28 August, 2009

24 August, 2009

French Lessons


Well, I start in French because The Boy and I have recently started private French lessons.

Mme V is very good and provides a two hour lesson at hour house followed by complimentary supplementary lessons over the phone.

The reasons for the French lessons are because we plan to hold the wedding in France. My French is inexact, but I am happy to muddle along until I find I forget a word so completely that I cannot even replace it with a similar word (for example, I may forget 'voir' (to see) and temporarily substitute with 'regarder' (to watch)).

I think the problem is coming, however, that whilst The Boy did French at GCSE and I did not, my 'comprehendable' French is far more fluent than his - partly t do with my ability to 'give it a go' with any language (French, German, Chinese, Dutch, Japanese, Turkish....).

Anyway, the point of this post is partly the apologise for the lack of recent update (sorry) but also to say that is anyone is looking for French tuition, I do thoroughly recommend my current teacher and please get in contact with me if you might be interested

07 August, 2009

Superfreakonomics - closer to publication

Ohhh, Superfreakonomics publishing date is getting closer and closer...

They've just shown what the front cover looks like, here.

The exploding Orapple/Apange underneath the suicide bomber question on the front tickled me.

06 August, 2009

Chorizo and Potato Cassero'

I tried this is Odder on the Oxford Road and was inspired to try my own at home.

This is the best recipe I've managed to do:

Chorizo Potato Cassero'

Red onion(s), red pepper(s), Chorizo(s), tinned tomatoes/tomato sauce, paprika, tabasco, garlic, chicken stock. New potatoes.

To serve: Creme Fraiche and sour dough bread

  1. Fry a red onion and red pepper (chopped roughly - this is a rustic style dish) in olive oil.
  2. Add the chorizo (after cutting into chunks - about half a cm thick but about 3 cm long. If you cut 'on the diagonal' it looks prettier)
  3. Add garlic salt/fresh garlic, lots (and a bit more) of paprika and a bit of tabasco. Bit of celery salt tastes good too. Or you can use fresh celery for a bit more texture.
  4. Fry for a few minutes. (5-10 should do it). If it looks a little dry with the powders, don't worry as the oil from the chorizo will come out. If you are worried, add an eggcupful of water or so.
  5. Add a tin of chopped tomatoes and tomato puree or add a red pepper and tomato pasta sauce
  6. Add one of those Knorr liquid chicken stock things. Or a stock cube.
  7. Season.
  8. Simmer for a while.
  9. Meanwhile, boil the potatoes.
  10. Go and do something interesting for 20 minutes, stirring occasionally.
  11. Chuck the potatoes in the stew after draining them.
  12. Serve with a dollop of creme friache on the top and a chunk of the sour dough bread on the side.
I allow one chorizo sausage for 2-3 people and 1 onion and red pepper for each sausage.