My week, the good and bad of it
| Some days are tough. Here I was all-aglow and excited about my delicious experience at Sid at The French Café with gorgeous Seedlip cocktails to drink … and my new computer has let me down. I’ll amend that, it’s actually the programme I find myself working in (Chrome), rather than the computer. It’s driving me slowly insane. So when you go to the Flash Friday page and your curiosity makes you push on the little question marks which are littered everywhere, just like Alice, down the rabbit hole you’ll go. There’s no photo to be had behind any of those question marks. God knows where they’ve gone, but they not there. Before I go completely bald (pull out ALL my hair) I’ve got to move on. I’ll get back to them later, of course … after a cup of tea and a lie-down, so pop back sometime and have a perve on Sid Sahrawak’s stunning food. It was a great day, a lovely experience, and although you might not be able to share in it (the specific menu matched with Seedlip cocktails run the month of July), a visit to the French Café is something to dream about or put on your bucket list. One of the cocktails I enjoyed is one of the most delicious drinks I have ever had: Seedlip Garden with lime, cucumber, aloe juice and chamomile syrup. Sensational is an undersell. See the Seedlip cocktail recipes here Seedlip Cocktails, and if you missed my story last year on Seedlip, or feel like a refresher, check here Seedlip’s Come to town. Apart from fine dining – and let’s get real about normal dinners – I’ve enjoyed Ilaria’s Honey Spiced Vege with Burghul. Her plight is in finding something scrumptious to take to work each day. It seems she does plenty of cooking, but it usually gets scoffed up for dinner unless she makes a bit extra and remembers to tuck it away. Honey Spiced Vege with Burghul And I’ve covered off burghul this week, too, in case you are interested on more things to do with this nutritious grain. Burghul Keeping it in the family, I cooked up a roast of lamb at the weekend to celebrate my son Luca’s birthday. It feeds a crowd … but should you have leftovers, did you know that leftover roast lamb is actually the base for Shepherd’s Pie? Crusty-topped Roast Lamb Finally, a trio of award-wining yummy new spreads made from buffalo milk by Cleveland Buffalo Co. Read about them here A Happy Trio of Tartinades Okay, off for a walk. Maybe the computer will realign itself in my absence. Have a good one. Julie |
