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4 Jun 2009
Bump 'n' Grindhouse is back!
4 Jun 2009 01:02 pmOn Saturday, 13th of June at the Harris Suite of Cambridge United Football Club. Click the flyer for more info:
Advance tickets are available via the website or in person from the organisers (Taff,![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
raggedy_man, pinkapplejam and alixandrea)
Sadly, I won't be there this time as I'll be in Bradford for the Fantastic Films Weekend.
Advance tickets are available via the website or in person from the organisers (Taff,
raggedy_man, pinkapplejam and alixandrea)Sadly, I won't be there this time as I'll be in Bradford for the Fantastic Films Weekend.
"Heavy rain" forecast for Saturday and Sunday. :o(
Let's hope at least Saturday holds out, tromping around Midsummer Common when it's wet is no fun...
Let's hope at least Saturday holds out, tromping around Midsummer Common when it's wet is no fun...
OMG, food porn!
4 Jun 2009 08:27 pmI think I just had the best meal I ever cooked: a fantastic saffron risotto with asparagus. Proper post with photo to come.
Saffron Risotto with Asparagus
4 Jun 2009 08:56 pmThis was prompted by a repeat of Heston Blumenthal's mad risotto episode I saw last night. I knew I'd get asparagus in my box today so sometime during today I made up my mind.
All I did was a basic risotto but this time with a generous pinch of saffron in the stock which gave it a wonderful colour and slightly earthy taste. The asparagus was just seasoned with salt and pepper and steamed until tender but still crunchy. I arranged the asparagus on a pool of risotto and for some extra indulgence added some parmesan shavings and a drizzle of truffle-infused olive oil. It was absolutely divine.
All I did was a basic risotto but this time with a generous pinch of saffron in the stock which gave it a wonderful colour and slightly earthy taste. The asparagus was just seasoned with salt and pepper and steamed until tender but still crunchy. I arranged the asparagus on a pool of risotto and for some extra indulgence added some parmesan shavings and a drizzle of truffle-infused olive oil. It was absolutely divine.
This was prompted by a repeat of Heston Blumenthal's mad risotto episode I saw last night. I knew I'd get asparagus in my box today so sometime during today I made up my mind.
All I did was a basic risotto but this time with a generous pinch of saffron in the stock which gave it a wonderful colour and slightly earthy taste. The asparagus was just seasoned with salt and pepper and steamed until tender but still crunchy. I arranged the asparagus on a pool of risotto and for some extra indulgence added some parmesan shavings and a drizzle of truffle-infused olive oil. It was absolutely divine.
All I did was a basic risotto but this time with a generous pinch of saffron in the stock which gave it a wonderful colour and slightly earthy taste. The asparagus was just seasoned with salt and pepper and steamed until tender but still crunchy. I arranged the asparagus on a pool of risotto and for some extra indulgence added some parmesan shavings and a drizzle of truffle-infused olive oil. It was absolutely divine.