|Dry-cured pork bellies air-dry in the |
|Dry cured Tamworth bacon|
|With the sheep now gone, the geese get the run of the |
1.5 acre "East Field".
The goose carcass, from which we only ate the legs on day 1, sits waiting to be stripped of meat. The meat will re-appear as cold-roast with tonight's risotto. Risotto is another firm favourite which comes in two 'versions' in this house. When I do it, it is the main course and is choc-a-block with different ingredients - the meat and usually some bacon, the onion, garlic and chilli of course, scallions, carrot, red and green pepper, any other root-stuff cut into tiny dice (turnip, parsnip etc), celery or lovage or spinach-beet leaves and stems, chard and so on. When Liz cooks it is is a far simpler beast, being (almost) just the onion, garlic and scallions with the rice and served as 'the carbs' alongside the meat or other veg. It's great both ways.
|The dogs all white and fluffy from their shower.|
Left to right. Towser, Poppy and Deefer.
The kitchen is no place for the faint-hearted at present; hence I am out here writing about it rather than getting under the cook's feet, but while she is out I am let in to do a few 'sous-chef' jobs and will possibly even wash up. I'd be outside given half a chance but it is raining again and wet slippy puddles are not conducive to safe chain-saw wielding so I'm a bit pinned down. Not complaining, though; I am a chief beneficiary of all this kitchen based hard work. Another cup of 'tay', Liz?