Author Archives: physicsman

Awaiting Updates

Still no final copies of lease or Visitor Information Service agreement. Reminders sent! Nor any news on the museum move – due by end-November. There are signs of exhibits being packed up and removed within the last few days, but … Continue reading

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Special Board Meeting

The meeting was specifically to discuss the public presentation of the project with the AGM presentation as the focus. Comments had been received on Business Plan. Members were asked to submit any further comments by email. TB went through the … Continue reading

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Chicken Caesar Salad, Pinot Blanc and Macon Villages

The chicken salad was D’s version of chicken Caesar salad with avocado as well as chicken. The dressing is a light mayonnaise and a generous sprinkling of Parmesan. This needs a white wine that is fruity and perhaps full rather … Continue reading

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Italian Experiments Featuring Veal

I am trying not to refer to ‘old friends’ but to ‘friends of long standing’; that ‘old’ is getting too suggestive. However, among these friends of long standing are R & J who I have known since college days and … Continue reading

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GG Takes a Break

Things have been a bit demanding chez GG these last 3 months and a break is necessary despite the fact that postings are not up to date. We are off for a week inItaly, after which, suitably recharged, I shall … Continue reading

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Steak and Baked Vegetables with Aubergine Sauce – Burgundy

This is a Nigel Slater recipe that sounded delicious and seemed to cry out forBurgundy. I didn’t read the recipe in full until I had decanted a bottle of rather good Burgundy – and then I saw the problem. Had … Continue reading

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Salmon with Herbs and Two Chilean Chardonnays

The herbs are parsley, tarragon and basil, all from the garden or a pot (the basil). The courgettes are also from the garden, but we have to buy potatoes now that we have exhausted the produce from our potato bags. … Continue reading

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Pasta with Aubergines and Two Italian Reds

The pasta sauce appears very simple with few constituents and not too much effort in the cooking, but the result is a remarkably powerful and complex flavour. The simplicity means that every ingredient counts, especially the aubergines, tomatoes, a lot … Continue reading

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Lamb Steaks with Two Rhones

The summer never developed into barbecue weather but we can still create an illusion with some barbecue-like dishes. Tonight it was lamb steaks with which we tried two supermarket Cotes du Rhone: JS Taste the Difference Cote du Rhone Villages … Continue reading

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Pork Chops with Sourdough Salsa and Beaujolais

I’m getting predictable; pork with Beaujolais in late summer should no longer be a surprise. But actually the point is to find out the things that go together and to stick with them. Anyone who really cares will continue to … Continue reading

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