I’ve just walked through the village to post a letter with Rick and didn’t see a single soul. It is eerily quiet out there. On the plus side it did mean that there were no cars for Rick to chase either.
The fish man from Grimsby delivered to our door last week and said he didn’t know when he would be back again as the fish market was closing. We bought some cod and sea bass for the freezer and last night I pan fried the cod. It was deliciously tender, moist and flaky. I served it with a lemon and caper sauce and spinach from the garden.
Today we had sardine bruschetta for lunch. It was a bit posher than sardines on toast because I made an onion marmalade and used last night’s leftover lemon and caper sauce as a dressing. Piled high on a thick slice of toasted home made bread it was a class act.
Paul’s cooking dinner tonight – Malay Chicken Biryani. I would invite you all round to join us but apparently it’s not allowed!
Yes, as the cuts of meat in the grocery store get fewer (and stranger - never seen pork belly before) I've been filling up the freezer with fish.
ReplyDeleteI think some food items will be harder to find in the coming weeks.
DeleteMore and more people are eating their meals alone.Here the closure is almost complete.
ReplyDeleteMeals will become the big event of the day for many.
DeleteI adore sardines on toast so would be bound to adore posh sardines on toast even more!
ReplyDeleteIt's a very tasty meal, the onion marmalade is very easy to make and really adds something.
DeleteOo, class act, indeed! Monkey see, monkey want ... We're not so restricted yet and our local fishmonger is still fully stocked. We also have the interesting situation that some rather good quality shellfish is available cheaply as the export market to Asia has dried up, apparently.
ReplyDeleteThat's interesting about the shellfish.
DeleteFish is always a good standby and I haven't noticed any shortages here even though we are so far from the ocean.
ReplyDeleteWe shall miss our fresh fish deliveries, the fish from the supermarket is not quite as good.
DeletePosh sardines on toast sound good. Ordinary sardines on toast are also good.
ReplyDeleteYour Mediterranean Bruschetta sounds perfect; worthy of Maxim's in Paris.
ReplyDeleteIt's a favourite of ours and a nice way to use up day-old bread.
DeleteYour mouth-watering description of the sardine bruschetta reminds me that we had baked beans on toast for lunch yesterday. Not quite the same as your posh nosh. And then you had Malay Chicken Biryani while we had mashed potato and mushy peas with our tripe.
ReplyDeleteYou should ask Ian for some tips.
DeleteI have tins of sardines in my cupboard that I can survive on. Dervla Murphy in her long treks on her bicycle or across Siberia on the railway always carried them for survival, lightweight and easy and no tin opener required and all the sustenance you need. I follow in her footsteps in more ways than one. xx
ReplyDeleteI always have a few sardine tins in my cupboard, they keep forever. I shall have to Google Dervla Murphy now.
DeleteDefinitely more healthy than take away options. Hope the Fish Man can survive.
ReplyDeleteIt would be nice to think he will roll up our driveaway again with his van in a few months time.
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