Time flies...

...like an arrow; fruit flies like a banana!"

One minute you think that there's no rush, the next you realise that you've not posted on your blog for nearly two weeks. Why? Well basically I've done very little. You see, I'm still in the process of moving my curing equipment into the bedroom recently vacated by my eldest daughter Hannah. She's been busier than I have on the cooking front and keeps bringing us treats like these goodies at easter:

Easter Sweets

Or these cupcakes:

Cup Cakes

As for my efforts? Well, either the photos look awful, or I've forgotten to take photos, or as in this case, for speed I did a cut down version of what I would normally do! I'll post a recipe for Pork Wellington when I make it properly; this one used bought pastry and lacks anything between the meat and pastry to act as a barrier to stop the pastry going soggy:

Pork Wellington

As to the move into Hannah's bedroom? Well the worktops arrive on Friday. Hopefully, this weekend we'll manage to get them fitted. Blimey they're expensive! I've really had to shop around to get any at a price I could justify paying. Anyway, with a bit of luck, I'll be back making sausage and other cured meats next week...

...but don't hold your breathe!

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There are two comments


Have you ever tried it with lamb??

You’ll have to watch them there treats, could lead to the increase of a few pounds and not the ones in the pocket :-)

Robert, (Email ) - 06-05-’11 03:42

I’ve not Robert.

I’ll put it on my ‘to do’ list

Phil, (Email ) (URL) - 06-05-’11 16:05

I'm somewhat incapacitated at present so replies may take some time. Please post urgent enquiries at the www.sausagemaking.org forum.

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