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EADD What Are You Munching On v.Shite Pizza

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lol, caught them all between 5.15 and 6.30 this morning, about 35 of them....were home by 8.

Son loved it <3, we got down there just in time for sunrise, with the full moon still in the sky, 5.16am :) , was brilliant just me and him and the sunrise and the calm calm sea and loads of, yes, mackerel shoaling everywhere.

eaten a few, taking some down the allotment for a barbie, given a load to neighbours, allotment neighbours.....and saved a few for breakfast tomorrow.

I love summer :)
 
mackerel! now I can say it's finally summer. Well done MM, bet that was fun.

I'm eating strawberry cornettos (note the plural).
 
Mackerel, home rown asparagus, home grown broad beans on the same page, safe to say, summer's here...

Got 5 mackerel flash baking in the oven now, deboned from the inside and tied up stuffed with a salsa verde,

And a salad with it. :)
 
You'd have a pretty grim outlook on life if you knew you were delicious (to humans, seabirds and predatory fish), and also a piece of piss to catch.

Imagine getting up every morning knowing every order of fauna wanted to eat you.
 
You inspired me MM, living off the fat o the land and all that. I'm going to make rhubarb and ginger jam. I just picked a ton of rhubarb its off this soon to be development site, that to be old allotments. I called the developer and he said I could take what I wanted so I'm taking the shed, loads of black liner and as much rhubarb as I can get before the bulldozers come in. The grass is getting tall but theres loads of crops hidden here and there, its sad.

The planning app doesn't seem to be going well so maybe they'll be delayed till the raspberries are ready, theres loads. Fingers crossed.
 
dig up some of the roots aswell and transplant them in your own garden! I've done that before with some random rhubarb i found growing in some rubble on some rough ground, got tons of it now.

rhubarb is also one of my favourite jams.

damn I'm looking forward to summer and eating more stuff out of the garden now.
 
Ceres said:
dig up some of the roots aswell and transplant them in your own garden! I've done that before with some random rhubarb i found growing in some rubble on some rough ground, got tons of it now.

rhubarb is also one of my favourite jams.

damn I'm looking forward to summer and eating more stuff out of the garden now.
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thanks ceres, I'll do that, definitely. I didn't realise it transplanted so easily. I just googled it.

1kg of sugar to 1kg rhubarb, thats a lot of sugar. I wish i'd saved more jam jars now.
 
rhubarb transplants quite easly as Ceres says...

Rhubarb goes well with mackerel.

And I've been told, but kind of not sure whether to believe it or not, that a couple of inches of rhubarb dropped into the planting hole before transplanting cabbages deters cabbage whitefly, might try a couple of cabbages, see if it works....Nobody bothers much with cabbages at ourallotments cos of the whitefly.

And bandw, we think we've found a suitable little sandy soiled spot we can get a row of asparagus crowns into :)
 
Morning, nice to have a day off.

Filleted a couple of mackerel, just seasoned floured fillets, fried, with some bread, and some eggs from a lad down the allotment who keeps his own chickens....swapped a few mackerel for half dozen eggs.

Taking him fishing with me and the boy next time we go, he is a good source of double yolkers. None today though. Anyway, there can't be a much better fuishing good luck charm than someone whose chickens produce a high ratio of double yolkers.
 
2 more mackerel, filleted floured seasoned and fried, with (ready-made) humous, lettuce from allotment, brown bread, and for some reason i tipped a packet of Walkers Ready Salted on top....

lovely, crispy fried mackerel skin is great, and made a decent salad dressing.

Thats yesterday mornings mackerel all finished, rainy and windy now, but soon as the sea clears again will go out and get some more.....will go with a mate next time if poss rather than son, so can spend a bit longer there....want to catch enough for another mate to get his hot smoker going...smoked mackerel %)
 
Mailmonkey said:
rhubarb transplants quite easly as Ceres says...

Rhubarb goes well with mackerel.

And I've been told, but kind of not sure whether to believe it or not, that a couple of inches of rhubarb dropped into the planting hole before transplanting cabbages deters cabbage whitefly, might try a couple of cabbages, see if it works....Nobody bothers much with cabbages at ourallotments cos of the whitefly.

And bandw, we think we've found a suitable little sandy soiled spot we can get a row of asparagus crowns into :)
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could make you some apple and rhubarb cider if you want.
 
Mailmonkey said:
A girlfriend of mine made us a fucking bucket of coleslaw years ago,we were on dole and housing benefit at the time and it seemed a cheap way to feed ourselves for a few days.

It went fizzy after a couple of days and poisoned me bad.
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My coleslaw lasted about a week, I was worried about fizz as I've had shop bought stuff thats barely lasted a few days before fizzing but I finished all of mine with no hint of going off.

I will say, if you're going to use onion, go fucking easy with it. I had to throw my last batch out it was so overpowering :\
 
Late dins due to shonky sleeping pattern. Just munched salmon and king prawn (actually more pollock innit than either of those but apparently not sexy enough to advertise that fact on the front) gratin wiv parmentiere potatoes. All reduced, naturally. Gratin wasn't half bad actually. Admittedly I probably have pretty low standards. Smallest king prawns known to man, mind. Have seen bigger shrimps :D
 
badandwicked said:
thanks ceres, I'll do that, definitely. I didn't realise it transplanted so easily. I just googled it.

1kg of sugar to 1kg rhubarb, thats a lot of sugar. I wish i'd saved more jam jars now.
Click to expand...


I has Ho,me made Rhubarb Jam n it's Lush.

I see i ain't the only one . It was our Ma's Creation n the secret ingredient is Ginger BTW Miss Wicked
 
Just munched some dins. Involved roast pork wiv orange, ginger and saffron glaze. Wasn't half as orangey or gingery as I was hoping but made for a pleasing change all the same. Expensive though. Obviously I got it heavily reduced but would cost a fiver at full price and it's only ~4 slices of pork. Unless you slice it wafffer thin anyway. Also tasted more like bacon than pork. Although as bacon is pork that's not really much of an observation.
 
Cooked lasagne tonight for me and 3 mates. I started cooking the Bolognese sauce last night at about 10, full of 4-fa I might add, and then had it in the slow cooker til 3 this afternoon. It was SO tasty. 2 large dishes demolished in less than an hour yum.

p.s I was on 4-fa not the sauce.
 
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