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One Summer's Food

A chronicle of food, family, wine and friends over the summer of 2009

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One Summer's Food | lowersoar.blogspot.com Reviews
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A chronicle of food, family, wine and friends over the summer of 2009
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1 one summer's food
2 practice makes perfect
3 light olive oil
4 salt and pepper
5 posted by
6 chris smith
7 1 comment
8 size matters
9 1 tspn saffron
10 250g calasparra rice
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one summer's food,practice makes perfect,light olive oil,salt and pepper,posted by,chris smith,1 comment,size matters,1 tspn saffron,250g calasparra rice,seasonings,no comments,charlie's lobsters,idyllic,nada,family supper,another night off,sunday,salad
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One Summer's Food | lowersoar.blogspot.com Reviews

https://lowersoar.blogspot.com

A chronicle of food, family, wine and friends over the summer of 2009

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1

One Summer's Food: Fore Street Web Cam

http://lowersoar.blogspot.com/2009/08/fore-street-web-cam.html

A chronicle of food, family, wine and friends over the summer of 2009. Friday, August 14, 2009. Fore Street Web Cam. Count the Fat Face shoppers. Web cam credit: Salcombe-Lets. Subscribe to: Post Comments (Atom). The cupboard is bare. A fishy tale of two high streets. Fore Street Web Cam. The English can cook. Eat like a girl. Around Britain with a Paunch. The London Review of Breakfasts.

2

One Summer's Food: July 2009

http://lowersoar.blogspot.com/2009_07_01_archive.html

A chronicle of food, family, wine and friends over the summer of 2009. Wednesday, July 29, 2009. The young men's Bolognaise was a brilliant success and I prepared gooseberry fool to follow it. But even with a night off I'm still cooked out and plan steak frites for this evening with the rest of the crumble from Monday. And will set you back a cool $1090. A mid Victorian antique version. In very heavy copper is therefore. Catch of the Day have been stocking 'chicken turbot' at around 1 Kg but in my opinio...

3

One Summer's Food: Nada!

http://lowersoar.blogspot.com/2009/08/nada.html

A chronicle of food, family, wine and friends over the summer of 2009. Wednesday, August 05, 2009. I have cooked enough of Atul Kochhar's lamb with green chillies to last for three days and there is plenty of salad and fruit so I do not need to cook anything. Nada! I take a chair outside and drink up the silence. Subscribe to: Post Comments (Atom). The cupboard is bare. A fishy tale of two high streets. Fore Street Web Cam. The English can cook. Eat like a girl. Around Britain with a Paunch.

4

One Summer's Food: Do the Turbot!

http://lowersoar.blogspot.com/2009/08/do-turbot.html

A chronicle of food, family, wine and friends over the summer of 2009. Tuesday, August 04, 2009. Big Dave has come up trumps and we have a goodly turbot. Given the lack of Turbotiere I need to turn it into tronçons. Here we go. Clean the fish through the gills - do not damage the skin. Remove the frills with shears. Remove the head - you may need to bash the cooks knife through the backbone with a rolling pin. Cut the halves into neat tronçons weighing around 200g. Stir-fried clams with ginger and garlic.

5

One Summer's Food: Charlie's Lobsters

http://lowersoar.blogspot.com/2009/08/charlies-lobsters.html

A chronicle of food, family, wine and friends over the summer of 2009. Friday, August 14, 2009. We've always bought our lobsters live, taken them home, and cooked them. But now lobster is a commodity. Like sugar, coffee and cocoa prices vary according to supply and demand. Commodity traders try to buy cheaply and sell expensively by being able to access stock when supply is short or demand is high. Of course sugar, coffee and cocoa are quite easy to keep. But lobster? Subscribe to: Post Comments (Atom).

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One Summer's Food

A chronicle of food, family, wine and friends over the summer of 2009. Sunday, August 23, 2009. The cupboard is bare. The young man has been in Scotland - staying with a mate's family and taking in the Edinburgh Festival. The wife has been back in London - at work. I've mentioned various curries and the fun I've been having with Atul Kochhar's book so no need for more Indian here. But how not to spend too much time with that nice leftover piece of monkfish that I froze? In the magazine it's called 'Fish ...

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