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Cuisine Wemyss (a meme) - Wemyss's Appalling Hobby:
From the Party Guilty of Committing 'Gate of Ivory, Gate of Horn'
wemyss
wemyss
Cuisine Wemyss (a meme)

 

I’ve seen this about.  I don’t ‘tag’, as you know, or respond to ’em; I do however encourage anyone who cares to do, to post their own, thus:

 

Or, as the Indefatigable Archivist (painless_j) who, I believe, began this, said,

 

Tell us what you ate today….  Tell us everything: breakfast, lunch, dinner and whatever you might throw in in between. Supply it with recipes if you wish, or don’t.

 

So: cuisine Wemyss:

            Friday:

Rouse:

Shipping Forecast and lashings of tea (Nuwara Eliya)

 

Brekker:

Eggs

Bacon

Gammon

Oxford sausages

Devilled kidneys

Potato cakes

Kedgeree

Porridge

Scones (three fruits marmalade)

Clotted cream

Lashings of tea (Assam)

 

Elevenses:

Tea (Gunpowder)

 

Luncheon:

Game and cider pie

Braised red cabbage

Cider

Tea (Keemun)

 

Tea:

Tea (Lapsang souchong)

 

Dinner:

Sherry (manzanilla)

Brown Windsor soup

Braised oxtail

            La Mission Haut Brion

Glazed shallots

Sautéed leeks and celery

Salsify (oyster plant), boiled, with melted butter

Cox’s orange pippins

Port (Croft vintage ’63)

 

Last post:

            Lashings of tea (Darjeeling)

 

Saturday:

Rouse:

Shipping Forecast and lashings of tea (Nuwara Eliya)

 

Brekker (it really doesn’t change very much):

Eggs

Bacon

Gammon

Oxford sausages

Potato cakes

Porridge

Scones (damson preserves)

Clotted cream

Lashings of tea (Assam)

 

Elevenses:

Tea (Gunpowder)

 

Luncheon:

Pan-fried chicken livers

Purée of spinach

Clementines

White Stilton with ginger

Shandy

Tea (Lapsang souchong)

 

Tea:

Tea (Keemun)

 

Dinner:

Madeira (Sercial – Leacock)

Celery and Stilton soup

Scallops

            Hermitage

Baked ham in cider and stewed fruit

            Beaune

Mushroom and onion casserole

Plainly boiled cabbage

Nuts, mixed

Port (Taylor vintage ’70)

 

Last post:

            Lashings of tea (Darjeeling)

 

Sunday:

Rouse:

Shipping Forecast and lashings of tea (Nuwara Eliya)

 

Brekker (really and truly it doesn’t change very much):

Eggs

Bacon

Gammon

Oxford sausages

Potato cakes

Porridge

Scones (apricot preserves)

Clotted cream

Lashings of tea (Assam)

 

Elevenses:

Tea (Gunpowder)

 

Luncheon:

Pork roast

Mashed spuds

Glazed carrots

Ramsbury Deer Hunter winter ale

Tea (Keemun)

 

Tea:

Tea (Lapsang souchong)

 

Dinner:

Sherry (amontillado)

Bisque fruits de mer

Grouse, with game chips

            Haut Brion

Buttered cabbage

Wyfe of Bath cheese

Winter pudding (write if interested)

Port (Dow vintage ’66)

Brandy & coffee

 

Last post:

            Lashings of tea (Darjeeling)

 

Do bear in mind that it’s rather a bitter winter just now.

 


Tags: ,

34 comments or Leave a comment
Comments
serriadh From: serriadh Date: January 11th, 2010 04:33 pm (UTC) (Link)
Good God, man, how do you move! Though I must say the Brekker sounds pretty civilised. I try to get a proper brunch in at weekends, but as I can't eat immediately after I get up and I need as much beauty sleep as possible, I don't eat breakfast during the week.
wemyss From: wemyss Date: January 11th, 2010 04:37 pm (UTC) (Link)

Staggeringly well.

I'm quite active in the interim, you know. Country life and All That. Still just shy of ten stone, even at my age.
absynthedrinker From: absynthedrinker Date: January 11th, 2010 04:34 pm (UTC) (Link)
I see we share a taste for the same teas. Why am I not surprised?

Peace,
Bubba
wemyss From: wemyss Date: January 11th, 2010 04:37 pm (UTC) (Link)

Then again....

We share a remarkable number of tastes.
shezan From: shezan Date: January 11th, 2010 04:39 pm (UTC) (Link)
Haut-Brion or Mission Haut Brion?

Otherwise, essentially yummy (I have doubts on the salsify. Not much else.)

I would also, alas, balloon to Dawn French cubed if I ate only half this...

shezan From: shezan Date: January 11th, 2010 04:40 pm (UTC) (Link)
(Wasn't paying attention. Mission it is.)
(Deleted comment)
wemyss From: wemyss Date: January 11th, 2010 05:46 pm (UTC) (Link)

Oh, I cook.

Quite enjoy it. And allows me to make wee portions and freeze things - had I gone through a week's list, you'd see plenty of re-appearances.

And how cd anyone turn down Stilton?
(Deleted comment)
tree_and_leaf From: tree_and_leaf Date: January 11th, 2010 06:23 pm (UTC) (Link)
Mmm, salsify. Difficult to get hold of, but good stuff. I wish I knew a decent source of potato cakes, too. Though I suppose one could make them (I was spoiled by the St Andrews baker, who did very good ones).
l_aqrchard From: l_aqrchard Date: January 15th, 2010 12:57 pm (UTC) (Link)
Which one? I remember several very good bakers in St Andrews.
sgt_majorette From: sgt_majorette Date: January 11th, 2010 07:49 pm (UTC) (Link)

Lapsang Souchong!

I take a lot of crap for it, but I couldn't get through the winter without my funky smoked tea! Except (brace for impact) I take light cream in my mine...
blamebrampton From: blamebrampton Date: January 11th, 2010 10:11 pm (UTC) (Link)
I would fear for your arteries, but I am assuming that this is all usually accompanied by many hours of Things Outside of a day. So now I merely covet your damsons.
femmequixotic From: femmequixotic Date: January 11th, 2010 10:59 pm (UTC) (Link)
Damson preserves are my favourite, and they are surprisingly difficult to obtain in my neck of the woods for some reason, alas. I need to have my mother send me up a jar or two from home the next time she ships a bag of grits up North. :D

And your tea choices are properly delicious.
noeon From: noeon Date: January 12th, 2010 12:35 am (UTC) (Link)
My grandfather grew damsons. I believe Russo's has them in season. And they may even have grits.
noeon From: noeon Date: January 12th, 2010 12:30 am (UTC) (Link)
How do you eat the Shipping Forecast? *ponders*

White Stilton with ginger sounds divine.
el_staplador From: el_staplador Date: January 12th, 2010 06:44 pm (UTC) (Link)
I am interested in the winter pudding; it sounds most intriguing.
34 comments or Leave a comment