While out jogging yesterday I bumped into a herd of around twenty-five deer. They were bleating and bawling all manner of nonsense to each other. So I joined in.
I should explain that there is a deer park past the bottom of the garden where I am currently staying in the south east of England.
There were several fawns in the herd, probably par for the course for this time of year. Slightly more unusual was the white deer amongst them. As I shambled along short of breath, vision blurring, I must admit the first thought that popped into my head was, “Why’s that goat hanging out with all those deer?” (more…)
This is the works. A thick, buttery, sweet spread found in Malaysia and Indonesia. A jar of this green-gold treat found its way into my larder the other day. I’m slathering it over toast like nobody’s business.
Kaya is made from coconut milk, eggs, sugar and pandan leaf. Simple, but deceptively so. Pandan leaves are versatile, finding widespread use in Malaysian, Indonesian, Sri Lankan and Thai cuisine, sweet or savoury. They can also be made into gnarly skirts.
Outside of their natural growing regions, pandan leaves can be found in dried form (and occasionally fresh or fresh frozen) in more adventurous food stores. Thrown them into a curry or use them like vanilla in sweets. Or make that skirt you’ve never dreamed about owning.
I love ramen. I spent many mealtimes at the counter of my local ramen joints while I was living in Tokyo, enjoying their various specialities.
One place down the road from my apartment did a mean plate of fried rice. When I first arrived, I was able to shovel it down with a bowl of tonkotsu (pork broth) ramen and a plate of gyōza (dumplings). After my appetite had adjusted to Japanese portions, just the fried rice was enough.
This is a recipe I derived from watching the chef at work. It is quick and easy. After all, ramen shops are in the fast food business. It is also an excellent way to make use of leftover rice.
Here’s an easy recipe for tonjiru (豚汁, miso soup with pork) I learnt from the fabulous Princess Fugu.
Tonjiru is perfect with boiled Japanese rice and fresh, simply flavoured, grilled fish. The deep, salty flavours of this hearty soup make a wonderful contrast with the simple pleasures of rice and fish. The soup is also great as a healthy snack on its own.
Two years without a meat pie can do funny things to a man.
He begins to have dreams and visions. He fantasises. He forgets when he thinks he remembers. And then, as the juices flow in his mouth once more… then, the pie is legend.
Not some English seaside resort variety act from the early fifties,but my dinner.
I sit at a table in the George & Dragon, a splendid English country pub, opposite my friend Cthulhu. We drink Weston’s cider. It’s scrumptious, redolent of umeshu & soda.The floor is covered with pale, undulating stone. Dark, gnarled beams span the ceiling.
