Monday, October 30

A Stern Warning

One of the highlights of the few days off work I had last week was a walk with my other half over Hampstead Heath and through Kenwood.

One of the things that was most noticeable was the russet shades of the autumn leaves. There weren't any. Everything was still green.

The mild weather we have had recently had even fooled the spring crocuses into weak and leggy premature flowering.



Adding to the confusion, the female holly bushes on the fringes of Kenwood were heavy with berries. Very early, and, traditionally, a pre-cursor of a heavy winter to come.



The weather we are having at the moment is certainly eccentric. Can we afford to assume that it isn't global warming?

Saturday, October 28

Mightier Than The Sword

In the ‘seventies I used to wear a badge that said

“Well meaning Guardian readers against the bomb”.

(in fact I may still have it.)

Nowadays Guardian readers are more associated with knitting muesli and driving electric cars (thank you Mr Clarkson.)

The food writing in that esteemed organ has always been first class. (They have Hugh Fearlessly-Eatsitall as their Weekend food writer at the moment; in the past they have had Colin Spencer, Mathew Fort, and my personal favourite, Richard Ehrlich). One of their less well known writers is Dan Lepard.

In honour of the English apple season, I direct your attention to his apple cake recipe. It is simple to make, and a delight to eat.

Wednesday, October 25

Taking Stock

No, not a recipe this time…

It’s half term in the college library. Normally this would be when we would have a good tidy, do some book prep, and recharge our batteries.

Not this time. After the catalogue of IT disasters we are still behind. One of the summer jobs is the annual stocktake. This didn’t happen for various reasons.

First the hand-held scanners we had bought the year before were found to be dead as doornails. (The manufacturers gently pointed out that they had to be kept charged up between uses. Thanks for telling us AFTER they died).

Replacements were purchased, at further expense. Then the finest brains in our IT section couldn’t get the software and the hardware to communicate.

So, for the last two days we have been taking books off the shelves, scanning the barcodes, then putting them back. Yesterday I scanned the entire 500’s section in Dewey. Nearly 2000 books. I was practically seeing barcodes in my sleep last night

I have the rest of this week off. Well earned I say.

Mind you, the bookcase in our living room could do with a tidy….

Friday, October 20

Core Values

Around the country at the moment events are being held to celebrate the start of the English apple season. It is about time.

Apple growing in England is declining; orchards are being grubbed-up daily in favour of planting subsidised crops that benefit no-one except the farmers grabbing the subsidies. The government plans for the expansion of the area around the Eurotunnel at Ashford are hitting at the heart of the English apple growing area.

Worse than this, pressure (from the supermarket buyers) for uniformity of size and shape, and long shelf life, has led to a dramatic decrease in the number of varieties of apple grown in this country.

When I was at primary school I remember the local fruit and veg shop giving away promotional packs of playing cards. Each card had a picture of a different variety of apple on it. Fifty-two different varieties, plus the joker. Now the Greengrocers is a block of flats and you are lucky to find more than about six varieties on sale at your “local” supermarket. Most of what you can find will be from New Zealand or France, even in the middle of the English apple season.

So, if you feel like helping to support a part of a great English tradition, buy a few home-grown apples this weekend. From a greengrocer. If you can find one.

Saturday, October 14

Something Furry in the Veg Box

Just to give you an idea of the size of the box we get...



Mr T. is modelling the re-usable waxed cardboard Medium Veg Box...

Friday, October 13

Thinking Outside the (Veg) Box

There is already quite a community building up around the Riverford Veg Boxes. I recommend that interested readers drop in to Veg Box Diaries where Gastropunk and Maths Chick have ideas and inspiration for all matters vegetal.

Thursday, October 12

The Green Spiky Thing...

It was handsome. Architectural. Somehow it reminded me of Thailand, pagodas and temples. Fractal images growing on a screen saver. It was in last Friday's Veg box...

Ladeez and gennlmen, I give you the mighty, undefeated Romanesco!!!



Such a lovely looking vegetable, a variety of late summer cauliflower, deserved to be cooked whole. It was duly washed, trimmed and popped in a steamer for twenty-five minutes or so.

It became part of a veg box extravaganza, served with cooked red chard, roast potatoes and roasted red squash.


The grilled Gilt-head Bream only just made it onto the plate!

It was lovely, nuttier than a normal cauli, and less watery.

Tomorrow we get another box. Not knowing what you will get is half the fun!

Wednesday, October 11

It's Not Easy Being Green, But it Can Be.

For ages the Phantomette and I have been saying “we really ought to eat more vegetables”, looking at each other, and then going and opening a tin of beans. (Or Farrows Marrowfat Peas, one of my childhood comfort foods, green (too green) , plump and floury.)

Our vegetable consumption declined still further when our local greengrocer closed after a period of decline involving increasingly manky vegetables and decreasing customers.

A few months ago we decided that the best way of eating more vegetables was by having the veg delivered to us. We had seen Abel and Cole vans around our area quite frequently, butI didn’t fancy going with them. They looked quite pricy. Also I had heard that they air-freight quite a bit of foreign produce, and they also have a liking for plastic packaging.

Fate is a strange thing though. The good lady Phantom has a sister living down in Devon. When we were down there last we discovered an organic food shop attached to Riverford Farm, just down the road from where we were staying. A few months later we were checking them out on the web when we saw that the same family also ran a veg box delivery scheme.

At the time Riverford weren’t delivering in Sunny Islington. They did put us on a waiting list though. By September we got the good news that deliveries were starting in our area. We haven’t looked back!

There is a real sense of anticipation on Thursday night, wondering what new and interesting produce will be delivered the next day. I love discovering the different flavours and textures. The veg box also helps keep us in touch with the seasons, the golden sweetcorn of late summer giving way to the rich reds of the autumn squashes.

We are certainly eating more vegetables. Tomorrow I will tell of what Mrs P described as “A Green, Spiky Thing”. And no, it wasn’t a globe artichoke. Or even a kohl rabi!

Wednesday, October 4

Blooming Lovely!

Mrs Phantom works for the local Social Services Department. As I have mentioned before, the job is often thankless and unrewarding.

Sometimes though, a little "Thank You" comes along and makes it all worthwhile. A couple of days ago, (with a lot of help from her daughter), one of Mrs P.'s clients picked some rosebuds from her garden.



In the heat of our busy kitchen they have bloomed beautifully. They really are appreciated too.

Tuesday, October 3

Getting in a Bit of a Pickle

As the nights are drawing in fast I can’t help looking forward to Christmas. One of the joys of Autumn is gathering goodies to transform into edible presents. A trip to the local greengrocers last week yielded tiny silverskin onions. While they are divine just plainly pickled in cider vinegar and a few mustard seeds, they really come into their own as an ingredient in piccalilli.




The Ingredients Before...



This has got to be one of the great pickles, sweet, crunchy, mildly mustardy with just the right amount of moisture to set off a hunk of mature Cheddar and some homemade wholemeal bread, or slices of cold roast pork or chicken.

Unlike chutney, piccalilli is relatively quick to make. The ingredients are cheap at this time of year and the glow of the full jars almost lights up the larder. The most difficult bit is waiting three months for the pickle to mature.



...And After...



Actually, the most difficult bit is writing the labels for the jars. I never seem to spell piccalilli the same way twice!

I always follow Delia Smith’s old recipe, from her original Cookery Course book. You can find it here, (it’s the first one given). If you search Delia’s own website you will find a revised version which I haven’t made yet.

Pickle Now, Enjoy Later!!

Friday, September 29

Back To School (Part Two)

The pencils are now blunted, shirts smeared with Quink,
The staff in the Sixth Form near driven to drink,
What could go wrong has, I.T. in a mess,
No printing, no log-ons, and yet I confess,
Throughout all the chaos and tearing of hair
I NEVER ONCE FELT LIKE THROWING A CHAIR!

I quite enjoyed the chaos really. The last week has been mad at work. Computer Problems. Computer Booking System problems, Printing Problems, Student Log-in Problems… If I could play blues guitar I would be set up for life…

I think what I really like about my job is helping people, and when this many things go pear-shaped I get plenty of practice. Throw in a quick chest infection and some home pickling and you have my last 2 weeks in a nutshell. Or a pickle jar.

Of matters acetic, I will write more soon.

Monday, September 18

Spooky

Or, of course, the torn-off fragment of an envelope printed with a John Bull printing kit could be a an MI5 plot to smear Islamic fanatics......

What's that Harry?....

OOPs.

Saturday, September 16

John Bull Returns

The item below was found this afternoon attached to a bus stop in Rock Street, Finsbury Park. About 100 metres from the mosque at which Abu Hamza used to "preach".




A great contribution to religeous tolerance methinks...

Wednesday, September 13

Another Opening, Another Show…

Traffic is getting heavier in the mornings. WH Smith has bogoffs on cartridge pen refills. Young parents curse as the needle stabs them for the third time, blood shedding on the Cash’s Name Tape.

It is “Back to School” time, with or without exclamation marks.

In my Sixth Form College the quiet rhythmn of the summer months has slowly speeded up. Course guidance, followed by enrolements. More enrolements, Emergency frantic Late Enrolements. Finally, today, Timetable De-clashing.

This is, at its simplest, twenty tutors locked in a room with 200 students until someone gives in and solves the problem of needing to be in two different places at the same time for different courses. Unlike an infinite number of monkeys, the tutors have never reproduced the works of Shakespeare, but they always get the timetable sorted out in the end.

In the library we have been quietly moving, sorting, polishing and laminating. Lots of laminating. (Though not quite as much as the Great Laminating Fever of A Few Years Ago. This epidemic of en-plasticisation was brought on by an imminent OFSTED Inspection. In an effort to impress, any piece of paper larger than bog roll was laminated. When the sun shone whole corridors glinted. Eskimo glare shields were hastily improvised. Those of us in charge of Stationery started dealing in Laminate Futures. It is believed one of the older members of staff was laminated where they stood…)

We are ready for tomorrow, when our new students arrive. This year’s cycle is about to begin again.

Stay tuned for more on this channel…

Sunday, September 10

Hunting Up-date 2

I suppose this could be termed "Nature red in tooth and paw". Shortly after Mr T. bagged the pigeon yesterday he turned up on our patio with pink on his paws and a distinct smear of blood on his innocent little face.



"Pigeon? What Pigeon??"

If You Go Down to the Woods Today...

We are currently slap bang in the middle of Organic Food Fortnight. As part of the celebration Gillespie Park Nature Reserve played host to a Green Festival. Like at many of these events the majority of the people at the festival appeared to be white, middle-class, muesli-knitting cyclists of the vegetarian persuasion.

There was much Tofu to be had, and most of the sausages on sale were "sausages", the quotation marks holding together a paste of lentils and chickpeas.

My wife and I were prepared for this.

But Not THIS...




Yes. Morris Men. Alive and Whacking Their Sticks Together!

Surely the future of Organic Food in England is Safe in Their Hands...

Saturday, September 9

Hunting up-date

A kerfuffle of magpies and crows in the garden let us know that Tigger was indeed on the hunt.

A squeal of "UUUR, he's got a bird!!!"

from our next door neighbour's daughter confirmed that Mr T. had struck again.

A squab pigeon had obviously ventured too far from home. We are hoping Mr T. finishes it off fairly soon, before the little girl next door revises her opinion about how cute cats are.

Jam Today!

The "season of mists and mellow fruitfulness" is almost upon us. The leaves on our overshadowing lime trees are rustling audibly, making us think it is raining when there is just a gentle breeze.




"Fruitfulness" today is provided by three carrier bags full of Damsons, freshly picked by The Phantom's Phantom-Sister-In-Law from darkest Stoke Newington. Added to the apples plucked from the tree overhanging my mum's garden (Tufnell Park), and we have an afternoon of jam making to enjoy.




The sun is shining, our Communal Cat is hunting in the undergrowth. Time to start preserving for the short days and long nights to come...

Thursday, August 31

Dining on Ithaca

True colours will out, and this blog is slowly veering towards the foodie side of life. I have already written about the restaurant Ta Kalamia. But of all the meals we had in Greece, for me the one that sticks out was the lunch we had on the island of Ithaca.

It wasn’t just the food, which was fine, but the associations, and a pleasant sense of a circle being completed.

Ithaca is the home of Odysseus in Homer’s tale The Odyssey. In fact the whole story is Odysseus’s attempt to get back home to Ithaca, and the problems that present themselves on his journey. It is a theme that has been repeated from Lord of the Rings to Die Hard, via Blade Runner and the Wizard of Oz.

For me, too, dining on Ithaca was completing a circle.

I had an unorthodox education, leaving my rather posh grammar school at the age of thirteen. Although I grew up in the inner city, my first school was almost like a village primary. All the children were local, we all knew each other and lived the same sort of lives. My grammar school was something else. We were the cream. In my primary school year of thirty-five children, only two were selected to go there. (We still had the “Eleven Plus”, an exam we all had to take which determined who would be “academic” and who would sweep the streets). The grammar school was all mortar boards, gowns and House Songs.

“Elysians, Elysians, Elysians are We,

The Red, The Green, The Buff, The Blue,

Sons of the Old Oak Tree”…

They played Cricket and Rugger. They wore blazers and ties that would guarantee victimisation by Comprehensive School children. They could just have printed targets on the back….

Not for me.I started missing lessons. I used the excuse of getting lost on the adjoining Hampstead Heath. After a while I just didn’t go back at all…

Eventually the Education Authority realised I was slipping through the net. I spent a couple of years going to a private tutor. She was a pleasantly eccentric Scotswoman with a cut glass English accent who lived in a genuine cottage in Hampstead Garden Suburb. We got on well. She provoked me. I provoked her. Out of contrariness I became the youngest person to pass English “O Level” in London that year, just to show my old school I could.

At fifteen She suggested I might prefer the atmosphere at Kingsway College. This was a Further Education College in Kings Cross. Leafy Hampstead it wasn’t.

It suited me down to the ground. The whole place was full of misfits. John Lydon (“Johnny Rotten”) and Poly Styrene, both leading punk rockers, pierced their first curled lips at the college.

The place seemed to specialise in the slightly rebellious offspring of famous (and rebellious) writers. I was friendly with the children of Arnold Wesker, Fay Wheldon and Alan Sillitoe.

And this makes the circle. The first class I ever took where I felt alive, treated as an individual, and respected, was at Kingsway. “Greek Myths and Legends”. It was an “Extension” course. In other words it was taught to round-out the student. No exams, no hassle. Each week I would turn up and hear Steve Haskell, the tutor, telling stories. Old stories. For the love of words and language. Steve started with The Odyssey. I was gripped….

Thirty years on. I am working at a Further Education college myself. Some of the students can be a bit difficult, but then I remember what I was like at that age.

And just a few weeks ago, on Odysseus’ Island, I felt I had come home. The circle was complete.

Dining on Ithaca.

Sunday, August 27

Ta Kalamia, Nidri, Lefkas.

We found the restaurant on our first afternoon in Nidri. We noticed a few clues from the outside. This was one of the few restaurants on the main road that had turned its back on the traffic – there were a couple of small tables for watching the world go by but most of the tables were inside. The waiter was wearing a long black apron down to his shoes, reminiscent of a Greek priest’s robes. The specials board was the clincher, fresh fish, prawns with basil, and squid stuffed with herbs and cheese. Real cooking. We decided then and there that we would come back that night.

We were not disappointed. The waiter we had seen earlier welcomed us in. The kitchen was semi-open, and led out into a charming and slightly eccentrically decorated garden area where the tables were. At the far end a wooden building glowed with candles and oil lamps. Bottles of oil, preserved fruits and bunches of herbs were visible inside.

The tables, of varied size and design, were covered with paper. Not the standard plastic-backed thin white stuff, but heavy cartridge paper, stiff like damask, grey, with the restaurant name printed through the middle.

At the end, two chairs like thrones dared you to sit at them.




The waiter, who we came to know as Anders, took our drinks order.


“The Chef will be along to take your food order…”

Alarm bells started to ring. Would we be forgotten? Would our order fall between two stools?

We worried needlessly. Along came the chef, also enrobed. We ordered.

“The squid will take twenty minutes, we make it fresh, then cook on the grill…”

Music to a foodie’s ears.

We made our acquaintance with the local wine, nibbling on bread anointed with a fresh cheese paste.

The squid arrived, side fins gently singed and crunchy, milky soft flesh holding a stuffing of peppers, feta cheese and fresh herbs. They were devine.

Over the next few days we returned frequently. The chef was cooking with a whole range of fresh herbs - basil, dill, mint, and rosemary all featured, all used judiciously but with great effect. One evening we saw an Italian almost cry with joy when he sampled the marinated anchovies, bathed in olive oil with just enough garlic and lemon to raise them to a sublime level.

If you ever find yourself in Nidri, don’t fail to eat at Ta Kalamia. The atmosphere and the food are both a cut above anything else in the resort.

By the way, that shed I mentioned sells the oils and herbs, plus a range of jewelry hand-made by the dusky French lady who helps serve when they are busy. You can shop for souvenirs after you’ve eaten. There’s an indefinable sixties vibe to the place, even down to bean bags by the bar for relaxing in after dinner.

Do stop and sign the visitors book too, good cooking like this needs all the encouragement we can give it….