Crumpets for tea

Hot buttered crumpets for tea! The little holes in the top of them allow the butter or margarine to trickle down into tiny tubes inside the crumpet. You heat them under a grill or in a toaster on both sides to heat them up. The base of them is solid so when you add your topping it doesn’t leak out. I only used to have butter, but recently I’ve added grated cheese and microwaved them for a few seconds so it drizzled inside them, also try honey or jam (America calls it jelly). Note these are NOT muffins, that’s a whole different bready food.

Combined?

Somewhere in my warped mind last night I thought I could make my porridge nicer by adding custard powder! I have no idea why. But instead of dismissing it I decided to try it… Yuk!

I mixed up the oats with water, then added in a spoonful of custard powder, remixed it and added a bit of milk and sweetner. Probably not enough milk, as when I microwaved it the result was rather like yellow cement that hadn’t set but was close to doing so. I added some milk and Ate It! I must be mad. The taste of custardy oats is lingering. Yuk….

What odd combinations of food have you tried or created?

Curry dragons eye

A mad idea, a curry dragon! I was just going to write about a nice curry we ate and I was looking for a photo but my finger slipped and I chose this photo instead. But a curry dragon, why not? There have been soup dragons that lived with the clangers that lived on a moon on TV in the sixties and seventies. Now I could imagine a hot fiery and spicy curry that could fly away and set fire to the table.

November tomatoes

On a tomato plant at the back of the yard. Eight tomatoes in November. We have eaten four but we are waiting for the rest to ripen. But it’s NOVEMBER! How on earth have they lasted this long.

Tomorrow the weather forecast is for temperatures of 19°C. That’s about 8°C above normal. The COP 27 Climate change conference just discussed trying to keep temperatures from going above 1.5°C higher than before the industrial revolution. Only a small rise, but enough to cause damage and disaster. So what? Flooding in costal cities across the world, dangerous increases in the ferocity of hurricanes, tornados and typhoons. Melting icecaps and glaciers. We must all try and do something about it.

Hot chilli

Oops, just made the mistake of adding too much chilli to our tea. My mouth has that bitter burning sensation that makes you want to drink something long and cold (possibly a pint of milk). I only intended to add a little flavour, and I deseeded the chilli (I only ever use one), perhaps it was very ripe. It certainly was a flavour enhancer with added oregano and garlic. I think my stomach is regretting my spice choices. Oh dear!

Stewed pears and custard

We are still picking pears from the tree and a quick meal is to chop then up into pieces and stew them up in a bit of water and sweetner. Then I make up some custard to pour over the stewed pears. Its warm and sweet for a cold day. It saves the pears from rotting as if you leave them they can get over ripe and go mushy and brown. It’s not bad for an old crooked pear tree that almost blew over one year!

Using up pears

I have lots of pears off our tree, they were hard but are slowly softening. But they have been bruised by falling off the tree and a couple went mouldy. They are tasty and quite sweet. What to do with them?

I cut off the bad bits then chopped up the pears into small pieces. Then I put them in a saucepan and added a little boiling water from the kettle. I added half a tablespoonful of splenda sweetner because it tastes like sugar. I put the pears on a low heat to simmer and soften. Then I made up some powdered custard with about three quarters of a pint of milk. In the meantime I was stirring and crushing the pears till they were soft and cooked. Finally I dished out the pears. I crumbled a couple of digestive biscuits over them to add texture and crunch. Lastly I ladeled the custard over the fruit and biscuits (a bit like a deconstructed pear crumble I think). The result was hot and tasty on a cool autumn afternoon.

Pear time

Pears off our tree and oranges from the supermarket. This shows just how big our pears have grown this year. They needed picking as they won’t ripen on the tree. The tree was a small sapling from a woolworths store in Stoke twenty years ago or so, before the stores went bust. It’s now a tree about fifteen foot high and spreading branches about twenty or twenty five foot across. It grew leaning over because of the weight of the pears. I have to say they are very tasty when they are ripe. I think they are a conference style of pear. We have had around fifty or sixty pears but most of them are too high to reach, the ones in the bowl were low hanging.