Norfolk Tapas for dinner tonight, featuring good stuff from the veg box. Courgette with red wine vinegar and home-made hard cheese, padron peppers roasted with cheese, roasted sweetcorn with paprika, and some homemade kimchi/kraut hybrid.


Norfolk style tapas last night.

Courgette, sliced on the bias.Splashed with red wine vinegar,sprinkled with salt and black pepper.Home-cured proscuitto style pork cured for 7 months-ish,chez moi.Home-made hard cheese on top.

Padron peppers and tomatoes,sliced,with cheese,on a tortilla.The tortilla is there to keep from messing up the roasting tray.

Veg from our Riverford organic veg box, pork (uncured) from JW Sergeant up the road in Stow Bridge.

Cheddar and tortilla from Morrisons.

The tarragon in the back garden is nearly as tall as I am.

And for those of you who haven't met me, I am Not Short.

The tarragon has also just bolted, so there's that.

In other news, if anyone in the Norfolk area, especially along the A10, needs some tarragon, let me know.

food, alcohol in the background 

Blanched French beans, a can of tuna, some sliced black olives. A little lemon juice, salt, and cracked black pepper. With a Vesper.

Not too bad, if I say so myself.

Behind our street is a berm or dike between the buildings and the relief channel for the river. A week or two ago, as part of construction work next door, the vegetation was stripped off of berm behind that lot. We were worried that this would mean our local hedgehog, David, would stop visiting since their route into our garden was on that side.

Happily, last night David showed up again!

Back in the 70s, we had HBO for a while because the signal wasn't scrambled and my dad built a satellite dish out of a metal sled and a coffee can.

The other month we pulled it down from the loft above the garage, and I took a picture of it.


The tomatoes are in!

And the sage, well, it's a beast.

garden pictures 

This is our horseshoe raised bed from last week. In the back left is tarragon, down center are the chives (some flowering), front right is the rocket, and behind that is rosemary.


After 18 days in the box, the sausage is down from ~950 gm to ~500 gm. Which means it's edible and, happily enough, pretty good.

Yesterday was my first time back in the office since ... hmm ... 24 December. So it was the first time I had my rings on since then, so I don't put them on if I'm not leaving the house.

They're good rings.


The headcheese turned out very well. The broth/gelatine is a little darker than usual because I leaned into the nutmeg on the spicing. Good even without mustard!


Also - made spätzle yesterday for the first time, using the knife-and-board method.

Pretty good result, I think.

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Tuesday, mushroom and onion pizza. For those playing at home, that means we've still got the courgettes. There would be no box this week since we would be away, and a plan was in place for the courgettes.

Courgette parmigiana!

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Sunday, BLT sandwiches! Toms from the garden, bacon from the shops, lettuce from the box.

Monday, I made black pudding with buckwheat rather than barley, and stuffed the red pepper with it. I also stuffed some of the onion tubes from that giant from the garden.

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Look at this magnificent fellow from our garden! That's an onion not a leek, and those greens at the top are hollow. That's peak performance, that is, and the inspiration for a meal to come.We also had tomatoes from our garden, which were in the sandwiches we had Thursday

Saturday, if I remember rightly, I decided to take some of the young sauerkraut and make frittery things. My notes suggest leftover pork to go with.

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Medievalists and Medieval-adjacent. Sort-of.