If we were having coffee I’d apologise for cutting short my Ray Harryhausen update from last week….see it more as a teaser to this week’s share!
I had a friend up to stay, using the exhibition at the Modern Art Gallery as an excuse for a long overdue get together. The exhibition started off with a brief who is Ray and how did he get into Stop Start Animation. He went to see King Kong 31 times! That is some commitment. Talked through his dedication and love of technique and then worked through his various input to movies ending in the culmination of the models from Clash of the Titans and Jason & the Argonauts. Really nice couple of hours looking at a lifetimes work of ingenuity.
We followed it with lunch in the Museum garden, a rare spot of sun cutting through the dreich days which was welcome. Then we went to see Dune where my sons joined us. A great treat for the eyes and the effects in stark contrast to those heady days of Fay Wray screaming from the top of the Empire State Building. It only covers half of book 1 apparently and I’m left wanting more.
On the writing front, I’ve been stretching my legs by thinking about the humble onion:
Many recipes begin with the humble onion and so it feels right that we start here. Onions form the flavour basis of so many cooked dishes that I get nervous when we don’t have one in the fridge. For me they are the unsung hero of a dish, a supporting actor that barely gets a mention but makes the story whole and complete.
There are many ways to chop an onion, the best is the one you feel most comfortable with. The only instructions I got from my gran was to ’peel and slice’ it. So that’s what I’ve done over the years. Gradually I just got in the habit of top and tailing trying to cut as close as I could so as to not waste any at the same time as making it easier to peel. I’d then slice it in half down the now exposed root, which will give two halves to peel. From that point you can either slice or dice.
This modest vegetable can take you on a culinary journey, and with a tweak here and there you can jump from flavour base to flavour base. A simple complimentary flavour through to the back bone of a stew or a curry paste.
Work in progress which I hope to tackle over the weekend. On the menu, it’s fairly simple I’m planning a simple cream, onion and pasta dish to aid with the writing. Possibly a roast chicken. The idea of this weekend is just to take it easy, there’s a few moments where I will no doubt be a taxi driver for the footballer in the house, other than that a weekend of refresh is required.
The #WeekendCoffeeShare is an informal weekly link-up hosted by Natalie the Explorer that serves as weekly heart beat and sort of of a mind-dump. Helps me reflect on my week, with a list of achievements, thoughts and rambles normally whilst drinking a beverage probably listening to music.