This is a slightly strange yet interesting dish that I’ve decided to try out. It was a fish recipe which made use of of brown ale to cook. I must say, the sauce is not for the faint-hearted, and because it recommends using brown ale, could taste slightly bitter. I would recommend using beer or cider for a slightly sweeter, more pleasant taste for the palette.
The boy is seated next to me now and writing furiously in his small little notebook that his classmate gave to him today – ONE, TWO, THREE . . . . .ELEVEN TWELVE THREETEEN FOURTEEN FIVETEEN – and then making me write out the numbers in a row telling me that I need to learn from him. I screamed at him: ‘Threeteen? Who taught you anything about threeteen?” Looks like I need to do something about his literacy soon.
This is possibly the English version of the Japanese Chawanmuchi, though a lot creamier due to the milk content that makes it into a custard. The taste of the custard is otherwise quite plain, which is why it’ll be nicer to serve it with some caviar to excite the palette.
It’s a very hot and sunny weekend. In fact, it has been this kind of weather throughout most of the week. Kind of missing the weather in London now, missing the feeling when you step out of the room and feel the cold air kiss the cheek of your face. Oh well…
First weekend back at home 🙂 Was so glad to be back in the familiar kitchen setting, with all my kitchen tools and utensils and eating home-cooked food.
