Monday 24 September 2012

It's that time again: Bacon and Egg Pie with Kumara and Caramelized Onions

Lisa: I'm going to become a vegetarian. 
Homer: Does that mean you're not going to eat any pork? 
Lisa: Yes 
Homer: Bacon? 
Lisa: Yes, Dad. 
Homer: Ham? 
Lisa: Dad, all those meats come from the same animal. 
Homer: Right Lisa, some wonderful, magical animal. 
~ The Simpsons

It is that dreaded time of the year again...exam time.  Time for long late nights trying to cram pages and pages of info into a sleep-deprived, caffeine-fuelled, very over-it brain.  Oh the joys of being a student!

It is batten down the hatches time, which also means I'm going to be a wee bit slacker with posting and replying in the next little bit.

So I'm going to apologize in advance, with bacon.  Wonderful magical bacon.

Tuesday 11 September 2012

'Cause every little thing scone be alright: Cinnamon Currant Scones with Mascarpone & Quick Berry Jam

Some called for ale, and some for porter, and one for coffee, and all of them for cakes; so the hobbit was kept very busy for a while. 
A big jug of coffee had just been set in the hearth, the seed-cakes were gone, and the dwarves were starting on a round of buttered scones, when there came - a loud knock. 
~ JRR Tolkein,  The Hobbit.

I don't know what it is about this year but it seems like too many amazing people that I know are going through heart-breakingly horrendous times.  Just want you to know, you're constantly in my thoughts and prayers and you will always be welcome in my wee hobbit hole for a big jug of coffee and a round of buttered scones.

I guess if I'm gonna be offering scones, I better make sure I can whip up a decent enough batch!  While I can't say I've had a heck of a lot of experience making scones, I do have plenty of experience eating them.

For me, the best scones are fluffy and tender, still warm from the oven, with a big dollop of whipped cream and raspberry jam, served with a strong cup of tea.  Devonshire tea at it's best.

However, unbeknownst to me, there appears to be a great debate as to what the 'proper' way of assembling ones scone is.  Move over chicken vs egg dilemma, in the world of scones, the million dollar question is: cream first or jam?

According to those far more proper than I, the Devon way of preparing the scone is to butter the scone, then add cream, and then the jam.   However the way to do it in the rival county of Cornwall, is to put the jam on before the cream.

Not being the most proper person in the world, I had no idea there was a proper way of having a scone though it looks like I've inadvertently ended up going the Cornish jam-first method.  Whichever way you like to assemble your scone, it really makes little difference 'cause after all once you eat it, it's scone.


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