How wonderful
Bees are good critturs
My snood is replaced after a couple of strands escaped overnight
The curls seem to be intact
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Just call me Ena Sharples
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Breakfast!
But what is this? (In my hotel bathroom.) My best guess is âBallerina being attacked by a flock of geeseâ.
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Itâs a close up of a cotton plant fruiting
So real cotton balls
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Looks wonderful, mostly, but why does no-one seem to serve proper mushrooms any more? Big flat ones for me, not the tasteless rubbery buttony things.
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Browsing elsewhere I came across this: Nick Hunter Woodcarver | Oak bee
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I am wondering about sausages
The ones there seem to be tiny
My butcher does nice ones for breakfast
4ozs weight per sausage
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Thatâs all very well, Twellsy, but not effective costwise for an Hotel breakfast buffet. The same applies to the mushrooms, I suspect.
Flat, field mushrooms require preparation, whereas the button Buggas hardly at all.
There seemed to be a good choice there for breakfast, & the Gusly Fodder looked freshly made.
Here today, & for the next couple of days, there will be an sort of Frittata made wiv cheesy mash, smoked bacon, onions & buttered Savoy cabbage. Comforting, when I cba, & reasonably sustaining.
Carinthia. xx
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I donât actually want my entire protein intake for the day in the form of one sausage; what worries me more is that the hotel sausage almost always has a lot of soya protein in it, and that makes me swell up and turn purple and itch horribly, like the worst sort of nettlerash. So either I canât have one, or I have to pester the kitchen for an ingredient list, which is a bore all round.
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Not a lot of protein in Ornery Sossinges, Fishy, but things have improved in that almost everywhere sell Sossinges wivvan high meat content theses days.*
They have improved wiv fishcakes too, 'cos I am sure that they never used to contain any fish⌠
*Note that Richmond sausages, which are very popular, contain only 42% pork.
I am not sure how they get away with this, as I thought that the minimum for Pork Sossinges was 65%.
Carinthia. xx
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Which report says:
âRichmond is one of the biggest names in the market but its thick pork sausages contain just 42% pork - the least they can legally contain to be labelled pork sausages.â
The ones we get from Lidl (called âBirchwoodâ) are 72% pork, no soya or pea-protein, and cost ÂŁ2.79 for 681g (12 sausages). Richmond contain soya as well as their 42% pork, so I wouldnât touch them anyway, but they are also ÂŁ2.60 for 410g (8 sausages). So they cost more as well.
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That is very reasonable for 12 sausages.
I buy the higher meat content ones, which come in a tray of 6, or 12 if I buy the Chipolatas.
Whilst not allergic, as you are, Fishy, I donât like either the taste , or texture of the bulking agents.
Mr C preferred the 72-75% meat Sossinges, because they were softer, & âjuicierâ, with a good meat/fat ratio.
The reading of labels & checking all ingredients seems a permanent part of our lives, these days.
Carinthia. xx
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Having had a friend whom I shopped for and who was badly reactive to all lactose, I got used to doing it from the moment they first started putting all the ingredients on labels! Before that all we could do was ask and hope for the best. (I developed a taste for fish in beer-batter instead of milk, which one of the pubs where she lived used to do for her speciallyâŚ)
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Beer batter is lovely, & gives a lightness & âcrunchâ, like fizzy mineral water gives to Tempura, or any batter, really.
Certainly, itizz much easier these days, to find potential allergens. Itizz the other undesirables /nasties like palm oil which now have to be looked for & avoided.
Hey Ho
Carinthia. xx
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I am lucky in that in Ireland pork products are considered as important and so the quality of all sossiges and bacon are good with as little mucking about with as possible
Bacon comes in lumps to boil or in my case roasted
Rashers are what you fry or grill
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Though my hotel is happy to serve booze by the bucketful, pork is haram too far for it, so their full breakfast features chicken sausages and turkey âbaconâ.
The mushroom toast was really good. You wouldnât think spiced coconut cream would work under cheesy mushrooms, but it did.
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It looked delicious, Dahlink.
You may have to content yerself wiv buckets of boozeâŚ
Ahem.
Carinthia. xx
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Fer BREAKFAST?
Oh all right then [hiccity{
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