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Jul. 1st, 2007
Literary Botticelli again
Jul. 1st, 2007 11:12 amOK! So I won the last round chez ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
ironed_orchid with my l33t LB skills and, as any fule noe, breaking the eternal chain of LB results in all kinds of dire consequences like not really getting 25 trillion Euros from the Libyan government (or BAE). Thus I get to host the next round.
In-depth directions for the game can be found here onkinetikatrue's page. It's laid out pretty nicely, so I suggest you go read and come back. But basically, the question you ask must be specific enough that I can answer confidently with a particular author or character (as in, "no, I'm not Elizabeth Bennett"). If I don't get the reference, you get to ask a more general question that can be answered with a yes or no, such as the person's sex, age, nationality, etc.
One question at a time, please. This means wait until I have answered the previous person's question before you post your own.
If you haven't played before please read through the LJ specific rules before you ask your question.
For this round, my name starts with "C".
I am a fictional character. I am English and of the 20th century. My creator is dead and was not female. I am a family man, eventually. I am not Charles Carruthers, Gordon Comstock, Gerard Crich or Dr. Cornelius.
coyotegestalt is very clever and successfully worked out that I am Guy Crouchback from Evelyn Waugh's Sword of Honour trilogy.
ironed_orchid with my l33t LB skills and, as any fule noe, breaking the eternal chain of LB results in all kinds of dire consequences like not really getting 25 trillion Euros from the Libyan government (or BAE). Thus I get to host the next round.In-depth directions for the game can be found here on
kinetikatrue's page. It's laid out pretty nicely, so I suggest you go read and come back. But basically, the question you ask must be specific enough that I can answer confidently with a particular author or character (as in, "no, I'm not Elizabeth Bennett"). If I don't get the reference, you get to ask a more general question that can be answered with a yes or no, such as the person's sex, age, nationality, etc.One question at a time, please. This means wait until I have answered the previous person's question before you post your own.
If you haven't played before please read through the LJ specific rules before you ask your question.
For this round, my name starts with "C".
I am a fictional character. I am English and of the 20th century. My creator is dead and was not female. I am a family man, eventually. I am not Charles Carruthers, Gordon Comstock, Gerard Crich or Dr. Cornelius.
coyotegestalt is very clever and successfully worked out that I am Guy Crouchback from Evelyn Waugh's Sword of Honour trilogy.Simple cooking
Jul. 1st, 2007 05:15 pmThe lemur is back but it's high summer and spending time doing lots of complicated cooking is not on my agenda. Last night we had mussels steamed with white wine, thyme and garlic with lots of crusty bread to sop up the juices and a romaine, red pepper and green mango salad after. Dead simple.
Right now I have a big pot of garbure on the go. This is the quintessential peasant dish. I use our stock pot because this freezes well so it's as well to make a big batch. It's so simple:
Into your pot put about a pound of slab bacon cut into two or three pieces plus a cup or so of flageolets or white beans soaked overnight. Add lots of root veggies peeled and cut into pieces. I used a celery root, 4 potatoes, 3 parsnips, 6 carrots and four turnips. About a head of garlic, peeled, is good too. Add water to cover by a couple of inches and a big spoonful of paprika (or 1-2 chopped sweet red peppers). Bring to the boil and simmer until the veggies are very tender (45-60 minutes). Add the sliced heart of a white cabbage and some green peas. Cook for another 10 minutes or so. Correct seasoning. The garbure should be more like a stew than a soup. Cooked sausages or a piece of confit of duck or pork may also be added and the vegetables can be varied according to season and availability.
Serve with bread and cheap red wine. In Gascony the custom (apparently) is, when your soup bowl is getting empty, to pour in your wine and drink the resultant mixture from the bowl. My sources describe this as faire Chabrol.
This is robust and unsophisticated fare but with good bacon and good vegetables it is very satisfying.
Right now I have a big pot of garbure on the go. This is the quintessential peasant dish. I use our stock pot because this freezes well so it's as well to make a big batch. It's so simple:
Into your pot put about a pound of slab bacon cut into two or three pieces plus a cup or so of flageolets or white beans soaked overnight. Add lots of root veggies peeled and cut into pieces. I used a celery root, 4 potatoes, 3 parsnips, 6 carrots and four turnips. About a head of garlic, peeled, is good too. Add water to cover by a couple of inches and a big spoonful of paprika (or 1-2 chopped sweet red peppers). Bring to the boil and simmer until the veggies are very tender (45-60 minutes). Add the sliced heart of a white cabbage and some green peas. Cook for another 10 minutes or so. Correct seasoning. The garbure should be more like a stew than a soup. Cooked sausages or a piece of confit of duck or pork may also be added and the vegetables can be varied according to season and availability.
Serve with bread and cheap red wine. In Gascony the custom (apparently) is, when your soup bowl is getting empty, to pour in your wine and drink the resultant mixture from the bowl. My sources describe this as faire Chabrol.
This is robust and unsophisticated fare but with good bacon and good vegetables it is very satisfying.
