It’s very cold and rainy in Albany today so we’ve got the fire going in the kitchen and some veggie soup cooking away on the stove top.
Last week when I wasn’t feeling well, we practically lived off Pea and Ham Soup because all it involves is chucking a big, fat ham hock into a big pot, tipping in a packet of yellow split peas, covering the lot with water and simmering it until the split peas dissolve.
Pea and Ham Soup always reminds me of the Pease Pudding my Nanna used to make when I was a kid.
She’d tip the split peas into a cloth, tie them up in a bundle and suspend them in the water that the ham hock was simmering in.
Once the split peas were mushy, she’d beat in an egg or two, put it all back in the cloth and simmer until it was so thick you could slice it with a knife.
Sounds disgusting, doesn’t it? And now I think about it, it was.
But I loved Pease Pudding when I was a kid and it was such a part of Yorkshire life it even had its own nursery rhyme.
We used to chant this rhyme when we played skippy out in the street.
It didn’t occur to me until I was older that it was basically an ode to salmonella.
Pease Pudding hot,
Pease Pudding cold,
Pease Pudding in the pot,
Nine days old.
Some like it hot,
Some like it cold,
Some like it in the pot,
Nine days old.
Your Grandpa’s birthday cake went off like a rocket last night.
It’s the lightest, stickiest, most delicious cake imaginable and because it contains the grated rind of half a lemon, you could say it’s practically a health food.
I was going to serve it with custard but by that point I’d knocked off the better part of a bottle of champagne, so I went with the easy ice cream option instead.
We’re off to another birthday dinner tonight, so when I’ve finished writing this I’m heading out into the driving rain to buy a card.
He’s a Freo supporter, the birthday person.
Hopefully I’ll be able to find a card that’s suitably antagonistic.
GOLDEN SYRUP CAKE (taken from Cakes: River Cottage Handbook by Pam Corbin)
Makes one 22cm x 10cm loaf
200g golden syrup
100g butter, cut into cubes
150g self-raising flour
½ tsp bicarb soda
¼ tsp salt
50g fresh white breadcrumbs
grated rind of ½ a lemon
1 lge egg
150g plain yoghurt
1 heaped tbsp golden syrup, extra
1 tbsp boiling water
Preheat the oven to 180C.
Grease a 22cm by 10cm loaf tin with butter and line with baking paper.
Melt the 200g golden syrup and butter in a saucepan over low heat, stirring to combine.
Set the pan aside to cool a little.
Seive the flour, bicarb soda and salt into a mixing bowl.
Add the breadcrumbs and lemon rind and mix well to combine.
Mix the egg and yoghurt in a separate bowl.
Make a well in the centre of the flour mixture and pour in the egg and yoghurt, and the golden syrup/melted butter.
Mix with a wooden spoon or electric mixer until smooth and glossy.
Pour the mixture into the loaf tin and bake for 40 minutes, or until it’s cooked (a skewer inserted in the middle of the cake should come out clean).
Put the cooked cake on the benchtop and poke lots of holes in it with a skewer (a satay stick or piece of dried spaghetti works just as well as a skewer).
Mix the extra tablespoon of golden syrup with the tablespoon of boiling water and pour this mixture evenly over the cake.
Let the cake cool in the tin then turn it out on to a plate.
Here’s what you said to me on the phone yesterday morning.
“Hi Nanna! I have two! Nigh-nighs! Up! I poos! Bye!”
I love the way you exclaim rather than just speak.
I also love the way the magical grandchild/grandparent bond is strengthened by a mutual interest in bowel movements.
Before you know it we’ll be talking about the weather.
It’s your Grandpa’s birthday today, and also the birthday of Ella the Wonder Dog.
Here are pictures taken last year of Grandpa and Ella lying on our old kitchen floor with its 1965 lino (we’ve got lovely shiny floorboards now).
Sometimes I worry that Grandpa and Ella might be the same age emotionally.
As I write this, he is hunched over his Apple Mac, doing work for a newspaper in Tokyo (pretty amazing when you consider he’s just up the passageway, here in little old Albany).
The birthday girl is lying next to my chair, farting incessantly.
Ella is 13 years old, which is about 80 in golden retriever years, and she has to take a tablet every day for her arthritis.
At night, she sleeps on the floor on my side of the bed, farting incessantly.
Sometimes I forget she’s there and stand on her head when I get up.
I feel terrible but she doesn’t seem to mind.
I’m making a River Cottage Golden Syrup Cake for Grandpa’s birthday.
It’s unbelievably delicious and one of his favourites.
I’ll stick these sparklers in the top.
The thought was so depressing I said, “Shit, how depressing,” out loud in the party favours aisle at Woolies and got a concerned look from the woman standing next to me.
We were supposed to be together this weekend, you and I, but your Mum got the flu and so did I, even though I had my very first flu injection this year.
Granted, my flu has only lasted a few days (I had it for SIX weeks last year) but it’s meant that I haven’t really felt like cooking.
Last night I drank lots of alcohol and didn’t eat any vegetables and I feel almost cured this morning.
Who knows? Maybe this is the way forward with flu treatments. Maybe I should patent it.
Your Grandpa and I watched the Blues get beaten by Geelong last night.
In the end your Grandpa was shouting at the TV so I got him to take a picture of his dinner to take his mind off Carlton’s final-quarter crapness.
These chicken wings are great for eating in front of the TV and seeing as they stick to your teeth they don’t spray everywhere when you’re screaming at your team.
They’re called Coby’s Spicy Wings and I found the recipe at this blog here. The only thing I’ve changed is the oven temperature.
They are the best chicken wings I’ve tasted, anywhere, ever.
COBY’S SPICY WINGS
Makes about 32 pieces
2kg free-range chicken wings (about 16 big wings)
1/3 cup hoisin sauce
2 tbsp peanut oil
2 tbsp honey
2 tbsp sweet chilli sauce
1 tbsp dark soy sauce
1 tbsp grated ginger
2 heaped tsp Dijon mustard
Cut the tips from the wings and chuck them in the bin.
Cut the wings in half at the joint and put them in a big zip-lock plastic bag or a bowl.
Whisk together the remaining ingredients and pour this marinade over the wings, making sure all are well coated.
Marinate the wings in the fridge for one hour or up to 24.
Preheat oven to 200C.
Line a big baking tray with foil and then with baking paper.
Put the wings in the tray in a single layer and cook for about 25 mins, then turn them over and cook for another 20-25 mins or until brown and sticky.
This recipe works just as well when you halve the quantities.