25th May 2013
Personal thoughts from the Festival Director - not necessarily endorsed by the Festival Organisers.
Notes for the Month - May, 2013
New Season Asparagus
After months of imported, almost tasteless, asparagus, the season of english asparagus is upon us. I was scratching my head for an alternative to the inevitable poached egg accompaniment and came up with the idea of serving it with bubble and squeak. What to go with it? Well, try smoked salmon. (Hint: I found it easiest to control the degree of cooking the asparagus to blanch it first - 5 minutes should do it. You can reheat it for 60 seconds in a frying pan or griddle. Yes - I took the somewhat hard bit off the stalk, using a potato peeler).
If you want to serve it as a starter, how about stir fried beef and mushrooms in oyster sauce as a main?
The Bald Head Carol
The following carol was sent to me by a former student. If you know me, you will understand why I thought it funny!
(To the tune of ‘The Boar’s Head’)
The bald head – as I understand
Is the smoothest pate in all this land;
Which thus bedeck’d with a single hair
Is, otherwise, completely bare.
Throw the shampoo in the bin,
Get some beeswax: rub it in.
The bald head it is shiny, too:
Fetch my toupee and some glue
To attach said hairpiece on
Pray regard, my baldness: gone.
The bald head is a woeful curse
The which, no lotion will reverse;
On salves you may well squander loot
But you’ll still be a baldy-coot.
Shampoo it do clean every hair:
Normal, greasy, dark and fair.
The baldy, he doth save some dough,
In Reginensi Slapheado.