Not been to Petersham Nurseries in about 10 years. Everything about it is gorgeous. Lost their Michelin star though I think now. Most go back and not buy any plants from there sometime!A 5.3 this morning which was encouraging then fell off the wagon by scoffing half a piece of walnut and carrot cake mid-morning when visiting Petersham Nurseries in Richmond to buy some herbs. I should have taken a shot to compensate but didn’t. Hey ho. Great cake, even better plants despite high prices and high BS.
Nick
Ooh what kind of fiend are they? 😛6.4
Bought pepto-bismol and Imodium dual action yesterday to try and calm my stomach down. So after spending £20 on that lot at Boots it’s been behaving itself with not even a suggestion of a gurgle. They’ll go in the cupboard for when I need them.
Went to a social coffee morning thing yesterday then to the flicks to see the new Mission Impossible. First act is clunky exposition but the rest of it is great!
Today’s a two show day, all at the National Theatre though. Matinee of Dear England (which is about the England football team I understand) followed by Here We Are, the final Sondheim that he left unfinished.
A fiend will come meet me for coffee etc in the gap between the shows.
Thanks for the info @PattiEvans I may try it again some day & know how to cook it next time!@Lanny meant to say to you that Confit duck leg is quite a different thing to crispy duck that goes in pancakes. It is parts of duck preserved in the duck's own fat - it is not oil that comes out of it, but duck fat when you cook it. The way to cook it is to put it skin side down in a cold pan and then heat the pan, the fat will come out and you scoop it off and use it to cook your roast potatoes in. You cook it for about 6 minutes like that, turn it for 4 mins and then put it in a hot oven for approx another 4 mins. It's quite a delicacy in France.