This week it was Bonfire Night in the U.K. An occasion on which we celebrate, through the respective mediums of bonfires and fireworks, the fact that a bunch of nefarious Catholics were foiled in their attempt to blow up the Houses of Parliament.
(Desperately tries to resist urge to make ironical comment on this given the current state of British politics).
Anyway, certain foods are traditionally associated with Bonfire Night. Sausages, or bangers, for obvious reasons. Chilli con carne (slightly less obviously). Parkin - a rich, sticky, spicy cake (again, don't grasp the significance of the connection. But any excuse to eat gingery cake). Our household being nothing if not predictable, all these foodstuffs were on the menu for the weekend.
I was thwarted in my attempt to make parkin by Waitrose rather rudely failing to provide adequate stocks of black treacle, but I produced a damp gingerbread loaf instead which was almost an acceptable substitute. It was D who really triumphed in the food stakes this weekend though, by using some of the new kit he got for his birthday to produce his very own sausages:
Just look at these plumptious little beauties! At my request, he made a batch of boudin blanc, which is a traditional French sausage consisting of pork and chicken, a combination of warming spices and milk and eggs which give it a light, moussey texture. It turns out that making sausages is neither easy nor clean nor quick, but it does give a person a certain smug glow. Also on the agenda for the next couple of months, plans are afoot to create a house sausage recipe (he is thinking pork and juniper) and some spicy merguez.
In other news, we leave for Paris at 5am on Thursday morning, for a long weekend of Gallic indulgence. And when we get back, we have plans in place which will hopefully mean that this blog goes back to being as much about weight watching (as opposed to Weight Watchers-ing) as it is about food. Colour me excited.