For some reason, and despite what radio desperately try to sell us as being the most depressing time of year, I quite like January. I know we are now in February, yes, I am aware of that and this is just my point! I have been busy. You see, in the kind of job I do – and like a lot of other people like me- food retail is a challenging and trying business in December. Don’t get me wrong, it has its rewards, but since we start talking and working on it since at least September in order to deliver the best service, it is important to manage oneself physically and psychologically; laughing you may, but this is the truth. So when the new year finally comes, it is imperative not to let others tell you the way you should feel, act or behave. For me, I keep on going, most of the time relying on my own entertainment as most other friends and acquaintances ( even customers) tend to hide for a bit, and I understand that. No New Year’s resolutions, or at least not for another while, too soon for any types of challenges apart from a wish to have the best of my stories and recipes made into a wee book, just for me, and maybe to print some of my best pictures for a little exhibition maybe? We’ll see. So when January came, I decided to keep on indulging on my morning walks, let my spirit roam free around the surrounding Townlands, take it all in, rewarding my soul….
Tag: roasted roots
“March of all Weathers” Roasties
St Patrick’s Day came and went, like every year. A day I used to look forward to, especially when I still lived in Brittany, filling my dreams to be with Celtic romanticism, a session of music in the “Glasgow Pub” on Verdun Avenue, around a pint of Coreff beer from Morlaix… We did craft beers before it was cool. But the Irish National Day is now an event I tend to shy away from, not in a bad way, it is simply a case of “been there, done that and got the kiss-me-I am- Irish T-shirt”. From Sligo, under the “Free our political prisoners” banner, to Galway and the colourful and pride of the the city of tribes “Macnas”, street performers and their inimitable drum rhythms, to the Dublin parade followed by a few quiet pints before night sets… Yes, done all that, and the memory I have kept from them all apart from my Armorican “joie de vivre”, is that it seems to be always “bleeding cold!” …
Hey y’all, here is a tasty tip/ hack for a midweek dinner; mashed peas and buffalo mozzarella stuffed pork filet ( or Pork steak). It takes no time and it is very tasty! 20 minutes in the oven and a few roasties… Sorted!
Ok, Don’t panic; the easy part is to open the pork steak in half… Easy now… In a pan, with a bit of water and salt, boil a couple of handfuls of peas with two cloves of garlic; after 5 minutes, drain and cool gently under a bit of cold water. Whiz the peas with a bit of olive oil and butter. Shred ½ a buffalo mozzarella here and there and place inside the filet; roll gently and bake with a few roasties to be for 20 minutes at 200c.