I know, I know - it's been an age since I last posted and I did say that one of my New Year's resolutions would be to blog more frequently...... whoops, failed at that one!
We have been pretty busy with various things, not least getting all our Spring recipes up....Yay...and that coupled with the fact I personally turn in to a bit of a prickly hedgehog in Winter and like to hibernate has meant the blog hasn't got the attention it deserved!! Sorry.
I was wondering, however, last night as I whizzed up some breadcrumbs from some stale bread that perhaps that is how people with too much time on their hands could be defined; they make their own breadcrumbs - I never feel as if I have too much time on my hands, in fact the opposite seems to be the case but somehow I found the time to make breadcrumbs! They were to coat some salmon fishcakes that I'd made - using some hot smoked salmon I'd bought in error and some ready cooked salmon fillets that were coming to the end of their life, so to speak (because technically the salmon had already reached the end of its life, although in its filleted and cooked state it was just about to. Does that make sense? Maybe I can blame my rambling on Spring fever, which I'm convincing myself has surely got to be just around the corner. Along with simnel cake (which I love but have taken the decision not to make this year - the first time in a few years - as a) we've literally only just finished the Christmas cake, which was only iced on January 2nd and b)my thighs need a break from all that fruit cake and marzipan).
Annette and I were having one of our lovely food chats today, which invariably involves lots of laughter and decisions to try x,y and z recipes (mine was the mackerel with soy and lime dressing from Raymond Blanc)- I've got to watch last weeks for the chocolate cup apparently. Raymond Blanc's programme is wonderful; he makes his food look gorgeous, and simple to prepare and that coupled with his French accent and his cheeky sense of humour makes it a little bit of TV heaven!
Until next time, Happy Cooking and I promise not to leave it so long......
