If you are what you eat, then there’s no getting around the fact that, last month, I was an apple. A bramley apple to be precise.
My increased apple intake had a lot to do with the fact that the Best In Season folks were running another recipe competition, this time with bramleys in mind. I hadn’t done too shabbily last time out, so I was all on for having another go. Thus there was much baking and subsequent consumption of bramleyed goods. Enough, if the old apple-a-day adage is anything to go by, to ensure that my doctor would be kept away indefinitely. And in the end, I tasted what I had made, and indeed it was good, I-must-make-you-again-soon kind of good.
Bramley apples, desserted
Extract from Daily Spud's latest rate-my-garden report card:
Potatoes: Disappointing, could do better
Onions: Excellent showing, keep up the good work
It’s not that I want to take sides or anything, but my onions are putting in the kind of show that would make a parent proud, while those low-yield spuds seem to be hanging out with the slackers at the back of the class. Those spuds will be made to stay late and work extra hard, I can assure you, but that’s a post for another day. Today, it’s all about the red winter onions, which have been doing their slow, steady growing thing for about 9 months now and are finally at the kitchen-ready stage.
Would you care for some wine with your meal? Why, yes, silly question,
hand it over here’s my glass…
Now, I will put my hands up and say that I am no expert on the subject of fermented grape juice. That fact, however, does not deter me from quaffing my fair share. Expertise requires practice and I am all about further education for my taste and wine buds. So you can guess that I was more than happy to chat with the guys at Curious Wines about trying out some wine matches for the Daily Spud. I mean, where do I sign?
Some Curious French Wines