com/+JonChef/posts/DMTe9rafVBm

Don’t lose me… cook me! #Sheep

Hangout with the Guineafowl Fernhill Farm - Event Venue/Eco-Accommodation/Camping

Hangout with the Guineafowl Fernhill Farm - Event Venue/Eco-Accommodation/Camping
Sometimes called "original fowl" or guineahen.
They are endemic to the continent of Africa and rank among the oldest of the gallinaceous birds.

Guineafowl travel behind herd animals and beneath monkey troops where they forage within manure and on items that have fallen to the understory from the canopy.
Guineafowl play a pivotal roll in the control of ticks, flies, locusts, scorpions and other invertebrates. They pluck maggots from carcasses and manure.

Wild guinea fowl are without exception strong fliers. Their breast muscles are dark enabling them to sustain themselves in flight for considerable distances if hard-pressed. Grass and bush fires are a constant threat to these galliformes and flight is the most effective escape.

Some species of guineafowl like the vulturine may go without drinking water for extended periods, sourcing their moisture from their food. Guineafowls are very sensitive to weather, that is Cold weather when they are still keets.

Guineafowl as food
Guinea fowl is commonly eaten in parts of Africa (notably Ghana especially the northern part of the country, Nigeria and Botswana),India and the United States (notably in the state of Georgia).
It is consumed at Christmas in some parts of Central and Northern Europe (notably in Belgium and the UK). It is also eaten in Italy and in Vojvodina, a part of Serbia.

Guineafowl meat is drier and leaner than chicken meat and has a gamey flavour. It has marginally more protein than chicken or turkey, roughly half the fat of chicken and slightly fewer calories per gram.

Guineafowl eggs are substantially richer than chicken eggs.