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Thank you all for sharing your coffee love. It was a tough choice, but I think we have ourselves a winner. Congratulations Michael L! Email me your postal address and the hamper will wing its way to you soon.
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Danny – just a couple of things…
The blaggers banquet was organised by food bloggers rather than underground restauranteurs. I was just helping out!
I’m sorry to hear you had a bad supper. Thankfully I’ve never had a an offputting supperclub experience – they’ve been strange, wierd, wonderful, awkward, hilarious – but I think part of the fun is not knowing what to expect.
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How fantastic! I was ice skating there! If only I’d known!
p.s. have decided to take the plunge with my supper club (could be a huge mistake) – love to have your expert feedback!
http://www.lexeat.co.uk/2009/12/lex-cook-you-eat.html -
That’s a shame – could have brought you some hot chilli cider on the ice. Well, probably not, as health & safety would’ve intervened…
Very pleased you’re taking the plunge & would love to come along on the 15th! x
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lovely photos! which is good because mine turned out like crap.
sigh. repeated mulled wine tasting makes life SO HARD.
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I wish my wife liked coconut (milk)…
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ooo that hot rambling cider sounds delish! anything with fresh ginger gets me a little excited
ps. thanks so much for your lovely words on my blog – regarding the matcha powder, in London you can get them at Japanese or Chinese grocers.. my last tin I bought from the grocery store in Gerrard St so they are not hard to find. A teeny tiny bit of the powder will give you superb green colour and flavour to boot!
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Thanks Catty – will try those grocers!
Fresh ginger is an incredible ingredient – think it’s why I haven’t had a cold for so long too. Touch wood.
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Only ten days to go ’til you open Lex – very exciting!
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Pingback from foodrambler · 2009: oysters and ideas on January 7, 2010 at 4:36 pm
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Pingback from foodrambler · 2009: oysters and ideas on January 7, 2010 at 4:36 pm
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Pingback from foodrambler · 2009: oysters and ideas on January 7, 2010 at 4:38 pm
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Really like the idea of your summing up ‘09, how you got to where you are – looking forward to the next instalments (not so much December, though… lol)
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i just learned to shuck oysters last week! let’s reprise the jan 2009 oyster party with a jan 2010 oyster party!
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I had just settled in to read how your supper club came about but we only got to February – now I’m sitting on the edge of my seat waiting for the next instalment!
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Hmmm, which bit of December could you possibly be talking about I wonder?
Thanks for the comment – will do my best to make through all the months of 2009. Bear with me, it may get boring…
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Mei, we must must must have an oyster shucking party. They are Mora’s most favourite things in the world, so I think we could get her shucking…
Lex & Ron, you’ve spurred me to try & speed up my thought processes. Tomorrow should be a big blog day. But they’ve just opened a swap shop in Camden, so will have to wait ’til I’ve carted my entire wardrobe down there to swap for cool stuff. They also have a badge-making machine and comfortable sofas. I may never return…
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Pingback from foodrambler · 2009: a mixed march on January 15, 2010 at 5:13 pm
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Pingback from foodrambler · 2009: a mixed march on January 15, 2010 at 5:14 pm
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See – you knew it was the right thing to do at the time and it was! Onwards and upwards in 2010, you’re doing inspirational things.
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I don’t think anybody regrets quitting MC’s chamber of horrors. An uncertain year on and I STILL don’t. And following your fabulous ramblings from afar I am sure that you don’t either. Keep it up Abs, you are going to ramble far. I miss you xx….x
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What you’re doing is brilliant and I am v jealous! x
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Thanks so much for your comments ladies – they mean a lot to me!
Jess, I miss you immensely. It’s really really good to have your support from afar though xx
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Aw you’re so sweet! Thank you for such a lovely write up!
I didn’t know you’d been to Ashburton! I think you’d have recognised more than the tortelli! How embarrassing!
Thanks to you and Mei for coming along – don’t know how you girls do it, I’m exhausted!
Thanks again
Lex -
Wow, how incredibly brave! Having only met you in September/October last year, I’m loving reading all that lead up to that time.
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I have serious flat envy.
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Now this looks like some pretty serious stuff! What a flat too! I am very interested in that floss. How is that made exactly?
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Great write up! It was a really wonderful night, just looking at the photo of the dessert makes my mouth water
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Sounds AMAZING! Cant wait until its my turrrrrrn!!
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Lex, it’ll get less exhausting I promise. Am just gearing up to our first one of 2010 though and feeling pretty nervous. I think it’s funny that we missed each other by just a month on Ashburton! Wasn’t that just the best course ever? Was thinking of offering to do all the washing up if I could stay on for the year. Hoping to come to yours again on the 20th with my flatmate Jon.
I have serious flat envy too. Has made me resolve to get rid of some clutter.
The floss was the only thing not made – it was bought from the local Turkish grocer. Had a texture a bit like halva – melts and crunches on your tongue.
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Dear GOD Lex, that looks AMAZING! I’d love to come, mmmmmmm! hooray! You’ve inspired me, i’m going to try and make something more exciting than barley for dinner tonight.
x mish rambler
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Thanks Abbi! I was at Ashburton in November and it was my idea of complete heaven! Would love to go back and do the extra course! you’ll be fine with your first one – you’re an old hand now!!
Thanks again for such a lovely write up.
Lex
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Fantastic review
Well done Lex! Woooooo I am even more excited at the prospect of attending supper on the 13th Feb now! (also have serious flat envy) x
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hooray! so excited for my first haggis.
perhaps by then i will have learned WTF neaps and tatties are.
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oh wow! that is SO impressive! Don’t know whether I could quite handle doing that!
I’ve recently discovered Marky Market myself and will be using his services in a few weeks.
Good luck for Burns Night!
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neaps and tatties are Swedes and Potatoes – recipe below
http://www.bbc.co.uk/food/recipes/database/neepsandtatties_9033.shtml -
A liver fight? Really? Those are some impressively bloody pictures. Look forward to seeing pics of the end results.
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cripes, all that gore! do you think marky mark would be able to get me a sheep’s heart for next week abietta? needed for poem. ARRRGH HAGGIS!
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Yes, really, a liver fight! It was gross and thrilling at the same time. I’m a bit scared about the end result. Mei & I might end up as livery gibbering wrecks. The amount of times I woke up the night before last thinking I was trapped inside some sort of animal organ is ridiculous.
What on earth is the poem about Mish? Sounds like fun! Am sure Markety Mark can get you a heart – let’s Twitter him.
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Pingback from foodrambler · haggis seven ways on January 24, 2010 at 6:40 pm
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Daughter just got married in Scotland and requested a haggis element at her London reception/party so I experimented and came up with haggis canapes!
Try tiny filo pastry sqares (3 buttered layers) with a teaspoon of haggis filling – twist to seal and bake in a hot oven till crispy … must be served very warm . Yum!
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The haggis doughnut is a stroke of genius.
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So which way of cooking it was the best?
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Jacky, those sound delicious – might have to try that tomorrow!
Thanks Jassy. It should probably come with a health warning.
Lizzie, the best way was number 1) I think. Makes sense, as that’s pretty much what is done to a normal haggis. And the Scottish obviously know best.
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Wow – what a mammoth effort! I am so truly impressed! Such committment to the cause!!!
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i am trying to decide what my face is saying in that picture.
skeptical.
bemused.
mildly disgusted.
all of the above. -
I can’t wait to try the haggis scotch eggs – genius idea!!
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Thanks Lex! We were pretty impressed with ourselves too
Mei, all of the above, plus a little scared maybe?
Afraid we didn’t get around to the scotch eggs last night, will have to try those later this week. We did poach some quails eggs and put them on top though. Haggis & egg is good together, especially the runny yolk bit.
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Try stuffing a chicken (or better – a pheasant!) with it! Best stuffing you’ll ever have!
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http://traceysthriftytips.blogspot.com/2010/02/blogging-awards.html – consider yourself awarded!
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