This one will be somewhat different from the other posts in my Cornish Winter Break series – it is about the supper I cooked for six people near the end of my stay. I accompany it with pictures that don’t belong to any of the places I give specific posts to. Before getting into the main body of the post I have a small matter to attend to:
A NEW BOOK ABOUT AUTISM
“Not Weird, Just Limited Edition: Inside the Autistic Mind” is now available in kindle and paperback. It is by Faye Flint, who happens to be the niece of NAS West Norfolk chair Karan McKerrow. I am looking forward to reading it, and you may be sure that when I have done so I will give it a full blog post. If you wish to join me in ordering a copy click here – the kindle version is the third item down and the paperback is the sixth.
I was cooking my signature dish – my own version of Lemony Chicken and Coriander (the original recipe is by Madhur Jaffrey, but I have made so many changes that I now claim this as entirely my own. For a description of the cooking process when I do it for myself visit this post. This version differed from my usual in several ways – I was cooking twice as much (it reheats superbly, so cooking three meals worth at once works well), my mother was cooking rice tog with it whereas I do pasta, and there was also going to be broccoli. Additionally, rather than having fresh lemons to squeeze I was using a bottle of lemon juice. The meal came together beautifully, the bottled lemon juice worked pretty much as well as the real thing, and the final product was excellent – a view evidenced by the fact that hardly a molecule of it was left at the end of the meal. I am aware that different cultures have different opinions on this matter, but as far I am concerned a total lack of leftovers is a sign of success in this situation.
My usual sign off…