Slightly different bread.

I'd run out of Bicarbonate of Soda which I normally use for my Soda Bread, so, having looked through my bread bible, I reverted to Baking Powder instead. The book told me that it was almost the same thing, and could be used 'instead of'.

The book was correct, and above is the result.

The crust was good, the inside not too 'cakey', and the flavour excellent; I'd added about a tablespoon of Olive Oil, and some dried herbs to the dough.

Bread making becomes obsessive; we amateur bakers are always looking to make that 'better loaf'. 

Soda (or Baking Powder) bread is child's play to make, and one suspects it's never to be improved upon; it is what it is! So I'm thinking of trying to master our local Sourdough bread, known here as Pain au Levain. It obviously takes much longer to prepare, but the rewards (if done correctly) should be huge.

Any tips gratefully received.

Another Milestone (1,500th posting).

Thank you Ma'am.

SPLASH!

                             

I'm not a fan of 'Celebrity TV Reality Shows' (in fact, I can't stand them), but the Dutch show 'Splash' has taken the concept to acceptable heights (ahem).

The very thought of taking a few Celebs (however obscure), and making them throw themselves off a high-dive board, really appeals to me; even more so if they actually perform well.

I've seen bits of two episodes of the UK version of the show, and, frankly, have been amazed by the bravery and eventual skill of the Celebs involved. One particular small boy (above left with hair) couldn't see A THING without his spectacles, but performed almost like a pro'. I have no idea who he is or what he does!

If you have the time, it's worth watching; if only for 15 mins.

This little Pig went to market...

I've just received this advertising bumf through the post. Half a Pig's head and two trotters, all for €2.20; can't be bad.

Even veggies have to accept that the sole reason why farmers keep Pigs, is so that we can all (veggies excepted) eat bacon, ham, and pork.

I've posted the above photo for two reasons. Firstly I think that people outside of France might find such adverts amusing/odd/bizarre. And secondly, Pigs heads (when prepared as above) always seem to have a smile on their faces. 

I shall not be spending my €2.20 on the above, but I shall be buying a whole belly for €2.39 a kg; which is also included in the same lot of 'special offers'. An average belly weighs about 7 kilos, so maybe 2 kilos will go for bacon, and the rest to the freezer to await long slow roasting; the gourmet's delight.

Gien-ius.

Continuing my musings about all plates white and peasantish, I definitely share the French obsession with crockery made for specific purposes. We have Oyster plates, Asparagus plates, Snail plates, and, of course, Artichoke plates.

These simple white plates are made so that one knows (without the embarrassment of having to ask) exactly where to place the Artichoke, where to place the sauce, and where to dispose of the eaten leaves. It just makes life so much easier.

I have 6 matching plates; all white, all showing slight signs of age, and all made by my favourite 'peasant plate' company; Gien. 

What would a decent chap do without them!

Philosophy of the world - The Shaggs

Apparently Frank Zappa really liked this girl band; and 'Frankly', if they're good enough for Zappa, they're good enough for me!.... ENJOY.

The 'Chasse' Clubhouse.

Our local hunters certainly know how to enjoy themselves. This is their wonderful tucked-away woodland clubhouse where, on hunting days, they party at mid-day, and party at night. 

Signs ask users to leave the cabin clean, not to drink alcohol at mid-day (some hope), and to make advance bookings if inviting visitors.

They have everything there; water, electricity, tables, chairs, BBQ, and even a few outdoor benches.

....as well as plenty of reminders of the cabin's purpose (this is a Roe Deer skull). 

Lady Magnon accompanied me when I went to take these photos. Her only remark was "what is it about men and their sheds!".