Observations from a Hill

We went over to Ynys Môn today for a drive out with Carol & Kev who are staying in the cottage for a few days before the next paying guests arrive; fetching up at Pringles - one of the most godawful retail experiences imaginable and to which coach-loads of ageing and aged people [don't say a word] flock in their hundreds every day during holiday seasons. Needless to say it was not my idea, but a pint in the pub opposite before was sufficient fortification to soften the blow. I simply studied the many shelves of fine whiskeys on offer, decided that all were far too expensive for my current pocket and went and sat in the car as the sun turned to showers, listening to Radio Four. We had previously paid a visit to Hooton's farm foods, passing the fields of sunflowers on the way, and bought some veg for tonight's soup; and then went and ate our sandwiches in the car-park of Plas Newydd, before deciding that the café there was effectively a no-go area of similarly old people,...

It's interesting to reflect that the 'internet' - as we would over-simply characterise that huge, sprawling, multi-layered, complex and nuanced network - that we all take as much for granted as we do [at least in the more privileged pockets of humanity] electricity or running clean water - almost never came into being. By which I mean the World Wide Web; those layers of software abstraction and network protocols that seamlessly enable us to suck network bandwidth in the form of cat videos and AI slop. Oh, and some useful stuff as well. Its creator, Tim Berners-Lee had a hard time convincing anyone that his idea actually had any merit at all, and if the naysayers had had their way, the notion of the Web as we know it would have been still-born there and then. But by the August of 1991, the World Wide Web had just one thousand users - all at CERN, where Berners-Lee worked, and the first ever website garnered no more than around  ten visits a day.  This truly was the ground be...

I watched Andy Burnham's first turn addressing Parliament at the sharp end this afternoon, and I have to say I was impressed both by his confidence and the message he was keen to convey. It's interesting to reflect - especially in the light of Keir Starmer's decision to step down as an MP - that, although I voted for Starmer's leadership and was very sceptical about Burnham's challenge for that leadership, that I feel I've been completely wrong on both counts, and it's not an uncomfortable feeling: I like to admit my mistakes where I can. It's good to know you're in the wrong and it's good to admit the fact when faced with it. I was wrong to assume that Starmer's legal background would carry the day in debate: the converse in the political arena proved to be true: he has a good heart, but is no politician. I thought initially that Burnham's challenge was born of ambition and hubris, but I genuinely now believe this not to be the case. I a...

I know this is taking gratuitous food posts to the next level - this being the third in three days: and about the same damned meal for God's sake - but bear with me, it was a long day yesterday and I'm both tired and would like to watch a movie before bed, so there you go. I mentioned the sheer value of the leg of sheep that formed the magnificent centrepiece to this dish; and looking at the amount of eating left on it [two more meals off it tonight, and more to come], this has to represent the best value meat, pound for pound, that we've bought in recent years; never mind the first-rate quality of the produce. I reiterate yesterday's main message: buy your lamb/hogget/mutton from your local Asian, Halal butcher: you really will not be disappointed...

Pictured, this afternoon's birthday main course after cooking - see last night's post for a preamble - although a kleftiko  is essentially a pot roast with juices, I decided halfway though cooking to separate the meat from the veg and strain the sauce from the potato/pepper/tomato/garlic etc. mix and continue roasting the meat and veg in separate pans on a higher heat to finish. The sauce was reduced just a little, and we served it more like a traditional Sunday roast. Despite the deconstruction, it was recognisably a Greek kleftiko, with a hefty presence of lemon, garlic and oregano. I used a large glass of red wine as the base liquor, and the initial cooking was started, covered, on a high heat for just under an hour then reduced to 150˚C for a couple of hours before the deconstruction and final roast for an hour or so at 200˚C uncovered. Most importantly, the meat was rested for about an hour before serving, and was tender and flavourful as a result. We will all smell rather...

  OK - it's going to be a completely lazy and gratuitous food post weekend this weekend. Tomorrow we feast for our son's birthday; and I won't reveal which one for reasons of my vanity rather than his. Pictured is the mis-en-place of the basic ingredients of a dish which I will spend half a day cooking tomorrow. To this a great pile of spuds will be added, along with sundry other flavourings and spices, oils and wine. The star of the show of course will be the wonderful piece of meat seen here acclimatising in the enormous cast iron pot in which the thing will be cooked, very slowly , on the morrow. The recipe called for a whole leg of lamb, but we went one better and bought 'lamb' from one of our local Halal butchers in Bangor; clue: this ain't no Spring Lamb just a few months old. Nah, this is the real deal. Could be mutton, but probably hogget: either way, way tastier than the over-priced stuff you get in Waitrose or Marks. This piece weighed in at just shy o...