Good local smoked back bacon, pork and sage sausages -just crispy, local flat mushrooms - huge and juicy, big softish tomatoes done so they're just a bit blackened on one face, fried bread, yesterday's leftover saute potatoes with onion and sage, beans (Heinz), and poached eggs done just as Laurence taught us, in the big saucepan. Eggs, note. Not egg. Good and runny, with a grind of salt on. Toast done in the Aga, and soft white bread to stick the odd bit of bacon into and squirt on the ketchup and fold it up for a bacon butty chaser.
Tell me you're not salivating!
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Wondered where you'd gone. Good to see you back blogging and that the old enjoyment of all that is gustatory is back as well.
ReplyDeleteSpring is good eh?
Lots of love
Ged
Call yourself a Northerner! Where's the black pudding, yer wuss? And poached eggs - poached? They should be fried. In lard. And that tomato - it wasn't out of a tin was it? Can't blacken the edges of those. That's why they designed them. They're clever those Iti's. Mushrooms - what are you doing? Chesswood in a can. Boil for 10 minutes. Oh, and please, please don't say you ate it reading the Sunday 'Pinko' Observer - its News of the World or nothing... Now, did someone mention Iraq, what are we doing pulling out...?
ReplyDeleteHere you get the herons, the deer, mimosa but I had completely forgotten about those breakfasts. I really enjoy this blog and the breakfast description has made me realise it's a time for a little french something nice! Keep on blogging
ReplyDeleteTo Stephen:
ReplyDeleteI'm not a Northerner, dear lady. I was brought up in Tunbridge Wells for God's sake. But there is something in what you say about tinned tomatoes. My favourite lorry driver's caff on the A63 up here offers you the choice. Very wise.
No Observer here, though. Sunday Express. Buy it. Bin it. Do the crossword.
To Ged:
ReplyDeleteSlippers, Granddad?
To Dreamon
ReplyDeleteCome here any time for a magnificent brakfast.