Before I carry On

I'd just like to say thankyou to those that contacted me yesterday about the day's post. I usually can't send individual replies because there is never enough time in my little humdrum day but you can rest assured that all email/comments/IMs are received and read. And further to requests I've edited my Profile with contact details. Oh, and thanks to the person who unwittingly confirmed that one of my webcams actually works. Great stuff. What my Mum is going to say when she realizes that her "mail" is being read by others I don't know but I think I'll keep a low profile, just in case! ;-)

OK, It's Sunday
Egg n Bacon day with fried homemade bread but first I've got yesterday's dishwashing to do and an email to write - no, I haven't done that yet, I'm still composing the thing in my mind (and that is not easy in Spanish).
1430 and the email is away. Hopefully it will be in her inbox if she goes out this evening to check at the same time that she did yesterday. Last time I looked (an hour or so ago) it was -34C including the wind chill so rather her than me. Actually here it went right down to 3ºC last night for a little while, staying at 5ºC for the best part of the night though. That makes it the coldest night so far this year.

2145 and I'm back indoors after a relatively quiet session in the bar. The drawbridge is up, a couple of candles are lit, it's time to settle down. I haven't had my 2 glasses of Vino Tinto yet but I'm not going to go back out because I can comply with Doctors orders here, indoors, thankyou very much, courtesy of Favio's Christmas Hamper and I MIGHT even unwrap the xmas pud and steam a portion of it to celebrate 1 year and 2 weeks of no smoking (I forgot to mark the occasion on the proper anniversary, 31st Dec.) But first some Chicken for Dinner. Chicken in Vermouth to be precise, courtesy again of the aforementioned Hamper. I don't drink Vermouth, you see, because I don't like it but I sure can cook with it, I think. Put your pinny on, here we go, let's try this...

CHICKEN BLOG (Makes a meal for one)
INGREDIENTS
Olive Oil
1 small Onion
3 or 4 juicy Garlic cloves
200ml Tomato puree/Frito
6 button mushrooms, halved
1/2 cup of Sweet Vermouth
1 tblspn Lemon Juice (see notes)
1 tspn Dried Tarragon
1/2 tspn Black Pepper
Cooked, carved White & Brown Chicken meat "to taste", be liberal!!

PREP
Finely dice onion.
Crush and chop garlic
Destalk and halve button mushroom caps (discard stalks)

METHOD
Gently saute your onion and garlic for a few minutes in some Olive Oil then add the Tomato Puree/Frito, Vermouth, Lemon Juice, mushrooms, tarragon, pepper and Chicken and, using a low to medium heat, reduce the sauce by about half always paying attention to the risk of sticking ie stir it regularly. Serve with some fried rice and garnish with Spring Onion (especially the green bits, they look pretty!!)

NOTES
1) Do not chuck the mushroom stalks away, keep them handy for the next stockpot you start (or throw them into the one that you have on the go already.)
2) Use the lemon juice to adjust the sweetness of the dish.

Not bad even if I say so myself so I'll be putting the recipe up on
My Kitchen very shortly.

Loafing Around

I had an SMS from a friend in Leeds yesterday confirming her arrival here in Torre next Friday. I don't know at what time she (Elise) is due to land but we've already kind-of-agreed that she'll come to see me in the bar sometime after 5. She is only staying for 3 nights having asked me a week or so ago to book them for her at the local Hostal. My commission? Some Yorkshire Tea and Indian Oxos. Bless her. I've known her since my days in the Bar Jardin when she was introduced by another customer, Colin (since deceased) one Sunday Lunch session. She also made friends with Erica and is the one who coined the phrase "Erica from America" when referring to that young lady. She comes to stay for a few days every year and last year I met her at the airport etc etc but this year, what with the job an'all, I haven't offered to do that (to carry her bags) and, anyway, she's coming with a "mate" so I'm sure that they will manage. Last year she came on her own but the year before she came with a mate and I can remember Erica and I, her and her friend having a couple of great nights out in local eateries and bars. Colin is the reason why I'm here in this quarter of Torremolinos, it was he who first introduced me to the Red Lion, Anas Bar and El Bajondillo because he used to bring me over here every Sunday on my night off and we would "do the rounds" among the local bars, find a bite to eat (he enjoyed Italian), listen to Ana singing in the Cafeteria Bar in the Hotel Bajondillo (which actually isn't, it's the block of holiday apartments which Austen used last year, but it's easier to describe as a "hotel") and then leave me to walk the Paseo back to MonteMar at 3 in the morning. I got on nodding terms with the local bobbies patroling the paseo at that hour: I was there every week, so were they, when they would, from behind, poke the nose of their patrol car just beside my knee and pace me for a minute or so then pass on by with a nod and "Señor" and I'd nod back with a gracias. Even now, what, 3 to 4 years on, in town, I still get acknowledged by those officers who recognise me. Colin's untimely death at 66 changed everything here, life hasn't been the same since, other Pillars of the local society have also died, Erica went back to America, Harry went back to the UK, Larisa spends time back in Omsk, Katrina went home, Carolina "disappeared" (now living in Majorca I hear), all has changed. But Elise is coming for 3 days and her presence, for me, is a slice of the old days so to speak. Yes, I've only been here for 5 minutes in the big scheme of things but those few minutes started off being fabulous; now it's so different. But the sun still shines.

But what was I going to say? Oh yes, my second loaf has turned out far better than the first and I don't think that I'm going to get it much better as a basic bread because I cannot get Strong Flour here in Spain. Anyway the photo is of number 2 and very nice it is too. I can slice it thinly, it doesn't break up as soon as you touch it, I can fold a slice over without it "snapping", the crust is nice and soft. In all, somewhat near what I am after and all courtesy of a "Chef" called "Kenwood". I'm pleased with it. WOAH! "You've got Mail" my system says and at this time of day (1510) it can only be.....YES!!!...... 'scuse me I'll be back in a minute........

The photos that I've been waiting for. Taken by Katrina during that Lunch we all had together at Lary's apartment a few weeks ago. Trouble is that there must be a dozen that she has sent and the sheer size of the posting has knocked my machine for 6 (I'm actually working with my 2nd machine right now while the other reboots). I've seen the accompanying message though - "Que haces ahora?" - what are you doing right now - (amongst other bits and bobs). My reply is going to be "waiting for you to tell me what's happening, what the Doctors have said, when are you coming "home"?? etc etc etc. But I can't send a reply yet because...it's time to go to work!!!! Sod's Law, again. Can I swear? Thankyou. S..t!! I've turned my reheating Chicken Curry off because I'm not hungry now, although I was starving half-an-hour ago. I just want to get work over, get back home and send an email. And for that I am sorry, but I really miss her. More than maybe even I have realized in the past.

It Ain't 'alf Cold Ma

It's early morning here (4am) with a temperature of 9C but in Omsk it's a much cooler -29C at the moment (which is 8am there) so I am not expecting to hear any news today. Later I may send an email but for now I'm going to bed and in what's left of the day later when I get up I want to bake some more bread.

Here I go again

I'm just watching Jamie Oliver (The Naked Chef) roast a chicken using a flavoured butter between the skin and the flesh. For the record he has used Parma Ham, Lemon Zest, Thmye, Garlic and salt & pepper to flavour the butter. Why I am telling you this is because, coincidently, mine is already in the oven. Prepped in the same way BUT I used a Chicken Jerk spice mix that I brought back from America earlier this year, plus some dried thyme, to enhance some of a "butter flavour" margarine product that I use these days. Butter is nice (probably better from a flavour point of view) I agree but I have to be conscious of my fat intake and choose to use alteratives. This time I've not used a stuffing mix inside the bird either so I'm hoping that 75mins for my 1.8kg bird will be enough in my little oven and that I won't end up with "pink at the bone" this time. It's not for todays dinner mind. Oh no. Today I have Pork Pie. Real Pork Pie. Baked at home by Richard to a recipe he has been perfecting this last 3 months or so and absolutely delicious with salad and pickles etc. He has actually involved me and a few other local residents in Taste Testings this last couple of months and, taking onboard our comments, has arrived at a 'committee job' that is just perfect. Shame that you don't live in Torre and don't know Richard....his pies are the best.

An hour-and-a-half later and yer'tis. Browned off and resting. This time I'm going to resist the temptation to eat the best part of a breast while testing that it is done. Tonight I'll do something for supper involving my homemade bread, a little cold chicken and some cranberries in one form or another but right now it is time to think of other things like going to work.

It was a busy session in the bar this evening. Marred of course by the inevitable flood in the loos but, Favio got on the phone tonight to a plumber chappie so maybe things are going to get sorted out in the not-too-distant future. And a good thing too because the first of the regular American visitors has arrived. A lady called Fay, from Washington I believe. Everybody was surprised to see her so 'early' in the year but she says that it is her normal time to arrive. In the next few weeks we are expecting the rest to arrive followed by some good times in the bar.

Contact

I've been watching the weather in Omsk; down to -27C this last week so it is no surprise to me that Larisa has waited until today (a more comfortable -10C) to pop out to the local Internet cafe to check her email and respond to my New Year/Birthday greeting. She tells me that she is fine, that the Xmas/New Year celebrations continue in Russia until 10th Jan, and that on that day she has further appointments with the Doctors. She says that she will let me know what's going on after her appointment but if that doesn't happen I'm not going to worry, she doesn't have the convenience of an Internet Connection at home, it's very cold and the walk to the Cafe is not something to undertake lightly. I remember the other extreme: going to the Library in South Carolina in record High Temperatures to make contact with you through email and I remember moaning about that discomfort!! And bearing in mind that the idea is to get "Fast-Tracked" she may not have an opportunity to write anyway.

It's a chilly 12C here, showers are around and the sky is very grey. There is not much light so I've got all lights burning here in the apartment and, as usual, I'm amusing myself in the kitchen. I was going to go to the shops but the weather has put me off that idea but I must get some more breadmaking stuff in, my firstever loaf is nearly all gone and I'm anxious to make more bread (one loaf at a time of course) trying slight changes to the basic recipe until I get it just the way I would like, which I will. The first has a slightly heavy crumb, a brown tint in colour and a hard crust so I'm going to try putting milk in the mix and cut down on the yeast quantity. Nothing ventured, nothing gained.

Those Breadcrumbs

I've taken a Kilo of flour, 2 teaspoons of salt, a pint of tepid water with 50gms of yeast and a tablespoon of honey dissolved in it and made a dough in my mixing machine. And, hey presto, it's rising now on it's first proving!!

As for the chicken, I stuffed it with Sage & Onion and roasted it yesterday. It came out pink at the bone so obviously I didn't allow enough extra time for the extra weight of the stuffing. I reckon that my oven is "slow" though because the same calculations have worked before in other ovens so it's going to be interesting to see how the Bread turns out. Being pink at the bone isn't TOO much of a worry because the carved meat is to be reheated in the microwave etc so the cooking process will complete then. I hope.

Question.....how do you know when the dough has doubled in size? I can't remember how big it was at the start!! But it IS getting bigger (I`ve never, never, not ever made bread before). Hmmm, I going to presume that the longer the proving, the lighter the texture, so, when it touches the ali foil covering the bowl I'll consider it risen enough assuming that that will be "well" doubled in size. Isn't cooking fun?. Some folk consider it a science. Me? I suck it and see (as they say!)

OK, total success so far. 2nd proving is underway whereby I've actually placed the dough in the Loaf Tin so that when ready the whole caboodle can go straight in the hot oven. I'm just hoping that there IS more than one way to "skin a cat", straight into the tin? No-one else seems to do that!

Now it is in the oven, where time alone will do the telling. I've covered the tin with AliFoil to try and cut down the effect of the bare element in the top of the oven, there to act as a grill of course but I can't turn it off in this particular oven, so, plan B is always to cover the food loosely ( so that I can still see it!). I forgot to grease the tin (I thought it was non-stick) so I've had a little job getting the loaf out but, with little damage I've succeeded. Looks good. Smells good, and despite no E Numbers it tastes good. The Breadcrumbs? I've got a packet that I bought from the supermarket in the cupboard already!!

The Three Kings

Hmmmm.... here in Spain they celebrate the festival of Christmas on 6 January (although, craftily, they also celebrate to a certain extent on 25th Dec.) and it is known as the Fiesta of The Three Kings, who bring gifts on the eve of the 5th etc etc. Well, not being one to be outdone with double celebrations I've bought a chicken. A whole one, and over this weekend I'm going to celebrate "The Three Kings" with it roasted, complete with Bread Sauce, stuffing and Couscous. Different and interesting. As I write the bird is roasting, dried fruit is soaking and Milk is steeping with onion, cloves, garlic and Bay Leaf ready for whatever I come up with in ideas for a Dinner tonight after work, tomorrow and Sunday. I'm expecting my 1.7Kg bird to do me 4 meals at least. I just hope that there is not a bag of giblets inside because if there is, it's still there!! Ooops. I have also bought Flour and Yeast because tomorrow I'm going to make my own breadcrumbs using my "new" Kenwood Chef. Boy that Chicken is beginning to smell good!! It's the bacon y'know, the only way to auto-baste a bird.
more follows----->