Saturday, the first day of October (and as ever of the rest of our lives), another BBQ, if anything finer than the midweek effort. Again ours the lone smoke signal in the neighbourhood, which seems like finding gold in the garden and not bothering to pick it up. Could Strictly X-Factor's Got Apprentice Talent be worth missing such a pleasurable hour or two outside?
With my aversion to additives and to paying dear for sub-par factory stuff, I bought mince and made three burgers with only salt, plenty of pepper, and a glug of olive oil. Would have been a drizzle but I'm a cook not a cock. Shaped in clean wet hands and into the holdy thing to grill over greying coals. Crunchy salad including our own beetroot and cucumber, the last of the season, skewers of courgette (ditto) and mushrooms, and time to eat slowly in the warm evening. My compliments to Doc Myers who introduced me to the value of toasting your buns/baps or other double-entendre baked goods on the barbie. A hint of extra crispness to the proceedings.
It was distressing to hear over the weekend of the rise in numbers of those needing food handouts. Hats off to the food companies providing supplies. Had to wonder how many among the recipients would have a better chance with more basic cookery skills though. Fresh, unprocessed (thus cheaper) foods seen in supermarket trolleys in direct proportion to perceived income of the shopper. Hats on to schools teaching food science and marketing for the last 20 years instead of cooking.
No comments:
Post a Comment