Saturday, 5 April 2008

What A Grey Day!

So much for the weather forecast then, not that I'd seen it but everybody did keep going on about how this weekend was going to turn into Ragnarok and that we were all doomed to a wintery wonderland!?! No snow, no cold, but we did get plenty of miserable rain for the second half of the day......shame as we woke up to blue skies and sunshine.
With the poor weather that we had and the doom and gloom forecast we weren't expecting many visitors, just hardy souls but they were thin on the ground as well because the train service was cancelled for engineering work, so to say it's been a little quiet today wouldn't be too much of an exaggeration......the odd busy flurry of people, but not the normal crowds.......all of which combined to make today a pretty easy day, with very little 'talking' and no great surprises with the cookery.

So saying the meal today was really good, especially the

¶Autre Vele en bokenade.
¶Take Vele, an Make it clene, and hakke it to gobettys, an sethe it; an take fat brothe, an temper vp þine Almaundys þat þou hast y-grounde, an lye it with Flowre of Rys, and do þer-to gode powder of Gyngere, & Galyngale, Canel, Maces, Quybybis, and Oynonys y-mynsyd, & Roysonys of coraunce, & coloure yt wyth Safroun, and put þer-to þin Vele, & serue forth.

which Marc H was FAN-(insert superlative of choice here)-TASTIC, the best dish on the table and one of the nicest tasting dishes for a long time, just like a nice Indian korma (hardly surprising given the list of spices that are in it).....shame we didn't have a few naan bread and Cobra beers to go with it......we just had to make do with the lyede milke and browne fryes instead.

Unfortunately today was a bit of a 'no picture' day! I only took 20 or so pretty lousy shots and Robert less than that I think.....hopefully more over the next couple of days though fingers crossed.

Tomorrow and Monday see a few changes being made to the menu due to circumstances beyond our control. We won't have access to our cold storage or usual washing up facilities on Monday so we'll be scaling down a little, with no roasting and no meal presentation, so tomorrows Chekyns farsed is being put on hold and the capoun in salome is going to take its place....hopefully with some pictures......but if not we'll be doing the same recipe next weekend anyway, so we'll have two bites at the picture cherry so to speak. As well as that, I have to be away from here tomorrow due to family health problems so reports on tomorrows day will be second and third hand I'm afraid......unless I can convince Robert or Robin to write something for you lovely people.

1 comment:

Helen said...

I'll use my persuasive powers on Robert and/or Robin to write up some words tomorrow.

Capoun in salome? I've just looked at the recipe. I shall wait to see how that turns out before I pass judgement! Shame about the chekyns farsed. That is really interesting to watch being made; so many processes. It works with chicked breasts also (ok, so the first time, I used some cocktail sticks to hold the skin in place - just in case it split or burst when I plunged them into the hot stock.)

The autre vele en bokenade DOES sound good. Worth a shot, even without having seen your efforts. Another time, you could maybe make some cruste rolls to accompany.