Thanks for the kind thoughts re sleep. I eventually fell asleep some time after 3.
NB, I know what you mean about frosty clear mornings compared with wet and windy. I just hate being cold.
"Back in the day" we used to spend 3 months ( Dec, Jan and Feb ) at our place in Goa and travelling round India. 3 months of no watch, no socks and no long trousers.
Lovely morning here and it's forecast to be nice all day. Might squeeze a bit of a rest on the terrace later.
Hosta , the India travels sounds amazing.....never been ....spent a lot of the early 90s traveling around most of the former southern Soviet republics .....or the stans as some people called them e.g. Tajikistan ....had some amazing times and food which was not so amazing at times
Dacha, India is the most wonderful country with the most wonderful people ( most of them ) I remember in a hire car way down in the south of the county , totally off the "tourist" route and a moped pulled up beside us . I think the kid on his Mum's knee had never seen a white person before. The look was priceless.
We traveled a lot by train. " 2nd class, non AC" was our preferred carriage.
Dacha May I pick your brains (or your wife's) re Plov? As I said, my now ex DIL has made this for us several times ... we loved it ... it had a lovely crusty bit on the bottom which was the best bit
I have a large cast iron cooking pot that would be ideal for cooking Plov ... there are loads of recipes on the internet, but would your wife be kind enough to share hers (unless it's a family secret of course) ... it's nice to have one that you know is authentic
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Dove , firstly ....and this may sound sacrilegious ....my wife and her mum hate lamb....my first encounter with real plov was on the outskirts of Tashkent when a local businessman took us to witness the ritual of cooking the dish.....generally it is the man's task to cook this ......if you know how we love our roast spuds done with goose fat (never when I was a child) .....plov is fried with some fat from the sheep's tail....and I actually saw this being prepared.
Back to your question ....we have ours with boring chicken , the secret ingredient is as always the unique mix of flavors of cumin and barberries et al.....I will try to get MIL's recipe and post it for you
Raining here, forecast was better than that Having seen the forecast I put a load of washing on to hang outside while we went to Cromer. It's now in the spare room. Had imagined sitting near the sea eating Cromer crab salad. But that is why the English countryside is green and pretty, I suppose, all the rain.
Dordogne and Norfolk. Clay in Dordogne, sandy in Norfolk.
We love lamb, but we love chicken too ... especially the thigh meat, and DIL certainly cooked Plov with whatever was to hand ... even shin of beef ... DIL had problems getting barberries here, but having googled it seems that they're available all over the UK now, even in Waitrose and we have one of those just down the road
My son says that his then wife's uncle (a former international gymnast) was in charge of the Plov in that family ... he was also in charge of the Shashlik ......... cooked on the terraces surrounding a football pitch at half-time ... Health and Safety not an issue .... apparently! Although to be fair, I think it was more of an open amphitheatre than a stadium
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Posts
Morning all. again.
Thanks for the kind thoughts re sleep. I eventually fell asleep some time after 3.
NB, I know what you mean about frosty clear mornings compared with wet and windy. I just hate being cold.
"Back in the day" we used to spend 3 months ( Dec, Jan and Feb ) at our place in Goa and travelling round India. 3 months of no watch, no socks and no long trousers.
Lovely morning here and it's forecast to be nice all day. Might squeeze a bit of a rest on the terrace later.
Glad you've got a lovely morning Hosta ... looking forward to seeing you .... not that long now
Have you got an appointment with the specialist yet?
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Looking forward to seeing you both too Dove. x
I'm speaking to the Doc at 11.20 this morning. Fingers crossed for some words of wisdom.
All digits crossed here ((hugs)) xx
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Hosta , the India travels sounds amazing.....never been ....spent a lot of the early 90s traveling around most of the former southern Soviet republics .....or the stans as some people called them e.g. Tajikistan ....had some amazing times and food which was not so amazing at times
Last edited: 24 July 2017 09:09:54
Dacha, India is the most wonderful country with the most wonderful people ( most of them ) I remember in a hire car way down in the south of the county , totally off the "tourist" route and a moped pulled up beside us . I think the kid on his Mum's knee had never seen a white person before. The look was priceless.
We traveled a lot by train. " 2nd class, non AC" was our preferred carriage.
Wonderful memories.
Dacha
May I pick your brains (or your wife's) re Plov? As I said, my now ex DIL has made this for us several times ... we loved it ... it had a lovely crusty bit on the bottom which was the best bit 
I have a large cast iron cooking pot that would be ideal for cooking Plov ... there are loads of recipes on the internet, but would your wife be kind enough to share hers (unless it's a family secret of course) ... it's nice to have one that you know is authentic
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Dove , firstly ....and this may sound sacrilegious ....my wife and her mum hate lamb....my first encounter with real plov was on the outskirts of Tashkent when a local businessman took us to witness the ritual of cooking the dish.....generally it is the man's task to cook this ......if you know how we love our roast spuds done with goose fat (never when I was a child) .....plov is fried with some fat from the sheep's tail....and I actually saw this being prepared.
Back to your question ....we have ours with boring chicken , the secret ingredient is as always the unique mix of flavors of cumin and barberries et al.....I will try to get MIL's recipe and post it for you
Raining here, forecast was better than that
Having seen the forecast I put a load of washing on to hang outside while we went to Cromer. It's now in the spare room. Had imagined sitting near the sea eating Cromer crab salad. But that is why the English countryside is green and pretty, I suppose, all the rain.
We love lamb, but we love chicken too ... especially the thigh meat, and DIL certainly cooked Plov with whatever was to hand ... even shin of beef ... DIL had problems getting barberries here, but having googled it seems that they're available all over the UK now, even in Waitrose and we have one of those just down the road
My son says that his then wife's uncle (a former international gymnast) was in charge of the Plov in that family ... he was also in charge of the Shashlik ......... cooked on the terraces surrounding a football pitch at half-time ... Health and Safety not an issue .... apparently! Although to be fair, I think it was more of an open amphitheatre than a stadium
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.