Slugs – I Hate Their Guts!

.flickr-photo { } .flickr-frame-left { float: left; text-align: justified; margin-right: 1px; margin-bottom: 1px; } .flickr-caption { font-size: 0.8em; margin-top: 0px; }

I ate his guts

You’d think after HedgeWizard’s frankly horrific experience with a slug and his man-plums *shudder*, I’d be more wary of the little blighters. But ohhhh no. Not me. No. I have to go one better don’t I?

Things to remember when stacking bricks from one point of the garden to another:

1) Never look at the bricks as you slap them together.
2) If you do, never be laughing at The News Quiz as you do.

If you fail to observe these simple rules, then it is entirely you own fault if a slug that was safely nestled in a nook or cranny is slapped between to bricks at high speed and explodes upwards into your face, hair, eyes and mouth. Oh yes. And don’t expect any sympathy from erindoors either. Oh no.

I really, REALLY hate slugs guts. Only in this case, I ate his. I feel dirty.

My First Tomato!

.flickr-photo { } .flickr-frame-left { float: left; text-align: justified; margin-right: 1px; margin-bottom: 1px; } .flickr-caption { font-size: 0.8em; margin-top: 0px; }

First Tomato 02

Despite the rain. Despite the lack of sun. Despite the bastard slugs. Despite over-zealous watering by me when it was a wee plantling, my tomato plant bears fruit. Oh blessed be.

Leek Soup…

… tastes great when:

a) The mistress makes it, and

b) You use your own leeks and spuds.

Oh yes.

First Spud Harvest of 2007

.flickr-photo { } .flickr-frame-left { FLOAT: left; MARGIN-BOTTOM: 1px; MARGIN-RIGHT: 1px } .flickr-caption { MARGIN-TOP: 0px; FONT-SIZE: 0.8em }

First Spud Harvest of 2007

Yay! I pulled up my first harvest of spuds last night – largely spurred on by the fact I think I have blight in the crop (see next post).

Anyway, we ate some for tea and they were lovely – I had that chap in the middle as he was the famous First Spud of 2007! and therefore it was my divine right to munch him up good 😀

First Spud of 2007

.flickr-photo { } .flickr-frame-left { FLOAT: left; MARGIN-BOTTOM: 1px; MARGIN-RIGHT: 1px } .flickr-caption { MARGIN-TOP: 0px; FONT-SIZE: 0.8em }

First Spud of 2007

A quickie. The flowers aren’t out yet, but my impromptu spud plantings of a several weeks ago are showing signs of spudy-life ‘neath the dark soil. Soon, your favourite Burro will be dining on their bounty. Yum Yum.

Tiny Pancakes…

I blame the Japanese. They started the whole ‘make it smaller’ thing. Well, maybe they didn’t but as I don’t know who did, they can cop for the blame for these tiny, weeny pancakes.

Goulash & Cabbages – Welcome to Wild Burroski Cafe

It’s all gone a little Russki around here. Remember the stuff I cooked (see 2 posts ago, oh ye of little memory), well here are the Jackie style photo stories that go with the goulash & the cabbage soup. Click on the pics to see more.

All you need for a goulash. Nearly.For the goulash, just chop up an onion, a courgette and a couple of carrots and sticks of celery and fry them up with a few chopped up sausages (I used Quorn veggie ones but you can use real ones if you like, you meat eating scu… ahem… sorry). After the veg feels about right, add a can of chopped tomatoes (or roast, skin & chop your own) and half a pint of good veg stock. Bring this to the boil, add a tablespoon of paprika and a can of black-eyed beans (as opposed to black-eyed peas as they are ugly and Fergie will wee in it). Bring to boil again then cover and simmer for half an hour or so. Enjoy. I think you may need to spice it up a little more than this so experiment a bit.

A lovely savoy cabbage soup.For the cabbage soup chop up an onion, a spud and other veg (I used a parsnip), shred a cabbage and get a pint of good veg stock ready. Fry the veg with some herbs, add the cabbage and the stock. Bring to the boil and then cover and simmer for half an hour or so – keep checking to make sure a) thing aren’t over cooked, b) things aren’t under cooked, and c) things are seasoned to taste. Don’t blend this up into a liquid soup – soups deserve better than that and should almost always be chunky. Enjoy.

Now, who wants this wafer thin mint?

What I cooked today… part 306

The mistress had me chained to the cooker today and I made the following for the freezer:

  • Quorn sausage goulash (4 portions). I’ve taken some shots of this and will add them soon – in the meantime here is the recipe I used.
  • Cabbage Soup (4 portions). I used the good old BBC to find this one.
  • Veggie bol sauce (6 portions). My own concoction with any leftover veg and lots of Quorn mince.

That’s me in food for a while 😀

The Veg Box Diaries

I like blogs, me. Not all blogs, obviously, but in general I likes ’em. If you’ve ever wondered what to do with all the veg you get in a veg box, then read this and wonder no more. Like I said, I like blogs, me.

Mmmm, Risotto

My lovely risotto. More yum.Another day, another recipe. This time is was a risotto from Jamie Oliver‘s Italy and very nice it was too. Click on the picture to see the dish coming together in the gallery.

« Older entries