Preparations

 

Preparations

Gillian is apt to descend on us with no prior warning, with one or more of her children and grandchildren. It’s always lovely to see her, but we have to rely on what is available in the way of refreshments, though, to be fair, she usually brings her own. That way, the children are not faced with unfamiliar food.

Impromptu family visits are fun, but those which have been telegraphed in advance – that is, planned – take on a different countenance. Absolutely no-one in our family is at all awkward or demanding, but it’s always nice to ensure that things are as welcoming as they can be.

Part of the fun is making sure we have acceptable provisions. For example, dairy milk is not well tolerated by some, so almond milk is provided, but that’s not good for everyone, either, so we order oat milk. Some are vegetarians, and food provided for them must be kept at a safe distance from the offerings for the carnivores.

Once the food has been organised, we set about ‘tidying.’ This is a mammoth task, as we have many interests and are untidy and apt to be distracted.

Finally, ‘alles ist in Ordnung.’ For no particular reason, we use German phrases occasionally. I suppose we use French, too – ‘tout de suite,’ for example. Somehow, foreign phrases seem so much more fitting than our pedestrian English, and, of course, our language is littered with Latin expressions. What a mongrel nation we are!

Anyway, the house is at last less of a tip than usual, the dogs have been exercised, and we welcome our visitors with open arms.

A couple of weeks ago, Susannah and Arthur came to stay for a few days. Susannah works to a different timetable from everyone else, rising at 4:30 and retiring in the early evening. Her childhood friend, Jo, was staying with her for a few weeks. She now lives in Ecuador, but came to see us, which really touched us. She’s a breath of fresh air, a vibrant personality, and great fun. She and Susannah make a wonderful double act, with a terrific sense of humour.

 Yesterday, Bethan and her family came for lunch. They arrived with a beautiful bunch of sunflowers and a loaf of chollah. They never come empty-handed and always bring us chollah from a Jewish bakery close to them, as they know how much we like it. My first experience of chollah was more than thirty years ago when I saw it in a supermarket and thought it would be interesting to try. Robert’s grandmother used to make her own.

We aimed to eat at 1:00, and nearly made it. I think we sat down about 1:30, which is rather good, for us. Charlie and Jack are older now and better able to control their hunger pangs, so it was all quite relaxed.

                  The beef joint prior to cooking. It didn't end up on the floor this time!

Barry had prepared a beef joint ‘sous vide,’ garnished with rosemary and thyme from the garden. It cooked slowly for twenty-four hours and sliced as easily as butter. Bethan took over and cooked the vegetables – carrots, green beans and tenderstem broccoli. I only recently discovered that tenderstem broccoli, sometimes called broccolini, is a hybrid of kale and broccoli. It is delicious cooked al dente (there we are, an Italian phrase to enrich our English) or eaten raw in salad.

Almost as soon as we sat down, Charlie asked if I had made a trifle. Luckily, I had. Out of curiosity, we looked up the French and German translations for trifle and were rewarded with ‘bagatelle,’ and ‘kleinigkeit,’ both meaning ‘a little thing, a minor detail.’ Clearly, trifle is not something familiar in French or German cuisine. It is English in origin, first appearing in cookery books in the sixteenth century.

Roxy and Gilbert were thrilled to see more family members, nudging and nosing them, Gilbert bringing them toys. Robert, Charlie and Jack were delighted to see Herschel and Jellicoe. They would love to have cats of their own, but Robert is allergic to them, and has to take antihistamines before he visits us – or maybe it’s us to whom he’s allergic.

The cats were fussed and stroked and talked to and played with, and responded with grace and patience.

Jack trawled the raspberry canes to discover edible berries, which turned out to be anything which was pinkish. He also discovered a few more cherries and strawberries. Charlie concentrated on training the cats!

                                        Roxy snoozes and dreams

It was a lovely day, and we all slept well last night. My back was stiff and sore by evening, but that was a small price to pay for the pleasure of seeing much-loved family.

                                Gilbert enjoys a well-earned rest
As children and grandchildren grow and create their own family units, it becomes more difficult to arrange meetings. Barry and I are the older (oldest!!)  generation now and as is normal, older family members tend to fade a little into the background, or possibly it is that we become observers more than participants. I know our children would hotly deny that this is the case, but it is the natural order of things, which they will realise in the fullness of time.

Visits

 

Visits

Push-up puppet. I love these little toys! He looks as if he has strange growths on his legs, but they're tree branches behind  him.

I had an ophthalmology appointment last Wednesday – just the usual annual check – but I postponed it as I’m still learning to walk without falling over (I jest!)

It was fortunate that I had, because our eldest daughter, Gillian, arrived unexpectedly with her younger daughter, and three of her grandchildren. Gillian has three children and six grandchildren, ranging in age from one month to twelve years. So, we had Ariella, a very competent four-year-old, and her brother Luca, who is two and a half, and their cousin, Melia, who is two. Melia had broken her arm in two places a few days previously, and had a half-cast on it, but it didn’t stop her doing everything she wanted to.

We had a delightful time with them. The children are all very accustomed to spending time with big dogs, so Roxy and Gilbert were simply accepted as part of the furniture. The cats were more of a novelty, but are unfazed by children, and can swiftly take to the heights if necessary.

They left for the homeward journey with Kiri’s car loaded with last Christmas’s presents and a selection of toys, books and bedding no longer needed in our house. We still have plenty left!

Blue Power Ranger. Apparently, he is autistic, I've just discovered! I think we have some different Power Rangers, too.

On Easter Sunday, Bethan and Robert came for lunch with Charlie and Jack. Barry had promised to cook a roast beef joint ‘sous vide.’

‘Sous vide is a cooking method where food is vacuum-sealedin a bag and then cooked in a precisely regulated water bath for a prolonged period at a low temperature.  This technique ensures even cooking, tender texture, and moisture retention in the food.'

The joint was ceremoniously placed in its water bath on Saturday morning, where it remained for twenty-four hours. While Barry went out for a walk with Bethan and family, and the dogs, I continued preparing vegetables. When they returned home, it was time for the moment of revelation.

 As Barry lifted the meat from the sous vide bath, the bag containing it split, and the beef ended up on the floor. I was so glad I wasn’t responsible for it and just cackled with laughter. It was swiftly picked up and run under the tap and patted dry, ready to be sealed in the frying pan. Roxy and Gilbert were delighted, and spent a long time licking up the juice, which otherwise would have supplemented the gravy. Barry will double-bag the meat next time!

 The meat was delicious, very tender, and moist. Bethan had made an apple and blackberry crumble, and I had made a fruit trifle, so we ‘filled our boots’ to capacity after the main course. We don’t usually eat much during the day. Barry has breakfast and supper, and I normally just have supper.

‘Sous vide’ requires forethought and planning, not something for which I am renowned. I’m more of a ‘look in the fridge and see what’s available’ cook.

Jack had made a collage for me, entitled, ‘The city and the sun’ and I’ve promised him that I’m going to mount and frame it. He also made me a birthday card, which made me laugh. 

Charlie made one, too, but he forgot to bring it with him. He said he'll bring it 'next time.'

Nearly everybody in our house slept very soundly last night. I had several bouts of cramp because I had been on my feet more than usual. It was a small price to pay for the privilege of spending quality time with family.

Tonight, we’re having cold meat and bubble and squeak, followed by fruit crumble and/or trifle. Then we’re returning to our usual light meals. It’s fun to have a blow-out now and then, though.

Sous Vide

 

Sous Vide

My son is an accomplished and inventive cook. I attribute this, modestly, to my influence in his young life, and, incidentally, that of his siblings.

Allow me to explain. I am the World’s Worst Cook. My mother did not enjoy cooking, although her mother was a professional cook. Her meals were appetising and varied and she did her best to teach me the rudiments of cooking and baking. The love of cooking was not there, however, and it did not find fulfilment in me. Like her, I did it because I had to, though not as well, and my children would have suffered had it not been for their father, who enjoys the chemistry of cooking, managing to introduce original dishes to their experience. (You know, he even tastes as he goes along!)

So, my children followed my husband’s path and each in turn became ‘good cooks’, but Gareth is taking it to greater heights. Nina, his wife, is also a good cook, but she is happy to let Gareth take the lead and continue to produce outstanding meals.

We have enjoyed many repasts, often produced on his barbeque. He barbecues the Christmas turkey every year regardless of the weather, and we have appreciated his wonderful home-smoked salmon.

He has been using the Sous Vide method for some time now and recently introduced Barry to it, with a gift of Sous Vide equipment. Sous Vide has been around in one form or another since 1799. Simply, it is low-temperature, long-time cooking (LTLT) and has been used in some restaurants for more than twenty years. Now, very few professional chefs do not use Sous Vide, though many prefer not to admit to its use. Jamie Oliver is an exception.

Sous Vide is not for the last-minute ‘What shall we have for supper?’ cook (me!) It requires thought and timing but the results, I must say, are amazing, succulent and flavourful. Barry is enjoying the challenge of a new way of cooking but he hasn’t yet tried anything that takes 72 hours!