tag:blogger.com,1999:blog-1284557609437802542024-03-13T03:44:51.372-07:00Food and BiscuitsJoe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.comBlogger416125tag:blogger.com,1999:blog-128455760943780254.post-43028665901793715322012-10-09T14:04:00.000-07:002012-10-09T14:04:47.107-07:00Moving DayWe are moving! After 18 months enjoying life as a blogspot, we now have foodandbiscuits.com going! Please come and join the fun.<br />
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See you at www.foodandbiscuits.com <br />
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Love JoJoe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com2tag:blogger.com,1999:blog-128455760943780254.post-62299574417830601442012-08-12T13:25:00.000-07:002012-08-12T13:25:01.376-07:00OFC - Le Fini - Norway!We've had a lot of fun taking part in the challenge, with more successes than fails (ignoring the epic fail that is not completing five of the countries...losers). I am a little relieved its over and can now go back to our normal dishes (chicken fried rice and chips must be on the cards now??!) We have a busy few weeks coming up - my hen do in Liverpool is next weekend, and Joe is off to Valencia the week after for his stag. I'm looking forward to embracing the fake tan and false lashes, while I've been promised Joe won't get his head shaved or be tied to any dwarfs.... Both will be amazing fun and a great prelude to the big event in September. The grand plan between now and then is being super healthy...limited booze, exercise and lots of vegetables...will see how that goes!!<br />
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Anyway, Norway today gave us <span class="headwt">Jarlsbergfylt paprika, aka Jarlsberg stuffed peppers. A good finisher for the three weeks' cooking. It's probably the thing I'm most likely to make again (although I have promised Joe I'll make him banana pancakes). </span><br />
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<span class="headwt">So, thank you for reading. The Olympics have been awesome, we've developed a new love for indoor cycling and watching long distance running, and we're looking for tickets for the Glasgow Commonwealth Games already! We will miss evenings full of sport (Joe, the Dutch hockey girls, me, the swimmers - perve) but the footie is only around the corner so my mourning will not last long!</span><br />
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<span class="headwt"><b>Jarlsbergfylt paprika (light supper for two)</b></span><br />
<span class="headwt">One pepper, halved through the stalk and with the seeds removed</span><br />
<span class="headwt">100g minced beef</span><br />
<span class="headwt">50g grated Jarlsberg</span><br />
<span class="headwt">large dash Tabasco</span><br />
<span class="headwt">salt and pepper</span><br />
<span class="headwt">50g breadcrumbs</span><br />
<span class="headwt">rock salt </span><br />
<span class="headwt">juice of half a lemon</span><br />
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<span class="headwt">1. Mix the beef, half the Jarlsberg, the Tabasco, breadcrumbs, lemon juice and seasoning in a bowl.</span><br />
<span class="headwt">2. Stuff the pepper halves with the meat mix, and then top with the remaining cheese.</span><br />
<span class="headwt">3. Put a thin layer of rock salt on the bottom of a baking tray and place the pepper halves on top.</span><br />
<span class="headwt">4. Bake in a 200 degree oven for 35 minutes.</span>Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com1tag:blogger.com,1999:blog-128455760943780254.post-20727497908494041382012-08-12T11:25:00.000-07:002012-08-12T11:25:05.639-07:00OFC - Ghana and ZimbabweThe Olympic Food Challenge has had its ups and downs for Joe and I. We started off with such good intentions. I researched recipes for all our countries, worked out what could go with what, and even did a vague menu plan for the 19 days. Unfortunately our plans went a little awry, as often happens, and we are a sad DNF (which is perhaps one better than a disqualification?!). Without going into too many details, at the end of week two I suffered a competition-hindering injury (aka gastroenteritis) and my dreams of going for gold were shattered. <br />
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As good sports, we have managed to squeeze in a couple of final dishes, but must first apologise to Kazakhstan (uzbek palov), Belarus (Belarussian apple pie), Botswana (Botswana cabbage), Iraq (lamb with rice and pistachios) and Sierra Leone (banana pancakes).<br />
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<b>Ghana</b><br />
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<b><i>Braised Chicken with Chillies</i></b><br />
2 chillies<b>, </b>deseeded and chopped<br />
8 chicken thigh and leg pieces<br />
1 onion, sliced<br />
1/2 pint chicken stock<br />
1/2 teaspoon nutmeg<br />
salt and pepper to taste<br />
<br />
1. Brown off the chicken pieces and set aside.<br />
2. Using the chicken fat (or, if necessary add another splash of oil), fry the onions until soft.<br />
3. Add the chillies, nutmeg, chicken stock, seasoning and return the chicken to the pan.<br />
4. Bring the stock to a boil and then reduce to a simmer. Cook until the chicken is done (roughly 35 minutes).<br />
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<b>Zimbabwe</b><br />
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<b><i>Roasted Butternut Squash</i></b><br />
half a butternut squash, diced<br />
butter<br />
cinnamon<br />
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1. Place the butternut squash into tin foil and pull up the edges to make a parcel. <br />
2. Roast the butternut squash in the butter (add a small amount of oil to prevent burning) until soft.<br />
3. Sprinkle with cinnamon before serving.Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com0tag:blogger.com,1999:blog-128455760943780254.post-44373159447852038132012-08-05T12:06:00.002-07:002012-08-05T12:06:37.801-07:00OFC - A Central and South American FeastI might have grumbled about not having any Asian or European countries on our list, but one of the good things is we had three countries from Central and South America which led to quite a good Saturday night feast! Perhaps its just me being lazy, but it does seem that a lot of these countries are overlooked for their more well publicised neighbours such as Mexico, Cuba, Brazil and Argentina. If you look in the right places, the food is healthy, fresh and really delicious. Of course, it helps if you're a fan of rice, beans, limes and coriander, as there are some recurring themes in the food!<br />
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Our three were Nicaragua, Guatemala and Chile. Guatemala and Nicaragua are republics in Central America, previously colonised by Spain and with rocky histories. Guatemala is relatively poor, whilst Nicaragua has the lowest GDP in the whole of Central America. Nevertheless they are fascinating countries and tourism (and therefore cash) is on the up in Nicaragua. Chile, on the other hand, is one of South America's most stable and prosperous countries. It is the longest country in the world so has a fairly varied eco climate with both deserts and a glacier. Much of the food for all three countries is Spanish based and they benefit from great sea resources.<br />
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<b>Nicaraguan Gallo Pinto</b><br />
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Gallo Pinto is the national dish of Nicaragua. It means "spotted rooster" in Spanish, although there's nothing to do with chickens here.<br />
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half an onion, finely chopped<br />
half a pepper, finely chopped<br />
1 clove of garlic<br />
half a tin of kidney beans, drained, with some of the liquid reserved<br />
cooked rice - roughly 3:2 with the beans<br />
salt and pepper to taste<br />
<br />
1. fry the onions, pepper and garlic for 2-3 minutes<br />
2. stir in the beans with some of their reserved liquid, salt and pepper. Bring to the boil and then reduce to cook through.<br />
3. add the rice, and more of the reserved liquid if necessary. Adjust the seasoning and heat through thoroughly.<br />
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<b>Guatemalan Mango and Avocado Salsa</b><br />
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half a mango, chopped<br />
half a red pepper, diced<br />
half a tomato, diced<br />
one guacamole, chopped<br />
1/8 red onion, diced<br />
salt<br />
lime juice<br />
<br />
Combine all the ingredients in a bowl about 30 minutes before serving. Leave covered in the fridge for the flavours to combine. Check the seasoning and serve.<br />
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<b>Chilean Seabass Ceviche</b><br />
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This recipe needs really fresh seabass (well, to be honest, what recipe doesn't?). It's dead easy: chop the ingredients into smallish pieces, combine, and leave in the fridge for a few hours. Drain off the excess liquid before serving.<br />
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4 small seabass fillets, skinned<br />
one spring onion<br />
quarter of a red pepper<br />
juice of half a grapefruit<br />
segments of quarter of a grapefruit (I was able to use the ones out of the squeezed half)<br />
juice of half a lime<br />
chopped coriander<br />
salt to taste<br />
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<br />Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com0tag:blogger.com,1999:blog-128455760943780254.post-64276176065889086922012-08-05T10:07:00.000-07:002012-08-05T10:07:06.677-07:00OFC - Rasta Pasta!Imagine my delight when I found that one of the dishes from the British Virgin Islands was called Rasta Pasta! Quite simply there was no other choice when I came across this. Ok, it might have been adopted by teenagers with the munchies, but still...<br />
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The other plus was I needed a pasta dish for Joe's pre-running meal on Friday evening, and not many of the countries we have lend themselves to good running prep (way too many beans and chillies in our countries...I'll say nothing else!). For those of you who haven't read the round up, Joe is running his second marathon in October, exactly one week after we return from our honeymoon. This means he is front-loading the training, as I will not be sacrificing our honeymoon for a week of pasta and early nights! I'm very proud of him and he is running it in Liverpool so his mum can see him cross the finish line - in 4 hours, fingers crossed!<br />
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<i><b>Rasta Pasta</b></i><br />
1 garlic clove, minced<br />
half an onion, sliced<br />
1 pepper, finely sliced<br />
enough pasta for two (depends on your appetite!)<br />
7-8 broccoli florettes, blanched<br />
half a can of black beans<br />
half a teaspoon dried oregano (or a teaspoon of fresh, finely chopped) <br />
parmesan cheese<br />
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1. cook the pasta to al dente <br />
2. saute the garlic, onions and pepper until soft.<br />
3. combine the drained pasta, onion and pepper mix, cooked broccoli, oregano and beans and toss with a generous glug of olive oil. Season to taste and serve with a generous helping of parmesan.<br />
<br />Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com0tag:blogger.com,1999:blog-128455760943780254.post-48172823402361048132012-08-05T09:55:00.001-07:002012-08-05T09:55:17.597-07:00OFC - New Zealand and MaldivesNew Zealand and the Maldives. They're near each other, right? Australia and half of Southern Asia is between them? Oh, ok, well they're both islands and that makes them similar enough for me to stuff them in the same post. <br />
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<b>New Zealand</b><br />
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So what did I know about New Zealand before starting this little project? It's kind of like Scotland, got a lot of sheep and gap year students. It's also where Peter Jackson filmed most of the Lord of the Rings. And they make good wine. Pretty impressive knowledge, no? What do I know now? It does definitely have a lot of sheep, the population is smaller than Scotland's, I do love the wine and the food really is rather varied.<br />
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When I first started searching for recipes it seemed everyone was trying to make me do a pavlova. I'm afraid it's just not for me, I'm not into desserts at the best of times and something about a pavlova just seems a bit...boring. I thought, given the very varied influences serving New Zealand food, I would use this one to my own ends. I have been told the country selections were all random, but somehow we ended up without any Asian or European countries!! New Zealand benefits from both immigration and proximity to South and East Asia, so a number of the recipes have that kind of influence. After a bit of searching, I landed on pork stuffed cabbage rolls with tangy tomato sauce which was damn tasty.<br />
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<b>Pork Stuffed Cabbage Rolls with Tangy Tomato Sauce</b><br />
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<b><i>Ingredients (makes 4-5 rolls)</i></b><br />
4-5 <b><i> </i></b>white cabbage leaves<br />
200g mince pork<br />
1.5 cloves garlic, finely chopped<br />
1 tbsp oyster sauce<br />
1/4 cup cooked rice<br />
1 tbsp soy sauce<br />
1 spring onion, finely chopped<br />
half a carrot, grated<br />
1 ts fresh ginger, finely hopped<br />
pinch chinese five spice<br />
1 tbsp tomato puree<br />
1/2 a lemon, juiced<br />
large splash cider<br />
salt and sugar to taste<br />
<br />
1. blanch the cabbage leaves in boiling water for 30 seconds so they are slightly malleable. <br />
2. stir fry half the garlic, the ginger, and after 1 minute add the pork mince and carrot. Stir fry until the pork is cooked and then mix in the soy and oyster sauce. Continue cooking until the liquid is reduced, and then stir in the spring onion and cooked rice.<br />
3. Place 2 tbsp of the pork mixture into each cabbage leaf and then roll up into a parcel. Steam for 10 minutes.<br />
4. While steaming, put the tomato puree, lemon juice, cider, sugar and salt into a pan and bring to the boil. Simmer until the cabbage rolls are steamed.<br />
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<b>The Maldives</b><br />
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I'm not sure I have actually heard the Maldives being mentioned throughout the Olympic coverage, so I was actually a little sceptical they were competing! Apologies to the Maldives, but it turns out they only have five athletes participating, in athletics, swimming and badminton, and they are currently sans medals. No worries though, it's the taking part that counts (from us, sitting third in the medal table...).<br />
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But they can rest in the knowledge that they are a beautiful archipelago with sun and sea that draw in honeymooners the world over. That doesn't seem too shabby to me. It is also the country that introduced me to Aluvi Hiki Riha, aka potato fry, which is going to become a staple hangover cure from now on!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_yjLU4AgCihRJUpGn59LChjdb6LWvIabzhNgqgBMqDYTVCDkql7bHsk28SBEwzswpgLv9TY_l8QXDjCCWcx8HG6w6_6ioK55tLLUuSOHAjhpShYVp6hLNz5SH9vdqb7EBVq75FbQ3erA/s1600/007+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH_yjLU4AgCihRJUpGn59LChjdb6LWvIabzhNgqgBMqDYTVCDkql7bHsk28SBEwzswpgLv9TY_l8QXDjCCWcx8HG6w6_6ioK55tLLUuSOHAjhpShYVp6hLNz5SH9vdqb7EBVq75FbQ3erA/s320/007+-+Copy.JPG" width="320" /></a></div>
<br />
<i><b>Aluvi Hiki Riha</b></i><br />
250 g<i><b> </b></i>potatoes, diced and boiled until al dente<br />
1 onion, sliced<br />
4-5 curry leaves<br />
1 tsp ginger, grated<br />
1 clove garlic, finely chopped<br />
half tsp mustard seeds<br />
1 hot chilli, finely chopped (I used a bird's eye)<br />
2 cardamon seeds<br />
pinch chilli powder<br />
teaspoon curry powder<br />
seasoning<br />
<br />
1. Roast the potatoes until golden<br />
2. Saute the onions, ginger, garlic, chilli, mustard seeds and curry leaves. When soft, add the roasted potatoes, cardamon, chilli and curry powders, seasoning and toss. <br />
3. Cook down for a few minutes, adding a splash of water if looking too dry.<br />
<br />
<i>I served ours with a poached egg and watercress, which was great for a fiery brunch. Be warned, if you use a whole bird's eye chilli this is quite eye-watering!</i><br />
<br />Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com1tag:blogger.com,1999:blog-128455760943780254.post-88186554078453742012012-07-31T13:10:00.001-07:002012-07-31T13:10:21.740-07:00OFC - St Kitts and Nevis - pepper, sweetcorn and avocado salsaLooking for food from St Kitts has just made me a bit miserable that I have no current plans to go to the West Indies. Don't get me wrong - I am very excited about our honeymoon in Espagna (Madrid, Seville and Malaga if you're asking) but there is something pretty romantic about white sandy beaches and endless blue sea and sky. Plus, not to be stereotypical about it, but I do like a bit of rum.<br />
<br />
Not to worry though, it's not going to get me down for too long. There are male swimmers on the tv after all. And today I made my favourite thing so far of the OFC - Saint Kitts pepper, sweetcorn and avocado salsa. Sunshine on a plate, Joe scored this 9.5/10!!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGl8DkNaatlr4-lK02jfDAwGndersCq6KGldVMRM0YmOkQD0r46iwJMmk006kpl6RhTbHQL9QAEz8ofCWm4iXwsp5DhRZ9OyyKIYoofH2gCJr0gqUHoFmi0wPtiOGBPqooBC3ewV4cBFn7/s1600/002+-+Copy.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGl8DkNaatlr4-lK02jfDAwGndersCq6KGldVMRM0YmOkQD0r46iwJMmk006kpl6RhTbHQL9QAEz8ofCWm4iXwsp5DhRZ9OyyKIYoofH2gCJr0gqUHoFmi0wPtiOGBPqooBC3ewV4cBFn7/s320/002+-+Copy.JPG" width="320" /></a></div>
<b>Pepper, Sweetcorn and Avocado Salsa</b><br />
<br />
Now the recipe I found used a poblano pepper, which I couldn't locate. I swapped it for a yellow bell, and added a little bit of chilli spice, which seemed to work pretty well.<br />
<br />
<i><b>Ingredients (for 2)</b></i><br />
half<i><b> </b></i>a bell pepper, chargrilled so the skin comes off and finely chopped<br />
1 avocado, chopped<br />
one fresh corn on the cob, or 3-4 tablespoons of sweet corn, sheared of the corn<br />
1 spring onion, finely chopped <br />
half a lime<br />
quarter teaspoon of cumin<br />
tablespoon coriander<br />
salt and pepper to taste<br />
a splash of tabasco<br />
<br />
1. Put the chopped avocado, chargrilled and skinned pepper, corn and spring onion in a bowl and mash together so the avocado starts to coat the other ingredients<br />
2. mix in the cumin, coriander, lime, tabasco and mix. Season and serve. Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com0tag:blogger.com,1999:blog-128455760943780254.post-77715698537671295092012-07-31T12:50:00.001-07:002012-07-31T12:50:20.555-07:00Its been a while! (Joe)It has been a while since my last post (May I think!) so I thought I
was about time I took some of the blogging responsibility back from Jo.
As I write this she is making some St Kitts salsa as part of the Olympic
Food Challenge, while simultaneously cooking some super health flapjacks
for marathon training fuel....remind me why I am marrying her again??
;o)<br />
<br />
I am unsure why blogging has become so infrequent
after posting every day for over a year, but I guess it is a habit, like
anything, that is easy to fall out of; there has also been a lot going
on recently! <br />
<br />
So here is a quick round up;<br />
<br />
First
and foremost, all things considered, Mum is doing well. After 3 rounds
of chemotherapy for ovarian cancer and a major operation, she is now
back at home in recovery with her feet up and lots and LOTS of visitors!
We are all very thankful for the support that we have from family and
friends so thank you to you all.<br />
<br />
Secondly we have been
organising our wedding that's happening at the end of September! Luckily
Jo and I have the same ideas (or is that I agree with her??) so there
hasn't been too many rows - which is good, obviously. With only 8 weeks to go though things are getting a bit hectic! My stag do is in
Valencia in the last week in August where the highlight will be La
Tomatina with 15 mates, while Jo will be enjoying the sights and sounds
of a night in the mighty Liverpool! Sadly, my best man's Mum passed away
recently so I think a week away with the boys will do us all some good.
Chin up fella x <br />
<br />
Last weekend we attended the wedding
of two good friends, Al and Jess Gilmour! Congratulations guys - we had a
brilliant time and we look forward to seeing you both soon at our do.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUcMzTNIFZB_ZH7-Thsmub5scSuLKyhQEd7hHt3ZINxskR0dcjClzq7FND01Gb0MAO0qQyG9wquC4Ivp6emoK8_LYt_bM0Yu_b3s-IyQKtvlsa9jMVafTwRSYTOn2gO_58gWUJOcScqqo/s1600/165935_10151952010615596_588574247_n.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUcMzTNIFZB_ZH7-Thsmub5scSuLKyhQEd7hHt3ZINxskR0dcjClzq7FND01Gb0MAO0qQyG9wquC4Ivp6emoK8_LYt_bM0Yu_b3s-IyQKtvlsa9jMVafTwRSYTOn2gO_58gWUJOcScqqo/s320/165935_10151952010615596_588574247_n.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The happy couple </span></td></tr>
</tbody></table>
Al's stag was in Amsterdam and it was ace....here is a picture of him in all his glory:<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBkq4g0mD4KEoEuhHSXFW2aEo5dxLLYpKW8Z-vqCgKN53ZG94cjGgjLaEE1rDiai2ApMhU18Tgd11TwoZZH2O4HHVBwA-Ekz-tYtQCz9Shkaolcz6CpeQ0WZHIGTE9RqZIeZ9fISIJ_WP/s1600/IMG_5388.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbBkq4g0mD4KEoEuhHSXFW2aEo5dxLLYpKW8Z-vqCgKN53ZG94cjGgjLaEE1rDiai2ApMhU18Tgd11TwoZZH2O4HHVBwA-Ekz-tYtQCz9Shkaolcz6CpeQ0WZHIGTE9RqZIeZ9fISIJ_WP/s320/IMG_5388.JPG" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Weird leprechaun thing </span></td></tr>
</tbody></table>
<div style="text-align: left;">
In amongst all this, I
volunteered us (Jo) to cook a selection of dishes from some of the
countries that are competing in the Olympics along with some other
bloggers/ tweeters with too much time on their hands! (hmmm)....all in
there are 204 countries and we have all the easy ones! Clearly!</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: small;">Our countries are </span>New
Zealand, Chile, Bahrain, St Kitts and Nevis, Maldives, Zimbabwe,
Angola, Kazakhstan, Belarus, Ghana, Botswana, Malawi, Nicaragua,
Guatemala, Norway, British Virgin Islands, Iraq, Sierra Leone and the
Dominican Republic.</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
I think we've got inspiration for all but two: Zimbabwe and Iraq, so if anyone has any inspiration you are welcome to help out!</div>
<div style="text-align: left;">
<br /></div>
We will be posting the food made over
the course of the next two weeks or so so keep your eyes peeped!
Amongst all this I am also in training for my second marathon in
Liverpool, which is a week after we come back from our honeymoon in
October - right now I am struggling for motivation and the whole thing seems a little daunting! I am sure I will get there in the end though!<br />
<br />
So fingers crossed everything will go to plan. The blogging and food making may be a bit sporadic but we will do our best! Lots of love, Joe (and Jo)Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com0tag:blogger.com,1999:blog-128455760943780254.post-19361677551004444222012-07-31T12:38:00.000-07:002012-07-31T12:38:06.542-07:00OFC - Dominican Republic - Albondigas de pescadoIt turns out the biggest challenge in this Olympic food malarkey is tearing myself away from the sport to write the post. I'm a day behind (or perhaps a few...will take some steroids and catch up with the crowd shortly) so today has been a rollercoaster of gymnastics, diving and swimming. British men getting the first medal in the team event for 100 years, 15 year old <span class="st">Ruta Meilutyte winning the 100m breastroke, all pretty exciting! Summer is turning out to be fun and for once I'm not crying on the inside from my lack of holiday this year.</span><br />
<span class="st"><br /></span><br />
<span class="st">However (and here is the worst link you'll ever hear), if I was in the mood for a holiday I wouldn't mind going to the Dominican Republic! Haha. I'll hang my head in shame now. The Dominican Republic is the second largest Caribbean island, first landing point of Columbus, and so the first European settlement in America (you learn something new every day). The food is therefore a bit of a mishmash of Spanish and African and is quite similar to other Latin American cuisine. Think empanadas, chimichurris, arroz con leche.</span><br />
<span class="st"><br /></span><br />
<span class="st">Our choice was albondigas con pescado, or to give it its glamorous name, fish balls. The recipe was nice, but could have done with a bit more punch and we ended up mixing in some chilli sauce. Luckily, Joe only announced today that he was going to mark my food out of ten, so this one escapes a mediocre score.</span><br />
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<span class="st"><b>Albondigas con pescado (for 2)</b></span><br />
<br />
<span class="st"><b><i>For the fish balls</i> </b></span><br />
<span class="st">250g white fish (we used haddock), roughly chopped</span><br />
<span class="st">75g breadcrumbs</span><br />
<span class="st">1/2 small white onion, chopped</span><br />
<span class="st">1/2 clove of garlic, roughly chopped</span><br />
<span class="st">1/2 bell pepper, roughly chopped</span><br />
<span class="st">salt and pepper </span><br />
<span class="st"><br /></span><br />
<span class="st"><b><i>For the sauce</i></b></span><br />
<span class="st">1/2 bell pepper, sliced</span><br />
<span class="st">1/2 white onion, sliced</span><br />
<span class="st">1 large tomato, chopped</span><br />
<span class="st">1/2 garlic clove, finely chopped </span><br />
<span class="st">large squeeze tomato puree</span><br />
<span class="st">bunch coriander</span><br />
<span class="st">salt and pepper</span><br />
<span class="st">water</span><br />
<span class="st">juice of one lime</span><br />
<span class="st"><br /></span><br />
<span class="st">1. Place all the fish ball ingredients in a food processor and blitz until it starts to come together</span><br />
<span class="st">2. shape the fix mix into table tennis sized balls and set aside</span><br />
<span class="st">3. gently fry the onion for 5 minutes until soft</span><br />
<span class="st">4. add the bell pepper, tomato and garlic, and tomato puree and fry for a few more minutes until the puree has been cooked out</span><br />
<span class="st">5. add a cup of water and bring to a simmer, season to taste</span><br />
<span class="st">6. place the fish balls into the sauce gently and cover. Simmer for 5 minutes and then turn over and simmer for a further five minutes</span><br />
<span class="st">7. finish with the chopped coriander and lime, and serve with rice.</span>Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com0tag:blogger.com,1999:blog-128455760943780254.post-34311216517629523122012-07-30T13:42:00.003-07:002012-07-30T13:44:16.328-07:00Olympian Food Challenge, Week OneJoe and I have been a little quiet on the blogging front recently. Joe is going to do a full round up to explain what's been going on, but believe me when I say its just been a bit hectic! Sometimes life does just get in the way, but fear not, we have been doing some Olympic-type stuff in the background!<br />
<br />
I remember in the dim and distant past, Ewan Mitchell telling us about this fantastical idea he had to promote global food. It was a dream, a dream of discovering new tastes and flavours. A chance for us to expand our repertoire and challenge ourselves. We were all to cook food from the countries participating in the Olympics. All 204 of them. Even the ones you didn't know existed (yes, I'm looking at you Tuvalu).<br />
<br />
Fast forward a couple of months and here we are, 19 countries on our list, thankfully all of which I have heard of. Unfortunately none of which I have ever thought to use as food inspiration. Well I guess, that is the nature of the challenge. In the words of Kirsten Dunst, bring it on.<br />
<br />
Because of the aforementioned things which have been keeping us a little occupied, I'm afraid I'm doing a week one round up to cover Angola, Bahrain and Malawi (apologies Ewan - will do individual blogs whenever I can!). On the plus side, we haven't had any major duds yet, so read on...<br />
<br />
<b>Angolan Grilled Prawns</b><br />
<br />
Ah, remember the week when it was sunny? And we were able to get the barbecue out? Well that was the perfect inspiration for a little grilled prawn magic. These were juicy, chargrilled and pretty damn flavoursome.<br />
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<b><i>Ingredients (for 2)</i></b><br />
150-200g Prawns<br />
1 crushed garlic clove<br />
1 tablespoon spring onions, finely chopped<br />
half a teaspoon cumin<br />
1 tablespoon white wine vinegar<br />
1 tablespoon water. <br />
<br />
1. Put everything but the prawns into a pestle and mortar and grind until paste-like.<br />
2. Mix with the prawns and leave to stand for an hour or so.<br />
3. Thread onto skewers and grill or barbecue.<br />
4. Finish with a little squeeze of lime.<br />
<br />
<b>Malawi potato omelette</b><br />
<br />
Now, I'm not doing a recipe for this as it's ridiculously simple. I'm not even sure if this is a traditional recipe, but its a tribute to my lovely friend Sophie.<br />
<b> </b><br />
Back when she was footloose and fancy free, Sophie took herself off to Africa for a gap year. She had tons of fun, great experiences, and loved the place so much she still harbours notions of moving back there to look after wild animals in the sun.<br />
<br />
There was one slight downside to her time there, which probably also stems from her love for animals. Sophie is a vegetarian (I know, horrendous), and where she was staying in Malawi wasn't exactly "vegetarian friendly", unless you count meat as a vegetable. So she spent most of her year eating chip omelettes, and it is for her that I bring you the Malawian potato omelette. <br />
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<br />
<b>Bahrain falafels</b><br />
<br />
One of the things my research for the OFC has shown me is that a lot of countries lay claim to the same foods. I'm sure there are minute variations, little idiosyncrasies which change the flavour or the texture. It has definitely opened my eyes as I've probably been a little narrow in my search for inspiration. Thai, Indian, Spanish, Mexican, happy days. Bahrain? Erm.............<br />
<br />
But lo and behold, it appears Bahrain is a home of the falafel! That fantastic fried mixture of chickpeas, onions and spices, as great in a pitta with some salad as it was with my ratatouille (nothing like mixing your continents!)<br />
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<i><b>Ingredients (for 3-4)</b></i><br />
half a medium onion, finely chopped<br />
half a garlic glove, finely chopped<br />
half a 400g can of chickpeas<br />
teaspoon of cumin<br />
teaspoon of ground coriander<br />
good pinch of chilli powder (to taste)<br />
parsley (to taste)<br />
1 egg, beaten (you'll probably need just under the whole egg, depending on the size of your oeuf)<br />
<br />
1. fry the onion and garlic gently for five or so minutes, until soft<br />
2. when done, tip into a bowl with the chickpeas, spices and parsley<br />
3. mash everything together with a potato masher until the chickpeas are totally broken down, then mix in as much of the egg as you need to be able to bind the mix<br />
4. shape into balls and flatten a bit<br />
5. shallow fry for 3-4 minutes on each side until golden.<br />
<br />
Serve with salad and pitta, or if you're a bit weird like me, some home made ratatouille!<br />
<br />
<b><i> </i></b>Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com1tag:blogger.com,1999:blog-128455760943780254.post-78154135164455831232012-07-15T08:58:00.004-07:002012-07-15T08:58:56.039-07:00Pinche Pinche - A-maize-ing fun 9/10Excuse the pun, it's been a long week! I'll try not to embarrass myself (or anyone else) with my terrible sense of humour from now on.<br />
<br />
Rest assured though, I do stand by the statement that Pinche Pinche was a rather fun place to spend a Saturday night. Vibrant, lively, good service and great food, we thoroughly enjoyed ourselves. I can also let the non-Spanish speakers into a little secret. I googled the name as I was intrigued and discovered Simon and the team have a naughty sense of humour - its rather rude and they must have some fun with people shouting it out around them! <br />
<br />
Saturday was my third birthday meal on the run, an extravagance usually only reserved for the big numbers (not for a couple of years, thanks, before you say anything rude). This one was the family meal, as we had my parents as house guests for a couple of days. My mother (who no doubt will greatly appreciate me saying this) has something of a penchant for tequila, so Pinche Pinche seemed like an excellent choice. They have a huge range of tequilas and mezcals to suit every pallet and bank balance, as well as cocktails, South American beers and wines.<br />
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Joe and I have been to Pinche Pinche once, for the launch of their new menu. At the time we were treated to a little taster of their ceviche, so this was top of my list to try again. We also indulged in a huge bowl of Hass avocado guacamole, which was more delicious than any I have tasted before. Limey, creamy, with super crunchy home made tortilla chips. We were also swayed by our waiter, Juan, into trying the special starter plate, which included vegetable tacos, nopales tostadas (cactus) and marinaded prawns. It was delicious, with clean lime and coriander flavours. I would admit we perhaps had eyes bigger than our bellies - the guacamole portion is huge and we were fairly stuffed by this stage!<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Guacamole</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ceviche</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mixed starters</span></td></tr>
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Fear not though, we carried on with the food. You could never say we aren't dedicated to doing a full review. That, and, when I love the food, I find it difficult to say no even when I am starting to resemble a pygmy hippo.<br />
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We were a touch predictable with choosing the main courses. While my father picked out the fish burrito, Joe and mum both had the duck fajitas (another recommendation from the taster night) while I had the chicken fajitas. Fajitas all round!<br />
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These are all listed as from Northern Mexico but are more accurately Tex Mex cuisine. Nonetheless they combine my favourite things - sweet vegetables, succulent meat and spicy chilli sauce. Having had a sneaky taste of the fish burrito I can advise it had mild haddock in a crispy batter with coleslaw and rice. The burritos are not for the faint hearted - they may look more meagre than the fajitas but are very filling. As well as the tortilla, there is rice, cheese and beans packed in there.<br />
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I love a fajita and these ones are certainly good. The marinaded meat is piled on grilled Spanish onions and peppers, served with cheese, sour cream, guacamole and tons of tortillas. With each dish you also choose your salsa. They have varying degrees from "what are you doing eating Mexican food" weak to face-meltingly spicy (my descriptions!). The step between the second most to the most spicy is quite a leap and I was quite jealous of Joe's manly super hot salsa.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chicken fajitas</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The accompaniments</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Tortillas - six per person I believe!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Duck fajitas</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fish burrito</span></td></tr>
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After all that, you would think we were full, but oh no. There is always room for churros. These are crispy on the outside, soft on the inside (just like Armidillos....sorry, old joke. I'll stop now!) served with a heavenly chocolate sauce. Joe went off piste with a chocolate dessert recommended by Juan. It was also nice but it will take a lot to persuade me from the churros!<br />
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All in, it was a fantastic meal. Yes, we ate far too much food and drank too much wine, but it'll be a while before we go back again. Everything was well made, fully flavoured, and accompanied by great surroundings and wonderful service. Top notch. A solid 9/10.Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com0tag:blogger.com,1999:blog-128455760943780254.post-68163434679883481442012-07-02T14:18:00.003-07:002012-07-03T12:39:42.871-07:00An Innis & Gunn food matching experienceI feel like I've been the unsuspecting victim of a brilliant guerilla marketing plan recently. It started with my parents waxing on about some great beer that was brewed in Edinburgh. You know the Scots, we love a bit of self promotion. Then we went to a supper club in Leeds (@dineleeds) where they matched Yotam Ottolenghi with a range of these beers flavoured by different aging casks. THEN my wedding planner upped sticks to join the company as well! Well, what else could we do but jump on the I&G band wagon?<br />
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<a href="http://www.innisandgunn.com/Home.aspx"><u><b>Innis & Gunn</b></u></a> is a range of beers aged in oak barrels. Starting as an accidental by-product of an attempt to flavour whisky with beer, the range has expanded to I&G blonde (American oak with a real vanilla flavour), I&G rum cask, rum finish, Irish cask and many more. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xl0ZUBbHaH-qmW3TXdti_VPmTZgaC64PtupxH_S4eDCCCDkO_KCdw2MimxyycVldGtD6yXnwkrNox353eqLrr7Se0NcjSYoV-SrU-8IYqYipOihFMgWGwWuBgD9HNPOlqOFdOhyphenhyphenmOdWd/s1600/photo(1).JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4xl0ZUBbHaH-qmW3TXdti_VPmTZgaC64PtupxH_S4eDCCCDkO_KCdw2MimxyycVldGtD6yXnwkrNox353eqLrr7Se0NcjSYoV-SrU-8IYqYipOihFMgWGwWuBgD9HNPOlqOFdOhyphenhyphenmOdWd/s320/photo(1).JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">(from left) Innis & Gunn original, rum finish, blonde, and more rum (it's my favourite)</span></td></tr></tbody></table>After the @dineleeds experience, I was quite intruiged to try some food and beer matching of my own. Picking a wine to go with food is usually not too tricky (given I'm not too fussy if I like the wine) but beer presented more of a challenge. The flavour is stronger and it's more of an acquired taste to match it to food.<br />
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Having done a bit of research, my best bet appeared to be trying to compliment the sweet and smoky flavour of the beer with some smoky food with enough punch to stand up to the complex taste of the beer. To give us the best chance of success we went for a range - original, blonde, and rum finish. One of them had to be a good accompaniment.<br />
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Bearing all this in mind, I took inspiration from one of my favourite spices - smoked paprika - and made crevettes with chorizo, white wine and parsley, courgette ribbons and crusty bread. Sweet, succulent prawns with rich, spicy chorizo is one of my favourite combinations, and it was a great match to the I&G original. It had the feel of a real continental treat. Next time I'll probably have the blonde as a well chilled aperitif, while the rum cask was a great dessert (and went very well with some dark chocolate). The rum cask is definitely my favourite, although at 7.4% is bloody lethal!<br />
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It was a great experiment and one I'll be repeating. I'm also particularly excited as Innis & Gunn have a pop up restaurant and bar at 32 Potterrow in Edinburgh until the end of August. I will be going for a bit of respite after the crazy wedding planning. Anyone going up for the festival should definitely try and stop by.<br />
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</a></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuvh-NFydp13-LUBLufxbkFvtNv7JfxFge9xUggHqry7bC0hfI0onq7MwZoNwKgPtMpCQyoiZIiWFcUAOgucrkcO9lYBXrRK6iRMAnuXUxvOCLTm4X3uN0w_b6wKluW0D61NPWFarAid1I/s1600/IMG_5301.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuvh-NFydp13-LUBLufxbkFvtNv7JfxFge9xUggHqry7bC0hfI0onq7MwZoNwKgPtMpCQyoiZIiWFcUAOgucrkcO9lYBXrRK6iRMAnuXUxvOCLTm4X3uN0w_b6wKluW0D61NPWFarAid1I/s320/IMG_5301.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Crevettes with chorizo and white wine (next time I might try cooking it with the Innis & Gunn for an extra flavour punch)</span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpl_lhfvWU__3_WqMFW3Hyt2rpElmvxsLVoh0R3fwLGH6sv4ZBuRPNbk_6vG3fXux51bc9KGEUGWmgXscaGH6uTKVWaz_EmEFQSqfbqIjkkBpqr6309NBBJOpqd_EkFN8WBf0JLMva_JuP/s1600/031.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpl_lhfvWU__3_WqMFW3Hyt2rpElmvxsLVoh0R3fwLGH6sv4ZBuRPNbk_6vG3fXux51bc9KGEUGWmgXscaGH6uTKVWaz_EmEFQSqfbqIjkkBpqr6309NBBJOpqd_EkFN8WBf0JLMva_JuP/s320/031.JPG" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joe, playing with his food. Nice prawny friends. </span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRJZpVYfSFba7b5xiD6izpWDndk_Cotuc955jF4SWV3HY9QJQNQnUEtqu8DNAvInAzAgGU9XCn6aAl6dlWKBz2dv9geoCUCd5YLjuyh3yf2V_1E7nXKGW25D_Zl6zP_LxNlcrzFwzguLL/s1600/027.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicRJZpVYfSFba7b5xiD6izpWDndk_Cotuc955jF4SWV3HY9QJQNQnUEtqu8DNAvInAzAgGU9XCn6aAl6dlWKBz2dv9geoCUCd5YLjuyh3yf2V_1E7nXKGW25D_Zl6zP_LxNlcrzFwzguLL/s320/027.JPG" width="240" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">And a gratuitous shot of Joe looking like a giant next to a baby army car - just because.</span></td></tr></tbody></table>Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com0tag:blogger.com,1999:blog-128455760943780254.post-50448604933154719092012-07-02T13:51:00.002-07:002012-07-02T13:51:37.966-07:00Friday at Chino LatinoI'm in week two of a three week birthday super celebration. Starting last week with the Red Door, I'm punctuating work with fun meals out at the weekend. Next weekend we're heading to Pinche Pinche in Chapel Allerton for a Mexican fiesta. Not so shabby and definitely a good way to make me feel better for being yet another year older!<br />
<br />
Friday's treat was an evening at <a href="http://www.chinolatino.eu/leeds/menus"><u><b>Chino Latino</b></u></a>, the "modern Pan-Asian cuisine" restaurant and Latin bar in the Park Plaza. The last time we went was the launch of the Christmas menu, and the food was sufficiently impressive that we've been waiting for a good excuse to go back.<br />
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Joe and I traditionally indulge in a few cocktails for my birthday so the Latin bar seemed a good place to start. A little quiet for a Friday night, it did give us a chance to chat to the bar manager Rich. An excellent raspberry and mint margarita and chino lips (tequila with lime, chilli and sugar) were followed by a negroni and a slightly off-piste home creation which will never be recreated but was excellent. There was multiple vodkas, apple juice, lime and grenadine and sent me straight to a rooftop bar in the sunshine. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkqLhFSTKOsTX-Bq4eF2dZGeYgWh7MHp1o1IrYr1QmSphcRwm3PnH3CJF9Dy2qjWQhxTCbcbRd-JVB6FcYBZX7rAVFGkAJ0ctirmou7LY4QdQLC3pejHzfFLcBA-WFq2wbkO-lEwcikMI/s1600/010.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKkqLhFSTKOsTX-Bq4eF2dZGeYgWh7MHp1o1IrYr1QmSphcRwm3PnH3CJF9Dy2qjWQhxTCbcbRd-JVB6FcYBZX7rAVFGkAJ0ctirmou7LY4QdQLC3pejHzfFLcBA-WFq2wbkO-lEwcikMI/s320/010.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Hmmm...a Yorkshire bar with only Cornish beer on tap. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQSOK75kC7bjLLkELOxCiaDFY6Wdw7cloxI2OQ0YyEo4MOVZwZoym6to2TxCfR_57vz2t6pWzEfjIy0_Hw5bvFrHtN1dH3GnAqzgjerQrHZVQGOdk5KSE18m-3KW6r0Ee8sIQH4xgWbSt/s1600/012.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQSOK75kC7bjLLkELOxCiaDFY6Wdw7cloxI2OQ0YyEo4MOVZwZoym6to2TxCfR_57vz2t6pWzEfjIy0_Hw5bvFrHtN1dH3GnAqzgjerQrHZVQGOdk5KSE18m-3KW6r0Ee8sIQH4xgWbSt/s320/012.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chino lips - tequila with a chilli kick</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo0ro180uTYkybG5lNwSDRjYSjCqQ0ytUznhsuvnVvlHsdJPXHSTf0ho9Ba4FYZ8dylGE1GFwKUr5iq_782Tl5s8wDgTjC17IPzw3ZYoGpyUnCvI8x_AXhYNBe5Pb8twD7yyx1vpDqYLI_/s1600/013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo0ro180uTYkybG5lNwSDRjYSjCqQ0ytUznhsuvnVvlHsdJPXHSTf0ho9Ba4FYZ8dylGE1GFwKUr5iq_782Tl5s8wDgTjC17IPzw3ZYoGpyUnCvI8x_AXhYNBe5Pb8twD7yyx1vpDqYLI_/s320/013.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Raspberry and mint margarita</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQsxkdAh7-z8kyhTlOihpz8Klbtf6T_RclTJTq4OXaBdoXLKGVPkvtO6VRWKlOiwDnaFXEhsJ9uaLar15O2mTIgsy3uC3eSF8pEm0x55LZmf17ues5nJRLOd3-4JYx8yzWWrIyb_CIUOp/s1600/016.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpQsxkdAh7-z8kyhTlOihpz8Klbtf6T_RclTJTq4OXaBdoXLKGVPkvtO6VRWKlOiwDnaFXEhsJ9uaLar15O2mTIgsy3uC3eSF8pEm0x55LZmf17ues5nJRLOd3-4JYx8yzWWrIyb_CIUOp/s320/016.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joe's negroni</span></td></tr>
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Cocktails sampled, it was time for dinner. The Chino Latino menu spans Chinese, Japanese and South East Asian cuisine. While I'm not usually one for fusion food, the chefs here produce excellent dishes beautifully presented. You can choose from tempura, dim sum, sushi, sashimi, or go for the larger plates. While the large plates do look very interesting (duck breast with sweet miso and kumquat chutney, or seabass, black bean, shaoxing wine and choi sum, for example), they're a little on the pricey side so it seemed more fun to go for the smaller options. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_F0vHenQf4tSUI17x8Cm0bQRcMo9LkTtbwvsSt7FeC4AQ387KnekYEKMB95Kdn0EXX4P4ocJ7OsePxeHWdk0cgFLU566SNCLEeL-B7GEltVnMnYQjlR8Ofj0imaXFtJgtxBWZlE40KX2/s1600/018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiL_F0vHenQf4tSUI17x8Cm0bQRcMo9LkTtbwvsSt7FeC4AQ387KnekYEKMB95Kdn0EXX4P4ocJ7OsePxeHWdk0cgFLU566SNCLEeL-B7GEltVnMnYQjlR8Ofj0imaXFtJgtxBWZlE40KX2/s320/018.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joe enjoying his wine</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZV3QuG9rxzG6xhx1SgTeWuuhmhE7HD9adtXqRLCEIlfPPkPAQ6poUzZn7k3PDdGDFaRRzzYGOL2rt1_QI9g_fpXvPoVZFk6GOebY-9k0WgOLSg9zVTj5jRyB9YiH7iWxM_R0p001aMSc/s1600/019.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqZV3QuG9rxzG6xhx1SgTeWuuhmhE7HD9adtXqRLCEIlfPPkPAQ6poUzZn7k3PDdGDFaRRzzYGOL2rt1_QI9g_fpXvPoVZFk6GOebY-9k0WgOLSg9zVTj5jRyB9YiH7iWxM_R0p001aMSc/s320/019.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Apparently he said something funny...!</span></td></tr>
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Choosing the smaller dishes meant we got to try a real cross section of the menu, kicking off with crispy duck, which we'd spotted on someone else's table and looked delicious. Everything was really well done - paper thin pancakes, crispy, deeply flavoured duck, sweet sauce and crunchy vegetables. Its a classic for a reason.<br />
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This was accompanied by tempura soft shelled crab and stuffed chillies which were beautiful. I have been a bit nervous of soft shelled crab (how can it be soft and survive in the sea?!) but I loved this. Tempura's always pretty good but tempura soft shelled crab was a revelation. <br />
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Trying to compete with these dishes was pork, crab and glass noodle samosas with a green pepper yogurt dipping sauce. I loved the samosas - classic Chinese sui mai flavours in flaky pastry. The yogurt dip didn't marry with the clean flavours of the rest of the dishes, but that was a small grumble in a round of impressive food.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJFvVrPt07owVJfPRCJ_Vd4r4rVmer19j7QY4i5DEJ8AmpLHhGC5d30FpzvOpNHh-VUeR8K1B516gNMWLL6nH0H5cahr2xFMBAN2QQaucawzRQvPmZkerkcUnyXGFzHRF1X6nU6bQ2RYR/s1600/020.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTJFvVrPt07owVJfPRCJ_Vd4r4rVmer19j7QY4i5DEJ8AmpLHhGC5d30FpzvOpNHh-VUeR8K1B516gNMWLL6nH0H5cahr2xFMBAN2QQaucawzRQvPmZkerkcUnyXGFzHRF1X6nU6bQ2RYR/s320/020.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Crispy duck</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqrjWouugGyVglwO6YYCMyZfp8qvEm5Hfew-XDO7fbRcfA91ButfLBwfnfqNMDy2yz-SV77u-9tnQPdzFbqZuM1S9cw2UogjdxLKD7MHAYg7CSaqrJFSPSZUyIgWQAGCSy9KM6zZ968rE/s1600/022.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFqrjWouugGyVglwO6YYCMyZfp8qvEm5Hfew-XDO7fbRcfA91ButfLBwfnfqNMDy2yz-SV77u-9tnQPdzFbqZuM1S9cw2UogjdxLKD7MHAYg7CSaqrJFSPSZUyIgWQAGCSy9KM6zZ968rE/s320/022.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Tempura soft shelled crab</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivLMARPr8Fi8Ef3JWV9VhDfiSxoKk2K7LjY_SmIznelsRQ1tjwRYET2IZ4bxx2LLv3vvipXAT2y905yE4fIPQT2OIqiewDGdxG60Dj-Vzwt4tumqqziYjVlEdyFvb8J4PqzlHMeDN1b2k8/s1600/023.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivLMARPr8Fi8Ef3JWV9VhDfiSxoKk2K7LjY_SmIznelsRQ1tjwRYET2IZ4bxx2LLv3vvipXAT2y905yE4fIPQT2OIqiewDGdxG60Dj-Vzwt4tumqqziYjVlEdyFvb8J4PqzlHMeDN1b2k8/s320/023.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pork, crab and glass noodle samosas</span></td></tr>
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After a petit break, the next three dishes arrived (I was already pretty stuffed by this point!). Joe had picked the marinated blow torch salmon, which was sushi but seemed to have been warmed up a little (the blow torch I'm guessing!). I couldn't quite work out what the blow torching added to the dish but the salmon was sweet and firm and same with a piquant coriander drizzle.<br />
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The seabass and crayfish dumplings were the perfect balance of yeilding pastry and a delicate fish filling. Perhaps my only disappointment was the beef fillet salad, which Joe loved. Seared beef and crunchy salad in a coriander, mint and yogurt dressing, again I thought it didn't work with the other delicate flavours, but I think that was just me!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkqGBnwxEX2G-on3SaemrlcxTNHTQvjRJzm1OjIeuAAVOCdyJbcRY-y5oyKe8To8C98Ezyb6C1SeistlxMshJzURwS99QnyIGlAUcdflfgdLlkYYOMr6jgy5iPCeFejYFMmeOaO-IOf49/s1600/024.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZkqGBnwxEX2G-on3SaemrlcxTNHTQvjRJzm1OjIeuAAVOCdyJbcRY-y5oyKe8To8C98Ezyb6C1SeistlxMshJzURwS99QnyIGlAUcdflfgdLlkYYOMr6jgy5iPCeFejYFMmeOaO-IOf49/s320/024.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Blow torch salmon</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUqfh78m_H5ra5loLhdg-dMPhfQcKFFJwpWWx-Xl7ahyphenhyphenY50cuwN0OcT2vVX_1VxzdNvis71ZYwICUPIrxX8KZ7i0UUlXJWoxb33GMwlu2EXyvJE5mGpGjVLkvONIUURFR8OClCTNpDZvv/s1600/025.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgUqfh78m_H5ra5loLhdg-dMPhfQcKFFJwpWWx-Xl7ahyphenhyphenY50cuwN0OcT2vVX_1VxzdNvis71ZYwICUPIrxX8KZ7i0UUlXJWoxb33GMwlu2EXyvJE5mGpGjVLkvONIUURFR8OClCTNpDZvv/s320/025.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Seared beef salad</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0eaDch5eeRL_r08KoV6lncYoqe4yLlabthsWazZDisOUzXA_luirAZGSWyM-aE0rQRLcEITzaCmybfJ1ESJCNCKfq11WPrijd3P4Ytmm2JV04TG5EMNUDdhPEOYevYDmYo_DIqAcxGef/s1600/026.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ0eaDch5eeRL_r08KoV6lncYoqe4yLlabthsWazZDisOUzXA_luirAZGSWyM-aE0rQRLcEITzaCmybfJ1ESJCNCKfq11WPrijd3P4Ytmm2JV04TG5EMNUDdhPEOYevYDmYo_DIqAcxGef/s320/026.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Crayfish and seabass dumplings</span></td></tr>
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It's difficult to get across how much I enjoyed the food (even that beef salad!) and the cocktails. It was a shame that the atmosphere in the bar was fairly downbeat due to the depressing electronic music and the lack of other guests. We also felt like the standard of what was coming out of the kitchen was let down by the service - slow at times, they failed to ask how the food was until we mentioned it, and there was a fairly bad incident with one of the waiters who didn't want to serve us as we weren't in his section. (Not sure that was our concern really!) This is a pricey restaurant, with small dishes at around £7-12 mains at £16-29 and wine starting at £19 a bottle, so these things shouldn't happen (we had a 50% off voucher). However, Thanos, the general manager was attentive and seemed genuinely interested in making sure we had a good time. They also gave me a complimentary dessert which was beautiful (and nothing to do with the service - they were just being nice).<br />
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Thanos also told us that they are remodelling the hotel from top to bottom, and there is a relaunch day on 19th July. He is looking to improve the downstairs bar and iron out the glitches which are holding it back from being as popular as it used to be. If they can sort out those bits, then I'm sure we'll go back when we've got some spare cash to splash.Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com0tag:blogger.com,1999:blog-128455760943780254.post-72036475584604100522012-06-24T12:45:00.001-07:002012-06-24T12:45:04.501-07:00A wet Wirral weekendWhile Joe and I have lived in Leeds for a long time now, our homelands are always going to be the Wirral and Edinburgh. Both have so much to offer and we're very lucky to come from such fantastic places. <br />
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This weekend we were back on the Wirral to spend some time with Joe's mum and catch up with friends. Next weekend is my birthday (eek...getting older than I am happy about!) so on Friday we dashed home for dinner at the <a href="http://www.reddoor.uk.com/"><u><b>Red Door</b></u></a> in West Kirby (when I say dashed, I really mean it - getting changed in the car and everything!) We have already reviewed the Red Door once so I won't go into lots of detail again, but suffice to say we had an absolutely brilliant night. <br />
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On Friday, as well as showing the football (poor Greece), they had live band entertainment setting up a great atmosphere. We were thoroughly looked after all night, enjoying a group table at the back of the stage, with copious food and wine. Everyone enjoyed the food, and we tried a full spectrum of the menu - surf and turf, half a chicken, hanging kebabs, burgers, fried chicken and Caesar salad - an excellent effort I think! All received good reviews, and although my Caesar was massive and slightly overdressed, I cannot complain when the prices are as reasonable as they are (about £8-13 for a main). The drinks are easy going, with house wines coming in numbered bottles, and only two beers on draught but plenty by bottle. We stayed away from the generous spirit menu (a lot of rums and tequilas) but these will be tried next time. <br />
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Yes, the service might be a little keen (I could have done without being checked on every two minutes by the hostesses when we walked through the door) but it made for a very relaxed night. No dashing for the bar, no pouring over over-complicated menus, it was just a very good night all round. I have no doubt we will be back for more nights out in the future and would encourage others to do the same.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">(from left) Shereef, Stephy, Jess, me, Joe, Al, Tappers and Sam</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Tappers and Sam enjoying special fried chicken and the beef hanging kebab</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Al, mid bite. Blame Joe for the picture. I took out all the other unfortunate ones!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joe, munching on chicken a la Henry VIII</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Chimp, who dropped in for a couple of drinks later on. Lovely to see you!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The boys </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPW9yQh5rFnZJj6aX5XK3SUXh-1b6H0k0brAULpGv_ETyuoP2Fy4Ih-WnnTC3ZTncg5q8wYHpNupcUVJK1d5HtX5VhXK7JYfbyc7ddKvOIsLsMA9-Q3RJOFeyLl2pQH5wzK4wO7jG_sm4h/s1600/IMG_5232.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPW9yQh5rFnZJj6aX5XK3SUXh-1b6H0k0brAULpGv_ETyuoP2Fy4Ih-WnnTC3ZTncg5q8wYHpNupcUVJK1d5HtX5VhXK7JYfbyc7ddKvOIsLsMA9-Q3RJOFeyLl2pQH5wzK4wO7jG_sm4h/s320/IMG_5232.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Me and Al</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoG3ihk51BzyMmOky_jIPjaKedLPW4OrF9C-d3vbaiae0YknXJJXLcOIpwaXwpyzVf7HtSElPXoqRCwvxBpFLcRWTjuIzVnW1uHsb17VJlvLw_T27bQ495te4mzxY7CM1af85Lrp5RUWbv/s1600/IMG_5234.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoG3ihk51BzyMmOky_jIPjaKedLPW4OrF9C-d3vbaiae0YknXJJXLcOIpwaXwpyzVf7HtSElPXoqRCwvxBpFLcRWTjuIzVnW1uHsb17VJlvLw_T27bQ495te4mzxY7CM1af85Lrp5RUWbv/s320/IMG_5234.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The lovely Stephy and Shereef</span></td></tr>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkj4fpfByaVAUpemzEnzKCsVJvk8b_9uu02vntjBdvfJOnFj70bEbA4wVFrdVQXVPuAdh9Z6RUyjW8WA_GvLdSy6UX_WIvou3oWLyfT9dLSj51IXiURK1NXKOCdIIenwh3b4JGvPkE-MAE/s1600/IMG_3716.JPG" style="margin-left: 1em; margin-right: 1em;"></a>After a super night out on Friday, Saturday was quality time with Sue. Ever the optimists, and despite all the news stories about flooding across the north, we decided it would be a good idea to go walking around Ness Gardens. On route thing were looking a little grey, and about 10 minutes after paying our entrance, the heavens opened. Oh well, these things happen and we did make a valiant effort, walking around in fairly torrential rain for an hour and a half! Ness Gardens is beautiful though with some great working gardens, and we will go back when its a bit less damp.<br />
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We returned home and forced Sue to watch Spain v France (me supporting Spain and Joe supporting France, usually fun, but a pretty miserable game!). We were cheered up with a dinner of roast chicken with wedges, Mediterranean vegetables and foccacia courtesy of Church Farm in Caldy. <br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sue and Joe</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Me and Sue - a few too many brollies for a June afternoon!</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Sue and I trying to find our way out of the labyrinth</span></td></tr>
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After a lazy morning, Sunday was a trip to John Lewis to put together our wedding gift list. As well as freebie coffee and cake, we had a little bit too much fun with the zapper. I've had to delete some of the more eccentric choices but I do love John Lewis (ever my parents' child).<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Free lunch. Crap coffee but good cake</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Me enjoying my food a bit too much. You'd think I'd be more graceful at this age</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joe obviously liked his lunch too - sorry about whiting out your head with the Liverpool sunshine!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpy6E8kOkVSVfRzZ00yz2BxYFETOIJmegXeSejgAn2P_mmxA7_3Q7bYWXRuxHDhsM0xsnPyKo8kdlf7K_kv8ahU-M8NsMW04o6JWt5vaGWPiP8nRt-u5Cp-Uf2igvavWtXz9pMlsdjHgE/s1600/IMG_5266.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcpy6E8kOkVSVfRzZ00yz2BxYFETOIJmegXeSejgAn2P_mmxA7_3Q7bYWXRuxHDhsM0xsnPyKo8kdlf7K_kv8ahU-M8NsMW04o6JWt5vaGWPiP8nRt-u5Cp-Uf2igvavWtXz9pMlsdjHgE/s320/IMG_5266.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The Liverpool skyline - check out the sunshine!</span></td></tr>
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<br />Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com0tag:blogger.com,1999:blog-128455760943780254.post-6816342339113600322012-06-14T13:49:00.000-07:002012-06-14T13:49:09.623-07:00The Fleece - AddinghamJoe has decided he wants snails. Not just ordinary, run of the mill, eating all my parsley snails, but ones you buy from a nice lady down south on www.snailfarm.org.uk. She sells live snails for you to cook or, for around £300, a whole snail farm mini metropolis, so you can breed your own slow food army. Now, I'm sure I bear some of the blame for this - every now and again I go on a wild goose chase to find someone who will sell me snails like you get in France - ready cleaned, back in their shells and smothered in garlic butter. Yum. But really, I've seen the snails in my garden. I even live in the suburbs with only fractional traffic and people. My snails shouldn't be too bad. But I won't. Sorry Joe - will have to wait for the next holiday.<br />
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On other news, this week we visited <a href="http://fleeceinnaddingham.co.uk/food-and-drink"><u><b>The Fleece</b></u></a> in Addingham. My parents dropped in to Yorkshire for a flying visit and we were looking for somewhere near Bolton Abbey for dinner - a quick twitter survey pointed us in the direction of the Fleece.<br />
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We arrived early evening on Sunday, expecting a quiet country pub serving good food. What we got was a traditional coaching house, super busy, with great food.<br />
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I was always going to like the place because within minutes the chap behind the bar recognised a few Edinburgh accents. The Fleece is the second outpost of a pub called the Sun Inn, near Dalkeith on the outskirts of Edinburgh. The Sun Inn has been winning awards for a few years now and the team at the Fleece are hoping to emulate that success. I felt instantly at home.<br />
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We were shown down to our table in the cosy (and later a little too cosy!) dining room. They offered an a la carte menu as well as the two course set menu for £14.95.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-3JQqkA4K_aAWHGxBN-FlJzbZvYuS_VJWL9SS-VYDMJL8cMiEvh9JDZ3pMQ1P8Ro9xv3PkDPZtfLmE6YFV2AUSQ63hRCg9gRoc2QsAYSAzwCLT5bjNMOjTMVTjP5iAbhhfX-GDl7eB7a/s1600/IMG_5135.JPG" imageanchor="1"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2-3JQqkA4K_aAWHGxBN-FlJzbZvYuS_VJWL9SS-VYDMJL8cMiEvh9JDZ3pMQ1P8Ro9xv3PkDPZtfLmE6YFV2AUSQ63hRCg9gRoc2QsAYSAzwCLT5bjNMOjTMVTjP5iAbhhfX-GDl7eB7a/s320/IMG_5135.JPG" width="320" /></a></div>
A little round of rolls with butter and a tomato salsa was first up. To my mother's chagrin the rolls were not hot (!) but tasty all the same. Not to worry, she had ordered the calves liver starter which made up for it with real flavour punch. I could not have eaten more - calves liver is ridiculously rich - but for a starter on a rainy day it was good. My dad went for the trusty prawn and crayfish cocktail, served in a slightly silly aluminium martini glass but stuffed full of crustaceans. Joe went for the local Fettle salad of Yorkshire feta, both deep fried and plain with heirloom tomatoes, while I had the ham hock croquettes with a poached hen's egg. Over all, everything was great - simple ingredients treated with respect. <br />
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<tr><td style="text-align: center;"><span style="font-size: small;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgye9r6dMU8WSmKkTf5-9BJjntdbXHI5w7D2UW1jMxM_iYZW3YNyAP0Rg_Yx-P3c6-mzxeZeHLQwakUMeSCTH8pa5c_lmsum0TEFZmWzPQDjXeTpQcIrh6nj5xni5ykhdfGtBt3Tu1ULcpo/s1600/IMG_5136.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgye9r6dMU8WSmKkTf5-9BJjntdbXHI5w7D2UW1jMxM_iYZW3YNyAP0Rg_Yx-P3c6-mzxeZeHLQwakUMeSCTH8pa5c_lmsum0TEFZmWzPQDjXeTpQcIrh6nj5xni5ykhdfGtBt3Tu1ULcpo/s320/IMG_5136.jpg" width="239" /></a></span></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Prawn and crayfish cocktail</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Ham hock croquettes (the oeuf appears to be hiding but the piccalilli was amazing)</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWbFWelgacd0CTw9TawvI4OEY2wqLTmcJWcuYrNICJ3AB95TcljrT-NbSltFpPtoe2Sd2Oarjb2JqSEYGCMs-FttpG89bEVJtdxmYhDeiV6CErUhXloWtLSectP9iWs582P2XLJbxBCPw/s1600/IMG_5138.jpg" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzWbFWelgacd0CTw9TawvI4OEY2wqLTmcJWcuYrNICJ3AB95TcljrT-NbSltFpPtoe2Sd2Oarjb2JqSEYGCMs-FttpG89bEVJtdxmYhDeiV6CErUhXloWtLSectP9iWs582P2XLJbxBCPw/s320/IMG_5138.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pan fried calves liver</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlBSA6JooRtqrYQmMiYJDCibbL50n9aI5zT5CUZ43JvMHd1NoaFmh5y_2oSwvt1u9IZN2b37oZJiG9iS6esTxhBobAYK-2VrKu0HqxrtTupJ6yp08FUtH9x_B8aHTbIbPxfqGPMv2PngU/s1600/IMG_5137.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMlBSA6JooRtqrYQmMiYJDCibbL50n9aI5zT5CUZ43JvMHd1NoaFmh5y_2oSwvt1u9IZN2b37oZJiG9iS6esTxhBobAYK-2VrKu0HqxrtTupJ6yp08FUtH9x_B8aHTbIbPxfqGPMv2PngU/s320/IMG_5137.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Yorkshire Fettle salad with heirlooom tomatoes</span></td></tr>
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The main course menu was also very good but we were a little predictable and picked the fishy dishes - fish pie for dad and I and mackerel on a Catalan stew (I think) for Joe and mum. The fish pie was delicious - creamy, fishy, with a warming potato topping and peas on the side, while the mackerel was an unexpected Spanish surf and turf of Mediterranean vegetables with chorizo. Both were well received, full of flavour and well cooked. I could have done without the peas in the pie, given I also had them on the side, and my fish was perhaps sailing a little close to the firm side, but it was a truly enjoyable meal.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdaeDKlMStVaoIskREhlofvwX2n3Go-jVoeKuGhE1bQzsR5oRxz1fBTELUpsS4JsF6gqeDnnprWyQb7M7BltskLJn2og_SgX6AtaguwSnQ222JZ58jOIEMYWdC-pcG7cNiauCHs4lHo0ZO/s1600/IMG_5142.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdaeDKlMStVaoIskREhlofvwX2n3Go-jVoeKuGhE1bQzsR5oRxz1fBTELUpsS4JsF6gqeDnnprWyQb7M7BltskLJn2og_SgX6AtaguwSnQ222JZ58jOIEMYWdC-pcG7cNiauCHs4lHo0ZO/s320/IMG_5142.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mackerel on Catalan stew</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXZUi8INskPGylCgUWwXvO2_V3FVviCGnguy5zIpZS2ZPeu4TqPkfzkJIVOCYVed3ZO2W4ek19dqVDAYv-fYc1glD7Z7FAyTcaDOwXe7h-WSJH7NMa6DMSvwFwm9A4WOziP90wQUHUE4I/s1600/IMG_5140.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXZUi8INskPGylCgUWwXvO2_V3FVviCGnguy5zIpZS2ZPeu4TqPkfzkJIVOCYVed3ZO2W4ek19dqVDAYv-fYc1glD7Z7FAyTcaDOwXe7h-WSJH7NMa6DMSvwFwm9A4WOziP90wQUHUE4I/s320/IMG_5140.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fish pie</span></td></tr>
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We were far too full to give the dessert menu any serious thought, although there was a little more deliberation over their range of liqueur coffees. A latte with amaretto, glayva and topped with whipped cream anyone? We settled for espressos and were delighted to be treated to some petit fours - what appeared to be a super gooey chocolate brownie and a nut crammed flap jack.<br />
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Overall, I loved it. For a Sunday evening, the place was packed, and I don't think there was a single table free when we left. I'd like to give a few more of their dishes a try, and they have some interesting pre-order group dishes including a crustacean plate. <br />
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We were also told that they are hoping to set up a cookery school in the future, which sounds fantastic.<br />
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If looking for somewhere to eat in the West Yorkshire moors, I'd thoroughly recommend The Fleece. Simple produce, treated sympathetically but with a little spin of imagination, I will be back. It's just a shame they don't have rooms or I'd probably still be there now.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVpr_lFo57JCYeyaFTMrjI4rkRC_p3ymzxpFan0Ayi5yr6xTB2YdNTIgUcKbNUq-r7xdTtcKioSOz7qsgtS1se5sAy5upxg9wqFQi1pKtxmtrDLY2iBOdNjMjl55mrYdpmj78a2wQ6W-8L/s1600/IMG_5144.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVpr_lFo57JCYeyaFTMrjI4rkRC_p3ymzxpFan0Ayi5yr6xTB2YdNTIgUcKbNUq-r7xdTtcKioSOz7qsgtS1se5sAy5upxg9wqFQi1pKtxmtrDLY2iBOdNjMjl55mrYdpmj78a2wQ6W-8L/s320/IMG_5144.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The petit fours. Mmmm</span></td></tr>
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<br />Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com1tag:blogger.com,1999:blog-128455760943780254.post-78820945563238481942012-06-10T01:59:00.003-07:002012-06-10T02:21:05.711-07:00Mario's Supper ClubAs dedicated social media users it might come as a surprise that there are things I don't like about Twitter, Facebook etc. While I like interesting social commentary and big news in peoples' lives, I'm not bothered about the minutae and could really do without the updates for updates' sake: "<i>just had a cold shower</i>...", "<i>cant decide what to have for dinner...</i>" Hmmm.<br />
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One of the great things about Twitter, however, is it provides a new way for the more underground producers, sellers and businesses to have a voice. For example, last night we went to a supper club hosted by Mario of <a href="https://twitter.com/#%21/gustoitalianouk"><u><b>@gustoitaliano</b></u></a>. Mario is Sardinian born, moved to the UK to work for six months, met a lovely lady (Sonia) and never left. He was brought up making traditional Sardinian food: anything that could be made at home was. From gnocchi to Mirta to cheese, Mario can, and does, make it all.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8DG5a4NFRcTpJsGX0ukYlcp0sqs76ZLp48HQHmEQiqLjr1_2WX4PuB7_hCkGNjGFNxb4204i_IMdxHp1Jkq2mEEyRIUI5pCg8GgOO7cmWN-MdUPD9y3BxNzzFLaGLZUcCkoKv1SiA_8/s640/blogger-image--464170601.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgL8DG5a4NFRcTpJsGX0ukYlcp0sqs76ZLp48HQHmEQiqLjr1_2WX4PuB7_hCkGNjGFNxb4204i_IMdxHp1Jkq2mEEyRIUI5pCg8GgOO7cmWN-MdUPD9y3BxNzzFLaGLZUcCkoKv1SiA_8/s640/blogger-image--464170601.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mario, our chef and host</span></td></tr>
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The supper club is a show case of Mario's skills, and is a wonderful experience. The food was delicious and varied, and we were not left wanting in the slightest. I also love a supper club for throwing together a group of different people for dinner and we had charming company last night.<br />
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Supper started with a plentiful selection of antipasti, including Mario's home made sheep's cheeses, cured meats, marinaded peppers, aubergines and courgettes, olives, pickled baby onions, marinaded mushrooms and artichokes and breads. He also made the best bruscetta I have ever eaten, with sweet, pungent tomatoes, red onions and herbs with lots of olive oil. The antipasti was beautiful, everything full of flavour. I could, quite easily, have just eaten that all night and been more than satisfied.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDY1bneD8JTpi7LXDcDebHT6YW3P3ZjAflqL4FZxvoHuZIwXu65vIB84dM1h7i4B_igb32Oek6rr-ysbRZWgr67DGw4u7gFoLNxDadcScWA8juFtBwyUJDDbqonZ6UW1ZEZXA90rQK8U/s640/blogger-image--2129147946.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDY1bneD8JTpi7LXDcDebHT6YW3P3ZjAflqL4FZxvoHuZIwXu65vIB84dM1h7i4B_igb32Oek6rr-ysbRZWgr67DGw4u7gFoLNxDadcScWA8juFtBwyUJDDbqonZ6UW1ZEZXA90rQK8U/s640/blogger-image--2129147946.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The cheeses</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2b0GWQYegRhoOnqD38oIE2bynZOoMXqkxnPIJhrdhdZGiXTrovPxkM7_BCZlV-tzAyyQ7aq3l94LXLIhQll8m13JhDvBPSxHEq9cPxepiFlS9EmLI-CU04s3nmeIT-nNs8-a3Nn83Wg/s640/blogger-image--186264642.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgM2b0GWQYegRhoOnqD38oIE2bynZOoMXqkxnPIJhrdhdZGiXTrovPxkM7_BCZlV-tzAyyQ7aq3l94LXLIhQll8m13JhDvBPSxHEq9cPxepiFlS9EmLI-CU04s3nmeIT-nNs8-a3Nn83Wg/s640/blogger-image--186264642.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The meats</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOw5EuuP7IhflWHzLgRL2SOWzgbMHIkt9RR6WroHweaK5kHwGSkO8_p-bqQkAg0RE6fKsB5RkbXYr7FUTave8KKg0CELeOaNytFWIPIa-5WRxWPbCb99ukjiL32_v7RZby8b4JGkkNNg/s640/blogger-image-1577104993.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEOw5EuuP7IhflWHzLgRL2SOWzgbMHIkt9RR6WroHweaK5kHwGSkO8_p-bqQkAg0RE6fKsB5RkbXYr7FUTave8KKg0CELeOaNytFWIPIa-5WRxWPbCb99ukjiL32_v7RZby8b4JGkkNNg/s640/blogger-image-1577104993.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Bruscetta, artichokes, mushrooms, olives and bread</span></td></tr>
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But who goes to a supper club simply to be satisfied? After a small rest break, the next course was a simple but delicious plate of gnocchettini with tomato, basil and pecorino cheese. The beauty of Italian food is that so much flavour can be achieved with a small selection of ingredients. I am not usually a big fan of gnocchi but these were light little morsels, the perfect vehicle for the sauce.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpe8QbiwEhHCXJ-veamBdQnpXRvWTrvr70Ywv2EsbTQ9f8fzH0esfPVXv5SMUGYhPqaYHXInX_qScere5osJjq6xIufehNeecsrzKvIat4kxb-qGPVAH_HPiM4fiY7wGq5OevNDudWJXk/s640/blogger-image--1094170819.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpe8QbiwEhHCXJ-veamBdQnpXRvWTrvr70Ywv2EsbTQ9f8fzH0esfPVXv5SMUGYhPqaYHXInX_qScere5osJjq6xIufehNeecsrzKvIat4kxb-qGPVAH_HPiM4fiY7wGq5OevNDudWJXk/s640/blogger-image--1094170819.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Gnocchettini with tomato, basil and pecorino</span></td></tr>
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Don't think that the food stopped there though. The main event, and (being honest) the major selling point for us was the roast suckling pig, served with crisp potatoes and a salad of fennel, carrot and lettuce. The suckling pig was simply delicious: rich, moist, tasty fat and crisp crackling. I don't think I've tasted better pork in my life and will now spend an eternity being asked by Joe to make a whole suckling pig at home. I won't though, because I don't think I could better Mario's effort. Again, the main ingredient was able to shine, with uncomplicated accompaniments. <br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Whole roast suckling pig? Don't mind if I do.</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Semifreddo </span></td></tr>
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Dessert was semifreddo with nuts and chocolate and a lovely strawberry and raspberry sauce, followed up by espresso courtesy of @casaespresso and traditional Italian pastries. The semifreddo was creamy but light, the espresso fantastic and the pastries and indulgent end to the meal. We also had a digestif of Mirto, a traditional Sardinian liqueur made from the myrtle plant.<br />
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We had a wonderful night with some truly delicious food. Mario is a fantastic chef who works hard to bring traditional Sardinian food to the people of Yorkshire. He sells his produce at the farmers markets (including the marinaded vegetables, home made cheeses, as well as dishes like lasagna and tiramisu) and does the supper club on a monthly basis. Yes, it might look like a lot of food, but for a gastronomic treat, I don't think you could find an Italian restaurant doing better. <br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mario, Sonia and their sous chef</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Our lovely company (apologies for those missed from the photo!)</span></td></tr>
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And for those who want a taste of Mario's food a bit sooner, he is doing a cookery demonstration at Macy's in Headingley at the end of the month. The link for tickets can be found <a href="http://www.eventbrite.com/event/3595533337/estw?ebtv=C"><u><b>here</b></u></a>. Enjoy!<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwLYDwB4mTUOy56HcvdU7GHW0n04aY1lwCDLXcd3mhhWGkdYCKoKOj0HQwpgD7EZCQgWcb6lbp6UXl7z49hUv3v7VpXU8RvNwJotnH8rHN0_BBkF41y6QRe1wxyaOvBZuKA6di2LVYKRs/s640/blogger-image--1100045884.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com0tag:blogger.com,1999:blog-128455760943780254.post-27697912613835438672012-06-06T12:31:00.000-07:002012-06-06T12:31:42.284-07:00A Jubilee Food BonanzaThis weekend was all about celebrating the great British Isles. We do live in a great country, whether England (my residence), Wales,
Ireland or Scotland (my home land and by far better off in the UK - but
lets not go there, Salmond).The nice old lady Queen marked 60 years on the throne with a whole weekend of festivities, and gave us a day off in the process, so it was only right that we made the most of it with a food and drink feast. <br />
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Although my food tastes usually veer onto the Continent and Asia, Joe persuaded me to try some more localised dishes. My guinea pigs were Robin and Gemma, joining in a right royal supper party at ours. Always keen to join in the fun, they came adorned with homemade (and spectacular) crowns and drank and ate merrily, embracing the banquet spirit.<br />
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First up, Joe strode off to the farmers' market to find some cheese and treats. Mario @gustoitaliano was on hand to provide some traditional Sardinian cheeses made with local ingredients (still within the British theme then!), a doughnut to keep Joe's energy up, whilst Pudsey Pickles supplied some very tasty award winning jams.<br />
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I was at home sending myself a little bonkers with dinner preparations - I've been told the key is to make lots of things you can prepare ahead, to remain swanlike in the evening - but I was a little manic in the day! First up was some beetroot cured salmon and seabass and prawn ceviches (the latter not very British but I'm trying! There was cucumber in it!) <br />
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In an homage to the great Elizabethan era of banquetting, main courses were a poussin each with local asparagus and beetroot. Who doesn't want their own whole little bird to chomp down on?! This was then followed up with those amazing cheeses and chocolate truffles (hmm...French). Well, I tried, and it was a lot of fun. It also turns out that I am truly terrible at Jenga. <br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Queen Gemma</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Prince Robin</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Princess Jo</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The Judderman</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cured salmon on blinis with horseradish and dill creme fraiche</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOz6qtAFcxJEIZy4vJ7Z4iCmu6hJ6O4s4Fo3X1HoGenrX52TLzbJRMGThp2HI9qWC9usBpHf8hWKKhiz5V_KLwfrKAycgn6_0z5Qn5kFBFypX3q7NxYMCP0oAoCkAzxbje0r4nxZYxgqLK/s1600/IMG_5068.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOz6qtAFcxJEIZy4vJ7Z4iCmu6hJ6O4s4Fo3X1HoGenrX52TLzbJRMGThp2HI9qWC9usBpHf8hWKKhiz5V_KLwfrKAycgn6_0z5Qn5kFBFypX3q7NxYMCP0oAoCkAzxbje0r4nxZYxgqLK/s320/IMG_5068.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Seabass and prawn ceviche</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Whole poussin, roasted beets and shallots and charred asparagus</span></td></tr>
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With some slightly poorly heads the next day, Joe persuaded me to go on a day trip to Harrogate, with promises of Jubilee festivities galore. I'll be honest, the Jubilee spirit was a little damp, but there was a great street food fair where we caught up with Andrew of <a href="http://www.fishand.co.uk/?cat=1">Fish&</a> (vote for him <a href="http://www.easyanswer.net/observer/"><u><b>here</b></u></a> in the Observer's nominations for best cheap eats!) They were doing a great trade and provided me with my first hangover weapon - fresh scampi! Yum.<br />
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We went for a little wander around Harrogate (bought some overpriced stuff, yas) and then returned to the food fair for some lunch. While I entered phase two of spicy treats with a <a href="http://www.elkantina.co.uk/"><u><b>El Kantina</b></u></a>'s pulled pork slider and coleslaw, Joe returned to Fish& for the full monty - fish and chips with garlic mayo. Overall, everything was great and we felt stuffed, although not too stuffed to not eat Joe's home made pork burgers with grilled courgettes for dinner. Awesome. I am now on a necessary diet.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Me and Andrew</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pulled pork slider</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Fish and chips</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">And dinner - pork burgers with chargrilled courgettes</span></td></tr>
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<br />Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com0tag:blogger.com,1999:blog-128455760943780254.post-35809188038072042272012-06-03T00:38:00.001-07:002012-06-03T01:23:04.769-07:00Thai Aroy Dee 8.5/10Joe went to Thai Aroy Dee without me a few months ago, and I was very jealous when he came home with tales of amazing Thai food at reasonable prices and, best of all, a bring your own policy. Well, it was only a matter of time before he caved to my insistences that he took me there too.<br />
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Thai Aroy Dee is on Vicar Lane, sandwiched between the Tong Palace and an "adult superstore" (mmm...classy). It is a nice little cafe, small, but when we went was packed with a great range of patrons including a lot of Thai which is always a great sign when looking for authentic, tasty food.<br />
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Having picked up a couple of beers from Gerrys on Briggate (one of the best wine and spirit purveyors in the city by the way), we settled in for a starter of prawn and vegetable tempura. The batter was super light and crispy, the vegetables hot and full of flavour and served with a sweet piquant chilli sauce. A very good start.<br />
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The main event was chicken pad medmamuang himmapran, served spicy on request (chicken with cashew nuts, pineapple and chilli oil), yum phed yang (hot and sour roast duck with chilli and lemon), pad broccoli in an oyster sauce and fried rice.<br />
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The chicken was absolutely brilliant - sweet, salty and lovely and spicy and was definitely my favourite. I wasn't a huge fan of the duck, but I'm not normally as I don't like the fat. It tasted nice but was a bit overwhelmed by the chicken. The broccoli was a total revelation: crunchy broccoli with a salty, fishy sauce, ginger and chilli. Fantastic.<br />
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I'd definitely recommend trying Thai Aroy Dee - it might not look like much from the outside but the food is wonderful. Next time we are going to be a bit more adventurous and ask for some recommendations of more off-piste dishes.<br />
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pad broccoli</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Yum phed yang (hot and sour roast duck with chilli and lemon)</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">pad medmamuang himmapran (chicken with pineapple, cashews and an extra dose of chilli for me</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Me and my broccoli</span></td></tr>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joe enjoying his rice</span></td></tr>
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Oh, and when I said next time, Joe went back for Thai Aroy Dee for lunch two days later! They do a deal of £6.50 for two courses, every day between 12.00 and 5.00pm. This time he tried the pad thai and spring rolls, both of which were also great. So so far, not a dud in sight. Good job.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhooffPPJ0mZXmcJbyisjps6q8-eQjk5mzGR6251xFGafhXT5-Zn-r1Y128f3mB8Yex1ZrOArApTRiUYfdP6wWM8PXg6qeYSyAtEB2IFEEdjvjUrskI8UfbYXo_ePYrOmKp5H1XqlXxFL0C/s1600/IMG_5044.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhooffPPJ0mZXmcJbyisjps6q8-eQjk5mzGR6251xFGafhXT5-Zn-r1Y128f3mB8Yex1ZrOArApTRiUYfdP6wWM8PXg6qeYSyAtEB2IFEEdjvjUrskI8UfbYXo_ePYrOmKp5H1XqlXxFL0C/s320/IMG_5044.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joe's lunch - pad thai and spring rolls</span></td></tr>
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<br />Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com1tag:blogger.com,1999:blog-128455760943780254.post-78407163810979952732012-06-03T00:34:00.001-07:002012-06-03T09:28:52.770-07:00Black House - cocktails!!Last Thursday we were invited to Blackhouse to try out their new cocktail master classes. They are aiming at the corporate/upmarket hen party market, using their experienced bar tenders to teach a group one or two cocktails from their menu, before giving you the opportunity to make one yourself.<br />
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On arrival we were given a glass of prosecco and some canapes whilst things were being set up. The cocktails de jour were the pornstar martini and the smokey old fashioned.<br />
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Starting with the pornstar martini (I cringe every time I write that), believe me the cocktail itself is better than the name suggests! They did not invent it so don't blame the Blackhouse bartenders: it is actually a relatively recent concoction, developed by Douglas Ankra at the London Lab Academy in the 1990s.<br />
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Made with Grey Goose vodka, Passoa (french passion fruit liqueur), pineapple juice, vanilla and lime (see, I did pay attention!), it is shaken over ice and and served with a half a caramelised passion fruit floated on the top of the drink and a prosecco chaser. It's fairly sweet and very easy to drink but I thought my effort was pretty special!<br />
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The other drink was the smokey old fashioned, adapted from the prohibition era traditional old fashioned. It is a Blackhouse invention, mixing Woodford Reserve bourbon with maple syrup, bitters and a splash of water. The whole drink is then smoked with applewood oak chips and left to steep in the smoke - a minute for those who prefer the sugar and a bit longer for those who prefer the smoke! It's a proper show boat cocktail (Joe and I very much want the smoker now!), served with the conical flask and crystal glass, and the cocktail was pretty tasty too.<br />
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Overall the event was great and thoroughly recommended to anyone looking for a fun start to an evening. The barmen did say that the group can choose the cocktails they make - if they've got the ingredients it can be done. Thanks to Emma and everyone else at Blackhouse, we had a great time. We will be back to try the food so watch this space for a full review.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMV2Bfr-zPCSFi_dk9g9kEiXFkfgFEhyphenhyphenmd0Ry6UKRb-qu4QyvezoEUc2SIJwPFNcur68L9ZVfo6vvBNHK4-nQjCKaYqoGJDkOk7jT4q_8bcSbIcGv3vCbR84QSZG6D_SnNWWVpTq5aBORe/s1600/IMG_5018.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMV2Bfr-zPCSFi_dk9g9kEiXFkfgFEhyphenhyphenmd0Ry6UKRb-qu4QyvezoEUc2SIJwPFNcur68L9ZVfo6vvBNHK4-nQjCKaYqoGJDkOk7jT4q_8bcSbIcGv3vCbR84QSZG6D_SnNWWVpTq5aBORe/s320/IMG_5018.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mmm...prosecco</span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEoh5opPIHTmEQYNJ4nzT1mYtt0xmCGzDoOzPlQfm4o0-F7krk-_6x3EK80phXOuqf5wXJsMjYsR4nXLnYnY4Km7PWP47ccXpaYB1B788rCJG_loLsq5JLdpqmWrASr50pmQojikDu6hm/s1600/IMG_5022.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioEoh5opPIHTmEQYNJ4nzT1mYtt0xmCGzDoOzPlQfm4o0-F7krk-_6x3EK80phXOuqf5wXJsMjYsR4nXLnYnY4Km7PWP47ccXpaYB1B788rCJG_loLsq5JLdpqmWrASr50pmQojikDu6hm/s320/IMG_5022.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The smoking process</span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAboQzYlkimBcLa_KZDTOSqLDsXh31Y0krX-hYqM3Tu72HA_FoPwnGL9xfuvkUFqU0gk-xzYltRZhyphenhyphenCeIXHiK_-SU2QewqCvucN0ERneoRWHZODvPvgzhmeJiwTfqnp6QhaPRcsAOzml6b/s1600/IMG_5026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAboQzYlkimBcLa_KZDTOSqLDsXh31Y0krX-hYqM3Tu72HA_FoPwnGL9xfuvkUFqU0gk-xzYltRZhyphenhyphenCeIXHiK_-SU2QewqCvucN0ERneoRWHZODvPvgzhmeJiwTfqnp6QhaPRcsAOzml6b/s320/IMG_5026.jpg" width="239" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">How your smokey old fashioned will be served</span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLgaYDTSIqOuwfrwpGae3VCiZvc1YnqqcWu8kAOXqu-rY2p4Ffa9cbJa0mmeufuof1Es_98LVUZyJy9BXFJ5WAiRrIGuojMoE2Uqd_5L0eY5G9txeL8CSWKXOS14y-0nPHoCqrLaUME80/s1600/IMG_5027.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjLgaYDTSIqOuwfrwpGae3VCiZvc1YnqqcWu8kAOXqu-rY2p4Ffa9cbJa0mmeufuof1Es_98LVUZyJy9BXFJ5WAiRrIGuojMoE2Uqd_5L0eY5G9txeL8CSWKXOS14y-0nPHoCqrLaUME80/s320/IMG_5027.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Emma, choosing the winner of the cocktail competition - neither Joe nor I were successful. It was a fix.</span></td></tr></tbody></table><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgWOo6wshqM6KYQ3uxUUJDKFnGiBQhv1fR8hHkgvWG1KdBwRKW7dmNw9QjO_t3wXvVZPRYaLI3vVl4cG-OzcP7K0HHJK6q4SWCuMinzNnceMotDMz-94SIH3-3-ZOnQJyrbK9bJAl1vrF/s1600/IMG_5028.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBgWOo6wshqM6KYQ3uxUUJDKFnGiBQhv1fR8hHkgvWG1KdBwRKW7dmNw9QjO_t3wXvVZPRYaLI3vVl4cG-OzcP7K0HHJK6q4SWCuMinzNnceMotDMz-94SIH3-3-ZOnQJyrbK9bJAl1vrF/s320/IMG_5028.jpg" width="239" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Me and Emma, our fantastic host</span></td></tr></tbody></table><br />
Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com1tag:blogger.com,1999:blog-128455760943780254.post-87787360910597352922012-05-28T13:21:00.001-07:002012-05-28T23:23:16.120-07:00Run (not so) fat boy, run!This weekend all of Joe's running training came to a head as we headed north to Edinburgh for the marathon weekend. As well as Joe, my brother Michael and his friend Alan are also gluttons for punishment and had also signed up for the marathon, and it was a bit of a Barcroft fiesta as my cousin Rosie and her boyfriend Karl were up to do the half marathon too! We were also joined by Uncle John and the lovely Jean who were up to see Rosie cross the finish line. Unfortunately Joe's mum was not able to join us for the weekend but was there in spirit and Joe has already signed up for the Liverpool marathon so she can join me on the next finish line. <br />
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Joe and I went up on Friday after work, making a quick stop off at the pub in Leeds train station (quite the treat!) where I very generously bought Joe a drink, and then promptly knocked it over and spilled it all over him...woops. Well it's best to get your mishaps out of the way early. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0311hNGc64xmTT4iq-1ixvMtZpl0XhyphenhyphenmR9n7lvHYLD7hnlBiqSBT6iAm2LJW7M9PrvRzUAe5HTcRStbmVHC4g1fAV1rFFsgPcHDTFli5AmN0iHQxfjYPTaqFz4RZVUWZx73pz89l-eOB/s1600/IMG_4981.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjS0311hNGc64xmTT4iq-1ixvMtZpl0XhyphenhyphenmR9n7lvHYLD7hnlBiqSBT6iAm2LJW7M9PrvRzUAe5HTcRStbmVHC4g1fAV1rFFsgPcHDTFli5AmN0iHQxfjYPTaqFz4RZVUWZx73pz89l-eOB/s320/IMG_4981.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Me, post beer spillage. Oops!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZn-M29H-3xq9E9M3TajwnjNouhVnv5WIFJd5dzxGdqUtT2H720E5ItmKnsSgfs2YcE_kbtFAzXziyFmUEfVNw-DbmW4P7NHzBs-3hunrGMIVD3VaTuKHEu64HBoXNMzYrTmDj5faQY5j/s1600/IMG_4982.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaZn-M29H-3xq9E9M3TajwnjNouhVnv5WIFJd5dzxGdqUtT2H720E5ItmKnsSgfs2YcE_kbtFAzXziyFmUEfVNw-DbmW4P7NHzBs-3hunrGMIVD3VaTuKHEu64HBoXNMzYrTmDj5faQY5j/s320/IMG_4982.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joe, pre-beer spillage. Look how happy he was!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHr4wlNJNYArHe1qOrXTssZCkw4gdHdEp9ZTh9TRmlacuoLjb8U6e8RnKCWXqbJQn03KX0RYecDJqHDq9gr-4c0jh-p3ZVMpSPCEjZk3xhgmmGYGCKGacfTtHKdpHJ7ct3Q8tu7upgOdRa/s1600/IMG_4985.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHr4wlNJNYArHe1qOrXTssZCkw4gdHdEp9ZTh9TRmlacuoLjb8U6e8RnKCWXqbJQn03KX0RYecDJqHDq9gr-4c0jh-p3ZVMpSPCEjZk3xhgmmGYGCKGacfTtHKdpHJ7ct3Q8tu7upgOdRa/s320/IMG_4985.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Friday night dinner - my mum's brilliant fish pie</span></td></tr>
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Clearly the focus on Saturday was getting the runners prepped for the big race. Rather unusually Edinburgh was super warm this weekend (just typical on the weekend when everyone had to run long distances!) so we were able to have a bit of a picnic party in the garden. We even treated the family to a sneak preview of the wedding pork pies - which received a resounding thumbs up! It seems you can spend forever researching the best food to eat before a marathon, and I'm sure there is some science behind it, but we just went for the general carb-load. Lots of pizza, pasta and bread, along with some more fun treats for the lazy ones in the party!<br />
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The only thing I am certain of is Eurovision makes for perfect pre-marathon viewing - very distracting car crash tv! Poor Engelbert but he was outdone by some European calamities. I love Eurovision.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeytGeqTwPoBx_ZW6RS_cskOoP2lh6_uGR5imBcR98OV_4jziCCOKPU-zvOypTi4bo1TAmGGtFBj5XI5LFci7EIuV8WEwGKbdfHBtfyUokYeLAkjTYhyphenhyphendirpZCTD8-aviObQOkKl91AB6F/s1600/IMG_3639.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeytGeqTwPoBx_ZW6RS_cskOoP2lh6_uGR5imBcR98OV_4jziCCOKPU-zvOypTi4bo1TAmGGtFBj5XI5LFci7EIuV8WEwGKbdfHBtfyUokYeLAkjTYhyphenhyphendirpZCTD8-aviObQOkKl91AB6F/s320/IMG_3639.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Saturday's pre-marathon fiesta. Count the carbs!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fCb2pTH9zgP1YxtMLq1YC3JcY15cyF20zlz5wT3NMfbD_dEGA1-UFXXQky7gX4no-PscVNEkE71J2N31IAJVFpFRZQyDQY4bNYVHifn2Ia6Cv1_j8Lv7tb9O6zOv-T__dlb0e5gwa_Sb/s1600/IMG_3640.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3fCb2pTH9zgP1YxtMLq1YC3JcY15cyF20zlz5wT3NMfbD_dEGA1-UFXXQky7gX4no-PscVNEkE71J2N31IAJVFpFRZQyDQY4bNYVHifn2Ia6Cv1_j8Lv7tb9O6zOv-T__dlb0e5gwa_Sb/s320/IMG_3640.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The Haley & Clifford pork pie</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7L7fE7fs6u6VmRQzQSQkmMvJdTUbNDnzA4t7vB61lGYBmBlepat2YL1hZ1hQJS5nhxPgppNFJkPUmzDN_3j_QTWzxjVGXu9VeASy9tr-aghyphenhyphenH0wDDR35V08mmC6QYlxbnK3YZGDT8-DiX/s1600/IMG_3647.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7L7fE7fs6u6VmRQzQSQkmMvJdTUbNDnzA4t7vB61lGYBmBlepat2YL1hZ1hQJS5nhxPgppNFJkPUmzDN_3j_QTWzxjVGXu9VeASy9tr-aghyphenhyphenH0wDDR35V08mmC6QYlxbnK3YZGDT8-DiX/s320/IMG_3647.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Dad and I enjoying the sunshine</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimL1jya7AHDJ8LUSG_GM6UHjUQbTevkVg77_VZyPG2yysILpPBMiNINd5XAb68locDAPlIdvBOMiEEXzDjybEvrl01zP67I7qlTdnSg8rKOwo6XOQl4SkmKuVl8fosNgqKuDm0nEdk3Cb_/s1600/IMG_3650.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimL1jya7AHDJ8LUSG_GM6UHjUQbTevkVg77_VZyPG2yysILpPBMiNINd5XAb68locDAPlIdvBOMiEEXzDjybEvrl01zP67I7qlTdnSg8rKOwo6XOQl4SkmKuVl8fosNgqKuDm0nEdk3Cb_/s320/IMG_3650.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Rosie and Karl looking a touch nervous before the half marathon</span></td></tr>
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On Sunday we were up bright an early. The half marathon kicked off at 8.00am, with the marathon starting at 9.50! The runners all started in Edinburgh city centre and then made the long stomp out to Musselburgh, with the marathon runners continuing on to Longniddry and back. 26.2 miles sounds damn long to me! Mum, dad and I were all well positioned at the finish line to see the runners come in - the first ones making it in at just over two hours! Incredible! For spectators, the sunny day was fantastic, but I'm sure the runners would have appreciated a little cloud cover after a while. It was a fantastic day, cheering on the athletes as they made it down the home stretch, encouraging the ones who looked in difficulty and applauding the showmen. Joe made it across the finish line in 4 hours and 3 minutes, a fantastic time made even more impressive with all the heat. My brother and Alan made it in at around 5 hours and 20 minutes, which was just brilliant as well and I'm incredibly proud of them all. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3u2v7HrRj4UqZod7EC0-vtmn9FM7uyvlkTZmXB6qJDDt4_tXKe72OcuosixPfwTHu8qL0NqcRJeEdS2RXOM5r4lYb31_wy0LiNGeNs8n3fxSKA5lWGQvtZcFqTj4tTF-Ll5mFCdgWxyM/s1600/IMG_4994.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo3u2v7HrRj4UqZod7EC0-vtmn9FM7uyvlkTZmXB6qJDDt4_tXKe72OcuosixPfwTHu8qL0NqcRJeEdS2RXOM5r4lYb31_wy0LiNGeNs8n3fxSKA5lWGQvtZcFqTj4tTF-Ll5mFCdgWxyM/s320/IMG_4994.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joe's pre-marathon breakfast - bagel with peanut butter and jam, beetroot juice and an isotonic drink. Breakfast of champions!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlE7IBdXw6ca-5URjjygqEGrBRqw-dFN2rvNdag-V-TRQ_jpvg5DoY3KL0yfPkggCFSrKn8brgc1WYQCWLX94vVtv29UWw3JJHKGupIoxjHm6fvMWkgrVOU6BHepVu4RrVmMAkpR_LOITJ/s1600/IMG_4995.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlE7IBdXw6ca-5URjjygqEGrBRqw-dFN2rvNdag-V-TRQ_jpvg5DoY3KL0yfPkggCFSrKn8brgc1WYQCWLX94vVtv29UWw3JJHKGupIoxjHm6fvMWkgrVOU6BHepVu4RrVmMAkpR_LOITJ/s320/IMG_4995.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joe before the race, looking very fetching in his pink Breast Cancer Care vest</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHOmp_mZe9ZC9SFAx0dJf9KlrhAaq6zQ58A618Gy1ND0XtB2NhVKJFoG5veVJ3A4eAGriKw0ZkAnWoxeN1WT1yHxRyXkHlmE2WabgP38VITqqtNt3DSlW7QMViT2KRRFSS7EJ283XUuJD/s1600/IMG_4996.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieHOmp_mZe9ZC9SFAx0dJf9KlrhAaq6zQ58A618Gy1ND0XtB2NhVKJFoG5veVJ3A4eAGriKw0ZkAnWoxeN1WT1yHxRyXkHlmE2WabgP38VITqqtNt3DSlW7QMViT2KRRFSS7EJ283XUuJD/s320/IMG_4996.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Michael and Alan just before the race</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SlA6p8zQuBGpPLEuxW7XqbW-nlCqo3qBV0eS4AysWLSQQA6eFJJFdBRVb60CxbOTLQWMPYmJs7p14Rsw6iJPNvoWiFMoOq3tydmI645kUhRM_3ZtaRoS-aqIQ6QNLBX_cORcRSu6S2ps/s1600/IMG_4999.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3SlA6p8zQuBGpPLEuxW7XqbW-nlCqo3qBV0eS4AysWLSQQA6eFJJFdBRVb60CxbOTLQWMPYmJs7p14Rsw6iJPNvoWiFMoOq3tydmI645kUhRM_3ZtaRoS-aqIQ6QNLBX_cORcRSu6S2ps/s320/IMG_4999.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mum and dad at the charity enclosure waiting for the runners to come in</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXz_GnDS-v0ZjhSNTqm5i_zDUOl-LTie-N7q7dP5DTBjGXi9eqNTxjALYvy2O2fz_3Ca0U8AyMOy5VtxnXR5U6Rq2NZnBer_vieF35nfoNvKgLJwFyh859hzjBHvhx7Rxpm_9PyIADjLlr/s1600/IMG_5002.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXz_GnDS-v0ZjhSNTqm5i_zDUOl-LTie-N7q7dP5DTBjGXi9eqNTxjALYvy2O2fz_3Ca0U8AyMOy5VtxnXR5U6Rq2NZnBer_vieF35nfoNvKgLJwFyh859hzjBHvhx7Rxpm_9PyIADjLlr/s320/IMG_5002.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joe, 25 metres before the finish, looking good</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbxtATuHP9ARLjjKKIDbJ0ynf-ieDuBcghtnliymqBFI8ykZSCNqWXgWArN5NHp-0YIU_CNzIWmd5XQXsdRpKYSLr-F5ivHgQgdN6e3BePUTYmND0UhtVZXXRJNnezUaBerDUtRxDcCaI/s1600/IMG_5004.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzbxtATuHP9ARLjjKKIDbJ0ynf-ieDuBcghtnliymqBFI8ykZSCNqWXgWArN5NHp-0YIU_CNzIWmd5XQXsdRpKYSLr-F5ivHgQgdN6e3BePUTYmND0UhtVZXXRJNnezUaBerDUtRxDcCaI/s320/IMG_5004.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">After the race, champion!!</span></td></tr>
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After the marathon we retired to mum and dad's so Joe could kick back for the first time all weekend. Some well deserved beers and fizz in the sunshine and a chicken and chorizo stew were just what the doctor ordered. I think Joe was fairly dazed for the remainder of the day, and now appears to be sporting some very interesting tan lines! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9BGf8_8XJJuLhZpz2ATmpg_gi775KoDXweUmlsuQs7Lf8dfrrG_6jZ3MAoTflC9FVqK6ROadBFwFXX5Raok6rsaXfo5KmqCW-MwFXob-nhYPcAgoYHrbBpLLeSGb84HYabKJJLFpY-1o/s1600/IMG_3662.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9BGf8_8XJJuLhZpz2ATmpg_gi775KoDXweUmlsuQs7Lf8dfrrG_6jZ3MAoTflC9FVqK6ROadBFwFXX5Raok6rsaXfo5KmqCW-MwFXob-nhYPcAgoYHrbBpLLeSGb84HYabKJJLFpY-1o/s320/IMG_3662.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">John and Jean</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bF4zzXKtYgWAHJsFE2dUCacCUch9VBFLKbpnTNBkgpHglHas8QBJUwLcN32dUDHm3duFAQW4jFBbhvwUpPASWEYK0jJ5Gt9FNvMVU5tY0Y8fxeIIF1jNySZ70vWhsfiFPHKd3WwGjmkD/s1600/IMG_3664.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1bF4zzXKtYgWAHJsFE2dUCacCUch9VBFLKbpnTNBkgpHglHas8QBJUwLcN32dUDHm3duFAQW4jFBbhvwUpPASWEYK0jJ5Gt9FNvMVU5tY0Y8fxeIIF1jNySZ70vWhsfiFPHKd3WwGjmkD/s320/IMG_3664.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joe and I, toasting his success</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgrODt2X7pt84YST6ZG9jAtP9Q-7LH3IwPhYdMTzJasnfXYgAao7s1034aO2ec0z_yTHTMCRhF62RK9s5txCyn75Wlexg6K-qkt0AE098PU_M-ZPG01R1aMcbirzl5AW_vWJk66cjp3xP/s1600/IMG_3666.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgrODt2X7pt84YST6ZG9jAtP9Q-7LH3IwPhYdMTzJasnfXYgAao7s1034aO2ec0z_yTHTMCRhF62RK9s5txCyn75Wlexg6K-qkt0AE098PU_M-ZPG01R1aMcbirzl5AW_vWJk66cjp3xP/s320/IMG_3666.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joe and my dad, definitely sun-kissed!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmaCmpJiqqbE-uNhbgyGUfIO426Pqe0-nwFk98Vt6S1-VOSZ_8uugwdJsHvK3y_0G91oRC9Mc6GIciaOTF9671MBBqGWQMxct2G1lfqotsY0zcpmuf83T5X5RoDlGvLHLVcJxcIH3s96ko/s1600/IMG_5006.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmaCmpJiqqbE-uNhbgyGUfIO426Pqe0-nwFk98Vt6S1-VOSZ_8uugwdJsHvK3y_0G91oRC9Mc6GIciaOTF9671MBBqGWQMxct2G1lfqotsY0zcpmuf83T5X5RoDlGvLHLVcJxcIH3s96ko/s320/IMG_5006.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Post marathon dinner - chicken and chorizo stew with rice and garlic bread. Well, you can eat what you want after a marathon!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmag8VIfmCXR3zLW_RqQfrcgDx1iiwNzo8SfzA9Zw_idwhRjMKC1CGeAuH-mRXWTqVtjNFYFElxAGDKSa6c3LhBdFf1UhvGEzHr-LKxMVBI_d0fDMj5HYIxIn5ic8KyXklccX9lCFKjDd/s1600/IMG_5007.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCmag8VIfmCXR3zLW_RqQfrcgDx1iiwNzo8SfzA9Zw_idwhRjMKC1CGeAuH-mRXWTqVtjNFYFElxAGDKSa6c3LhBdFf1UhvGEzHr-LKxMVBI_d0fDMj5HYIxIn5ic8KyXklccX9lCFKjDd/s320/IMG_5007.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Post marathon treat wine</span></td></tr>
</tbody></table>
We were back on the train on Monday, leaving behind a beautifully hot Edinburgh (but not without a quick pause in Princes Street Gardens for a sunbathe and some photos!)<br />
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It was a fantastic weekend with some great achievements. I am in awe of anyone who can run a marathon, but more so my wonderful and family and friends who made it across the finish line. This time last year Joe was a part time runner at best and is a great example of what can be done with a bit of determination (or bloody mindedness!). Congratulations Joe, Michael, Alan, Rosie and Karl - very well deserved.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlwSaP1GnUCucD6GWp4VleLc8geoA3Womr808Rs-H1wmTN8nwQ06uq1or_2pBsq-kW7o3WYX4SkU0VZJn2kyEkEAUIN3cjb6WNBVzh_ZEm-m2F_zjJN84bSWOw8T6FV31G7oLpNoeUSzY/s1600/IMG_3668.jpg" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzlwSaP1GnUCucD6GWp4VleLc8geoA3Womr808Rs-H1wmTN8nwQ06uq1or_2pBsq-kW7o3WYX4SkU0VZJn2kyEkEAUIN3cjb6WNBVzh_ZEm-m2F_zjJN84bSWOw8T6FV31G7oLpNoeUSzY/s320/IMG_3668.jpg" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Me reclining in the gardens before jumping back on the train to Leeds</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqz7gHsfVu8GVTeZqaBi5zIZTmheQQGOntfJhtJDYXnGXOqORb1aCRWxWTRIX0g8C_QDlbHrWZygiyujwAqNxSrvHXXOmNF8PlkFhakorAArNk6uVRPMznOSOjjp5bTcx0FGgqkj-kxtK/s1600/IMG_5009.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieqz7gHsfVu8GVTeZqaBi5zIZTmheQQGOntfJhtJDYXnGXOqORb1aCRWxWTRIX0g8C_QDlbHrWZygiyujwAqNxSrvHXXOmNF8PlkFhakorAArNk6uVRPMznOSOjjp5bTcx0FGgqkj-kxtK/s320/IMG_5009.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">A beautiful sunny day in Edinburgh's Princes Street Gardens</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfllmydGK4SOJI0brJqKuKviWHxzbYHyPggVysexWDzD9t4_LQ5vOpq1ebd9Vxa1-VWm8yYKmtVrKIDRAQV69fL6kIK1c5ZxT8yWxLGGSh_l1kthpIfZkTynJwP8bbZT21PasDByEcxA5J/s1600/IMG_5013.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfllmydGK4SOJI0brJqKuKviWHxzbYHyPggVysexWDzD9t4_LQ5vOpq1ebd9Vxa1-VWm8yYKmtVrKIDRAQV69fL6kIK1c5ZxT8yWxLGGSh_l1kthpIfZkTynJwP8bbZT21PasDByEcxA5J/s320/IMG_5013.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">And our dinner, and Joe's first spice in a week - barbeque'd prawns with a sweet and spicy noodle salad</span></td></tr>
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<br />Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com0tag:blogger.com,1999:blog-128455760943780254.post-23862878704448650492012-05-23T13:45:00.000-07:002012-05-23T13:51:39.567-07:00Restaurant Review - Frankie's, Hoylake 9/10I had a lovely few days with Mum, which was rounded off by lunch at <a href="http://www.mpwfrankieshoylake.co.uk/"><b>Frankie's </b></a>in Hoylake with Dave Bro joining us on his return from Leeds. Luckily it is a stone throw from Mum's flat and I will definitely be returning with Jo as we all had a great time. <br />
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Horse racing little man <b><a href="http://en.wikipedia.org/wiki/Frankie_Dettori">Frankie Dettori</a> </b>and grumpy/ genius chef <a href="http://www.marcopierrewhite.org/index.htm#none"><b>Marco Pierre White</b></a> opened the restaurant this year in the £7m <a href="http://www.hiexpresshoylake.co.uk/frankies"><b>Holiday Inn</b></a> redevelopment of the Kings Gap Hotel, and is one of 6 other Frankie restaurants<b> </b><span style="color: black;">including London, Dublin and Dubai. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7J6QOeY2zg2mBgLbLn6Tl8mfghTTtA3W8IzE3F4z_ICj-x36hjU7xn6ZMXG_oPdYVn5cq6zirGFPxke7G1OCfLKtVKJ_5NOippZJIkvpIeFKxFYwgC5EVgzEs1Uh-zwq0X6Uo0uA_Y2H/s1600/IMG_4953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiy7J6QOeY2zg2mBgLbLn6Tl8mfghTTtA3W8IzE3F4z_ICj-x36hjU7xn6ZMXG_oPdYVn5cq6zirGFPxke7G1OCfLKtVKJ_5NOippZJIkvpIeFKxFYwgC5EVgzEs1Uh-zwq0X6Uo0uA_Y2H/s320/IMG_4953.JPG" width="320" /></a></div>
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As the weather was outstanding the outdoor space really came into its own. We all agreed that we could be anywhere in the world and I for one could have sat there all day soaking up the rays and drinking cocktails. However, I was driving so that wasn't possible.....this time! <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCDigRJ9ZprN-tPQALM4SsmOxlhHRJRziU4i8SNgl25k0_Vb4FIsrB3-OTth48yAAE1-uQnofztyW-Lte1AMw4X3vdgDkoxX9pUZLW3MHSP5dK6BlLgDi1yRZ0XUY4AzHJZ_DdXD8DtKsC/s1600/IMG_4954.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCDigRJ9ZprN-tPQALM4SsmOxlhHRJRziU4i8SNgl25k0_Vb4FIsrB3-OTth48yAAE1-uQnofztyW-Lte1AMw4X3vdgDkoxX9pUZLW3MHSP5dK6BlLgDi1yRZ0XUY4AzHJZ_DdXD8DtKsC/s320/IMG_4954.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">View inside</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDry7AjeIPZwalvBVLSU5gSfOdmoyHjYUmqV6FQQIpcxi9eAk2HkdhzdavHiSbV9ALM7cm_J-2GuuILA8uaRAeVvpcgTqORgdf683vfoPQ_Hztu2ILvi_cWuKVPsQwQhJVzxgbftwhyphenhyphen7UF/s1600/IMG_4956.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDry7AjeIPZwalvBVLSU5gSfOdmoyHjYUmqV6FQQIpcxi9eAk2HkdhzdavHiSbV9ALM7cm_J-2GuuILA8uaRAeVvpcgTqORgdf683vfoPQ_Hztu2ILvi_cWuKVPsQwQhJVzxgbftwhyphenhyphen7UF/s320/IMG_4956.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">View outside </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZC2tmAtNzhHzAcujztWdXHgPxu90TKcvqqKVS5TmGufnCH99DOYMQlr9YYMBp6lChb4-TLvvUOB21iKmJeF_hsYgO6EvKQfX-0qNprR2IcejfRSV2CTI8Rbal0bqza7A38Eul7vLZJdC7/s1600/IMG_4959.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZC2tmAtNzhHzAcujztWdXHgPxu90TKcvqqKVS5TmGufnCH99DOYMQlr9YYMBp6lChb4-TLvvUOB21iKmJeF_hsYgO6EvKQfX-0qNprR2IcejfRSV2CTI8Rbal0bqza7A38Eul7vLZJdC7/s320/IMG_4959.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The restaurant </span></td></tr>
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As it was lunch time the others were quite restrained, but as I am running the Edinburgh Marathon I got stuck into the fat boy cannelloni. Mum had the caesar salad that came with anchovies! It is one of Jo's pet hates that they aren't always included in the dish so this was a big thumbs up. Dave Bro has the prosciutto and avocado salad which ticked all the right boxes and my cannelloni was the ideal mix of pasta, spinach and cheesy goodness - it was a struggle to finish but I managed to soldier on until the bitter end!! All in we couldn't fault the food at all. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91bkrsJBjzlFaTBwJazbJwCUIri10DPqTi0FNZcI-5k7Q9Nb8dMXwVBvAFf7MQucH6hHqOKuAMt2gIqv3fHXrZGYLiFGHoGfRhoReEVQ5X1URBDhFjfcn_ZzDW9MWpdbYurSUWLqOrl7z/s1600/IMG_4960.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj91bkrsJBjzlFaTBwJazbJwCUIri10DPqTi0FNZcI-5k7Q9Nb8dMXwVBvAFf7MQucH6hHqOKuAMt2gIqv3fHXrZGYLiFGHoGfRhoReEVQ5X1URBDhFjfcn_ZzDW9MWpdbYurSUWLqOrl7z/s320/IMG_4960.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Caesar salad </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XmYJLIp7oMHYZPVVY2Au9pw9Q-i3bIQ__Tm4sRTt3Ya7cQwRObGMwbrZpIdhMI3gMjbkG4WQsOV7ASgB0hiPHZbi1iIzShyphenhyphen6oeQLEuv1ZXoAr89ukBvpnbafRd5hOHQXj8yXtcqDpREQ/s1600/IMG_4961.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4XmYJLIp7oMHYZPVVY2Au9pw9Q-i3bIQ__Tm4sRTt3Ya7cQwRObGMwbrZpIdhMI3gMjbkG4WQsOV7ASgB0hiPHZbi1iIzShyphenhyphen6oeQLEuv1ZXoAr89ukBvpnbafRd5hOHQXj8yXtcqDpREQ/s320/IMG_4961.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Prosciutto and avocado </span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWM31DpkPZTark0wOKIc4hzJAjYXXPpfsEulkAFdSZSGNaOgOSKaolHuwK3zX9N7awQ3tZAuGVH8KLzWbZqoKuHXnkgxe07AZoLsV73v5-8otCK91gRC5lN3VhWo80WbhPWct5qwyh9xWY/s1600/IMG_4964.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWM31DpkPZTark0wOKIc4hzJAjYXXPpfsEulkAFdSZSGNaOgOSKaolHuwK3zX9N7awQ3tZAuGVH8KLzWbZqoKuHXnkgxe07AZoLsV73v5-8otCK91gRC5lN3VhWo80WbhPWct5qwyh9xWY/s320/IMG_4964.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Cannelloni with garlic bread and rocket </span></td></tr>
</tbody></table>
I had to leave Mum and Dave Bro to their desserts as I had to rush to miss the traffic so I have no pictures and am unsure what they had. But I am sure they would be been a brilliant finale to our lunch. Overall I would definitely recommend Frankie's to anyone who asks - it certainly puts one or two other restaurants in the local area to shame. 9/10. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClns2wtwVhCts2i6LGqA02rDVuab3oSixSkFXebW94VzrFAPwL403ddZD3knbdG7Elolov0uXHfPjWJjjPVcfm1Y0slsj74WGJ_ee5rNlgj7hPepkbr_NsvDDeEOQR8ufy5zhtCuuP9mv/s1600/IMG_4958.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjClns2wtwVhCts2i6LGqA02rDVuab3oSixSkFXebW94VzrFAPwL403ddZD3knbdG7Elolov0uXHfPjWJjjPVcfm1Y0slsj74WGJ_ee5rNlgj7hPepkbr_NsvDDeEOQR8ufy5zhtCuuP9mv/s320/IMG_4958.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mum and simple Dave Bro</span></td></tr>
</tbody></table>Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com2tag:blogger.com,1999:blog-128455760943780254.post-42795880735563962492012-05-22T12:33:00.001-07:002012-05-22T12:33:47.694-07:00Guest Post - National Vegetarian Week & a Delicous Tofu Recipe from Aly Challoner-Jones<div class="MsoNormal">
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</style><span style="font-family: "Times New Roman"; font-size: 12pt;">I love the power of twitter. Mum is really looking at healthy diet and after reading a detox book of her's I decided that I needed to try and get tofu into my life. Jo and I have had mixed success with it but I was sure someone on twitter could help - step up </span><span style="font-family: "Times New Roman"; font-size: 12pt;">Aly
Challoner-Jones who is a "</span><span style="font-family: "Times New Roman"; font-size: 12pt;">Vegetarian
Consultant and Educator". Given that it is also </span><span style="font-family: "Times New Roman"; font-size: 12pt;">National Vegetarian Week she offered to do a guest blog post and I obviously obliged - the below includes a delicious sounding recipe that Jo and I will be trying very soon. </span></div>
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<span style="font-family: "Times New Roman"; font-size: 12pt;">Take it away Aly.....</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12pt;">Yes
indeed, it’s that time of year….National Vegetarian Week!! When veggies and
meaties alike rejoice in the knowledge, they can take pleasure in a whole 7
days of delicious meat free gastronomy. Or for some, beans on toast? Pop a
poached egg on the top and I’d be happy. No longer do we associate being
vegetarian with lentil stews and peppers stuffed with a variety of grains.
Let’s not forget the offerings of cheese in pastry….many different types of
pastry and a plethora of bubbling melted cheese, draped over tomatoes and
mushrooms! No, we can be a little more adventurous, a little more refined, and
a little more inventive than that. </span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Tofu…beancurd….a
popular ingredient in Asian cuisine. It’s a delicious addition to a stir fry or
a Thai curry perhaps. High in complete protein and low in fat, it’s right up
there on the chart <span style="mso-spacerun: yes;"> </span>next to chicken
and steak. A versatile ingredient that lends itself to many different methods
of cooking and preparation, so what can we do with it?<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">This
recipe encompasses all aspects of the taste spectrum. We taste with so much
more than just our taste buds. We look for colour and appearance, then texture
and taste, followed by each step of the experience arriving in sequence. I’ve
included some delicious tender seasonal vegetables, as well as flavours that
you can adapt and play with depending on personal taste. The recipes are separate,
so you can add elements or take away as you wish.</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">The
recipes make enough for 2 people (with a medium appetite!)</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;"><b>Sesame
and maple roasted tofu with a salad of crisp seasonal vegetables, light lime
and chilli dressing and a sweet potato stack.</b></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;"><b>For
the tofu</b></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">200g
of firm tofu (Clear Spot brand is good)</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1
tbsp maple syrup, or honey if you prefer</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">2
tbsp sesame seeds</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Salt
and black pepper for seasoning</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">A
little olive oil, or olive oil spray</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;"><b>Method</b></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Preheat
an oven to 180 degrees C or gas mark 4.</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Grind
the sesame seeds in a pestle or mortar, or food processor if you have one.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Melt
the syrup or honey in a small dish, and add a pinch of salt and some freshly
ground black pepper.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Pat
dry the tofu and cut into batons about a centimetre in diameter. </span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Brush
the batons with a little syrup or honey, and then roll each one in the sesame
seeds.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Brush
a baking tray with a little oil, lay the tofu batons on the tray and spray or
lightly brush each with a little more oil. </span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Roast
for 10 mins, turn and roast for a further 10.</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;"><b>Sweet
potato stack</b></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1
large sweet potato weighing about 200g</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">A
little olive oil</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">A
pinch of smoked paprika</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Salt
and pepper to season</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;"><b>Method</b></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Preheat
an oven to 180 degrees C or Gas mark 4.</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Peel
and thinly slice the potatoes, I used a mandolin but as thin as you can get
with a knife is fine.</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Using
either non stick rings or an oven proof dish, layer up the potato, brushing
with oil and seasoning as you go. Keep the prettiest slices for the top!</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Brush
with a little oil, and sprinkle with smoked paprika</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Bake
in oven for about 15 minutes, then cover with a piece of foil for the remaining
15.</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Lift
gently out of the cooking ring, or cut wedges from the dish to serve.</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;"><b>Salad
of crisp seasonal vegetables, light lime and chilli dressing</b></span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">You
can be as choosy as you like here! I’ve decided to use Chanteray carrots,
leeks, asparagus (of course!) and red pepper.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">4
Chanteray carrots</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Half
a large leek</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">4
asparagus spears</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">¼
of a red pepper</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;"><b>For
the dressing</b></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1
tbsp olive oil</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">1
tbsp fresh lime juice</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">¼
of a red chilli (no seeds!) </span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Half
a tsp sugar</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Salt
and pepper to taste</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Coriander
and chives to finish, a tsp of each, or a few sprigs!</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;"><b>Method</b></span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Make
the dressing first. Whisk together the lime juice and olive oil until it forms
a creamy emulsion. Then stir in the remaining dressing ingredients.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Peel
and quarter carrots, steam for 5 minutes over a pan of simmering water. These
take the longest.</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Next
are the asparagus, snap the stem where it breaks naturally, cut into half and
add to the carrots so they steam for no more than 3 minutes.</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Next
cut the leeks into strips, make sure you wash all the soil away. Add these last
so they steam for no more than 2 minutes.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Cut
the pepper into long thin julienne strips, and leave raw.</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Toss
the vegetables in the dressing and serve with your tofu batons and sweet potato
stack. You might like a little extra dressing on the side….I did!</span></div>
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<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Enjoy!!
I thought you might like to see how I’ve put it together…..Happy National
Vegetarian Week!</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0LqQ5EV0kPZ-dr6F4UVDmasZlVQLFJG8ajWirdmthFpwsD3iIX3SJh7k6Artk6CfSe7sRUbpfK28_YNnwMuR_pYwtvHynoBciAqagUfo6zJbLw7JmZrmxkDMDMBNbay9F6MFK4i1FZ0v/s1600/IMG_1243.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiX0LqQ5EV0kPZ-dr6F4UVDmasZlVQLFJG8ajWirdmthFpwsD3iIX3SJh7k6Artk6CfSe7sRUbpfK28_YNnwMuR_pYwtvHynoBciAqagUfo6zJbLw7JmZrmxkDMDMBNbay9F6MFK4i1FZ0v/s320/IMG_1243.jpg" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHY_ZWrL88VOHz9XAHXVONqKtqANvOH8S3c6QSMYWhJpvIqjx_ftNDFaDyTy-mLAiD9XEkH8zRmcQk63jDIeVI00PfhzacfTBq0jEyhQ9eNVyS9W4pgFFJnOPcwJNbj_jIPbShnFJX3Ndc/s1600/IMAG0111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="191" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHY_ZWrL88VOHz9XAHXVONqKtqANvOH8S3c6QSMYWhJpvIqjx_ftNDFaDyTy-mLAiD9XEkH8zRmcQk63jDIeVI00PfhzacfTBq0jEyhQ9eNVyS9W4pgFFJnOPcwJNbj_jIPbShnFJX3Ndc/s320/IMAG0111.jpg" width="320" /></a></div>
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;"> Aly
Challoner-Jones</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">Vegetarian
Consultant and Educator.</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;">@AbsoluteCooking
and Facebook page - Absolute Cooking</span></div>
<div class="MsoNormal">
<span style="font-family: "Times New Roman"; font-size: 12.0pt;"><br /></span></div>
<div class="MsoNormal">
<br /></div>Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com0tag:blogger.com,1999:blog-128455760943780254.post-72210317516588121292012-05-21T13:59:00.000-07:002012-05-21T13:59:32.001-07:00A round up of the past few daysI was home from Saturday through to tomorrow to with with her through her 2nd session at Clatterbridge which took place today. Ok, it's a pretty poor reason to be home but I do enjoy hanging out with Mum and seeing friends and family who are based on the Wirral. Obviously I miss Jo, but I am lucky to have the best fiancee who understands the reasons why I need to be here and she supports me 100% - thanks biscuits!!x<br />
<br />
Anyway, here is a whistle stop tour of the last few days;<br />
<br />
<br />
On Friday after work, Jo and I stopped for a post work drink and a couple of Oysters at <a href="http://foodandbiscuits.blogspot.co.uk/2012/05/stew-oyster-on-sunday.html"><b>Stew and Oyster</b></a> - our new favourite venue in Leeds. <br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHYDzxxkCxa_bq_-YH_2CVod_NyPZRpR-jL3Bs6JbgyZ_RxCZfPq41Uk-ATjWEPnZUqnPIMWbnia1wEdLj7B54rW0lgPpdTvo-cFdZsoE8h1vAmEXt1ptPOLqvgehkyeu1n8yWVOgne10/s1600/IMG_4917.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHYDzxxkCxa_bq_-YH_2CVod_NyPZRpR-jL3Bs6JbgyZ_RxCZfPq41Uk-ATjWEPnZUqnPIMWbnia1wEdLj7B54rW0lgPpdTvo-cFdZsoE8h1vAmEXt1ptPOLqvgehkyeu1n8yWVOgne10/s320/IMG_4917.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Jo</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0t9DpxiIcyOIm5nw41pJTE9MtrgVjD3LoyHOlu0aHPucbFTMwYSUqpFp83gBYcQ-px5VuDW12tIEqXBcyfCXe8Ia0Z_RT5KXzWhc0bwNbKxIsKphs4dUKjmDJ-KE4jOqz0qWwLrYeNo-/s1600/IMG_4918.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg0t9DpxiIcyOIm5nw41pJTE9MtrgVjD3LoyHOlu0aHPucbFTMwYSUqpFp83gBYcQ-px5VuDW12tIEqXBcyfCXe8Ia0Z_RT5KXzWhc0bwNbKxIsKphs4dUKjmDJ-KE4jOqz0qWwLrYeNo-/s320/IMG_4918.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joe</span></td><td class="tr-caption" style="text-align: center;"><span style="font-size: small;"> </span></td></tr>
</tbody></table>
On Saturday I left Jo to head home and after a few hours with Mum I joined Smartie, Al and Jess to sample wedding wines with the Champions League final in the background (which I hardly saw any of which I was pleased with)......Al and Jess get married in July and we are really looking forward to being with them on their big day.<br />
<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQhKsXfo8932j0j0QLFYZX30_hmQfejn-mmHFNq1udXEA4IshqKt_kYAljFruncgKEt8vBuBQZXj1pLXL1QLUc-Bx6sHGzgaFyDvc3LukVhgF1Y2PdoNhAVb5E5JoVfExHYwov5jkt_ch/s1600/IMG_4919.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRQhKsXfo8932j0j0QLFYZX30_hmQfejn-mmHFNq1udXEA4IshqKt_kYAljFruncgKEt8vBuBQZXj1pLXL1QLUc-Bx6sHGzgaFyDvc3LukVhgF1Y2PdoNhAVb5E5JoVfExHYwov5jkt_ch/s320/IMG_4919.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Al and Jess</span></td></tr>
</tbody></table>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5nANlncaD8TcFUz_RNXbwjCRsDsYNxL-A0RJ3P6X2FahDQKGwYoiUi7zJk4z98UXEDA51TURw1dYmXetHBHwiLM387-KAHW9oTcyqXZmMdkdkvqT5hh5cCQ8p9tsF5gztGOwcPOgraea/s1600/IMG_4920.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC5nANlncaD8TcFUz_RNXbwjCRsDsYNxL-A0RJ3P6X2FahDQKGwYoiUi7zJk4z98UXEDA51TURw1dYmXetHBHwiLM387-KAHW9oTcyqXZmMdkdkvqT5hh5cCQ8p9tsF5gztGOwcPOgraea/s320/IMG_4920.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joe and Smartie </span></td></tr>
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Sunday started with a hangover after getting through all the wine from the night before. Yuck. I managed to drag myself out for a run, then to a game of snooker with Unc the Punk, followed being dragged out onto Caldy Hill by Mum - she has more energy than me!! The day was rounded off by a stir fry cooked by my fair hand and a nice relaxing night in for us. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVU1Z2_WMVhw6m_bBbDInxJuZfYXFB4EKXJOpXEiWUWqm4fdVAJ5_BAQRb_3bzTd9bl7MGeXwFLFltJGwfn70CdENM02BcIue0nZEEq4dg_ekwuX87Gd4SXhHZ0XtHJsyeqnqrElc9bkrL/s1600/IMG_4925.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="241" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVU1Z2_WMVhw6m_bBbDInxJuZfYXFB4EKXJOpXEiWUWqm4fdVAJ5_BAQRb_3bzTd9bl7MGeXwFLFltJGwfn70CdENM02BcIue0nZEEq4dg_ekwuX87Gd4SXhHZ0XtHJsyeqnqrElc9bkrL/s320/IMG_4925.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mum on Caldy Hill </span></td></tr>
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Today started with blood checks at Clatterbridge for Mum and an all day chemo session. I managed to sneak away to go and visit an old friend of mine, <a href="http://www.linkedin.com/pub/andrew-pimbley/3a/772/b39"><b>Andy Pimbley</b></a> at <a href="http://www.claremontfarm.co.uk/"><b>Claremont Farm</b></a>. It's a brilliant farm with loads going on, but best of all loads of exciting plans for the future. Andy has really taken the bull by the horns and I have no doubt that he will build on the current successes. Good work pal! After a difficult few months with the weather, the Asparagus has come out to play at last and he was kind enough to give me some to sample. I also bought a few other bits in the well stocked and good value farm shop. I'll be back soon as Jo really wants to visit too. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBGI9IQahYi8wdFQqUMHDt1jAOYQb_ldiCI5_FSxzaJDFasR_PuBsKNsbMLjO7rx4o1D8lPsn7sH0Dj2jNqqG5unk5utV-kRa_VyLoJSgd4SssySg1AuEErSq96LIImI9a5crTSw8lesq/s1600/IMG_4932.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXBGI9IQahYi8wdFQqUMHDt1jAOYQb_ldiCI5_FSxzaJDFasR_PuBsKNsbMLjO7rx4o1D8lPsn7sH0Dj2jNqqG5unk5utV-kRa_VyLoJSgd4SssySg1AuEErSq96LIImI9a5crTSw8lesq/s320/IMG_4932.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mr Asparagus</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAtPXFG2Yr4rPO4FsWsNVNEVuhoDZm66sV3Su9H2juLbXaNeVoLtnJJJCdHWoHevVcNwaA4ZR_1GMtKsKXEMNmkod7d8UUKMMt7rfjBNp9W591kRno1x1t-EU9zJF9h5Rixs72g7RHBbS/s1600/IMG_4936.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaAtPXFG2Yr4rPO4FsWsNVNEVuhoDZm66sV3Su9H2juLbXaNeVoLtnJJJCdHWoHevVcNwaA4ZR_1GMtKsKXEMNmkod7d8UUKMMt7rfjBNp9W591kRno1x1t-EU9zJF9h5Rixs72g7RHBbS/s320/IMG_4936.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Some asparagus bounty</span></td></tr>
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The asparagus was put to work this evening at the Hosnys - after a difficult day I couldn't think of a better place to be to raise the spirits with good food, a couple of drinks, laughs and even a bit of dancing thrown in....our second home.<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQue3zGvmexWvqVipN1eRFR9iiYt4M1Ynd6oQGrhgs-I2JesHAu2BLmVQvrT36D6ohrnkjf5XZUG37XNbQtd5uL507NowxQ4oTL5gJQOfkZbsfguxmQGkSipp6G9RJZ7yqYjhwfN7Ljnx/s1600/IMG_4941.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpQue3zGvmexWvqVipN1eRFR9iiYt4M1Ynd6oQGrhgs-I2JesHAu2BLmVQvrT36D6ohrnkjf5XZUG37XNbQtd5uL507NowxQ4oTL5gJQOfkZbsfguxmQGkSipp6G9RJZ7yqYjhwfN7Ljnx/s320/IMG_4941.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pimbley asparagus, salmon and new potatoes</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xtaSIXh3fBGCS5aYpUuV9VDhmrnWAlD3VGst-Wnxc6wFDSQZ1bPkWEkJXpzVA3bwDveOafWVmUU9iVSpv90yuQPFAFpydRWw7LAR-HCPzuGVDmQMBEGkZYj0tLUAJBB4tZHWJtct0QRS/s1600/IMG_4942.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4xtaSIXh3fBGCS5aYpUuV9VDhmrnWAlD3VGst-Wnxc6wFDSQZ1bPkWEkJXpzVA3bwDveOafWVmUU9iVSpv90yuQPFAFpydRWw7LAR-HCPzuGVDmQMBEGkZYj0tLUAJBB4tZHWJtct0QRS/s320/IMG_4942.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Pastilla all the way from Libiya</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLFghVCTj8z8bGzZpgkasUJCBpYDvmvqbQ32iP9dcXDCBjTRvc9O7bYMwte-2A7GeKvxT18-Oq8XEZWTkLPhJTzGsmMgmFxtKPr-10w4D5gcjImtijTBW3MBsfyf8loCGquwvPCLToeRD/s1600/IMG_4948.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLFghVCTj8z8bGzZpgkasUJCBpYDvmvqbQ32iP9dcXDCBjTRvc9O7bYMwte-2A7GeKvxT18-Oq8XEZWTkLPhJTzGsmMgmFxtKPr-10w4D5gcjImtijTBW3MBsfyf8loCGquwvPCLToeRD/s320/IMG_4948.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Barbara's lemon cake and Mollie's chocolate and Hazelnut ice cream</span></td></tr>
</tbody></table>
Here are more photos from this evening (non of Mummy Hosny as she is camera shy!):<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIw-0Iwpt1MvF06UdJprYCZApahAUoPHKqBivaAuVhdAYLCzk1MHhlWvm7y1o_8NMyuH8FgcFEgQz_dBI_HHPgh52EWgKc4sYcNJ4QONJcxS7Y7BZ29Ddtdtoj9rANWFzSdje_7HNwjvLl/s1600/IMG_4945.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIw-0Iwpt1MvF06UdJprYCZApahAUoPHKqBivaAuVhdAYLCzk1MHhlWvm7y1o_8NMyuH8FgcFEgQz_dBI_HHPgh52EWgKc4sYcNJ4QONJcxS7Y7BZ29Ddtdtoj9rANWFzSdje_7HNwjvLl/s320/IMG_4945.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Raf the chef and music maestro</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4y56sjgFLxH-0ZEIIL6_90JEoPIJXcGQMyGmALv_FBOt39K-TyKZmA7Y3CcX17H5tOPhs1xYZ1_jr4DCLJj5Xm5ahTTuYSZ6NWYepRtIFedgmXYa6VJzPlxCEFo6nQL-fqcfPPZoxSOxI/s1600/IMG_4947.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4y56sjgFLxH-0ZEIIL6_90JEoPIJXcGQMyGmALv_FBOt39K-TyKZmA7Y3CcX17H5tOPhs1xYZ1_jr4DCLJj5Xm5ahTTuYSZ6NWYepRtIFedgmXYa6VJzPlxCEFo6nQL-fqcfPPZoxSOxI/s320/IMG_4947.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Mummy Rees</span></td></tr>
</tbody></table>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8P3gHipZwMY9RIAjp4fII4tAazOSE1ni0RG0Kec9KY95h9Hb-htTMyvk6ITPXDhsO5LgmZCyIhU7YjRs9P-b0Y1Io7KErpFpJaz6nX7Ckq7HDbs1sb4-nYzSFu5a7IXaemroRmzq4DUdT/s1600/IMG_4949.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8P3gHipZwMY9RIAjp4fII4tAazOSE1ni0RG0Kec9KY95h9Hb-htTMyvk6ITPXDhsO5LgmZCyIhU7YjRs9P-b0Y1Io7KErpFpJaz6nX7Ckq7HDbs1sb4-nYzSFu5a7IXaemroRmzq4DUdT/s320/IMG_4949.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The brothers grim</span></td></tr>
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I'll be heading back to Leeds tomorrow after leaving Mum in Brother Dave's capable hands....thanks for reading! <br />
<br />Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com0tag:blogger.com,1999:blog-128455760943780254.post-58206694270103466272012-05-15T13:33:00.004-07:002012-05-17T11:54:06.914-07:00Sunday - Stew & Oyster Part DeuxThis is a follow up on our other Stew & Oyster posts as we have now finally tried the food. You'll think we're obsessed with the place but you must forgive us as it's quite refreshing to have a good bar in strolling distance from the flat! Anyway, we are a food blog so it's only right we do actually comment on the food!<br />
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On Sunday, after Joe had run the half marathon and I had made the short run from home into town (a pathetic 4.5 miles compared to all those marathon runners!) we went to Stew & Oyster for lunch before watching the Super Sunday football.<br />
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When we arrived it was nice and relaxed, with good music playing and the papers distributed on the free tables. We quickly settled down at the best seat in the house - the sofas next to the wood burning stove - and ordered a nice tea. S&O have cottoned on to the trend of tea loving that has been growing over the last year or so and offer a variety of teas including a local Yorkshire, Chinese Jasmine, Earl Grey and some herbal types, complete with optimum brewing times and some seriously insulated tea pots. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUbMWGHMlY853_vF7LETheW2Uw6Jbv9Y8Giti5JTst_zfHLJY-GlTqMIGTThrMOSKu21qAq4zK5d9a67TtbjJOBDBUC14F9HBCnn1MWVs5tG0W80ZYu6q9E78kClaHesaW8Q3ibh_g0Qq/s1600/IMG_4900.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioUbMWGHMlY853_vF7LETheW2Uw6Jbv9Y8Giti5JTst_zfHLJY-GlTqMIGTThrMOSKu21qAq4zK5d9a67TtbjJOBDBUC14F9HBCnn1MWVs5tG0W80ZYu6q9E78kClaHesaW8Q3ibh_g0Qq/s320/IMG_4900.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Tea</span></td></tr>
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Once refreshed we moved onto the food, and how could we go to S&O without trying the oysters?! A first for Joe, he looked a little hesitant before wolfing down the beast topped in one go. I thought they were lovely, served with piquant shallots in red wine vinegar, Tabasco and lemon, and will definitely be having more when the sun finally comes out!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfqGH1Q3T1P58m9CNT79AVuTLuf9gEvAw_z5bXETzaIQAyjiRM-0QlGHWhS6fPdiFKivH6qaQ3Q0gVZWj8J5q_7t_kuBJYqRRO6vDOJ4l0DJt4ArOCxSkEEZvagEYebZZaZHZHSMwNysT/s1600/IMG_4902.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfqGH1Q3T1P58m9CNT79AVuTLuf9gEvAw_z5bXETzaIQAyjiRM-0QlGHWhS6fPdiFKivH6qaQ3Q0gVZWj8J5q_7t_kuBJYqRRO6vDOJ4l0DJt4ArOCxSkEEZvagEYebZZaZHZHSMwNysT/s320/IMG_4902.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Our oysters</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkgSJ2nwt3ancPcfW3KT52xSycWwlruWU3MI1Af73sU2zGt0H5D525vyxda2Zm6XqUY3v9CRLJhbBCuImQDAcgiO_TwR2VtN72Ou9IRLMuI8r_3aqfbipomKLD-k9mOiwNpsqeJCQV2Wk/s1600/IMG_4903.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhkgSJ2nwt3ancPcfW3KT52xSycWwlruWU3MI1Af73sU2zGt0H5D525vyxda2Zm6XqUY3v9CRLJhbBCuImQDAcgiO_TwR2VtN72Ou9IRLMuI8r_3aqfbipomKLD-k9mOiwNpsqeJCQV2Wk/s320/IMG_4903.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Me and my massive oyster!</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMmIZcHDUGqD7suf_rkWL8oh7It7biM0V-Zk_anuz9ajzH8LbAd9cy5SN3D7FoCwdzSG5kgCJzRIpZ3EZ9L4cjL-TMDbZ0pTSTmwY08TCteT6uXJlWpUf1w2LolYzqi-MXP_kYDrjRszb/s1600/IMG_4905.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrMmIZcHDUGqD7suf_rkWL8oh7It7biM0V-Zk_anuz9ajzH8LbAd9cy5SN3D7FoCwdzSG5kgCJzRIpZ3EZ9L4cjL-TMDbZ0pTSTmwY08TCteT6uXJlWpUf1w2LolYzqi-MXP_kYDrjRszb/s320/IMG_4905.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Joe, looking a little scared of his oyster....</span></td></tr>
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We followed the oysters up with the Mediterranean platter and half a Wilsons' pork pie plate. The Mediterranean platter comes complete with tomato and herb focaccia, sun dried tomatoes, hummus, olives, oil and vinegar, salad and Italian meats, including a really tasty, spicy sausage. The bread was really good, as were the meats and the hummus. My only (and very, very minor) disappointment was that they put the oil and vinegar in a deep pot. It matches everything else but makes it very difficult to get to the tasty balsamic!<br />
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As for the pork pie, well who can say a bad thing about a Wilsons' pork pie? The menu has the option of a whole pound pie, or a half, which was more than enough for us and at the bargain price of £3.95. The pie is served warm with a number of pickles including piccalilli, branston, brown sauce, mushy peas and mint sauce. There is something to suit all tastes, but my personal favourite was the tangy piccalilli.<br />
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Overall, the food was great and perfect for a taster lunch. You could eat as much or as little as you like, and while away the hours with good drinks, the paper and great company. <br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiAplhlKroIRqiWEJ5kKoQpD1M5FarN4Dz5nIb_e6iYdYSGiUmjCbB7DoDb84TXNT5majs6NGDcthYUvGO548hokmC8wCFXfWLS8lAGzK7J6EHusj78r9qt977v1i3JJrzk0AUFPDFl0K/s1600/IMG_4907.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiiAplhlKroIRqiWEJ5kKoQpD1M5FarN4Dz5nIb_e6iYdYSGiUmjCbB7DoDb84TXNT5majs6NGDcthYUvGO548hokmC8wCFXfWLS8lAGzK7J6EHusj78r9qt977v1i3JJrzk0AUFPDFl0K/s320/IMG_4907.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The Mediterranean platter</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNbh308S-0uFz7TRnkTpTlR-__4FJ-XQjvlEZRqGkPGlqiI9NEw6SU8cWotkKsTfe7tX2fDn3nqtKk-63t65z5AqtF9be1yCpE4no0GmUJdBN0SYugsozvuxVIBLQm8CBYsmSMwk-N6Ki/s1600/IMG_4908.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhNbh308S-0uFz7TRnkTpTlR-__4FJ-XQjvlEZRqGkPGlqiI9NEw6SU8cWotkKsTfe7tX2fDn3nqtKk-63t65z5AqtF9be1yCpE4no0GmUJdBN0SYugsozvuxVIBLQm8CBYsmSMwk-N6Ki/s320/IMG_4908.jpg" width="239" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The half pound pork pie</span></td></tr>
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<br />Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com0tag:blogger.com,1999:blog-128455760943780254.post-66049347253411847872012-05-15T13:30:00.006-07:002012-05-15T13:30:58.822-07:00The Leeds Half MarathonAfter years of a sedentary lifestyle, I took up running last January when we moved very close to <a href="http://en.wikipedia.org/wiki/Roundhay_Park"><b>Roundhay Park</b></a> in Leeds - if living opposite one of the largest public parks in Europe didn't inspire me to get my bum into gear then I decided that I would be a lost cause in the exercise stakes! I'll be honest my first 'run' was really embarrassing - my friend Paul joined me and when I say I couldn't go for 5 minutes without gasping for air it's not an exaggeration; in fact it had to be abandoned after a just 15 minutes!! - pathetic. <br />
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But I kept it up for some reason. My first organised run was the Leeds 10k last May which I never thought I would get round in one piece! Looking back now that seems a little silly but it felt like a real achievement and my time of 46 minutes wasn't too shabby considering. Next was the Hoylake 10k (fast and flat), the Bradford Half Marathon (nails - 1hr 45m 50s), the Stockport 10 miles (too far away - 1hr 17m 05s), the Liversedge Half Marathon (nails - 1hr 40m 50s) then a run called the Spen 20 miles which in March (super nails! - 2h 50m). Looking back I have actually achieved quite a lot considering the terrible start to my running career in January 2011!<br />
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So this leads me to last weekend with the Leeds Half Marathon on Sunday. The night before a run, my dinner has been a carb-tastic pizza and this continued on Saturday night. Ever the dutiful wife-to-be, Jo made a pizza dough in the afternoon which was then topped with spicy pork, chorizo, spinich and mushrooms - delicious huh!<br />
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But after a couple of minutes cooking, the oven stopped working! Jo managed to use the residual heat to cook the pizza as much as possible but it was touch as go as to if it was edible or not. Although it was pretty doughy (some may say undercooked!) we decided it was okay and demolished it all but Jo was pretty dissapointed that it wasn't as she hoped. To be honest my tummy was a little delicate on Sunday morning......<br />
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The half marathon went quite well with a time of 1hr 40m 9s and it was a good training run with the Edinburgh Marathon looming at the end of the month!<br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgqT52QHt8Fa-ftF_4h5KIpI_lMoPtof3OMZbO8iyZc6P1mKwB8CaPrWE15P1OtFtIF8tODy-7PiMv3x3qE2OwWJQ_IeesaGroICN43TLZj_E8jymrx7xutdhRVn5XidvjA-yn0d8bpOi/s1600/IMG_4892.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXgqT52QHt8Fa-ftF_4h5KIpI_lMoPtof3OMZbO8iyZc6P1mKwB8CaPrWE15P1OtFtIF8tODy-7PiMv3x3qE2OwWJQ_IeesaGroICN43TLZj_E8jymrx7xutdhRVn5XidvjA-yn0d8bpOi/s320/IMG_4892.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">The pizza minus two pieces</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQjwfzZm4PAa93HS5EphO04k-3bnPXuRzv3zlLV4Bq5eGPwMfsWuHCrPjrCDlyquf4PhQvV0uK46HtnfJ2HP_lNDJp6ghrVCKA0fHWyVH6anuNOZIn7mWBPxxLZSsnzf4RwDeYJWaAFqH/s1600/IMG_4896.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFQjwfzZm4PAa93HS5EphO04k-3bnPXuRzv3zlLV4Bq5eGPwMfsWuHCrPjrCDlyquf4PhQvV0uK46HtnfJ2HP_lNDJp6ghrVCKA0fHWyVH6anuNOZIn7mWBPxxLZSsnzf4RwDeYJWaAFqH/s320/IMG_4896.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">My running number</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD1kvNDKa60SN06YA2wRQBcZrnE5cwdoD3pqH9PKo4Ago8VA-qqBQeCNKjjy8yTfroyT7xwFYE9LBvpOeYIw0iM54RmfUJ_r5e2-ManehF1e7tA16_ZlIsOxTQdGh9jHFf3FwQJ0KvVV_r/s1600/IMG_4898.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD1kvNDKa60SN06YA2wRQBcZrnE5cwdoD3pqH9PKo4Ago8VA-qqBQeCNKjjy8yTfroyT7xwFYE9LBvpOeYIw0iM54RmfUJ_r5e2-ManehF1e7tA16_ZlIsOxTQdGh9jHFf3FwQJ0KvVV_r/s320/IMG_4898.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">My finishing time</span> </td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRR-73naYXRxRMg5g-QDzdRhUWDnFuQ6JcpD8bDRH6RKh5y7XcfhXlpIPiKTHU0SAW8w-ama2ZHNmuz_w0VZm7XU-0CcWquREu9uCSVVP9pbFhXnY9Bw8Zq1VW76lsNegTld9tosyVJUZq/s1600/IMG_4899.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRR-73naYXRxRMg5g-QDzdRhUWDnFuQ6JcpD8bDRH6RKh5y7XcfhXlpIPiKTHU0SAW8w-ama2ZHNmuz_w0VZm7XU-0CcWquREu9uCSVVP9pbFhXnY9Bw8Zq1VW76lsNegTld9tosyVJUZq/s320/IMG_4899.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">My medal!</span></td></tr>
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<br />Joe and Johttp://www.blogger.com/profile/05521411703479744481noreply@blogger.com1