Monthly Archives: August 2014

roast lamb with double garlic and rosemary…

lamb2

I wanted to share this in the spring, but lamb is so expensive here that I was buying smaller cuts, which never turned out quite right. This recipe deserves to be made for lots and lots of people, with the biggest leg of lamb you can find. This gives the garlic pieces poked inside plenty of time to cook through and infuse their flavor into the surrounding meat, so that the lucky person who gets a bite with a carmelized shard of garlic gets an unexpected roast garlic taste explosion that they won’t forget. This is a mixture of a Jamie Oliver and a Delia Smith recipe. Delia goes for the little shards of rosemary and garlic inside, Jamie promotes a sticky rich garlic rosemary glaze on the outside. I think the sweet and delicate lamb gets a boost from both, and ever greedy, I can’t make my mind up which is best, so I just combined them, to excellent results!

Recipe…

wage war against the machines…

It’s official. My head’s going to explode. Nothing bloody works. I can’t get any work done because the computer is waging a war against me that I will never… ever… ever… be able to win.

Yes everybody, I am at work writing this blog post, but that’s because it’s the only thing my computer will let me do. The internet doesn’t work. I can’t connect to the server, so I can’t access my files. If I call up IT, they will likely advise me to turn my computer off and on again. Why is that one of the most irritating pieces of advice ever given??? Continue reading wage war against the machines…

realistic recipes…

I read somewhere that successful cooks (you know who I mean, the ones who actually think up excellent recipes good enough to make millions in wonderful books with their photos on the front page) pay professional (home cook) testers to try out the recipes to make sure they work.

So if you are like me and you have bought a book from one of these lofty idols and tried out several of their recipes, you will know that they certainly DO NOT always work and that you may be left feeding your unfortunate family a meal that tastes kind of… well… nasty!  Continue reading realistic recipes…

what’s the opposite of the midas touch..?

You have to roll with the punches, you have to take what life throws at you on the chin, but when life throws you curveball after curveball, you live your life waiting for the next crappy thing to happen and find it so hard to see the good stuff when it happens.

In the past 18 months, I’ve made some major life changing moves that not everyone would have the stomach for. When Handsome and I chose to move nearer to the girls, we knew it would be life changing again for both of us. We knew things would get harder, we knew our commute would be nasty, we knew it would test our relationship. But we also thought that we would finally be able to get some routine in our lives. We believed that it would bring an easier routine to Handsome’s kids’ lives.

We had no idea how quickly things could change again. This summer has been an absolute disaster. Epic! Calamitous! Stupendous Fail! Continue reading what’s the opposite of the midas touch..?

hop growing…

I bought two hop rhizomes on a whim. A buddy at work told me about planting a couple of hop plants and I was jealous, wanted a go, and knew Handsome would love it, so I bought them. When they arrived in a bubble wrap envelope, they were two ugly hairy stumps, one a Chinook, one a Centennial.

We planted them, we were excited, but I have to say, it was difficult to see how they could possibly emerge into something that would eventually create beer for us. But within 5 days, little green fingers were pushing through the soil and not long afterwards, they were joined by others as these magical little plants tried to show us they could grow quicker than we would ever have expected, like something out of The Little Shop of Horrors. Continue reading hop growing…

Whole chicken in pink marinade…

This chicken looks so strange when you marinade it. The marinade is a washed out pink that really gives the chicken a gross appearance before it’s cooked. But the end result is so delicious, it’s worth the grossness to start with, and lets be fair, what raw chicken looks good anyway? I like to cook this in the oven and give it a blast on the BBQ just before serving. This makes for a really juicy chicken, with a little bit of the grill smokiness we all love… Just try it, you won’t regret it… Winner winner chicken dinner… we ate this outside and just picked it off the bones with spicy oregano potatoes and grilled corn…

Pink Chicken2

Recipe