#2272 TABS ON YOU VINTAGE KNITTING PATTERN

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All this talk of Nutella has prompted me to have speculoos spread on brioche tomorrow for brekkie. And I'm now kicking myself for not buying the praline spread they had in Pain Perdu independent Pain Quotidien-a-like-only-much better cafe in Ghent last weekend. I spend all my time eating fish pie looking for egg white. Agree also with the goodness of kedgeree.

Well maybe it was the chorizo. No, I'm fairly sure it was the egg yolk that I didn't like. For someone who will try absolutely anything once I'm surprising fussy with food combinations. Kedgeree is not my favourite dish in the world, I admit. I think I could live without egg in fish pie.

I could not live with kedgeree. Likewise, a favourite Sunday morning food. Although try explaining it to a yank That is so wrong! I could eat kedgeree for every meal for three days without getting bored. I get really annoyed when I think I've found a piece of egg and it's a piece of haddock. I think I'm a bit too much of an egg fan, though. I like to crack eggs into cheap Chinese packet soups. Sometimes into cheap Chinese packet noodles. Oh Luce, say it's not so. Kippers are the food of the gods, along with Marmite and saba sashimi.

Kippers are lovely but have no place in kedgeree! I am also a big egg fan, veal. Yes, it's smoked haddock. I've seen a salmon one, but I don't trust it. Well, I quite fancy it. But I haven't eaten one. Does one of you have a good recipe I could try? You seem so evangelical that maybe I should give it another go. I tried to make kedgeree the other day and it didn't work. Maybe I should have stuck with one. Also I can't cook.

I think the main thing is that you have to put in roughly five times as much butter as seems reasonable. You also need to really like butter. I don't really use a recipe but I could try to write down what I do tomorrow, if you like. That would be great. I'll have a dig through my books as well. Fry up a finely chopped onion, fry in butter for seven minutes, then add curry powder and cumin and fry for another minute. Add rice and heat for around a minute, stirring hard.

Then add water and simmer for 15 minutes 35 for brown rice. While that's cooking hard boil and chop the eggs. When the rice is done add the eggs, kippers, a cup of parsley, the juice from a lemon and an extra knob of butter, place a teatowl over the top of the pan and cook on a very low heat for five minutes. I did it a bit like that but with the proper fish, and I added cream.

Also used pre-cooked rice. When does that go in? It just gets stirred through when everything's in and it's hot. Or was it before the fish and eggs? If you go to the BBC recipe archive it was in half of them, so I put it in. It helped make it all greasy and moist, although butter would slightly do that - not as moistly. I quite like it dry, though, almost like a takeaway biryani sort of dryness. I've always thought of kedgeree as a bit of a fish biryani. In the recipe I use, I cook the haddock in water, then remove it and cook the rice in the same, now fish-flavoured, water.

That's a good plan. But kippers are easy and keep for an age. It's tempting to use the kipper oil to add flavour but they are usually canned in a mixture of oil and water, which makes for bad cooking. When the rice is done add the eggs, kippers etc Do you have to drain the rice first? No, the water get absorbed by the rice. If it hasn't all gone in 15 minutes then you've added too much. Take it off the heat, keep the lid on and then wait for the rice to absorb the water.

Draining is a last resort, you lose too much flavour.

I didn't add the brandy, on account of not having any, but I think it would have just added to the alcohol content. Very strong, not unpleasant flavour though.

I barely know where to start! I usually make my kedgeree with smoked mackerel. Which is not authentic but I adore smoked mackerel. Ooh I have smoked mackerel in the fridge. Mackerel rillettes for lunch! It's my favourite food ever, I think. I did wake up this morning and think: What have I done? And I wasn't even around for the rice wars. I valiantly ignored it. I like smoked mackerel a lot, and have been cooking fresh mackerel a bit too recently.

A bit fiddly getting out the bones though, I need to fillet it properly rather than roughly butterfly it. Just received this book. It's huge, I think it'll be a very good resource for understanding why and how things are cooked as they are. Anyone got a foolproof, soft chewy flapjack recipe?

That looks interesting, dreams. You want mazy or hannah or artant! I am not claiming to be anything like the talents of those ladies, but my flapjack recipe is:. See, I knew you'd know. I cannot imagine why. No names or anything could possibly have given it away. It was the first recipe my mum taught me. I should have put you in the list I wrote. You were literally my very next choice. There was a good thing sbout flapjacks in the graun earlier in the week. I love kedgeree and use Nigella's recipe. I do like other cooks as well, honest! My mum's recipe for kedgeree seems to be different to other people's but I make it regularly and I love it.

We've always made it with rice, peas, chopped hard-boiled eggs and smoked haddock. I don't think she even adds butter - I know I don't. Maybe sometimes add parsley? Basically it's just cook everything then add it all together. Proper kedgeree is made with smoked haddock, not kippers. I'm trying to remember if I have ever had a kipper.

I don't think I have. I don't think i will like smoked haddock either. That's weird, because I was honestly contemplating making a batch of chilli salt and papper squid this evening. Kipper, carrot and orange salad, or kippers instead of bacon in a fry-up tesco boil in the bag for the former, loch fyne for the latter are both wonderful. I've got a chicken in the oven, rosemary roast spuds have just gone in and the vichy carrots are waiting until the chicken is almost rested she's very tired from all the lying on her belly in white wine.

And I have a bag of pigs trotters in my fridge already for my fabada. You are going the whole hog! I'm more than a little jealous and vow to get trotters from the butchers next time I make it. Not quite the whole hog. They had pigs' tails at the stall too, but I didn't feel quite ready for that. My chicken is now resting. I untied the legs before lying it belly down to steam in the wine. So when I turned the chicken over to crisp she just lay there, legs akimbo, like some lazy whore.

It just doesn't seem entirely appropriate to talk about how moist the meat is now. Simon, do you have Asturian sausage as well? We are also having roast chicken for tea. Chicken a la Ricky. I haven't done that for ages. What a good idea. I didn't have any lemon so I just bathed it a glass of wine and a glass of water. Ricky's chicken is divine though. What is chicken a la Ricky? We bodged up a satay sauce today to go over the carved roasted chicken. We ate the rest. It's in the FU recipe archive, which is, erm, somewhere on this site only I can't remember the address.

I might try cooking it while my family are here. My mum's the worst cook in the world but my brother's great. Oh, you slowcoach, Ambrose. I'm on the iPhone! Typing with my big fat thumb! Perfect roast potatoes and my vichy carrots are da bomb. I'm still so full I can barely move though. Dinner today will be chicken and mushroom pie with a puff pastry lid, followed by mini pecan tartlets. OK, so it's a pie dessert after a pie main course. Is this really so very wrong? Could you work a Pie starter in there, too?

Maybe some little spanakopita? I think that is too much pie.

I'd be happy to take the tartlets off your hands, then you can finish with a cooling fruit salad. That is so selfless of you, darling. In this house that look is called porno chicken. On the kippers debate tinned kippers aren't the best way to have them, but they keep for ever and on a cold Sunday morning are very convenient. I've been thinking about kedgeree and I think it's one of those things where the plainer it is, the better. All you need is a lot of butter, cooked smoked fish preferably haddock , rice, salt, white pepper and chopped hard-boiled eggs.

Finely chopped parsley is nice but not essential, ditto curry powder. Anything outside those ingredients is wrong and bad and you will burn in hell. I had it this afternoon. Delicious it was, too. I think it really doesn't have to. But I also think a tiny bit is good. I would never add more than a really small pinch of curry powder for an English kedgeree. There's an Indian dish of a similar name that needs a lot more but it's a totally different beast.

When I make khichri, I hardly put any spices in at all. Ginger, turmeric, onion, chilli, is about it. I'm definitely going to make it this week, lucicle. That's a lot more spice than an English kedgeree, though, Max. May make them for breakfast tomorrow. My pecan pie-lets are divine but a bit messy. Want indian scrambled egg recipe now. Why can't Max spell it kedgeree? There's another thing he does that with. It's the anglo-indian smoked fish, eggs, rice, curry thing.

There's another thing you do that with. Well there will be lots of things, I think I mean something madder than that. Frozen risotto does not reheat well. Don't know if anyone round here would be interested in this We have some of that. It is very nice. Like a bbq sauce, but less tangy. MrL would love that. I am, as you can probably imagine, very tempted indeed I filled some tarts at college.

I filled some tarts at college Fnar! Just for you cozzer. Well one shift in the bakery of a large restaurant group and I reckon I can safely say I have nailed laminated dough. Not bad going for a first effort, I reckon. I was covered from head to foot in flour when I left. What is laminated dough? I was about to ask the same question. I'm very impressed, though. Whatever it is, 40kg is a fuck of a lot of it. To all of that list: It's a sweet, yeast-based dough that raises like puff pastry. You use it to make croissants and everything else in the above list. They had bowl mixer the size of a smart car!

That is quite a list. I hope you got to take some baked goods home. The rest will be baked overnight and shipped to 12 restaurants in the morning. Short of fresh things, I made a salad of preserved veg which accompanied Macaroni Cheese perfectly. Grated beetroot, baby peppers in olive oil from a jar and lashings of capers, with a capful of balsamic vinegar. The sweet beetroot and the acidity goes well with the richness of the cheese sauce.

At my kid's school they give her pasta twirls and tuna. What do you think they're doing? A sort of bechamel? She doesn't eat tomato sauces. Nothing at all, just mixing flakes of tuna in with the pasta? I could ask them, I guess, but I remember when I was a student people used to eat tuna pasta a lot, so I was wondering if any of you knew what goes in a very simple version. I would just feel a great cock if I asked and they said, 'we stir a tin of tuna into some pasta'.

I give T tuna pasta with pesto stirred in. It is basically a tin of tuna stirred into pasta with pesto. But she might not like the green. I bet she would love it with bechamel, though, that sounds like an excellent idea. Well I can try it! I mean the pesto. What do I know of bechamel? If I hear the words tuna pasta I assume it is in a tomato sauce. And then I run for the hills. I've never eaten tuna pasta, but it also makes me run for the hills. I just remember flatmates sitting with giant bowls of it all university long. Veal do you own the Silver SPoon?

Bechamel is so simple and that book somehow explains it in an even simpler way. Also it isn't snobby about whisks. Use a whisk, avoid lumps. But I only like raw tuna. I think it's the only fish I only like raw. Cooked, even barely cooked, it goes shoe-y.

I really love it with pesto and lots of butter and lemon juice. We throw peas and sweetcorn in the pan with the pasta, then stir in tuna and olive oil and shave on parmesan. I have the Silver Spoon for children, I wonder if it's in there. I'll check when I find it. Pesto and Tuna pasta has the potential to be lush though. These are all great sounding ideas, and so easy! If you do pesto and tuna for grown ups, it is greatly improved by a decent amount of chili. You could chuck a bit of creme fraiche or something in with the pesto and tuna, too.

My mother makes a Carluccio recipe I can't quite get right where she just sticks chilli and fresh prawns in spaghetti, and the whole thing, every strand of the spaghetti, tastes really prawny I don't even like prawns and hot and I can eat the whole pan. My favourite quick pasta is a peasant's carbonara: Then crack an egg or two into the pan and let the egg scramble round the ingredients and add shed loads of pepper and parmesan. Actually no, Lucicle reminds me that my favourite ever quick pasta dish is spaghetti with excessive amounts of fried garlic, chilli flakes and olive oil stirred through it and topped with parmesan.

May not be kid friendly though. My favourite quick pasta dish is hot pasta, smoked salmon, lemon juice, butter and black pepper. Unfortunately T loathes smoked salmon. What is wrong with her? I have to be in the mood for smoked salmon. Sometimes I love it but other times I'd literally rather starve.

When I was a child I was the same with mushrooms. Ours is nigella; crab meat, chilli and lime juice. As a fallback it helps to live on Lyme Bay. T won't eat either. It comes in handy when I want to eat something and she isn't due for any kind of snack or meal, though. Mushrooms on toast or a smoked salmon sandwich are always met with complete disinterest. I can see how that would be incredibly handy.

Oh, that sounds lovely. And possibly worth trying in Guernsey. Hannah, do you know the cheap crabmeat place in Guernsey for when you are there? My easiest pasta thing is what we call 'red spaghetti' at home. Spaghetti in pot, drain, squirt of tomato puree, grate some cheese, some butter, mix it all in, serve. I used to eat pasta with tuna at university. There was no sause, you just mixed the tuna and the corn with lots of cheese. Haven't tried it for years though. My quick pasta is spaghetti w some butter or olive oil with grated halloumi cheese and dried mint on top.

My favourite quick pasta recipe is tossing cooked pasta with olive oil and grated truffle. My dad went through a truffle phase last year, and introduced me to this wonder. I am unsubscribing until you stop talking about tuna. Olive oil and grated truffle sounds lovely. Elizabeth David makes or you know, made a Tuna fish sauce for pasta which, if I remember correctly, is pretty much just a tin of fish and some stock. Maybe some olive oil.

I added a tin of anchovies to it the time I made it, but it's basically fish and stock and pasta, and it's pretty good. I've been trying to resist and I can't. That's what goes with tuna and pasta. With cheese on top. The whole of this conversation is making me feel slightly ill. I tried to steer the conversation away from tuna with talk of truffles. I managed to get through nearly a decade of studentdom without touching a pause to dry heave tuna pasta bake, and now, now, this Mind you, "tin of fish, stock, pasta" sounds worse.

I'm hugely amused that the official FU recipe according to the archive for kedgeree involves kippers. Seriously, it isn't that bad. And of course it's kippers. If it isn't kippers it isn't kedgeree. It's much nicer, but it isn't kedgeree.

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Kedgeree means smoked haddock not kippers! The idea of condensed mushroom soup and tuna makes me feel queasy. Condensed mushroom soup and chicken thigh casserole is where it's at. It's a comfort dream with a huge crispy jacket potato and a wodge of butter. I don't like normal tuna pasta bake. However, baked pasta in cheese sauce with tuna mixed in is wonderful when served with Tabasco and capers.

Tuna pasta bake indeed. The real student classic, still rolled out occasionally when the wife is ill and needs comfort food, is tuna crisp bake. Oh and now I'm craving a crisp and salad cream sandwich. What the hell was I thinking aspiring to be a fucking chef? After feeling very ill yesterday I am now making myself feel better by making parkin pigs.

The dough is resting and will be turned into lovely thin biscuits shortly. Heavy on the ginger this time. I can't tell you how much I want to eat this right now! Is there milk in English muffins? That looks horribly sickly. You wouldn't want too much in one sitting, granted. Tuna pasta bake made with condensed mushroom soup is really v nice. Also nice when made with celery soup.

I've just had a dinner party. It was lazy cooking because I wanted to watch the rugby. The strawbs were so sweet and juicy. We ate them all. The box was actually a crate. Asparagus, strawberries and raspberries in March? I have fresh yeast that I need to use up.

And a sickly child means I'm not going anywhere again today. That sounds yummy and not that lazy, MrsM. Coz - tsk as much as you like. All found in borough Market. Veal - it's v lazy cooking, as basically it's not much cooking at all.

But it was v delicious. I now realise I need a fondu. I have been thinking about fondue recently too. Also found out that one of my work colleagues made one for some guests last weekend. Maybe there is some subliminal fondue-propaganda being imposed on us by the melty cheese council. Has anyone heard of Paul Wayne Gregory chocolatier? I confess that I haven't but the guy who got me the Bluebird placement has asked me if I fancy a day's placement there.

He's also lined up two days at Kensington Roof Gardens and two days at one of the Hilton's for me. Possibly hopefully at Skylon. Thanks for that Honoria. What used to be the old Conran restaurant group. I'd take it, just for the experience, especially if this guy who is helping you with the placements is that useful. And who wouldn't want to work with a chocolatier? Oh I'm definitely going to take it if he can line it up. I just wondered if any of you chocolate fiends had heard of him. Not heard of him, but that sounds brilliant hannah.

My chocolate connoisseur friend is a big fan which means his chocs are super nice and super pricey H. Let's see what my guy says. It's not definite but he's gonna try get me in. This guy is basically one of my lecturers from college who left at Christmas. He contracts out as a lecturer to various institutes and is a bit of a chancer. As a result he has lots of contacts amongst his previous students who have gone onto big things and he is now using this network to create a recruitment service. He's basically using me as a guinea pig placement student as I am a mature student with skillz and he thinks I'll create a good impression for him within the industry.

It's working out bloody brilliantly for me! Well yeah, but as mr32 points out I have not heard of Paul Wayne Gregory. But I'd take that experience too. Wow you're doing well. And savoury pinwheely rolls inspired by Hannah - though not half as attractive Hannah, I am so impressed. All these bits of work experience are really going to add up to a great CV when you are ready for a permanent job. I've just written and scheduled 3 blogs after a drought that struck mid Jan.

I'm feeling rather proud of myself now. Making chapatis is sort of fun, it turns out. Cook them once in the pan then hold them directly in the flame, said the recipe, and so I did. They taste damn good with kedgeree. The whole process was even more enjoyable once I'd removed the batteries out of the smoke alarm, which seemed unduly upset by my kitchen activities. I'm going to say this very quietly:. I'm really silly excited. Not a michelin starred restaurant but certainly a step or two above a Harvester.

Fingers firmly crossed for you, hannah, and what mazy said. I'm trying not to bank on it too much. That line is the end of it until I have concrete news. Sorry, that came below the line. I'll whisper my praise too. Fantastically well done, Hannah! What can I make with it that will persuade Mr32 he isn't eating rhubarb? I love rhubarb, but think man's natural state is to fear and be repulsed by rhubarb. When you think of the seamy stalkiness of rhubarb crumble, it is a bit like pretending celery is pudding, but harder, tougher not in feel, just in the way it seems than celery, much more reminiscent of the 70s triffid.

I like rhubarb, but the acid in it does strip your teeth. We really need an Echo Bazaar storylet involving giant rhubarb. I think a creamy mousse is a great idea, then it's just candy pink coloured and oozy with fat, and no stalkiness and trunkiness. For your rhubarb beginner. To conquer rhubarb, you must become rhubarb. I like stewing the rhubarb with sugar and ginger, and then eating it with yogurt. But I'd be happy to test your clafoutis for you. I'm convinced if he tastes the lovely rhubarbiness without the scary stalkiness he will be converted. But he just asked me to put the rhubarb where he can't see it.

I think it disturbs him. I'm thinking of a creamy rhubarby mousse filling on a ginger crumble base. An upside down rhubarb crumble. A bit more like a cheesecake. But with no stalks. I had the rhubarb fear. I grew up in the rhubarb triangle. The woman who lived next door but one let my mother come in and pick rhubarb from her rhubarb garden and there was a lot of rhubarb. I miss apple and rhubarb crumble. With lots of custard. I miss english desserts: They are not the same when i make them.

I also grew up in the rhubarb triangle. We must have been a maximum of 15 miles from each other. I adore rhubarb, but for a non-lover, I would mousse it. And I have made proper Irish brack for my teaparty on Saturday it's best a day or so old. Actually looking at the map it must have been less. The lady next door but one still had a whole garden full of it, though. What on earth is the rhubarb triangle? I just looked on the map and the genuine, bonafide triangle is a good 2 miles away from where I grew up.

But the slightly larger non-bonafide triangle practically clips the end of my street, if that counts! Rhubarb Italian meringue mousse on a ginger crunch base, topped with rhubarb jelly and crystalised ginger. Can you tell I've entered the poncey stage of my training? Wikipedia has a page on it. I had no idea such a thing existed.

This made me laugh:. Rhubarb is a native of Siberia and thrives in the wet cold winters in Yorkshire. I have now adapted a Barry Manilow song, and am singing it in my head. I have been educated. I am delighted by the existence of a rhubarb triangle, actually. I think I knew about it from a Hairy Bikers' episode. We had a rhubarb patch at the end of our very small garden.

It was about 6 square foot in summer. It grows like crazy and before you know it your entire play area is under threat so my brother and I had to be extra vigilant as accidently standing on, breaking or falling into the rhubarb enduced shrieks from my mother like you would not believe.

I seem to be in a welter of entertaining at the moment - doing afternoon tea on Saturday tiny cucumber and smoked salmon sandwiches, scones, brack and sponge cake and a supper party on Tuesday. I'm doing roast pork with perry and pears, mashed potato, red cabbage, vichy carrots and an Isleworth mess. And a goat's cheese tart starter. We had a rhubarb patch in our garden in Sussex for years. Some years the harvest from our various fruit plants was so much that we'd have blackberry and rhubarb crumble for weeks. That sounds delicious, hannah, albeit in a slightly poncey way. I made Nigella's rhubarb and polenta cake once and took it to work.

A colleague who doesn't like rhubarb, doesn't really like any cooked fruit and doesn't much like cake or food in general, really tried a very thin slice to be polite, declared it delicious and asked for more. Rhubarb and polenta cake sounds like a good idea. Which book is the recipe in? That does ound lovely, but as I am a Rhubarb fan well I am ever since I discovered that if you add just the teensiest bit of sugar your lips don't curl back by their own volition and your teeth don't lose a layer of enamel instantly and I like it best when it's 'simple' my vote woudl be crumble or fool.

Not sure, luc, but I have the recipe bookmarked on my laptop from the Daily Mail site, I think so will post it later. Ah yes, but only one of them tastes good with custard. I'd forgotten all about my forced rhubarb until I saw this thread. It's massive - six times the height of the unforced in only two weeks. Luc, that rhubarb and polenta cake recipe:. Oh, thanks so much! I think this may be what I need to cook for Sunday's lunch party. They had forced rhubarb at BM this morning. Interesting article about how Google is ruining the internet for recipes: Though of course I don't agree with one of its key arguments, essentially: HTML is too hard!

I've just been to Planet organic for lunch. Today they have outdone themselves. A slice of vegie lasagne, with some barley wheat salad, potatos and a good dollop of wonderfully rich auberginey ratatouille. I could eat it again, and not because I'm hungry, just because I'm greedy. Hey, Hannah, where and what did you eat on holiday? Did you make it to Ode? We didn't make it to Ode but we ate at Alba - posh fish restaurant on St Ives harbour front, Restaurant Nathan Outlaw - the nicest 4 fish dishes I have ever tasted but not a very good atmosphere and Rock where the restaurant is is soulless, rich and horribly exclusive.

We made lots of meals from local produce included local lamb and Newlyn mussels. The house is amazing and surprisingly private considering it's neighbourly position to the barn. I would and will recommend them to anyone. That was my guilty pleasure. Oh god, I don't think I even have one in the freezer! You should write to them. They put black pudding in my local branch when I asked them to, I know it's not the same thing but they do 'like' emails. I'm certainly going to. I don't eat them myself although from a forkful I could tell they were ructions but my household is up in arms.

The bee's not a big fan then? I'm imagining the kittens, pawing discontentedly. Have just made savoury courgette and walnut muffins to eat with soup today. Dinner party this eveing. Baked asparagus with butter, lemon juice and sea salt some really scrummy fresh asparagus in Borough market, so I couldn't resist.

Victoria sponge, with fresh cream, fresh strawberry jam and fresh strawberry filling. Served with pouring cream for those that need a bit more dairy. Cornichon and grapes to accompany the cheese selection. Wine selection, includes a Berry Bro's champers, a couple of interesting looking reds and a Berry Bro house white - in case anyone wants white.

That sounds delicious, Mills. I'm cooking gammon and courgette risotto. Reason we have the Berry Bro wine's and really really delicious champers it's quite reasonably priced for a champagne, is lovely and vanillary and the is just fab, don't be fobbed off with a is because we bought friends wedding presie today. Four of us have clubbed together and bought 6 bottles of wine. We thought fizz for year one anniversary was appropriate, we got a Berry Bro , which will be 10 years old next year and seemed appropriate.

This one is actually a Californian red, something I wouldn't usually drink, but is apparently from a vin yard that is winning awards all over the place. A madras think I spelt that right , a bit of a devisive wine, because its so strong, and not a wine you would drink when it was young, but at ten years it should be great. This one is a lovely bold Rjoja, that will just start to reach its potential at The chap at BBR really got in to the idea and was coming up with lots of fantastic suggestions. An hour of genuine fun. I tell you, if I ever get married I hope I get nice presents like this and the purchasers have as much fun as we did buying the bottles.

Anyway, I know the couple will love this. Luc - I almost cooked risotto, with a baked canembert as a starter, but then I've had so much risotto recently that I thought something different would be nice. A bit selfish I know. I've never heard of gammon in a risotto before. I guess its quite a salty meat and so it would work. Gammon works surprisingly well in risotto. But mine wasn't at all salty - it's the leftovers from yesterday's boiled gammon and parsley sauce. I, er, went to Herman ze German with the Fan. I'm slightly regretting not going.

They do a good wurst, and Herman himself is a lovely chap. The wait for the first "worst" joke is making me nervous. Luc, sounds like it went down well. Whole dinner was lovely, spinach pie got much praise, but cake was really good. A couple of third helpings for the cake. Sounds totally yummy, MrsM. Hopefully someone will invite us to theirs at some point SC. I'm starting to feel a bit lepper-like. You mean you haven't had any invites back? MrM and I are feeling a bit miffed. I made tiny little meatballs tonight - pork sausagemeat, with lemon and lemon thyme and a lot of shallots and black pepper.

Mazy - the thing is they are all lovely. I think perhaps the prospect of cooking for a fussy eater like me is just too daunting. Blimey, they sound complex for a work night. Accommodating dietary wishes isn't that hard. Ah no, they only took ten minutes to put together, and I have two boxes of delicious meatballs in tomato sauce now nestling in the deep freeze for future reference. And what BiGi said, it's not that hard. I guess we're just a bit social leppery like then. I am having a lovely time at the moment, having regained my cooking mojo. Your menu sounds delicious MrsMills.

Can you not mention something to them? Something about how it would be lovely to come to theirs one night for a change of scene. You have to know them pretty well to get away with that though. Maybe they are in awe of your skillz. My first fortnight of the new job is over and I'm starting to get a totally new understanding of what I am letting myself in for.

Mass catering is bloody hard work and most days I finish the day physically exhausted and bruised and burned. It makes your legs ache and your arms want to drop off. And every night I sleep like the dead before I get up and do it all again. I wouldn't mind some sable biscuits now. H - it sounds like hell to me, but chuffed to pieces that its bliss for you. Today I made pasta - smoked paprika tagliatelli, fact fans - for the first time. I think I have a way to go to getting pasta dough right but it was delicious anyway. I stink of cabbage. The wedding tomorrow want little parcels of savoy filled with chopped cabbage.

Am now cooking up a ragu storm for dinner. I've added fennel so it might be horrid. Apols for the lack of blogs or recipes recently. If you want to eat my food come to the country house restaurant. I seem to have lost the will to cook in my own home. Are you still enjoying it? Is the racist man behaving himself? Still a wanker but I have discovered that most of the other people there think he is as well.

Which makes it much easier to deal with. The ragu, incidentally, is heaven. If I do say so myself. Campodimonte coffee set for 6. This set includes six coffee cups, six saucers, one coffee pot with lid, one milk jug and one sugar bowl with lid. Design is green cherub with gold trim. All pieces in very good condition. Included is a finely cut American brilliant pattern biscuit jar 6 inches in diameter and 9 inches tall with large bun lid and tall crown handle. One very minor flea bite to crown.

The other jar is a 5. Inverted Stuart Beau pattern style. Neither carry a watermark but both are very finely made. Overall very good condition with no detractions except noted. Three small blue and gold trinket boxes marked Porcelain Artistique F. All three measure less than 3 inches and feature the same theme of a Victorian man and woman. There appears to be no cracks, chips, or crazing. Overall condition of the set is very good. One features a peacock stamped XLV standing on a pot full of multicolored flowers and measures approximately 9. The other features a peacock stamped XLVI perching on a branch surrounded by flowers and measures approximately 7.

Peacock XLV has some minor repairs on the flowers and has small chips on a couple of the leaves. Peacock XLVI has repairs on the body and tail and a few minor chips on a few leaves. Overall condition of both figurines is good to very good. American Brilliant Starburst pattern. No water or makers marks. Very good condition with no chips, cracks or repairs. Decorative Moulin Rouge plate with stand.

Plate measures approximately 16 inches tall and includes a gold painted stand. Plate has a small chip in the back and the stand has some very minor cosmetic damage. Overall plate and stand are in very good condition. Both have minor cosmetic damage but no chips or cracks. Overall good to very good condition. Grouping consisting of girl with hat, measuring 8 inches, mother reading to boy , measuring 7 inches, and lady and her maid, measuring 6 and 7 inches, farm girl with chickens measuring 7. All figurines are in very good condition. One terrine with slotted lid measuring approximately 12 by 7 inches, one gravy boat with slotted lid measuring approximately 6.

There are no cracks,chips, or crazing. Rosenthal Germany "The Secret" child and dog porcelain figurine. Impressed "" on bottom along with green "Rosenthal Germany Kunstabteilung Selb Handgemalt" stamp. The letter "F" is hand-painted on bottom, maybe indicating the designer Max H. Two small holes present, one at base and one underneath child's head to release air during the firing process. Four cups, four berry bowls measuring approximately 5.

One cup and two berry bowls have a very small chip on the edges. White overall glaze with some color accent glaze.

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Three maker's marks on bottom: Something incised on bottom, illegible, under sticker. Very good display condition. Karin Schaefers German, American, "Portrait of a Girl with Flowers," acrylic and watercolor on silk wrapped canvas. Canvas measures approximately 16 by 12 inches, frame measures approximately 23 by 27 inches.

Maker's mark on bottom. Very good condition, no detractions. Goebel Hummel figurine lot of two. Farewell 65 and Shepard's Boy Blue Maker's mark on bottom. Some green display putty remains on bottom. Three-piece Jasperware Wedgwood tea set, England, circa and Blue and white set includes: Hand-painted vintage European porcelain of a man plowing with two horses.

Marked on the bottom with a crown over an "S" and foreign in blue ink. Porcelain measures at 14 inches in length, 7 inches in height and 5. Condition is near mint. Sarah Jane has a broken flower in her hair, Heather also has a broken flower in her hair, and Melanie has repairs on the flower on her hat. Included is an Anniversary Queen centerpiece bowl from bearing a monogram in the center. Both are in very good condition and in original boxes. Belleek Cottage covered butter tray, 6th green mark Yellow tint to glaze. Free from damage, very good condition.

Vintage English Spode Buttercup plate setting, 36 pieces total. Two dinner plates have chip on edge, one small plate is heavily discolored, two dinner plates have light discoloration. All other pieces in very good condition. Vintage English Spode Buttercup tea set for Lightly used, some crazing.

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Included is a 6 inch Tea pot chips to lid,foot and spout , sugar repaired handle and cracked , four tea cups some crazed and stained , four saucers 1 chipped and seven dessert plates 7. All pieces except tea cups are had signed "Cumbow" on bottom and copper tea leafs are in very good condition. Overall good to very good usable condition. Vintage Spode Buttercup soup bowl setting for 8.

Some crazing, needs cleaning. Plate 3 in a series of six. Three pieces of American Brilliant cut glass. Two candy dishes and one vase included. Some minor chips and loss to edges. Most pieces in great condition, slightly used. Maker mark on bottom of both figurines. Measures approximately 10 inches tall, in very good condition, no detractions. Giuseppi Armani girl with flower basket and boy with fish, 14 inches tall and 8 inches wide with wood base. Figurine is marked with blue N and crown as well as artist's signature and also marked Florence Wonderful imagery in very good condition chip, crack and repair free with no detractions.

Minton 24K gold trim crystal glassware, 24 pieces total. All glasses need cleaning. Wedgwood Cavendish Bone China coffee set for 4. Navy and gilt trim accents over white. Queen Elizabeth 2 World Cruise logo on each piece except saucers. Little staining to bottom of coffee pot, otherwise very good condition.

Royal Doulton Toby mugs, lot of five, made in England. All in very good condition, no detractions. Westwind by Lenox fine China, setting for 7 and more. Cobalt number 4 on front. Some loss and minor marks, crazing and small chip to bottom rim. Collie plantar, measures approx. In very good condition, no chips or cracks. Bowl measures 14 inches in diameter. The American Eagle with a nine-star arc above head is the theme. Floral motif and gilt design. Great condition, free from detractions. Indian head and star emblem above number 4. Some loss to glaze at rim and one minor chip.

A beautiful floral pattern with blues, yellows, greens and reds adorn these plates. There are 7 ten inch dinner plates plus a bonus of one saucer. All are marked on back with the Minton mark and "Reg. Embossed "Mintons" on some. All are in very good condition some with very slight knife marks. Heavy cut faceted crystal hand signed on bottom of each with "Orrefors g ". Both are in very good condition with no detractions.

Measures at 12 inches high, base diameter 4. Quan Yin head is carved from a tusk and features intricate carvings throughout. Top center of crown is missing a half inch section. This lot can only be shipped within the United States. Craig Zweifel has stopped producing his highly prized art glass as of after 44 years.

His art is in many studios and is widely collected around the world. All are in Craigs "Wavy Heart and vine" pattern. Beautiful golden satin finish with bright black hearts and silver vines. All are in as new condition with no chips, cracks or repairs. Sturdy and functional while still being very delicate. Hand painted, 14 inches across the rim, 6. Deep unmarked footed punch bowl. High relief "chicken skin" white adornments highlight heavy enamel green, red and pink flowers and leaves.

Black, blue and gold rim, pseudo armorials on outside. Late 19th to early 20th century. Very good condition with some enamel loss and gold loss to rim. No chips, cracks or repairs. Nice ring when tapped. Late 18th to early 19th century unmarked bowl. Famille rose colours along with greens, blacks, blues and gold enamels. Pseudo armorials adorn the outside front and back of bowl. There is a very old cleat stapled repair to the bottom of the bowl. There is also some enamel loss and some hard water stains to inside of bowl.

There is a second hairline crack not addressed with old repair. Still rings nicely when tapped. Signed Japanese antique elephant ivory trinket box, includes signature on lid but also on base of the box, measuring 5. On the top of box is hand carved Japanese Macaque monkey with superb detail, box is free of damage. Included are three Anheuser Busch "Tomorrows Treasures" series on beer.

A Hamms Oktoberfest mug, a vintage Schlitz mug and a vintage German stein with no lid. The other figure measures approximately 5. Both are in very good condition with no cosmetic damage. Very good condition no chips, cracks, or other detractions. Dresden parrot on tree stump, measures 6. Tiny loss to talon tip and miniscule loss to foliage only visible through magnification. Blue mark on bottom. Designed by Bruce Talbert architect and designer best known for furniture and textiles. Cobalt blue on white design features birds on flowered branches.

The back is marked with both the impressed and printed diamond registration, as well as the maker's mark and pattern name. There is light crazing throughout and an old small crack only visible from the back. Dating from about Marked NAO made in Spain on the bottom. Measures at approximately 4 inches high. Small chip to bottom front otherwise in good condition. Born "Oriental lady".

Framed measures at Condition is very good. Lifelike portraits in great detail. Very bright Tempera paints on silk. Portraits of female and male Ancestors in all their Family finery. Image size is 22 by 44 inches, Overall in original frames are 31 by 53 inches. Condition of paint is excellent on both. Some minor soiling to silk and silk mat. Some damage to frames. Portraits have slipped from their mounting. Gallery tags affixed to backs.

Three original pieces by Milton Green. There is a mixed medium of a young woman signed LL and dated "11", framed size is 18 by 22 inches. There is a mixed medium piece on canvas 12 by 16 inches signed and dated "08" on back of canvas. Lastly there is an oil on canvas 15 by 30 inches that is a bright sunrise scene. All are in good to very good condition. There is a beautiful mid century water color of Paris that is signed in LR illegible. Framed size is There is a charcoal of a mustached man signed "B. Medium execution still life of yellow flowers on 14 by 16 inch canvas 20 by 16 inches framed.

Lastly there is a Norman Rockwell style painting of a young boy who has discovered Santa's suit in his Fathers dresser drawer. All others are in good to very good condition. A hand colored photo by Garry Seidel of a man walking along the Berlin Wall in Back carries label from Seidel with Miami address. In very good condition with plastic wrap present but torn. Oswald Heidbrinck French, color lithograph titled Le Rire c.

Print measures approximately Other than the fold, this print is in very good condition with bold color and crisp lines. Perry oil on canvas sofa painting, beach and moon scene. Pale blues and nude colors. Seagulls flying and waves crashing with full moon. Measures 50 by Eli Karpel American, original cast bronze seagull sculpture on wooden stand. Very good condition, Post-war figurative abstraction sculpture similar to the style of Surrealist Alberto Giacometti or Henry Moore. From a private San Francisco collection. Keith Haring American, silkscreen on canvas wedding invitations featuring Haring's untitled design with two figures sharing a head with heart on pink field.

Invitation measures approximately 7. Probable engraving measures 35 by 45 inches in original 19th century log motif design wood frame and original glass, from the original painting by Francis B. Carter, fully titled "The First Reading of the Emancipation Proclamation to the Cabinet" the title on this print is shown in a cut in the matting, very good condition with minimal detractions and free of damage.

Not examined out of frame. Intricately carved wooden octopus with black glass eyes. Has some damage and rugged spots possibly from the carving process or the condition of the wood before it was carved. Overall condition is good. Two intricately carved Chinese soapstone figurines. One features the God of Prosperity measuring approximately 10 inches high. The other is a figure featuring a bearded man holding a staff and gourd measuring approximately 9.

God of Prosperity has no major cosmetic damage and is in very good condition. The bearded man has been repaired around the base. Overall, both figures are in good to very good condition. Wood base covered in paper mache signed on front and bottom "Karpel". Post-war figurative abstraction sculpture similar to the style of Surrealist Alberto Giacometti or Henry Moore. Bald Eagle bust with crossed wings behind. Signed under right wing above base with "C 91 R. Taylor Vigilance" in very good condition with no detractions.

Story goes that a designer was working on sitting stool designs and came up with this to put your bum on. It is fired earthenware 15 by 15 by Firing holes in closed bottom. Top "sitting" area is about 12 by 12 inches. Nice art piece for garden or? Unsigned with signs of hand forming and in very good condition with no cracks, chips or signs of repair. Image size is 6. Copy of Lithograph from "Cassell's Canaries and Cage birds".

Triple matted and tastefully framed. Framed Rudolph Colao giclee. Canvas measures 27 by 22 inches. Discoloration, fading, frame in disrepair, overall in fair condition. Preservation Jazz woodblock print on brown paper featuring six performing jazz players. Measures approximately 27 inches by Frame is chipped and scratched but the back and glass are in good condition. Print appears to be unharmed and in very good condition. Overall print is in very good condition. Hand-painted picture of an oriental bird image, mounted and framed. Frame measures at This painting was rescued from a damaged larger canvas and re framed.

Yellow and orange Tulips in a blue vase is the motif of this non-liturgical panel. Measures 22 by Very good condition with no detractions. Great Crested Woodpecker is the subject of this panel by the late Lionel Snow. With beveled glass border and simple wood frame. Overall dimensions are Framed acrylic on canvas signed by A. Morris, featuring a house by a lake. Canvas measures approximately 16 by 24 inches and frame measures approximately Frame is damaged, canvas has some minor scratches but no punctures or any heavy damage. Could easily be re-framed. The late Lionel Snow captured the Sanibel lighthouse in a multi media piece including stained glass, wire and wood.

Hanging chains at corners. Teddy bear with multi colored balloons is the theme of this window signed "B. Intricate leaded glass panel by the late L. Depicting potted flowering plants. Multiple colors along with frosted glass. Very good condition with metal channel frame and hanging chains at corners. Humbly inscribed to the Hon. By the late L. Depicting a hummingbird and a flower. White Swan panel 16 inches in diameter by the late L. Very well executed with no detractions and in very good condition.

Eyelets for hanging on edge. The photogravure Goupil by D. Image measures 9 by Double matted and framed size is 14 by 16 inches. In Very good condition with minor discoloration to border from mounting tape? NY, measures 4 by 3 inches. Large oil painting on canvas featuring an autumnal forest and pond with two people in the distance. Painting is signed, what appears to be, C. Canvas measures approximately 28 by 22 inches, frame measures Canvas has no rips or punctures but has some age and water spots on the back.

Frame has some cosmetic damage. Overall, good to very good condition. Turkish and Islamic Art: Edgar Degas, after French, , Ballet Rehearsal, color print, signed 'Degas' in lower right corner. Measures at 21 by Framed acrylic on wood painting featuring a young boy standing in front of a red table with small dog.

There is no date or signature, but it is estimated to be from or earlier. Painting has very little cosmetic damage and measures approximately 20 by 16 inches. Frame has some chips and scratches and measures approximately Drawings have some bended pages, stains and tears, overall in very good conditions. Karl Zerbe German-American Owl silkscreen serigraph on rice husk paper.

Paper size is 24 by 36 inches, overall framed size is 29 by 41 inches. In very good condition in original frame from early 's. From private collection, friend of artist. Framed needlepoint map of Chesapeake bay, measuring with frame 17 inches by 17 inches, without frame 9 inches by 8. Watercolor portrait of a German Shepherd dog signed bottom right corner Alexandri. Measures at 9 by 9 inches, matted and framed at Original silkscreen serigraph by Karl Zerbe German-American Mat size is 23 by 34 inches and overall framed size is 29 by 41 inches.

In very good condition with bright colors and in original frame from early 's. From private collection of artists friend. Signed and numbered in LC.

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