I'm free, to do what I want, any old time
Nov. 26th, 2012 04:35 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ventaOne of these days, I fear I will be found dead in mysterious circumstances on a Monday morning and some CSI-style person is going to make a meal of the fact that the backs of my hands and wrists are covered with bruises and small abrasions.
Such things are, of course, the result of an all-day rapper practice on Saturday, followed by a rapper pub crawl on Saturday night. With the best will in the world, you end up with swords scraping over your knuckles and forearms and taking small chunks out.
But you know all about my rapper weekends... too much dancing, too much red wine, not enough sleep. So instead, I present some new culinary experiences from the weekend:
1. Christmas Pudding Cheese
OK, technically it isn't called that. It's a cheese called Bowland, which when packaged in plastic looks rather terrifying - dark brown and gnarled.
It's Lancashire cheese, mixed up with sultanas and cinnamon and regardless of how they market it, it's Christmas pudding cheese. I'm usually quite a big fan of cheese with fruit in (Wensleydale with apricots, or even better with ginger, is brilliant) but this was just too cakey for me.
I mean, I'm not against cake. I'm really quite in favour of cake. I just think if that was what you wanted, you'd be better off just eating cake. We speculated that it might make nice cheesecake.
I left the Bowland to the others and instead motored through the Swaledale-with-Old-Peculier, which was bloody fabulous
2. Haggis and Whisky Soup
For reasons that weren't immediately clear to everyone, Ang decided to make haggis and whisky soup for tea on Saturday. Her justification was that it's St Andrew's day next weekend.
Anyway, it basically consists of cooking potato and "neeps"[*] in stock, and cooking haggis separately. Then you crumble the haggis over the soup, and pour over whisky to taste.
I'm all for new culinary experiences, but I've met me and I was damn certain that the amount of whisky that would be to my taste would be exactly zero. So feeling like a proper fraud I asked for mine to have no whisky in it (it was served instead with a side-order of mild mockery).
Sadly, I then had to go and sit on the windowsill at the other side of the room because even sitting near people eating the whiskified version was making me feel queasy (it was Ardbeg, for people who care about such things).
Actually, the soup was pretty good anyway. I should try cooking haggis sometime.
[*] We settled on calling them neeps, because we had the perennial turnip/swede debate. I think turnips are white and swedes are yellow, but apparently that's the southern way round, which our northerly contigent grumbles violently has "taken over these days".
Such things are, of course, the result of an all-day rapper practice on Saturday, followed by a rapper pub crawl on Saturday night. With the best will in the world, you end up with swords scraping over your knuckles and forearms and taking small chunks out.
But you know all about my rapper weekends... too much dancing, too much red wine, not enough sleep. So instead, I present some new culinary experiences from the weekend:
1. Christmas Pudding Cheese
OK, technically it isn't called that. It's a cheese called Bowland, which when packaged in plastic looks rather terrifying - dark brown and gnarled.
It's Lancashire cheese, mixed up with sultanas and cinnamon and regardless of how they market it, it's Christmas pudding cheese. I'm usually quite a big fan of cheese with fruit in (Wensleydale with apricots, or even better with ginger, is brilliant) but this was just too cakey for me.
I mean, I'm not against cake. I'm really quite in favour of cake. I just think if that was what you wanted, you'd be better off just eating cake. We speculated that it might make nice cheesecake.
I left the Bowland to the others and instead motored through the Swaledale-with-Old-Peculier, which was bloody fabulous
2. Haggis and Whisky Soup
For reasons that weren't immediately clear to everyone, Ang decided to make haggis and whisky soup for tea on Saturday. Her justification was that it's St Andrew's day next weekend.
Anyway, it basically consists of cooking potato and "neeps"[*] in stock, and cooking haggis separately. Then you crumble the haggis over the soup, and pour over whisky to taste.
I'm all for new culinary experiences, but I've met me and I was damn certain that the amount of whisky that would be to my taste would be exactly zero. So feeling like a proper fraud I asked for mine to have no whisky in it (it was served instead with a side-order of mild mockery).
Sadly, I then had to go and sit on the windowsill at the other side of the room because even sitting near people eating the whiskified version was making me feel queasy (it was Ardbeg, for people who care about such things).
Actually, the soup was pretty good anyway. I should try cooking haggis sometime.
[*] We settled on calling them neeps, because we had the perennial turnip/swede debate. I think turnips are white and swedes are yellow, but apparently that's the southern way round, which our northerly contigent grumbles violently has "taken over these days".
no subject
Date: 2012-11-26 08:55 pm (UTC)no subject
Date: 2012-11-26 10:55 pm (UTC)