Day Six, normally translates as Friday Night Travels. However the instigator of the event has reneged ( again) claiming that with three kids to home school and work commitments, Friday night has become too complicated and so now it will be Saturday Night Travels ( But not Saturday Night Fever, or I suppose it could be).

Here in our Folly, we did indeed travel, we had planned to be outside during our little escapade, but the wind ( it can be very windy indeed up here) put paid to that.

We went to Venice on the Orient Express, stayed at Cipriani’s and drank Peach Bellini’s at Harry’s Bar. Peach Bellini was invented around 1940 by Guiseppe Cipriani and named it after a 15 th Century artist, Giovanni Bellini. It is made with a purée of white peaches and Prosecco, but there are variations, a Puccini with Mandarin juice, a Rossini , with strawberries and Tintoretto using pomegranate.

W2, went on her outing to Primrose Hill, and made sparkling cup cakes, specifically requested by Young Sam, Lucky Boy!

Forgoing, an Italian dinner, we went for an Italian named breakfast. Eggs Florentine. This is a variation of Eggs Benedict, a true American incarnation but with spinach. Many people shy away from making the hollandaise sauce as almost all the cookery books out there make it sound difficult. In reality and with practice and a microwave, it becomes a cinch.

To make hollandaise in the microwave follow these simple instructions:-

1. 50 grams unsalted butter, cut into chunks
2. 1 small/ medium egg well beaten
3. Juice of half a small lemon
4. A tsp white wine ( optional, don’t open a bottle for this)
5. 1/2 tsp Dijon mustard

Melt the butter in the microwave on half power for about a minute, no more. Mix the egg, lemon juice, wine and mustard together, and then pour over the warm melted butter.

Return to the microwave, again on half power for 30 seconds, remove and mix well. Repeat this step until the mixture has thickened. I use a hand blender to mix and at the slightest hint of a curdle beat well.

Add salt to taste.

For the eggs Florentine, you will need, some toasted English Muffins ( I used Brioche, not having muffins,) or indeed some sour dough toast. Some poached eggs, and some cooked spinach. I cook my spinach ( 1/2 a packet ) in a microwave dish, in the microwave, it only takes a couple of minutes and is still fresh, not soggy.

Arrange the spinach on the toast, followed by ham if using, then the spinach and topped with the poached eggs and finally the sauce.

Many years ago, my eldest daughter ( the willowy Blond) declared “Salads are Boring!” I can see her now, and where we were at the time, actually only seems like yesterday and now her eldest is about the same age as she was at the time!

I like salads, often eat them especially when I have cooked something for Himself that I do not care to eat. I remember another salad incident even longer ago that the one above. Autumn, in Gibraltar, which has to have ranked the worse place to spend vacation time, ( sorry Gibraltar). Summer in Europe had been dire, rain, rain and more rain. We lived in the wilds of Normandy, where despite the rain, the food was always good. However we decided a break was needed and off we went, with two tiny tots in tow. After arriving at the hotel, the first thing we did was to go to the BA office and ask for tickets out of there. The weather was bad, the hotel was bad, Gibraltar was worse than bad and no escape, the border to Spain was still closed and all flights fully booked. So stay was the only thing we could do.

The salad I had for lunch was indescribably bad. In what was then a British salad, a few limp lettuce leaves, a few bits of tomato, a few slices of cucumber and a chicken leg. Heinz salad cream in a greasy bottle by its side. But apart from looking awful, the chicken was FROZEN ! We took it back, it was returned, warm on the outside and frozen in the middle. We said, Thanks, but No thanks, but then we’re asked to pay !

Last night, for dinner, it was going to be a salad night, that way it could be ready to go, when we were ready to eat.

I used the following:-

Baby spinach, rocket ( arugula), frozen peas, avocado, cherry tomatoes, cucumber, new potatoes, roasted red and green peppers ( left over from the fish of a previous dinner) black olives, asparagus, canned tuna fish and hard boiled eggs. Topped with homemade mayonnaise. In the end it was a kind of take on Salad Nicoise but not. Too many ingredients and no green beans. Himself declared that he had really enjoyed it, and no doubt willowy blond, these days would have said the same.

To make your mayonnaise

1 large egg at room temperature

1 tablespoon Dijon mustard

1 tablespoon red or white wine vinegar

salt, to taste

1 cup (240 ml) neutral flavored oil, I used good olive oil

1 teaspoon fresh lemon juice,

I also added a teaspoon of garlic/ ginger paste. Normally I would just use fresh garlic crushed.

Using either a small food processor or hand blender:-

Add egg to the food processor or in a jug along with the mustard, lemon juice and salt. Process for 20 seconds.

Scrape the sides and bottom of the bowl, turn the food processor on then begin to slowly add the oil in tiny drops until about a quarter of the oil has been added.

With the processor on, continue to add it slowly, but increase to a very thin stream instead of drops of oil.

When all of the oil has been added, scrape the bottom and sides of the bowl and process for an extra 10 seconds. Taste mayonnaise for seasoning.

Note, if the mayo seems too thin, slowly stream in more oil with the processor running until thick.

If for any reason your mayonnaise ‘breaks’ then here is the fix.

Add about 1 teaspoon of mustard to a bowl then use a whisk to slowly beat the broken mayonnaise, bit by bit, into the mustard until it becomes emulsified and creamy again. Or another way is to add an egg yolk to a large bowl and slowly use a whisk to beat the broken mayo, bit by bit, into the yolk. Most recipes call for just an egg yolk when making mayonnaise, but using a whole egg at room temperature is actually much easier.

Of course there are many variations on a theme, try adding fresh herbs or some spices,Ring the changes, have fun.

What a beautiful, beautiful day here in London, and even more beautiful on the golf course. We went and played today, some good, some bad, but just lovely to be out and somewhere not having to avoid people. Naturally we avoided people, but there were none to be avoided, Millionaires Golf.

The plants in bloom were gorgeous, the Egyptian Geese, had been busy and their babies looked almost full grown. The Swans on the other hand, had apparently 8 or maybe 9 little ones, but I could only see three today. Did you know that Swans mate for life? And did you know that Swans on the Thames belong equally to the Crown, ( ie at the moment the Queen) and two livery companies, namely the Vintners and the Dyers. Each year in July, there is a ceremony, called Swan Upping in which the swans are ringed and divided up. We had a friend who was once the president of the Dyers and at their annual dinner, ate swan and I believe it is only these three groups that are allowed to eat swan!( though I could be wrong on that one, but do know that they are protected).

Needless to say, we didn’t eat swan for dinner, in fact had a very simple, dinner, basically as my brain was not functioning. However, after a visit to Marks and Spencer’s Food Hall, where there seemed to be an abundance of wonderful English asparagus, my refrigerator seems to have rather a surplus. Therefore, asparagus was certainly going to be on the menu.

Very simply, we had poached eggs with Asparagus and bacon. The first time I had eggs cooked in this way( not just poached) was several years ago and although it turns out to be a bit tricky the end result is worth it.

Lightly poach some eggs, two or three per person as a main, or just one as a starter ( it is a good starter). Everyone one must have their own way of poaching eggs, but for this dish to be most interesting, the whites have to be on the soft side and the yolks most definitely runny . I poach eggs by dropping them into boiling water, to which I have added a few drops of lemon juice, bring the water back to the boil and switch off and leave for about 5 minutes.

Carefully remove them from the water with a slotted spoon and put on a plate.

Then comes the messy bit.

Heat some oil, deep enough to fry the eggs and while it is heating coat the eggs with beaten eggs and breadcrumbs, slide them very carefully into the hot oil and deep fry just for a couple of minutes for them to be golden brown , remove, drain and serve at once on grilled asparagus, with some crunchy bacon bits on top.

One point worth noting, asparagus can make your pee smell. Why? Well, Asparagusic acid is a sulfur-containing compound that seems to be found exclusively in asparagus.some people say it is like rotten cabbage , rotten eggs, natural gas or even Skunk Spray, but anyway it is non toxic. And depending on your genetic makeup your body might treat it differently and not have this smell!

Have been dreaming of times gone by, times travelling and of all things currently cancelled. Absolutely, Nothing fun in the diary, well maybe not strictly true, but things that are bound to be cancelled, claiming yet another refund.

Today, I escaped for about an hour, we wondered down the street and ventured into Selfridges Food Hall. ( see the flowers above) As super as usual, beautiful as usual, but No Champagne Bar! My daughters and I frequented it often in the early 2,000’s. We went especially to buy Mussels, as I have said before, we are great fans of Mussels and HIMSELF declared he really fancied Mussels for dinner, and he will cook!

My day, well part of it has been making Scrub Caps, for willowy Brunette, she needs them ( along with Surgical gowns) for when Dentists are allowed to return to work. So after a few hitches, as obviously we do need them to be extra special , I have succeeded and now have the production line down to a mere 20 minutes and am sure I can get it down to 10, but how many does she need?

Today, the only thing I managed to cook, but not really cook, was some Ice-cream. I had some really manky bananas, was a bit tired of making banana bread ( and besides Himself doesn’t really need another cake AND willowy Brunette has started baking …… she doesn’t eat them but delivers them for her Father! ENOUGH IS ENOUGH! Not that my ice cream is any less calorific but never mind.

The Ice Cream I make is very easy, especially if you have a) a food processor and b) and Ice Cream machine. Obviously the best type of Ice Cream machine is one that has a built in refrigeration unit otherwise the smaller cheaper ones have to be placed in the freezer to get cold, and of course, space always come at a premium, especially now. I have had refrigeration type since 1983 when we moved from Texas to Belgium. The one good thing to come out of Texas ( and I am being a bit mean here) is ICE CREAM, or so my kids who were small at the time thought and Belgian Ice Cream at the time was Rubbish, and so I bought a machine !This the famous Ice Cream ship in Barcelona, was a bit underwhelmed, I must say.

The Ice Cream I made today was Banana, ( obviously as I had yucky bananas) and the recipe says, the browner the better.

1. 2 large eggs
2. 200 grams sugar ( caster is best)
3. 500 Mls double cream
4. 200 Mls milk

This is the basic ice cream recipe, mix well together, and whilst mixing and the best way is I a food processor to failing that a hand blender, throw in the mushy bananas. Then, if you have an ice cream machine, simply scrap it tinpot the machine, otherwise pour into a fairly shallow freezer proof container and put into the freezer, stir every hour to mix well.

Alternatives or rather additions could be:-

1. dried bananas with chopped dates ( Holland and Barrett sell these),
2. buy some chocolate fudge and chop into bits and add the unfrozen mixture,
3. Mix a couple of tablespoons of cinnamon and a couple of tablespoons of dark rum
4. A couple of tablespoons of dark rum and raisins
5. 1/2 cup soft peanut butter , smooth or chunky
6. 1/2 cup soft almond butter
7. 4 oz chocolate melted added to the unfrozen mixture.

For me the “Go To” Ice Cream Book is Ben and Jerry’s a couple of Artisan Ice Cream Guys, before they sold out to Unilever in 2000.

As I’m losing track of the days, I have started adding the actual day in the title!

For someone who really likes grocery shopping these nine weeks have been a real learning curve for me. I don’t have to go to the grocery store, things miraculously appear on my door step.

In former Times I had my “Go To” stores. Starting out in the countryside, for when I was in the car, Lidl, one of the two German low cost stores. I remember them from when I lived in Southern Germany, a life time ago, it really was the only one near where I lived. What I like about it now, is it is small, I Hate the mega grocery stores, total time wasting. So it is a quick in and out and their fresh produce has such a quick turn over, it is usually pretty good.

Also when I was out and about, once in a while it was Quality Foods, in Hayes. The Indian Visa office used to be located next door, ( which is why I knew it was there).This is a much larger store than I like But it is never busy. It is a basically Indian/ Asian supermarket, and outside, in a covered area an array of fruit and vegetables, some of which I haven’t a clue as to what they are. I always mean to go armed with my book , but never do.( see below for the ultimate guide to Vegetables!

Next on my list, but still needing a car is Hoo Hing on Hanger Lane, another ethnic store, and again not usually busy. It caters to all things Chinese and the Far East and I think most of the customers are from restaurants.( and apparently they too deliver, though I’ve yet to try), they do have smaller versions in China Town , but as you can imagine, Very Busy !

Having said I don’t like large stores, I can’t resist Costco, the American super store. This I can’t resist, here I get my American fix, but they too deliver!

And then, closer to home, Waitrose, who of course deliver, but there is a smallish one close by, so I would go with trolley in hand. And likewise the wonderful food store of Marks and Spencer at Marble Arch ( and they too deliver ).And Finally, just across the street, two small versions of UK supermarkets, plus a myriad of local ethnic stores.

But currently, I’m into online shopping, Waitrose, Costco, Ish Fish and Greens for Fruit and vegetables ( and other supplies).

Today, I rummaged in the second drawer of number two freezer, and came across a packet of smoked mackerel ( actually I did know it was there). It had been languishing there for a while as I couldn’t decided what to do with it. It had been bought because Himself likes mackerel, and me, not so much. However on the weekend, inspiration leapt out of the newspaper and hit me. Smoked Mackerel Pâté, there was the answer. And yes I had all that I needed and then some.

Simplicity itself, all that I really lacked were some decent crackers so crispbread, broken in two, had to suffice.

1. 1 packet of smoked mackerel, about 250 grams
2. Tbsp cream, crèche fresh or sour cream
3. Tbsp mayonnaise
4. At least a tsp of prepared horseradish sauce, more if you want
5. Salt and pepper to taste.
6. Juice of half a lemon

You can either do this by hand, by mushing the mackerel with a fork and then stirring in the other ingredients, or throwing all into a food processor and giving it a quick blitz, I say quick, too long and it will really be mush. Put into a dish and refrigerate for maybe an hour so that it is firm, serve on crackers.

Another week has zoomed on by but this time around we have a modicum of freedom, albeit the Rules are not that clear, Can we? Can’t-we? Who knows! We shall carry on as before, parfum extraordinaire, Eau de Disinfectant, the masks the shoes, the groceries, the packets, I think I will remember the smell for a long time to come! But at least for us the golf course is open, so it is at least some distraction. My kids say for us ‘ Rien ne change!’ Well it does, of course, the trips, all cancelled, and no dining out, but Hey Ho, Onwards and Upwards!

Sandwiched between Sunday cocktails and Sunday Story Time, Dinner takes third place, but that too is fine, after all, where am I going, nowhere!

Today it is fish ( and my neighbour said, fish? You eat a lot of fish , we eat chicken !) well, yes again it is fish, and this time round it is Halibut, as when I ordered from Ish Fish, I though I would try some. Actually I have never cooked Halibut previously, but there is no reason why it should not be as easy as any other fish.

I’m going to pan fry it and serve it with a a Puttanesca dressing. Puttan, apparently means Tart or Whore, but Puttanesca can also mean a mix of Peppers, capers etc , but calling it Tarts Sauce is amusing !

1. For the sauce for 4 people
2. 4 red peppers, de seeded, cut into slices and grilled
3. 3 tabs good olive oil
4. 12 cherry tomatoes
5. 12 pitted olives, ( good ones)
6. 2 tabs capers, drained
7. Some shredded basil leaves
8. Some salt and pepper
9. Some cloves of garlic
10. Butter or oil for pan frying

Start by grilling the peppers, and the garlic, . Heat the olive oil, add the tomatoes and then the peppers and garlic., just before serving add the olives and capers.

Dip the Halibut in flour, heat the oil/ butter and when it stops bubbling add the fish and cook for about 4 mins on each side.

Arrange the fish on the plate and arrange the sauce on top.

I served with asparagus ( again) and Gnocchi ( again, from the freezer), and apart from grilling the peppers, a really quick dinner, especially having the Gnocchi already made.

And the result ? We will have it again. Can be made with any firm chunky white fish, cod, haddock etc.

The Absentee Travellers returned and I have to say did it with a Boom Bang Flourish!, Umm Minus points for being a day late, but Many Many plus points for what was in the end a magnificent entry. Seems like we have to up our game! All Himself has come up with is Him artist, Me Model ( Nude), No Thank you!

We made it to the golf course, found the car, it worked, we found the route, found a car wash, found the golf course and it was like Millionaires Golf, Perfect! Couldn’t have been better! Even remembered how to hit that little white thing ! All good !

For part of our Russian Adventure, I made Blini. I cheated a bit as I had made the batter a couple of weeks ago, and then changed my mind and froze it instead. Not a problem there as it freezes well. I made half a dozen or so of Blini and then precooked the rest as Crepes, or pancakes as they are know in English.

In France, or at least in the mountains, there are two types of Crêpe, there are those that are sweet, served with jam, chocolate, Nutella cream etc and those that are savoury, or Crêpe salée. These are usually made with buckwheat ( Sarrasin ) flour, which is a bit grey in colour. Despite its name Buckwheat, it is not a grass and is not related to Wheat., it is in fact related to Sorrel, Knotweed and Rhubarb ! But as you can see from the photographs it is sold as Flour.

To make the pancakes is straightforward.

1. 300 gms buckwheat flour
2. 2eggs
3. +/- 900 mls milk
4. Pinch salt

Put the flour and salt into a food processor or bowl, put the eggs with half of the liquid and pour in with the motor running, continue to add liquid in a drizzle until the mixture is of a pouring consistency, it is better to err on the thick side as more liquid maybe added, but more difficult to thicken.

This maybe made and left covered for several days in the refrigerator or frozen as I did. Himself always makes normal Crêpe when the grandkids come to stay and he will make a ” Job Lot” of the mixture ready for use the following days.

Heat, preferably a Crêpe pan but obviously a frying pan will do, smarmed with a THIN coating of butter and when it is really hot, pour in some of the mixture and swirl it round to cover the pan, if it is too thick it will not swirl properly, too thin , will swirl well but difficult to flip. When the bubbles start to solidify then if you are daring, toss the pancake, if not using a spatula, flip it over, just for a few second to finish cooking. Remove with a spatula and put onto a plate. Repeat and stack the pancakes. If making Blini, there is a Blini pan, but otherwise just pour in small amounts and repeat as above.

I served my Blini with cream cheese and smoked salmon, but I used the rest of the mixture to make some breakfast Crêpe for Himself before golf ! Something to help his concentration, but I think he needs more than that !

The instigator of our Friday Night Virtual Travels went Walkabout this week ! Nowhere to be seen ( hopefully will reappear, maybe on Saturday)

Meanwhile, Friday became a Saturday for Himself. My day Off was switched because of GOLF! Yes we are being allowed back on the golf course, albeit in limited numbers, no rakes ( does that mean no bunkers?) no competitions, only playing with your housemate or if not with only one other person, no eating drinking, no socialising, etc etc, are we complaining ? No we are not! Will the car start? Is it clean ( most probably not) will we find a drive through car wash? Will we remember how to drive? Do we have petrol? Ooh so many imponderables!

Hence, why Himself had to cook on Friday, as we managed to get a Saturday Tee Time on the first day of opening! Needless to say the website crashed and at one point Himself had three or four tee times ( not allowed) but he didn’t know it, however were soon sorted out by the Wonderful, never tireless Kelly.

For our travels, this week we went to Russia. Himself has been having lessons since forever and even in Lockdown has them via Zoom with the lovely Victoria ( this is one time when an open plan office has its detractions) as I hear the gabble from afar.

He had researched well, as to what the Russians like to eat, and they include Borscht, Shchi, Ukha, Solyanka,( all soups),Pirozhki, Pelmeni, ( small savouries), Blini Shashlyk, and Beef Stroganoff.

I have not made this in Years, it was the Dinner Party standard of the 1970’s! So this meant some hunting around for a suitable, easy, fast recipe, and we came up with this.

Ingredients

• 600g/1lb 5oz beef fillet, cut into strips about 2 inches long
• 25g/1oz unsalted butter
• 2 onions, thinly sliced
• 250g/9oz button mushrooms, thinly sliced or quartered
• 3 cloves garlic smushed
• 1 tbsp Dijon mustard
• 300 mls stock preferably beef
• 1 tbsp oil
• 2 heaped tbsp sour cream or crème fraiche
• 1 tbsp brandy (optional)
• Salt and pepper to taste
• 1-2 tsp of paprika
• Half a dozen small cornichons sliced ( optional)
• finely chopped parsley , to serve

Method

1. Season the beef fillets with salt and pepper and set aside.

2. Heat some butter in a large pan.

3. Add the onions and sauté for 2 minutes then add the mushrooms and garlic, cook until both are soft. Add the mustard and stir it into the vegetables, coating thoroughly and set aside.

4. Using the same pan add some more butter and when it is sizzling add the meat and let it sear, that is do not stir constantly only occasionally . When it has seared which doesn’t take long, you can if you wish to be decadent ( more so than usual); pour over 1/2 cup brandy. Then add the mushrooms , garlic and onions, pour over the stock and the paprika and let it simmer until reduced to about a half.

5. Add the sliced cornichons if using and stir in the cream.

6. Season to taste, sprinkle over the parsley and serve, with rice or noodles.

• Meanwhile, W2 went on Safari which was quite amazing

and Those in the “BURBS” decided to go Nowhere, little Molly has her passport and Nowhere to go !

This is the latest sign to be found in London, where the number of new cases has dropped.

The day got away with me today. How can I be home all day and run out of time ? Beats me!

Today I was rather side tracked by the arrival of several metres of rather nice fabric. Some, for masks multiples of, for all the family including little ones and some of it for scrub hats for Willowy Brunette, the dentist, who needs washable protective gear for when Dentists return to work, and yes she needs gowns as well ! I think I am going to be busy! Hence, most of the day was making prototypes. My English, neighbour from France sent me a pattern for the scrub hats, easy, I thought, well the basic principle is, my first attempt ended up looking like the hat from Handmaidens Tale, not a good look !

So with a nip and a tuck improvements were made and am ready for the production line.

Not much time to cook though I did make a batch of curry sauce. When I make a gravy, or a chocolate sauce, or white chocolate sauce, or Mole, ( Mexican), guacamole, anchovy butter, walnut pesto, I always make too much, but never bin the excess, Bag it freeze it, is my motto. It got me thinking, why not do the same with a ‘Bog Standard’ curry sauce. I know, I know there isn’t a Bog Standard curry sauce , but, in the event of being pushed for time, a nice curry sauce, which can be used with fish, vegetables, prawns and the like would be a useful standby in the pantry ( read freezer) after all, I am sure we all have standbys of some sort in the pantry ( ready made pasta for example) so why not this.

So I set to and made a curry sauce, which I will bag ( small sealable bags) and flat freeze. If you can it is so much better to flat freeze items in bags, easier to store, take up less space!

Therefore to make a middle size pan of sauce I used:-

1. 1 tbsp vegetable oil
2. 2onions peeled and cut into chunks
3. 6 cloves of garlic peeled
4. 4″ of peeled ginger
5. 4 chillies ( I used dried chillies) de seeded
6. 1tsp galangal powder ( optional)

1. A large chunk of lemon grass cut into chunks

1. 2 tbsp each of curry powder turmeric and 1 tbsp of cumin

1. Tbsp more of oil
2. +/-500 mls coconut milk , I say +/- as this depends on the type you use, some tins are 400 mls whereas UHT packets are 250, so I used 2 packets,
3. 100 grams creamed coconut, it usually comes in 200 gram blocks, but the other half will keep, wrapped and in the box.
4. 250 mls vegetable stock, cube or powder is fine
5. Juice of 2-3 lemons or limes
6. 3 tbsp tamarind paste
7. Salt and pepper to taste

Simply put the ingredients #1-8 in a blender or food processor and blend until a fine mush. Add more oil if too thick to blend well.

Heat the second lot of oil, pour / scrape in the spice mix, and then stir in the rest of ingredients, bring to the boil and then let simmer for about half an hour. Let it cool and then bag or use accordingly.

Oh dear fabric for gowns has just arrived, now I really do have my work cut out ! And tonight is Travel night as well !!

One of the Charities that we like to support is ” The Clink”. It was set up I 2009 in one of her Majesty’s Prison. HMP Highdown in Surrey. The catering manager there, Alberto Cristi MBE, saw a potential in training inmates for catering trade in order to reduce reoffending rates, and since then the graduates have had a reoffending rate of only 15%.

During their final months at now four training restaurants, prisoners can apply to be accepted on the course, which offers City and Guilds vocational qualifications, and since 2009 they have trained more than 2,500 prisoners and they help place them, find accommodation, etc. They have also a facility for horticulture and another which does Event Catering. They have even catered for three Royal Events.

We have eaten at the Highdown facility, but to be sure, it is not somewhere that you can just rock up to, bookings have to be made well in advance with personal details, passport number etc given. No phones allowed, no money allowed ( though of course you would be able to buy from the shop). The lunch we were served was absolutely excellent ( no photos I’m afraid), cooked and served by inmates and when I looked at the young men, they could have been my son, nice polite young men.

We subsequently went to a Carol concert, where the main speaker was non other than The Reverend Jonathan Aitken. He once was an MP but became an inmate at one of HMP, where his main occupation was reading and writing letters for other inmates. What does this tell you? They are ILLITERATE, and hence one reason for the high offending rate!

Anyway, , Himself is now the proud owner of a Clink Apron and myself I have added another cookery book to my shelf!

One of our favourite , fast dinners is Moules ( Mussels). Having lived in Bruxelles ( Brussels) for 13 years,where it is a National dish, it is small wonder! My eldest,The willowy Blond, ate her first mussels,when she was only 15 months old! All three of my kids Love Moules ( and Frites of course)

We have been experimenting recently and trying various ways of cooking them , previously it was always Au Vin Blanc ( with white wine). However I think the latest incarnation is Thai Mussels.

It is the time of year that we should no longer be eating them ( only eat with a R in the month), maybe because in the warmer months, mussels tend to be much smaller.

However, here is the latest favourite. For two people:-

1. 5 pounds fresh mussels
2. 1/3 cup fresh lime juice
3. 1 large can unsweetened coconut milk
4. 1/3 cup dry white wine
5. 2 tbsp of Thai red or green curry
6. 3 cloves smushed garlic
7. 1 tbsp Asian fish sauce
8. 1 tbsp Palm Sugar But can use white sugar
9. Bunch fresh coriander, chopped.

In a large Saucepan combine the lime juice, coconut milk, wine , curry paste, garlic , fish sauce and sugar. Heat, stir to dissolve the sugar and bring to the boil. Add the mussels. Cover and shake occasionally until the mussels are opened.

Remove from the heat and discard any unopened mussels. Pour the mussels and liquid into a serving dish and garnish with the coriander.

Serve of course with French Fries, Chips, Triple cooked Frites ( a la Belge )