Another Continent, Another country, Another Dinner, but same restaurant!

Yes another dinner, from a different continent and different country but in the same restaurant. Hard to beleive, but true. The private restaurant on Londons Pall Mall, hosted the dining experience from Benares and then last week, hosted a dining experience from La residencia’s El Olivio, which is normally found in the town of Deia, Majorca. The setting there is beautiful as is the restaurant itself. Dinner is served on the most wonderful assortment of colourful glass plates. My best friend from Houston Texas was visiting, she too fell in love with the dinnerware, so off we went to buy some for ourselves. I have to say we did not buy any. Firstly it was fairly expensive, but cost aside, it weighs a ton and so to export it either as hand luggage or to ship, would not be a reall viable option, Ah well dream on.

Our visit to La residencia in London, actually did not happen. Having discussed with the restaurant before hand that two of our party were pescatorians, we were assured that there would be suitabel options for them. Alas it did not happen. The set menu which sounded wonderful, was available for the tabel as a whole, but when we enquired about the non-meat option, we were told PASTA!!!, I have to say, I was really not pleased, firstly not an option on an already fairly expensive menu and secondly, hardly Spanish.

Consequently we all were required to take the a la carte option. Having eaten in this restaurant several times, we were not disappointed in the food, far from it and the waiter went to great lengths to ensure were happy and were in fact served a course from the El Olivio menu, ( the tartare of Wild Sea Bass ) which was delicious., we also had a smapling of the dessert from the menu, which was crispy cannelloni stuffed with white chocolate mousse and served with passion fruit sorbet. Our guests, had sampled once before, whilst in Spain, crispy cannelloni, and were interested to try it, as they had not been overwhelmed previoulsy. However this time round it was a hit.

So despite our disappointment at not being able to try El Olivio’s food once again, our dinner was very good and you can see below. Our extra course was the the Tartare of Wild Sea bass, followed by fillet of sole, Turbot, Hereford Beef or Veal Cutlets. I personally chose the Veal cutlet, which was really tasty.

Todays veal industry has changed and is no longer the pariah that it once was. “Rosé veal is 100 per cent welfare friendly in the way the animals are reared,” The world is short of food and it’s a waste for bull calves not to come into the food chain, previoulsy they were just slaughtered, as there is only one Bull per herd, otherwise they would all be fighting pover the cows!

Rosé veal is similar to beef but with a smoother texture, a richer taste and is lower in fat and cholesterol. While it is available in the same cuts as beef – steak, roasting joints, escalopes, mince and casserole meat – there are additional specialities such as liver and shin (Osso Bucco).

Unlike white veal where the calf is reared to 16 to 20 weeks old entirely on milk, the rosé veal is fed milk replacer to a maximum of seven litres a day until they are eight weeks old by which time they have been weaned onto a calf pellet. They are straw bedded until they are eight months old.

Too many Indians

A few years ago, the Indian government declared that I was an undesirable and as such would not grant me an extension to my Visa. I thought of just staying on, but the local “Fixer” was heard to say” Oh No Sir, not a good idea Sir, Mother in law end up in Jail Sir” so needless to say. not fancying my chances in the largest prison in South Asia, I was persuaded it best to leave!

As a compensation we dined in a restaurant called “Indian Accents” and what Himself described as the best meal he had ever eaten. Indian Accents is a restaurant in a boutique Hotel, called the Manor. This in turn is owned by an Indian run company that runs more than 40 hotels and a few restaurants. Among them is Chor Bizarre ( chor =thief and Bizarre= well Bizarre!) Chor Bizarre is to be found in Connaught Place, New Delhi in a building which is typical of Luytens Delhi and is quite frankly BIZARRE, but the food is great! And more to come as there is a branch of this restaurant in London!! So I must put it on my “must try” list.

So onto another Indian restaurant in Central London, called Banares. And it has a Michelin Star! I first went there with ” The Ladies Who Lunch”.

Lunch time is always affordable and we were not disappointed. However this weekend, was another dining experience, a private event, hosted by the chef/owner of Benares and his team. Atul Kochhar, started his career in New Delhi working for the Oberoi group of hotels ( and I have to say that breakfast in the Oberoi was always good). So in London, he runs Benares and has recently opened Sindhu in Marlow. He is also involved with some cruise lines and a coup for Marks and Spencer, he is their consultant for their Indian Range of foods.

So we were wined and dined and the evening started with a cocktail called, Mumbai Sling, a drink made with gin, lime juice, palm sugar and ice. I have to say it tasted much like my own version of a Citron Presse ( fortified that is) pressed lemons sugar and gin, so good you think you are just drinking lemonade, how wrong can you be??

So onto our dinner. For the amuse bouche we were served Aloo Chaat Anarkali ( potato salad with sweet yoghurt foam and pomegranite sauce). For the starter it was Thandi Jal Murghi, ( Duck terrine with Bakarh bread and tamarind chutney).

I have eaten Aloo Chat several times whilst in India, this was a much more refined version.The duck terrine was lovely and so was the bread, a sort of glazed and crisp naan, hoever the swish of sauce on the plate is never my favourite, and this was no exception, it looked pretty but by the time it arrived on the table, and as the plates were warm, it had dried and hence no sauce, a shame really.

The fish course was Meen Moilee, Sea Bass with coconut gravy and beetroot mash, a lovely contrast of a creamy yellow sauce and deep red/burgundy of the beetroot. The main course was equaly delicious and consisted of Chaampan Da Saag Gosht, Rack of Lamb with Polenta and spinach puree.

Indian meals do not usually have a great selction of desserts, but this time we were in for a treat, it was something called Rangeela, which was Cardamon and orange sponge with three different types of Ice Cream, Raspberry, Pistachio and ginger. along wth some softe berries on the side.

So Atul has written another book, and I think it is already on my Wish list, after all, what makes for better bedtime reading, than another cook book. It has been said that Britian has become obsessed with cooking shows on TV and the purchase of cookery books. The average home has a dozen books but only cooks from 9 recipes!, not in this household, my mother onced remarked that she never knew what she was going to be given for dinner in my house! And that is surely true, just ask Himself !

Accentuate the positive

Eating our way around Mexico ( again) or Accentuate the positive!

In London towers, we had another significant event, well not actually London Towers, and not even close by. But wherever it was, it was a good reason to try yet another nice restaurant.

Biko is in Polanço, Mexico City, is listed as one of the best restaurants in the world and stands at # 30! A couple of years ago we tried another in Polanço, Pujol, with which I was not duly impressed. Having eaten now widely in Mexico, attended a couple of cooking classes, been on street food tours, I feel I have a good understanding of Mexican cuisine, and Tex Mex it is not.

So to Biko, a Wednesday evening in November , the temperature warmish, the traffic as usual in this part of town, dreadful. Biko is located just off President Mazaryke , which is the main road in this part of town, and where one can find most of the smarter shops and cafes., that is when it is not being dug up, which seems to be most of the time.
So let us start with the positives, we were warmly welcomed, our chief waiter introduced himself and explained how their menu worked. Nickinlaw ( family joke) duly explained, the girls had Kir Royal ( more Kir than royal, which had to be diluted with more champagne, of course) whilst the boys had a deconstructed Bloody Mary, in this case, Tequila with spicy tomato juice on the side. Interesting!

We chose the tasting Menu, which consisted of 7 courses, albeit they were small. And here comes the negatives, Grey seems to have been the colour theme of the evening, ( in Pujol it was beige), almost everything was various shades of Grey ( and not, I add 50 Shades of Grey, might have been more exciting if it had been!) The fois gras was grey, the tuna, grey/pink and the pork grey / white. And the restaurant it self was Grey, or beige or Dull. Food tasted OK service was Ok, atmosphere, not Ok. Reading various comments on Trip Advisor ( not always the best source of information, I must admit) others too were underwhelmed.Pricey? Yes, worth a second visit, No, there are too many very good restaurants, to go to one that we think mediocre. I wonder sometimes, who actually ranks the restaurants, and the criteria used for the rankings.

Meanwhile back at London Towers, we had a first! A First was a take-away! We have had in the past, I must admit had en Famille a Pizza Movie Night, especially confined in the Snowy Mountains of France, where we drive down 7 hair-raising hairpin bends, slip-sliding to the original Pizza Hut……. La Cabane, a little wooden hut, which night after night just makes Pizza, to go, and whilst you wait serves either a Vin Chaud or a soupçon of vin rouge.all over the French Alps it is possible to find these small, Take Aways, usually Pizza, but sometimes Pasta.
But this was a real, live delivered to your front door, take away. And I have to confess, that after being out all day, it was a great meal. Might just do it again! Watch this space!!

Mulligatawny soup recipes!

Ron’s Mum Mully Soup

2 Onions chopped finely

6 cloves of garlic crushed

2 tsp both of Turmeric and of ginger

1 litre of water or stock ( you may used bought)

1/3 of a cooked chicken ( no bones or skin please, you can use those to make your stock)

1 tin condensed cream of chicken soup

2oz creamed coconut 1 lemon cut into wedges

Fry the onion in a little butter or ghee until translucent , add the spices, add the stock along with the chicken. Bring to the boil and add the can of soup, mix well. Add the creamed coconut and stir well to mix. Test for taste and adjust seasoning ( salt and pepper) serve with a wedge of lemon.

Alternative Mulligatawny Soup.

2 onions chopped , 4 cloves of garlic chopped, 3 carrots, chopped, 3 sticks celery chopped, one medium size potato or sweet potato peeled and chopped.

1/3 cooked chicken cut into pieces

1-2 tablespoons curry Powder

1 cup of long grain rice

1 1/2 litres of chicken stock

1 tablespoon tomato purée, 2 oz ground almonds, 4 oz plain yoghurt
Some sour cream and fresh coriander to garnish.

Melt some butter or ghee and add the vegetables and stir fry for a few moments. Add the curry powder, mix well and cook for 3 mins. Add the stock , the tomato purée , and the rice. Cook for 15 mins or so until the rice is really soft, add the chicken, and warm through, add the yoghurt and using preferably a stick blender, purée the soup, it does not have to be super smooth. Adjust the seasoning to taste and if too thick, add some boiling water to obtain the required consistency . Serve garnished with a small scoop of sour cream and fresh coriander. Enjoy!

For richer, for poorer, but not for Lunch!

It is that time of year again, we are on the move and as such, it means sorting out the refrigerator, and so I make soup. Fortunately, Himself likes soup and although I married him for richer, for poorer, I did not marry him for lunch! So this at least is an ideal compromise, as I make soup, bag it in Zip Lock bags ( perfect for one person….Large portion), remove the air and flat pack them in the freezer, ready for whenever!

So my most common soup, when clearing out is my infamous Refrigerator soup, others include, Cauliflower and blue cheese ( always have Stilton left over after Christmas), Leek and potato, ( always have too many potatoes), and french onion,( again too many onions and garlic),and when I have too much lettuce I make pea, sometimes with ham, and sometimes without, just depends if I have too much ham.

Seriously, though, my refrigerator soup, is made with whatever is left and todays version has the title of Refirgerator Soup, a la Provencal, as it could almost be Ratatouille!!

So as I say, when needs must I make soup from almost anything , more or less the only ones that I can really replicate time and time again are French Onion and Pea! But I came across a recipe the other day, hiding in my numerous Cookery books . Ones that are less popular have been decamped to France and in some cases, ones that are extremely popular have been duplicated in France, and I subscribe to French cookery magazines and web sites, always interesting to have an insight to other cultures and cuisine .
However the recipe I happened upon, was aptly named Ron’s Mum, Mully Soup!
Ron’s Mum was I believe of Burmese origin but sadly died many years ago, and so did Ron . I always said that the recipe would die with Ron’s Mum, and whilst living in the US circa 1994 , Ron asked ” do you by any chance have my Mums recipe for Mulligatawny soup? And I did. So here it is, it was the best Mully soup going but this was dated about 1970, so times have changed and I think I would use ready cooked chicken today and maybe not the condensed chicken soup, but give it a try and see for yourself.

Soups from Top to bottom are, Soup a la Provençal, thick Mulligatawny and Ron’s Mum Mully Soup! Given a taste test the other night the general consensus was They preferred Ron’s Mum, however, number two daughter declared after looking at the contents of tinned soup ( lots of filler and only 3% soup) that if she had known beforehand then she might not have eaten it! Ah well! It could be a quick semi homemade soup providing you have the cooked chicken and the can of soup ( I normally do not) enjoy!

January in the mountains

Once upon a time, January in the mountains, meant freezing temperatures, good snow, and Ice. This year we have the Ice and Rain and wind ,obviously some snow higher up, but wind helps to make lots of ice and swipes away what snow there is.

This equals good news for some of the restaurants as now they are busy at lunch time as well as in the evening. One of our favourites in Morzine, is La Grange, a very rustic place decorated with cow bells, and sleighs and other artefacts of a bygone era. It is owned and operated by Alex ( British) and Fred ( French) . In the off season, Fred uses this time to try his hand at different types of cuisine, ( and does a wonderful Steak Tartare) but in the Winter it is cuisine Savoyard that comes into play. Other restaurants that have tried to be non conformist seem to have failed, the Savoyard cuisine is the one that the tourists are looking for. It is not for the faint hearted, as I have said before, variations on Ham, Cheese and Cream are the order of the day, however the a la carte menu does offer good quality steaks, chicken ,duck pork and fish ( though personally am not keen on FERA du lac, which is a lake fish and I always find it tastes a bit muddy!)
However on our recent visit, it was packed to the doors, but Alex was her usual smiley self and food was as good as usual and copious. I started with the Tarte d’ abondance, which is a very a very rich quiche like tart, but with, I think more cheese and cream, than in a quiche!

Liking it so much, I decided to make it last night, did some research and fiddling with recipes, came up with this:-

Pastry, you can use a packet of bought short pastry ( I always make my own, but then you can all me odd!)
6 eggs, beaten with enough single cream to make up 1/2L of liquid,
500 grams of good cheese, here it would be Abondance, but any of hte following can be used, Beaufort, Emmental, Gruyere, or even goats cheese, but would not recommend any of the british cheeses, either too strong, or do not melt the same.
Roll out the pastry and line a greased quiche type dish with it. Fill dish with the cheese and pour over the egg/cream mixture. Bake at 170/180 degrees for about 40 minutes until golden brown.When hot the filling will be runny but sets on cooling, so best eaten warm, but not piping hot. Serve with a green salad.

Over the Festive season, youngest daughter also took her turn in cooking dinner and she came up with Vegetarian Chilli, which although she is not a vegetarian, enjoys being creative with pulses and grains. so here is her dinner, which is YUMMY!

4 garlic cloves chopped plus 2 large chopped onions
2 cups of chopped vegetables, to include mushrooms ( optional), red/green peppers, carrots, sweet potatoes
1 hot pepper, seeded and minced (optional)
1 Cup frozen peas and or corn
1 tsp ground cumin, ground coriander, chili powder, salt and black pepper
2 cans chopped tomatoes
16 oz – can tomato puree
1 – can kidney beans, ,black beans, red beans, or any other such as chick peas or lentils. all drained
2 Cups water
1/2 Cup bulgur wheat or quinoa cooked
Hot sauce or cayenne pepper (optional)
1/4 Cup minced fresh cilantro, for garnish
sour cream, and mashed avocado for garnish (optional) grated cheese

Directions
put some oil in a large pot. Sauté the vegetables and spices in the oil over medium to medium-low heat for 10 minutes or until tender. Add a few tablespoons of water if the veggies begin sticking to the pot.
Add the remaining ingredients except the cilantro, sour cream and avocado and simmer over medium-low heat, covered, for 30 minutes. Stir and simmer for an additional 20 to 30 minutes until the veggies are cooked through.
Season with salt and, if more spice is desired, hot sauce or cayenne pepper to taste. Serve sprinked with the cilantro with the sour cream grated cheese and avocado on the side
Tip: Leftover chili freezes

Photos from the top, filet of beef, onion tart, supreme of chicken, Tarte au fromage, my Tarte au fromage and the interior of La Grange br />

Christmas Dinner anyone?

oystersandchampagne

Christmas was here, best time of year! Mistletoe and wine etc! But is Christmas dinner the best dinner that you can have?

I questioned that concept about 30 years ago and have not cooked on Christmas Day since. Even before then, I always experimented with what we would have on that special day. My first Christmas dinner ( one that I cooked rather than my Mom) I chose Suckling pig. However it, skinny little thing was too big for my minuscule oven, so had to chop it in two and I cooked the front end first. I duly stuffed his mouth with an apple and stuck him in the oven. As he roasted tears rain down his face, or so it seemed, have not cooked suckling pig since. So we have gone from various ideas, roast loin of pork, standing rib of dry aged beef, goose, duck, wild duck to…

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Dinner in Dinner!

It has been a busy time of year in London Towers and a few weeks ago we had Dinner in Dinner. And for the uninitiated , Dinner is a restaurant in the Mandarin Oriental, London. It was set up by Heston Blumenthal along with his Head Chef Ashley Palmer-Watts.

The Ladies who lunch , had lunch there, sometime last year and enjoyed it immensely , hence the decision to return, ” en famille”. We actually ate at the Chefs table in the kitchen which is in itself an experience. Ashley himself was on duty that night and treated us royally. If you have never eaten in a working kitchen, then it really is a “Must Do” . A couple of years ago on Valentine’s Day, I was treated to a morning in the kitchen at Sat Bains in Nottingham. He has two Michelin Stars and the location is very unimposing, set somewhere off the motorway in a light industrial estate ( he has to forgive me if I am wrong, but that is what it felt like!) I was the only one there with the chefs and being a very organised person in the kitchen myself, I was impressed , by the methodology, calmness, total organisation. We ( himself and I) then had a superb lunch, in the kitchen! Sat Bains motto is ” Two many Chefs, but only one Indian”! His family is from the Indian sub continent.
Anyway, back to Dinner, if there is any one Kitchen Table that you have to go to, then this is it. Very relaxed, the staff are wonderful and the fact that the head chef was there, made it extra special. He explained all of the dishes as he went along.
The menu is extremely interesting as, they have researched old recipes from as far back as 1390!

The menu was very eclectic and interesting. When booking the table I was asked if there were any allergies, or major dislikes,, but not really , # 1 daughter does not eat Mushrooms, # 2 daughter, no Hollandaise sauce, and #1 son, no beans, me? Not keen on liver or kidneys, but himself, well, he will eat anything, and he does!
#2 daughter declared, she was out of her comfort zone on some of the items on the menu, but all was eaten with great gusto, except the Pigeon. One assumes it was not shot on Trafalgar Square, but for me ( and the others ) it was the most disappointing of the dishes.
Our favourites, the Meat Fruit, (1500), which is chicken liver parfait with fois gras, made to look like a tangerine, and the Tipsy cake (1810) but all of it was wonderful, from the Earl Grey cured salmon (1730) to the Lobster and cucumber soup (1730). to the Frumenty (1390), to the roast iberico pork chop (1820) , to the strawberry tart (1560) . Frumenty reached the UK from Persia and beyond, was made with grains and Venison, or fish or even eggs., was a traditional Celtic meal and in England served on Mothering Sunday. It is mentioned in Thomas Hardys, The Mayor of Casterbridge, and Lewis Carrols, Alice through the Looking Glass. It as been said to be England’s oldest dish!
Anyway, , it appears that the Fat Duck in Bray ( the original Heston venue) is to move Lock Stock and Barrel ( staff dishes, front door )to James Packers Crown Resort Hotel, in Melbourne for 6 months, whilst the building in Bray undergoes refurbishment. After that it will return to Bray, but what will remain in Melbourne is a second edition of Dinner! I wonder if it will be traditional English, or will Heston and his team find out what the first Australians ate? Would be nice to find out!

Fischers and Kai

Fishers and Kai
We recently had a significant event in London Towers, 16,071!
Days that is, of wedded bliss! And never a cross word? Well how boring that would be. So himself, took me out to lunch, to a Michelin starred restaurant ( as he explains, ladies who lunch expect nothing less). However this came with an interesting twist, it was Chinese ! Yes, a Chinese restaurant with a Michelin star is an oddity but why not? Hidden amongst the antique shops and art galleries on South Audley Street, one finds Kai. Even the taxi driver asked if it was an Art Gallery, as the only thing to be seen from the street is an enormous blue and white Chinese vase.
The restaurant is on the ground and lower ground floors of a typical London Town house and as such is relatively small, we were taken downstairs where there was only one other table occupied, and it remained so during the course of our lunch, which was a shame really as atmospheric, it was not. Elevator, funky music blasted out, which fortunately , they did turn down, when requested.
Tapas, or small sharing plates seem to be the order of the day, in many restaurants, I assume it is the current trend, the waiter ( excuse me it is my first day, by myself) suggested 8 such dishes.
So we chose
Each dish was beautifully presented and each was really tasty, spoilt only by a fairly indifferent service and by being in the basement, otherwise it was a very nice lunch, one for the ” Ladies” to put on their list of ” must go to ” restaurants.

Corbin and King who are the masters of understated dining venues own the Delauney in Aldwych, Colbert on Sloane Square, the Wolseley on Piccadilly, Brasserie Zedal near Piccadilly Circus, and now Fischers on Marylebone High Street and also a hotel in Mayfair.
Their first venture ( after divesting themselves of The Ivy group) was The Wolseley , which is my favourite and such a great place to people watch, Brasserie Zedel is their low end venture, just off Piccadilly Circus, all day dining with a Menu du Jour for as little as £8.95 for two courses! Colbert on Sloane Square came about after the Earl of Cadogan ( the local landlord ) ate in the previous occupant of the site, The Oriel, he hated the food, the service and the prices and told them that he would not renew their lease! And he didn’t !
So now, in Marylebone there is Fischers.

So off to Fischers for breakfast we trotted one Sunday breakfast, with number 2 daughter in tow, she is probably even more picky than myself, if that is possible, so it would be a good test.
The decor is that of an Austrian inn, with wood panelling, mountain scenes and stuffed boar on the walls. Himself chose, the black pudding on top of rösti potatoes, with a poached egg, whilst the girls took the Birchermüsli, the musli was good, just how I like it and himself declared the black pudding concoction worthwhile. We will most certainly return.

A-FORAGING-WE-WILL-GO!

October 2014

A Foraging We Will Go

Almost sounds like a song from the folk mega group Bellow Head, they sing, A “Begging we will go!”
So I am not begging but sitting in a converted goods shed, next door to Canterbury West Railway Station, and surprisingly it is called the Goods Shed. It is a farmers market, that is open 6 days a week from 9 am, with a fish stall, a butchers, a general stall selling Kentish cider and beer, a bakery, a wine merchant, a fruit and vegetable stall and a couple of Cafes, they have a
chart on the wall comparing prices with the local supermarkets, so shoppers can compare .

But what am I doing here? Well I am waiting for Fergus the Forager to appear, at this point in time am not too sure of his organisational skills, as I caught an early morning train from London, to be here for 9 am and then, oops, it has turned into 10 am! Ah well we shall see!
So he has just appeared, he is over subscribed for this course, so Dave, one of the foragers has been despatched to find his car, so we can get to the woods, en masse! One look at Fergus’ car makes me wonder if it has ever passed a vehicle inspection, the front is taped together and the radiator has sprung a leak( hence an enormous plastic jerry can which came in very useful as my chair). But never mind. We are off to the woods. We begin with a talk on fungi in general and he
has lots of specimens and we learn how to identify them. Bottom line? Not so easy! Firstly one should buy a couple of books,
one or two of them slim line editions but a couple are indeed weighty tombs, but then one does need to be sure, after all it is a matter of life and death!

Many years ago, whilst living in southern Germany, we decided that we should ” do” as the locals and hunt for mushrooms.Our field guide was a bit confusing, on one side, the description was highly flavourable ,whilst on the other it read ” deadly poisonous. After much debate,and to no conclusion, we fed them to the dog! Quelle Horreur, I hear you say, well, he lived as did we!
Hence my second debut into the life of foraging!

Well we did find lots of various types of Funghi, some of which were very much edible, others
edible, but not wildly exciting and others to be avoided at all costs. Some were Rock hard and indeed looked like Rocks , whilst others felt like leather and could be mushed up and made into paper. Dave ( he of extra car)
declared that he had hunted mushrooms for years and his rule of thumb was ” if it smelt like a mushroom, then it was a mushroom, hence safe to eat” well I guess he had just been lucky over the years, as this not a good rule at all.
So our best edible find were the chanterelles, not a huge amount, but they were just beginning to
poke through the undergrowth. After discussing all of our finds, we were bundled back into the
vehicles to another wood, where some of us did wonder, if In fact this was where we were to be
“bumped off” with the headline ” Foragers gone missing” But no! Deep into the wood we found
half an oil drum hidden away, Fergus, unpacked his enormous rucksack and proceeded to cook
lunch, soup, pasta with our chanterelles and a fake crumble, with pears ( windfalls of course )
and some type of foraged berry.

Fergus did not partake of this foraged feast, as he is currently living on, chestnuts ( usually ground and made into some type of porridge) walnuts, Hawthorne berries, nettles, a type of seaweed and a couple of other berries, the names of which I can not remember.

Not a diet that I would relish I think., I think he is quiet mad, but then I also think we need more mad people, it would be very boring if we were all the same.
As for Funghi ?, maybe this weekend? Maybe I will have to test them on Himself, as we no
longer have a dog!