Pass the Port

January 16, 2009

I meant well.

Right up until last night I fully intended to give you something really rather special. At one point I was going to convince you that spring greens with dolcelatte and pine nuts was the only dish worth eating. And that shredded kale was the perfect foil for cumin-roasted potatoes.

The green theme was strong but I wasn’t limited to it. Not limited at all – in fact I would go so far as to say my culinary imagination knew no bounds. It soared. It soared right over that recipe for gingerbread I meant to get round to way back when I had the cranberries. Over iced lemon cup-cakes. Over caramel squares. Over so many unmade and imaginary gems of the cookie jar.

There were even some things I actually did get down to cooking. There was a particularly delicious mountain of hot mashed potato in which butter and milk and tahini (yes, it works!) were heavily involved. There was a frugal but fragrant medley of steamed winter vegetables topped with grilled halloumi.

There was even a spicy noodle soup – well actually, no, there was the soup but I didn’t make it. It came from Wagamama. Not did I make anything for the children’s birthday tea at which margarita pizza was perfectly complimented with Nigella Lawson’s chocolate brownies (you can see a comment by those children under this recipe).

And at none of these meals, cooked by me or not, did I take photos or write down any ingredients. Perhaps it was because everywhere I turned there was too much of this –

wine

Not just wine either. There was also port. Lethal stuff port and I don’t think anyone could expect even the most dedicated food blogger to function well with the camera after a glass or two of that!

Not that I’m any sort of heavy drinker, though obviously we do try to keep merry here. It was Dave’s fault, my flat-mate. He’s off work this week and keeps foisting the port on me. No, go away! Oh, OK then!

After a bit of port Dave tends to play one of these –

guitar-eve-007

Which is fine. He plays very well. I just wish he didn’t want me to sing. He’s convinced himself that I’m somehow going to metamorphose into the lead singer of his (unformed) blues band. Ain’t gonna happen Dave!

Which all boils down to this (culinary play on words there!). I don’t have a recipe to share. But I will do.

I’ll make it up to you next week, I promise.

Until then, here’s a photo I took in Cyprus. Not for any good reason, no, but a pomegranate is a very nice thing to look at, isn’t it?

pomegranate

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One Response to “Pass the Port”

  1. mosaicmoods Says:

    “hot mashed potato in which butter and milk and tahini….steamed winter vegetables topped with grilled halloumi”

    Lucky you. Sounds wonderful! I wish I were a good cook. I come from a long line of good cooks. I’m afraid it’s too late for me.

    My daughter worked at an Italian fine dining restaurant and she is a good cook because she saw the art of seasoning. Which apparently involves more than garlic, salt, and pepper.


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