THURSDAY 7th/ NOVEMBER 2019.
We had another nice, long, lie in this
morning, it’s so very quiet without any guests in ‘ Doggy World Heaven ‘ to
look after! ‘Chispa’ is in & out all the time to see us, until little ‘
Miss Bella’ is back with us next Monday/Tuesday as usual.
While we were freshening up I was listening,
as usual, to the ‘ Andrew Charles Breakfast Show ‘ on “ Castle Radio fn 89.2
& Online on the WWW “ as the ‘ Music Quiz’ came on, I needed the clue this
week, it was ‘ Chicory Tip ‘ with ‘ Son Of The Father ‘ – I’m the only correct
answer, so far this week, so I will be in the draw, tomorrow, for the winner!
Watch this space.
This morning has started bright &
breezy, the sun broke through first thing and there are a few patchy clouds hanging
around in the blue sky, there is a light/cool breeze blowing up/off the
Mediterranean, by lunchtime it’s forecast to reach 18 degs+ - with just a small
chance of the ‘ Wet-Stuff’ in the air, overnight dropping down to 10/11 degs, - tomorrow
and over the weekend it’s now looking the same, but with no threat of the wet
stuff, staying dry & sunny, next week is going to be dry & settled,
with sunshine and a few patchy clouds, all week hovering on the 19/20 degs
mark, at night-time going down to 10/11 degs, about right for the time of the
year ( jumper time!) Watch this space.
For our supper this evening we are having ‘
Omelettes of Choice ‘ – two-cheese ( Mature Cheddar & Parmesan) for Brenda and ‘ Paysanne ‘ for me ( small
diced Potato, Shallots, Smoked Bacon & Green Beans) – I beat the three ‘
Campo’ Eggs- adding Salt & White pepper, my special Omelette Pan is pre-heated and I add a dash of
Vegetable Oil along with a knob of Butter, to foam, then the beaten Eggs are
added, left to set for a second or two before stirring, vigorously, with a
fork, then half-turning to the side, adding the Cheese/pre-cooked & warm ‘Paysanne’
filling and shaping the ‘Omelette’ over by turning the edges in, then it’s
turned over/out onto a warm plate, pan to plate, tilted together, then shaped
with a dish paper! Served with finely
sliced ‘ French’ Green Beans and the classic triple-cooked ‘ Pommes Bataille ‘ –
small/cubed, deep-fried, Potatoes.
See below;
" Cheese "
" Paysanne "
" Pommes Bataille "
The ‘ Perfect’ Omelette, as I was shown by
a old French ‘Chef de Cuisine’ - Paul
Bruchet -back in the mid 60s, in Liverpool, as I was starting as a ‘ Commis
Chef ’!
Last night on the new series of ‘Master
Chef – The Professionals ‘ – the first task, shown by Marcus Wearing ( Michelin
starred ) - who first worked at the ‘Savoy Hotel ‘ and had been shown by a famous
‘Chef de Cuisine’ how to make the classic ‘ Omelette Arnold Bennett ‘ – invented in the
1920s, at the Hotel, and named after the writer & critic, a fluffy/flat
four-Egg Omelette, with flaky Smoked Haddock, he used Crab Meat, coated with a
homemade ‘Hollandaise’ sauce, then sprinkled with grated ‘Emmental’ Cheese
( originally Parmesan) – before going under a hot grill, till browned and
bubbling, served in the copper pan that it was made in!
See below;
After supper we will settled down to watch
the next exciting and gripping episode of “ Girl/Hagi – Duty/Shame “ – catch it!
Thoughts for the Day; See above.
...
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