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February 13, 2011
Filed Under (Uncategorized) by Keith on 13-02-2011
This really peeves me because they never invite me over to their place for a meal even when I drop large hints, like “It must be lovely in the dales (Derbyshire) this time of the year”, to which the reply is usually “Yes it is. Whats for pudding?”. Maybe I’m a soft touch, and I know I shouldn’t be, but I just can’t say no; and that’s not a hint for you lot to turn up for a meal either! You would be welcome of course, but give me some notice. Like the Din-din Club I always cook a French menu, and I think that is the attraction. This year I planned to do Gordon Ramsays ‘pot au feu of pigeon de Bresse poached in a bouillon of cèpes served with choux farci‘ (That’s a mouthful in itself!) because pigeon meals are my favourite. Cold smoked pigeon breast on toast is my favourite snack.
When they arrive I will excuse myself saying that I will just nip to ‘Freds Cafe’ and get us some fish and chips using the excuse that the oven thermostat needs replacing and I didn’t dare try to cook with it. Do you think I will get away with it? Or have I gone too far? Not enough? Perhaps I should just tell them to p**s off? Don’t worry about them reading this because they aren’t on t’internet, or even got a computer. Not even slightly interested as far as I know. Well, they weren’t last year. . . . . Afterthought: For the benefit of the non-french-speakers and others in the Colonies ‘pot au feu of pigeon de Bresse’ is just pigeon stew as made in Bresse, ‘bouillon of cèpes’ is mushroom broth, and ‘choux farci’ is simply stuffed cabbage. Sounds better in French than just “Pigeon stew in mushroom broth with stuffed cabbage” dunnit?
9 Comments posted on "Yet another dinner"
Comments:
sue on February 14th, 2011 at 1:14 am #
There’s always “glop” to offer. That’s the sound it makes as it hits the plate. What’s in it? A meat or fish (canned) such as tuna or ham, a can of mixed veggies (drained) (and removed from the can) and a can of condensed cream of mushroom soup. You can a slightly fancy touch by crumbling saltines or Ritz crackers over the top. It gets cooked for about 30 minutes or so in the oven at about 350F. It’s called glop because that’s the sound it makes as it comes off the serving spoon.
betsy on February 14th, 2011 at 1:43 am #
yes, the french language certain makes it sound better! Glop? I am laughing! Yes, offer Glop next time..and take a picture of their faces so we can see! haha.
Pat on February 14th, 2011 at 12:11 pm #
I’ve never fancied pigeons. One doesn’t know where its been.
Michelle in NZ on February 15th, 2011 at 1:10 pm #
Seven pounds fifty for a plate of fish and chips!
helen on February 17th, 2011 at 7:36 am #
Only buy one bag of fish and chips and tell them you are on a budget and water to drink in dirty glasses.
Toffeeapple on February 17th, 2011 at 3:34 pm #
I bet you would be unable to do it, you were brought up far too well.
sablonneuse on February 19th, 2011 at 1:46 pm #
Of course you wouldn’t be so mean but you can enjoy thinking about it can’t you? Just try not to burst out laughing as you serve the wine. . . . .
guyana gyal on February 20th, 2011 at 1:16 pm #
Haha, I can’t imagine you serving glop, gloop or anything else in your home. I sympathise with you about the lack of invitations to relatives’ homes though. There is one relative I do not want to set feet near our gate, a very dangerous, wicked person.
Keith on February 20th, 2011 at 2:02 pm #
Sue: That “glop” sounds fantastic! Must try it sometime. Is this what you feed your family on? Betsy: I’ve eaten some weird stuff in France, not knowing what it really was, because of the french name making it sound really scrummy. Pat: I always know where my pigeons have been. In the butchers, and then in my cooking pot! Mickle: £7.50 is cheap in this country when you consider the latest supermarket prices. Helen: I know I’m a shifty mean old git, but even I couldn’t be that mean. Well. . . . now that you’ve suggested it I might. . . Toffeeapple: I wasn’t “brought up” in the true sense of the word; I was “dragged up” by the scruff of the neck! And I bet I could do it if pushed. Sandy: Wine? I didn’t say anything about wine. I hid it all (including the last bottle of the wine you sent me, it should have matured nicely by now) and I bought a bottle of cheap ‘Chateau de Domestos’ and decanted it into and expensive looking empty wine bottle. GG: See my answer to Sue. I’ve got a cousin like yours, but he wont be coming to visit in the near future unless he gets parole. Post a comment
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Then an evil thought crossed my mind. I know how to stop them coming in the future without being impolite. When they arrive next weekend there wont be the lovely smell of cooking, no table laid out ready, the heating turned off and I shall hide the whisky, eau-de-vie (their favourite) and the wine and proclaim that I’m on the wagon, and stopped drinking booze as from Jan 1st, and the heating has broken down and I’m currently waiting for the engineer.
The pièce de résistance of the evening will be fish and chips, no ‘pudding’, just biscuits and cheapo cheese from the supermarket. Past it’s best by date of course.
Here are a few facts, which might help you decide if you've had the unfortunate experience of meeting me in real life or not ... I am 75 going on 30, divorced and available. I enjoy French cooking, drinking lots of wine, (French of course!) and holidaying in France (on a pittance, I might add!). I also have a passion for amateur radio and electronics. I design and make stained glass windows now purely as a hobby (It used to be my trade until I retired). My other interests are archery and French boule; playing Petanque with friends and a nice bottle of vin rouge on the side.
