From a Cabin in Wales

Pin It

The Milkman

We now have a milkman. I love it. I wish I had signed up sooner. It's unbelievably convenient. And, if that's not enough, it comes in these adorable bottles.

Pin It

It's Apple Season

 

 

As I've said before, I love fall. Fall means cooler weather, cozy sweaters, warm fires, changing leaves, and fresh apples.

 

Though most of the Cox apples in the orchard next to the farm have been picked already, we were allowed to go in and pick a few for ourselves this past weekend.

 

It was so fun. I love apple picking and I haven't done it in years. Plus, there is nothing like an apple straight from the tree.

Pin It

Out and About in Canterbury

 

 

 

 

Pin It

On the Lighter Side

A couple of times a week, I try to cook a lighter meal. Which, for us, usually means fish.

My favourite is this salmon recipe. It's easy, fast, and always good.

This time, I put it together with a rocket (arugula) salad and basmati rice—a delicious combination. I highly recommend it.

Pin It

Cooler Weather, Cozy Dinner

The temperature has dropped quite a bit in the last week. Fall is clearly coming fast. And cooler weather always calls for comfort food. So, I made this pasta recipe from The Kitchn.

 

It was delicious; a welcome change from the standard meat sauce.

 

The perfect cozy dinner.

Pin It

On our walks...

 

  

 

 

 

Pin It

Dad's Ribs

 

 

 

 

My dad (a.k.a. Cool Man Jim) doesn't eat meat, but he makes the most amazing ribs. They're not only slightly crispy, yet moist and fall-off-the-bone tender, but they're also so perfectly seasoned they taste delicious with or without BBQ sauce.

He made them for me the last time I visited the US and I decided I had to make them again when I got home. So, I asked him for the recipe...

Dad's Ribs:
"So...put the ribs in an oven-proof dish and bring to room temperature (whatever that is!) leaving out over night with spices rubbed into the meat. Next, add water, vinegar, brown sugar and pineapple juice in with the ribs, and cover tightly with foil. Put them in the oven at 225°F to 250°F / 110°C to 120°C (you want the liquid to steam the ribs) until the meat recedes about an inch from the end of the bone. At this point the meat is cooked. Put the ribs on a hot fire and finish turning over so as to brown but not burn. Baste with marinade to keep them moist. Reduce the heat of the grill to about 150°F to 200°F / 65°C to 90°C for 45 minutes to an hour, basting regularly. At this point the meat will fall off the bone so be careful handling."

Mine weren't as good as Dad's. But there's never a substitute for the real thing, is there?

PS: For spices, I used cumin, garlic powder, smoked paprika, and salt. And mine took over 3 hours in the oven at 120°C.

Pin It

Browns Coffeehouse

 

 

I have a new favourite place to hang out in Canterbury: Browns Coffeehouse. It's a cute little shop off a side street, full of chesterfield sofas, tasty treats, and fantastic coffee.

 

The atmosphere is ideal—a local's spot, without the attitude.

And their decaf tastes like real coffee.

 

I'm obsessed.

Pin It

The Fruit Bowl

 

 

Remember the avocados? They came from The Fruit Bowl, in Sandwich.

This summer, I have made a point of going there once a week. Their produce is amazing; it's delicious, fresh, seasonal, and very local. And as it's a family owned and operated shop, the service is outstanding.

It's fair to say I'm addicted.

 

PS: The discovery apples are here! And those interesting little items in the last photo are a variety of hazelnut called "Kentish Cobs". They have just come into season. Apparently, the browner they get the nuttier their flavour...

Pin It

Whitstable

I love Whitstable. It's a great little seaside town, with lots of cute shops, fresh seafood, and cozy pubs. And of course, I'll jump at any chance to hang out near the sea. 

We tend to end up in Whitstable on rainy days, so I have a severe lack of photos. But take my word for it; it's a wonderful place to spend a day, regardless of the weather. 

PS: Parking is atrocious and it's very busy in the summer. Be prepared. The combination of parking and people never fail to turn my generally sane husband into a crazy person. 

Pin It