
Salmon, new potatoes (boiled then crushed and air-fried), sauteed asparagus, asparagus puree, pickled baby cucumber and radish
All from Aldi, total cost for two plates: £8.08p, and I didn't use all the cucumbers and radishes

All from Aldi, total cost for two plates: £8.08p, and I didn't use all the cucumbers and radishes
You'll probably be aware of the 'No Parking' facade he produced in collaboration with RT Diorama. It was great fun to build and paint as I've never done anything like it before. It only took a couple of days and made a welcome change from the complex models I normally do. Although it's based on a building in Night Shift's home town in Slovakia, I set my version in London, hence the yellow brickwork.
Last night's dinner. The thighs were de-boned and cooked skin-side down under a weight for about 80% of the cooking time, so the skin was crisp as can be. The polenta (just about visible beneath the other goodies) was made with chicken stock for extra chickeny tasty goodness. The spinach was cooked in the chicken pan while the thighs rested. A drop of sherry vinegar was added to the tomatoes for a bit of acidity
I loved it and I’m looking forward to having the leftovers tomorrow 😋
Here's another oldie, finished this one four years ago. The folded wing has since fallen off due to being mishandled (not by me!!), but this is still one of my favourite models. Did the chipping using Humbrol Maskol and a sponge. I think you can only really get away with that at this scale, but it works really well!
This was a commission build from a couple of years ago. The customer was very detailed and precise about exactly what they wanted, and supplied a large amount of after-market goodies including figures, photo-etch and resin extras. I've never taken more care over a model! So many, many hours! Really happy with how it came out though.
Seared tuna, anchovy slivers, hard boiled egg, boiled and sliced Jersey Royals, fine beans, semi-dried cherry tomatoes (75 minutes at 90C), kalamata olives, three quarters of a little gem lettuce, and a dressing containing mushed smoked garlic, sherry vinegar, Dijon mustard and extra virgin olive oil
This has always been my interpretation. For example,
And you, like Concorde
I came, a gentle hill racer
I was breathless upon every mountain
Just to look for your light
Isaac is comparing his impression of himself as a musician with how he thinks of his colleagues. He must've felt like he was always running to keep up with them, despite the reality of Isaac also being an amazing musician. Also,
But for less than a moment
We'd share the same sky
And then Isaac will suffer
Concorde will fly
I feel like Isaac already knew he was going to leave the band. This is him saying that he will be sad to leave, but that, in his mind, the band will be freer to create even more amazing music without him.
Of course, I could be completely wrong about this, and that's the beauty of Isaac's lyrics, that we can interpret them in different ways.
Anyway, what I'm getting at is that his announcement yesterday shows that he's obviously ready to make music again, and that not being part of BC,NR for a while has hopefully helped him overcome his imposter syndrome. I imagine this new band must've been cooking for quite some time. They must have demos, as I can't imagine they would've been able to secure a support slot in arenas with Phoebe Bridgers without those who make these decisions being confident that they had enough suitable material. This is all very exciting and I really hope Isaac's feeling much better and this is the start of a creative and successful new career for him. I really think he's a generational talent and am excited to hear his new band (believe!)
You've heard of this kit? It was famous for being ridiculously detailed, including a front landing gear with more parts than many entire kits.
Well, my rendition is not perfect. It's a bit shonky here and there. I didn't include every last tiny bit of photo-etch. A few bits fell off and had to be super glued back on. But I'm calling it finished. For years, this had sat on the Shelf of Doom, almost but not quite completed. I finally decided to give it that last push and I'm so glad I did!
Never seen this one before. There was a wonderful aroma of sticky dates (and who doesn't love a sticky date?) when I pulled open the inner packet, and this is reflected in the flavour of the first sip. It really does taste like sticky toffee pudding. This might have ruined normal tea for me
I'm 52, absolutely love cooking and am pretty decent, but have never barbecued before. Just picked up a kettle barbecue from Tesco's for £20 - thought I'd try it first to see if I take to it before spending the big bucks on a Weber.
Going to do some wings over indirect heat, then whack on some boneless skinless thighs over the coals. Once the meat's resting I'll do some courgette slices.
Got my chimney, got my tongs etc., got my meat thermometer probe thingy. Nothing to worry about. Right? Feeling a bit nervous but that's just a bit silly, right?!
*Subtle Marmite flavour, very nice indeed
**One St Ewe's, one Tesco's. See if you can guess which is which!
Chef sauce because Mrs n-Gravy is Irish. And it's delicious.
Went to Tarr Farm Inn on Exmoor. Crisps and a pint** for me, cream tea for Mrs nGravy. But she wasn't going to be able to eat both scones on her own was she? Best of both worlds for me then. Absolutely delicious all round.
*Pronounced 'scone'.
**Exmoor Gold, bloody gorgeous pint
Found at Tarr Farm Inn on Exmoor. Good strong flavour which tastes pretty much how you'd want it to, given the stated flavour. Very good umami going on there. Will be looking out for these from now on
British food is the best in the world, when it's done well, and these particular delicacies have been done exceptionally well. Nice beer too. Oh - and Homesick by Kings of Convenience has just started playing. Shame I'm only passing through, this is a great bar!
The flour-coated thighs were quite different sizes, so a meat thermometer was useful to make sure I took each one out the frying pan before they overcooked. Then into the pan with shallots, garlic, capers and mangetout, followed by white wine and chicken stock. Quick reduction, then in with some lemon zest and juice, and the cooked potatoes and thighs. Toss everything about a bit. Job's a good 'un.
Just finished this one. What a gorgeous scheme! I'm especially pleased with the engine, but also the spinner, where I used the mask included with the kit to paint the spiral, then over-painted it in red to leave the spiral just visible. It came out just as I hoped it would. I highly recommend this kit!