Well who would have thought I would make it to this landmark!?
I am three hundred and ninety-nine recipes in, and there is but fifty more to go before I complete the project. I’ve always found it a little annoying that there is 449 recipes and not 450, but then, Ms Grigson wasn’t counting them as she wrote.
My approach to food now is really a world away compared to when I wrote my first post #1 Smoked Finnan Haddock Soup all the way back in September 2007. I can now bake bread and cure meat, roast a woodcock and make a good stock. The blog has travelled two continents, and inspired me to start up my own food business. At the moment – and this explains why the number of posts have decreased of late – I am writing the business plan with will hopefully result in me opening a little restaurant next year. Fingers crossed on that one!
In order for me to complete the book, I need to track down some tricky-to-find ingredients, and so I’m going to list them below and if you per chance know how I can get hold of them, do please let me know. Here goes:
- calves’ brains
- Harvey’s sauce
- elvers (baby eels, sometimes called glass eels)
- sea kale
- roach (the freshwater fish, not the creepy-crawly)
- a goose, capon or turkey with the head still on (surprisingly tricky to find!)
- a cold-smoked chicken
- gigots of primitive-breed lambs