WEDNESDAY 14th/ NOVEMBER 2018.
We had a long lie in this morning and were
awoken by the gas-bottle delivery man backing his lorry down our street and
blowing his horn! After freshening up we had a quick breakfast of toast &
tea, before getting the day on the go. I shot up to the office/studio to go on
the ‘WWW’ and then type/post today’s Blog, Brenda is getting things ready in
the kitchen, as I’m making, later, my now famous “ Beef & Vegetable Stew-
later turned into Scouse”
The Council have just announced the details
of the Second Annual ‘ Xmas Gastronomic Food & Wine Fair’ – taking place in
the ‘Plaza De La Vendemia’ over the weekend of 7/9th of December, see below.
Last Friday when I was in the ‘ English
Butchers’ down in ‘Puerto de la Duquesa Marina’ I ordered our ‘ Xmas Turkey’ – then
yesterday at the local Butchers I ordered the ‘Beef on the Bone ( Entrecote)’
for Boxing Day! Tomorrow morning we are going across to ‘Pueblo Nuevo de
Guadiaro’- past Sotogrande, to go to the ‘ Oversea’s Supermarket ( Iceland)’
for all our Christmas ‘ Goodies’ !!
This morning has started a little grey
& overcast, hopefully by lunchtime the sun will break through and the clouds
will clear, as the breeze stiffens, it’s forecast to reach 19 degs+ again, by
this afternoon, going overnight down to 15 degs, on Thursday we are in for more
of the same, then from Friday the ‘ wet-stuff’ is due to hit us and will carry
on over the weekend and all of next week, when it will also go a lot cooler?! Watch
this space.
“ My ‘ Mother’s’ Scouse Recipe “ " Muriel Eileen Sexton ne, Knowles "
I first dust the ‘Diced Beef’ ( Neck of
Lamb in the original) in seasoned flour and brown it off, then all the
vegetables are chopped/diced ‘ Onions, Shallots & Garlic, Carrots, Leeks,
Celery, Turnips, Green Beans & Mushrooms along with the cubed Potatoes, then
all sweated-off, adding a dash of ‘Lea & Perrins and Tabasco’( and a little
Curry Powder!) - along with a large
spoon of Tomato Frito, before adding a strong ‘Beef & Vegetable Stock’
along with the browed off Beef, and then left to cook, adjusting the seasoning
to taste, I add more par-boiled cubed Potatoes, as required as the ‘ Scouse’ cooks/falls!
Served with Pickled Beetroot and Cabbage with Alcelgas. Comfort food to die
for!!
After supper we will channel hop and find
something to watch.
Thoughts for the Day; See above.
...
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