Hell Week





Saturday 23/7/2005

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Diary and Notes

There are still a few challenge weeks left on my list of things to do and I thought seeing as I'd visited Hell yestderday I might as well get Hell Week out of the way. I should firstly point out that Hell Week is actually only six days long, this is because Friday is excluded (it's impossible to make a curry without onions or chillis). This is also due to people who live in Hell not obeying the word of God and keeping one day of the week as holy and thus they just strike off a whole day and have six day weeks. Productivity is slightly higher but the work/life balance isn't quite as good as in Heaven - a bit like working for MacDonalds or Google - I know who I'd rather slave for.

The rules of Hell Week are that I can't use onions, tomatoes, bacon, cheese or tomatoes in anything. The onions rule extends to leeks, spring onions, shallots etc. but I don't think Dr Phil mentioned garlic when he suggested Hell Week so I am allowing myself this.

Nasty Dr. Phil knew what he was doing by suggesting I can't use any of these things - mainly as quite a lot of things I cook involves them. I think there are several recipes that are almost exclusively these things - a bit of olive oil and you've got a fine pasta topping or the makings of a great pizza.

Never mind, I shall have to forgo them for a week and make do without. Maybe I should think of a nasty thing for this tricksy Welshman to do for a week to get my revenge - no leeks, daffodils, cockles or lava perhaps... No, too easy, how about a whole week without sausages...now there's a challenge no Welshman could ever manage.


Cake Blog

A Strawberry Croissant: I know I've had croissants on my blog before, but not a pre-stuffed factory made strawberry one. From Kwik Save and not too good at all - very artificial tasting.


Menu

  • Beef with Barley
  • Crusty Bread and Butter


    Ingredients*

    Beef with Barley
    500g Shin of Beef
    1 tsp Vegetable Oil
    1/2 tsp Celery Salt
    2 Carrots
    1 Clove Garlic
    1/2 Bottle White Wine
    1 Bouquet Garni
    150g Barley
    Salt and Pepper



    Preparation

  • Brown the beef in a little vegetable oil. Add the minced garlic, celery salt and the finely diced carrot. When the carrot begins to soften pour on the wine and allow to reduce for a few minutes. Add the stock and bouquet garni and simmer gently for 2 hours. Next stir in the barley and allow another hour or so to cook. Season with salt and pepper.

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    *All quantities are very approximate and for two people





    JCBorresen@GMail.com