Cooking With Richard

This was a video I took on the very first day that Sushi came to our house. You can see she was exploring the new smells in the house …

Singing …

Talking …

We’ve got two of them in the garden stealing food from the smaller birds.

Previously …

Click the images for large versions …

Drift ice around Abashiri:

Mashu-ko:

Apparently this is what you do with leftover haggis in Scotland. Just roll into small balls, cover them in breadcrumbs, and deep fry them.

The result is pretty good in fact, rather like faggots.

Grasmere farm sausages, salad and green tomato chutney both grown in our garden, eggs from Sarratt, apple sauce made with bramley apples from my friend’s garden in Tring, best mashed potatoes.

Where are you? … Come on …

Got you. SLUGS!

It’s not really momiji.

Thanks N-sama and H-san for making it!

In this picture of our back garden from Google Maps? Obviously this must date from when the previous people were living here. Click to see full size.

We have an elder growing at the end of our garden. My plan for this year was to climb up to the top and get everything from it, but that didn’t really work out. We don’t have the sort of ladders to do that, and so I had to rely on my trusty stepladder. Unfortunately that meant not getting very much, just the bottom 10′ or so from the side over the garden. The photo above shows exactly what we ended up with.

Ask N-sama …

(This is not actually Hatfield House, but the chapel in the west garden)

A medlar (similar to an apple or a quince) that I borrowed from Hatfield House today. These have to be rotted down slightly (a process called bletting) before we can eat them, and then they are supposed to taste of apple sauce and cinnamon.

I hope it won’t rain.

Hertfordshire open studios in and around Watford during September.

Pevsner’s Hertfordshire from the famous series the Buildings of England. I’m pretty sure Maki would like this a lot.

On Lady E’s desk, which is now my workbench!