Monthly Archives: November 2016

Sant Jakez Scallops

Scallops are my favorite seafood and these sound delicious…A glorious starter to any meal and maybe I will change my Christmas menu and serve these IN the shells ….Ha Ha

Hungry Breton

dsc00077 Scallops “Saint Jacques” style

When we were kids, my sister and I, found that the last weekend in November started to get really exciting. Not only we got to put the fake tree up, and the art work our Father used to do with wonderful rock like paper, a grotto in and around and at the bottom of it for a bit of drama; decorations were out, the fun could start(unlike now, where it starts at the end of August… You people have lost it! Big time!); my mother would sit at the end of the dining table in the living room, and in her majestic teacher’s style would start writing the menu for the 24th and 25th.  Those two days were the only ones, as well as Birthdays, where I was asked what I would like to eat… The golden question… I was kind of the…

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My Sister’s Ridiculously Delish Bacon Stuffing

The great stuffing debate lumbers on..BUT it has BACON so can’t be bad 😉

Frugal Hausfrau

Have you ever wished there could be a Turkey Stuffing permeated with the rich flavor and smokiness of bacon? One that’s fantastic in the bird & in a casserole? A stuffing that bakes up crispy on top with that perfect little bit of browned crunchiness on the bottom and is beautifully moist throughout? A seriously crave-worthy stuffing?

My Sister's Ridiculously Delish Bacon Stuffing My Sister’s Ridiculously Delish Bacon Stuffing

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Goulash ~ an Old Stand-by in a New (Old) Dish

Ohhhh anything with cheese and I hooked. Enjoy! Well chillis too but this doesn’t have chillies..mmmmm well it could when I make it 😉


Cheesy Baked Goulash Cheesy Baked Goulash in Vintage Enamel-Ware

This is not a new recipe but it gave me a chance to use one of my new (old) casserole dishes I picked up at a garage sale a few months ago. It is vintage enamel-ware from the 1980s made by Lincoware, in the Lauria design. It came in a nesting set of three for only $1 each. How cool is that?

Some nights just call for your stand-by comfort casserole, and last night was no exception. This is one of my daughter’s favorite meals I make, and she actually happened to be home for a Friday night, of all things. I had a half-pound of ground beef left in the freezer needing used up, so halved the recipe and in doing so the vintage casserole dish became a perfect vessel for cooking the smaller portion.

However, I do have a new recipe I’m…

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Iolanthe 11.


Isn’t she a beauty? My sister has decided that it’s now time she lived on terra- firma and her beloved Iolanthe 11 is reluctantly for sale.

If you have always wanted a ” Boat” Then look no further ……If you are interested then please message me and I will pass your details on.

Below is some info on the boat and some internal pictures. She really is a lovely boat.


Iolanthe II is a beautifully presented, well-appointed narrowboat. She is fully equipped and ready to go with all the equipment needed to make a luxurious floating home or prestigious cruiser for those new to the waterways or the more experienced boater.
Built in 2011 by Midland Canal Centre (Stenson) she is a 62ft long, narrow-beam, semi-traditional style stern boat. Commissioned by the current owner to a comprehensive, no compromise specification, she has been immaculately maintained and is stunningly presented.

The galley, salon and after double bedroom have solid oak floors, oak deck-heads (ceilings) and solid oak cabinetry. Slate effect laminate tiles to the bathroom complete a very elegant look. Side linings have a white Muraspec finish.

Iolanthe II has a Boat Safety Scheme certificate valid until December 2019 and she is reported as being fully RCD compliant. The owner’s manual is present.

Boats of this quality are rarely offered for sale and with such little use, she represents a real bargain with a tremendous saving on her new cost of well over £100K. She is complete in every way with a full complement of cruising equipment and absolutely everything you might need to be able make immediate us of her as a beautiful live-aboard home or as a wonderfully appointed holiday home.

No guarantee is given or implied with regard to specification, and descriptions are given in good faith using information imparted at the time of inspection. All second -hand boats are sold without warranty. We recommend engaging the services of a professionally qualified Marine Surveyor to ascertain the condition and exact specification of your intended purchase.


Iolanthe II has a Sidepower bow thruster. The bow thruster battery bank is charged by a dedicated Victron 30 Amp battery charger. The engine has twin alternators with the high capacity domestic alternator having a

The accommodation benefits from LED lighting throughout.

A Victron Comi 3kW inverter/120A charger is installed and the 230V supply has a galvanic isolator installed.

Hot water is supplied by a horizontal calorifier which is heated by the engine, by the back-boiler and by a 230V immersion heater.

The domestic battery bank has four 110A/hr batteries and there is a separate engine start battery.

The polypropylene water tank has a capacity of 440 litres and the cold water system benefits from an accumulator which is located behind the forward steps. The water tank has a contents gauge.

The integral mild steel fuel tank has a capacity of 310 litres.

Insulation is spray-foam.


Thank you for reading this….

I will be back to recipes next time ..

Thai Sweet Sticky Rice with Mango( Khao Neow Mamuang)

One of my favourite foods…Kow Neow aka sticky rice and my faithful rice pot can be found most days on the BBQ the water simmering away or on the hob.

Which is why the pot looks pretty well used on the outside.

This dessert is almost an iconic Thai dessert…sticky rice soaked in coconut milk with luscious ripe mango. A match made in foodie heaven.

The rice is soaked in water for at least hour and then just put in the rice and steamed this takes about 15 minutes.

To prepare the milk:

 Heat 1 cup of coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. DO NOT let it boil hard as coconut milk will curdle.

 Add  2 tbsp of sugar and 2 pinches of salt. Remove from heat. Pour 3/4 of the hot coconut milk over  1 cup of the hot sticky rice. Let it sit for 5 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy.

 Spoon the rest of the coconut milk on top of the rice at serving time.


    Hoisin pork with beans, snow peas and noodles — Passion Fruit Garden…My kind of recipe…

    The snow peas have really gone mad. We are, at last, getting some sunshine (although it is raining as I type) and now we have more snow peas than we can possibly eat. We also have more avocados and asparagus than we can eat. And soon it will be broccoli with this and broccoli with that. To today’s recipe… I went […]

    via Hoisin pork with beans, snow peas and noodles — Passion Fruit Garden

    Baked Greek Chicken-squash meatballs — Safari of the Mind….These look amazing don’t you think?

    A fellow Canadian blogger, Johanne, @ French Gardener dishes recently posted a gorgeous dish that caught my eye. If you are new to Johanne’s blog, I urge you to visit and take a look around. She’s a creative cook and gardener and her blog definitely reflects that. We bonded over just that….our love of food, […]

    via Baked Greek Chicken-squash meatballs — Safari of the Mind