I know it’s wrong …

We have had a trying morning, involving a web server running out of steam, and a Dishwasher Incident requiring me to hotfoot it shortly to B&Q to get some drain rods. Also, I failed to make any soup for this week’s lunches, as it was dead warm yesterday.

To console ourselves, we stuck a couple of part baked baguettes in the oven. For mine, I hacked off some Red Leicester cheese, and some home cooked gammon. It’s worth mentioning here that I Cannot Carve, or slice bread. And then I hewed some chunks off a cucumber, and realised that really, I’d need a ladder to eat the baguette if I put the cucumber in, so I had it on the side.

And then - oh the shame - I slathered the cheese and ham with Heinz Salad Cream. It’s wrong, but it tastes so good …

quelle horreur!

From today’s Times comes an article about how some French chefs are “spraying an omelette with a truffle-flavoured chemical and injecting fake wild-mushroom drops into a duck filet”

more here.

a guilty lunch

I baked a couple of those Sainsburys part-baked baguettes for lunch - they are a godsend when you work at home, and have forgotten to put bread in the machine.

Chopped up a shallot and some Red Leicester to make a cheese and onion-y sandwich, then added some cucumber.

And then, the final flourish - oh the shame - Heinz salad cream.

I know, I know - I shouldn’t do it. But sometimes it’s just … right.

and they call this cooking?

Spotted on a food blog I read, was this “recipe” for Lemon Pound Cake.

1 (18.25 ounce) package yellow cake mix
5 tablespoons instant lemon pudding mix
2 eggs
1/4 cup butter, softened
1/3 cup water
1/8 cup applesauce

Truly, American cooking is a wondrous thing.