i'm off...

I'm going to leave my dear brothers to create posts for this blog from the farm and I'm off... to make a new blog about all the things that interest me but AREN'T farm-related (you might have seen a few popping up on this site). I'll let you know where it is when I get round to making it.

Meanwhile I'll be at http://twitter.com/julietdh

I'll be back here when I have stories of my visits back home & the enormous amounts of shit-shovelling they save just for me :-)

Nostalgic moment: Love a bit of Bovril

Feeling nostalgic (and cold!) I bought a pot of Bovril this week. In the past I'd have it on buttery toast but for the first time I made it into the hot drink it's known for... and it's delicious!

Cheap, quick, warming, low fat... bring on the Bovril!

Here are some facts from the website:

Bovril drink was invented in 1886 by Scotsman John Lawson Johnston and was originally formulated to feed Napoleon’s troops on the Russian front. By 1888 over 3000 bars and public houses were serving Bovril in Britain and ‘beef tea’ became a popular drink amongst football fans during the early 20^th century. By 1994 enough Bovril ‘beef tea’ was being sold to make over 90million mugs. To this day, Bovril drink remains popular with the family, with over 3million jars being sold – or 900 tons of the beef tea per year!

And the name... Bovril comes from an unusual word Johnston found in a book. 'Vril' was 'an electric fluid' and he combined it with the first two letters of the Latin word for beef 'Bos'.

Juliet D-H

Lena Corwin is my Valentine

My wonderful fiancé got Valentine's Day absolutely right when at 00.01am last night he handed me Lena Corwin's beautiful Printing By Hand. I was very sleepy but I couldn't resist a little peek into a book I've wanted for ages but had no idea he knew about! A good read this morning over a bowl of my new favourite breakfast cereal has confirmed that it is going to be my new bible. I'm desperate to start playing with her simple print techniques and the gorgeous designs provided in a cute little envelope at the back. I'll have to put that Tim Walker tome down for a while...


















For more inspiration check out her blog here

A very happy Juliet D-H

flooded!

Essex was flooded today and here's the evidence! My bro just sent me this pic - that's at least a foot and a half of water and he's balancing on the bottom rung of the fences with a boot full of very cold water. Hopefully when he dries out a bit we'll get the full story of exactly how badly the river has burst its banks - that field is usually inhabited by a flock of sheep and a grumpy old horse...
Juliet D-H

Secret Recipe #2: Sweet Kidneys with Rice for 4

This is a great midweek supper as it's quick, easy & cheap. It works equally well if you substitute lambs liver or heart instead of the kidneys. Just pick the nutrient you'd like a boost of:

Lamb Liver:
Rich in vitamin D & provides essential fatty acids helping to maintain the immune system.

Lamb Heart:
Rich in vitamins A, C, D, E and K. Provides essential fatty acids helping to maintain the cardiovascular and immune systems. Rich in minerals such as iron, manganese, potassium and selenium.

Lamb Kidney:
Rich in B vitamins which support energy production. Vitamin B2 is also required for red blood cell formation and respiration, antibody production. Aids in regulating thyroid activity.

Sweet Lambs Kidneys/Liver/Heart with Rice
1 small red onion, finely chopped
500grams lamb kidneys, liver or heart, sliced
2 small sweet apples, cored & finely chopped
2 handfuls sultanas (if you like it sweet)
1 tbsp tomato puree
1 tsp mixed herbs
1.5 tsp green peppercorns
1 litre lamb stock
1tbsp sunflower oil
4 good handfuls basmati rice

Fry off the onions in oil, over a med-high heat, until transparent then add the meat & brown. Next add the rice and stir. Throw in the apples & sultanas and stir again. Add the stock, tomato puree, herbs & peppercorns and stir well, then lower the heat and stir occasionally until the liquid is reduced and the rice is cooked. Eat while there's still a little liquid left (about 1tsp) in the bottom of the pan as this will make it deliciously moist.

Thanks again to Mother's secret recipe brain :-)

Juliet D-H

snow days

So while I have not written much since the new year I have been very busy on the farm. While everybody is having days off willy nilly because of the weather some have to work whatever mother nature throws at us!!!

Before anybody says that I picked the job I would like to say i have relatively enjoyed the extra challenges that the weather has given me, what I have not enjoyed is everybody gloating about how they got a day off work and how warm they are!

James D-H

Secret Recipe #1: Mutton or Lamb Curry from leftovers

Mum finally gave us one of our favourites from the secret recipe book in her head. It's really too good to keep to ourselves so of course we're sharing it! This really can't be beaten as an easy way of using up Sunday roast lamb or mutton leftovers and it even makes use of the trimmings.

In a large heavy-bottom saucepan, fry the following together in a little oil for 5 minutes:
2 medium onions peeled & segmented
2 garlic cloves
5 cardamon pods
Handful of coriander seeds
1.5 tsp hot madras curry paste
1.5 tsp dried chilli
1 tsp sugar

Then add whatever cooked lamb or mutton leftovers you have, together with any leftover vegetables, onion sauce and gravy.

Next add:
a handful of diced apples
a handful of sultanas
a tin of grated creamed coconut

Now simmer for about 45mins to 1 hour, to let all the flavours integrate. 10 minutes before you want to serve it, add a handful of flaked almonds & season with salt to taste.

Serve with plain boiled rice (Mum's trick is too cook it in the microwave - fluffy everytime), poppadums, plain yogurt, finely chopped cucumber & mango chutney.

Any leftovers from this meal can easily be frozen, once cooled.

Juliet D-H