The Smell of the Harvest

This time of year, the farmers spend every dry moment—day and night—harvesting grains. It happens quickly; fields go from full to flat overnight.

The result (aside from full grain stores) is that the countryside takes on a lovely nostalgic smell: sort of a cross between warm fresh hay and sweet green grass; the smell of past summers and changing seasons.

It always makes me smile.

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Vocabulary Lesson(s)

A few more words with different meanings in American English versus British English:

Decorating:
American: What you do after moving into your home; often involving throw pillows, hanging art on walls, and color coordinating. As in, the fun part.
British: What you do before moving into your home; often involving sanding, spackling, plastering, taping, and painting. As in, the not fun part.

Mad:
American: Angry. As in, this.
British: Insane. As in, he has lost his mind.

Pissed:
American: Also angry.
British: Drunk. As in, beware of Old Rosie Cider. It doesn't taste like it has >7% alcohol.

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Stuffed Gem Squash

I discovered gem squash at the shop last week. I had never cooked them before, but had heard they were great for stuffing—they were.

I mixed 1) a cup of cooked basmati rice; 2) a cup of finely grated extra sharp cheddar; 3) 1/2 a small red onion, chopped; 4) 3 or 4 tablespoons of canned black beans; 5) a hot red chili pepper, chopped; 6) 1 or 2 tablespoons of chopped cilantro; 7) 1 or 2 tablespoons of lime juice; and 8) a bit of sea salt & chili powder, to taste.

Meanwhile, I preheated the oven to 375°F/190°C. Then, I washed the squash, cut the tops off, hollowed them out, and rubbed them inside and out with olive oil and sea salt.

Next, I stuffed the squash with the mixture, placed them on a baking sheet, topped them with more finely grated extra sharp cheddar, and baked them for 20 minutes (until the flesh was soft when poked with a fork).

When they were done, I topped them with plain yogurt and chopped cilantro. The combination of squash + stuffing was delicious, spicy and incredibly flavorful.

If you see gem squash, buy them. You won't be sorry.

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Gluten Free Fish & Chips

The Rose Inn—one of our favourites—just started serving gluten free fish & chips. That's right. The quintessential British comfort food, finally in a form I can eat.

And, MAN, is it good. Crispy batter, flaky fish, and tangy tartar sauce; my mouth is watering just thinking about it.

I can see (taste) why fish & chips holds a treasured and permanent place in British cuisine.

It's amazing.

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