24th Nov
More about food:
The Kidney
I just fancy one of those pork chops. You know the ones,
thick meat on bone- juicy - with kidney
still attached.
Of course, they don't sell them like that any more
something to do with cross contamination.
I loved that chop with kidney and generous helping of apple
sauce.
Didn't the meat taste better in those days? Or is it the passing
of years, as in "nothing is the same these days." Well,
it isn't!
My mouth drools remembering -
fat around fleshy pork-crispy, crunchy, crackling.
Served with mashed potatoes-
so full of butter - the taste as good as cream
Stir Up Sunday
It was that time of year again,
Lined up on kitchen worktop twenty pudding bowls, empty, waiting.
On the white, worn,
pine table, holding years of family history, the tin bath,
the one passed down from mum’s grandma, that she had from
her own grandmother,
the one that mum’s dad and grandfather were bathed in once a week - father first,
the one classed as vintage now, which made mum laugh
Five eager, powdery, faces peered into the old bath filled
with a mixture
of fruit, flour, tallow, eggs, breadcrumbs, brandy and stout,
not forgetting the secret ingredient, which only mum knew
and wouldn’t tell,
a delicious treat for
Christmas day - dad’s favourite.
A yeasty, musty, malt aroma filled the kitchen like a
brewery.
Five little wooden spoons took turns to stir
always from east to west - the way of the kings - each time making a
wish.
Five little children asked questions - mum told them the
story
of Stir Up Sunday
