Be The Jam

I didn't have a mobile for about two and a half years but recently I was forced to get one, it is really useful I don't know how I ever did without it. Why only last night one of my friends phoned me to tell me that it was cold, "have you noticed?"

"Is it really? Thanks for letting me know". I said shifting as close to the fire as I thought I could get away with without burning my jeans.

It is getting cold now, this happened really quite suddenly. Last weekend I was happily wearing just a t shirt at night but by Wednesday I was having difficulty getting half frozen toothpaste out of the tube. The good thing about it being cold is the fact that one is constantly aware of the fact, why last night I was so in tune with the fact it was cold that I woke up on a number of occasions just to appreciate the fact. Not that the cold was the only thing to keep me awake. I have a new pet mouse you see, this one is better than last years, much more active, jumps around like a lunatic all night long. At first it was quite sweet watching the little thing scurrying about in amongst the leaves, as the night wore on it became less sweet and more noisy.

There were quite a few things rustling in the undergrowth last night, it was a little disconcerting and I wasn't the only one disconcerted. A couple of muntjack were barking out warning calls and every now and again a pheasant would take panicky flight from it's roost. I'm not sure what it was that was out there, it might have been poachers but I didn't hear any shots. It is a bit concerning if there are poachers about as they have been known to shoot walkers / each other by mistake from time to time. I'm going to be really annoyed if I have to spend an evening picking shot out of myself as a result of an over eager poacher thinking I'm a deer. Then again how many deer spend their evenings sat by a fire and listening to the Archers? I might just escape their attention.

Lambs Liver with bubble and squeak.

Serves 1

Quater of a red onion

two slices lambs liver

salt and pepper

balsamic vinegar

olive oil

dollop of double cream

lemon

bubble and squeak

Fry the red onion over a hot fire until turning brown, move to one side of the pan and add in the liver. Sprinkle with the salt and pepper and fry the liver for one minute on each side. Add in the balsamic vinegar and the cream and cook the liver for a couple more minutes on each side. Serve the liver with bubble and squeak and the onion sauce poured over the top.

For desert why not try one of those packets of instant just add hot water custard?