Parcels,Pate and Pakora

Disclaimer – there is not much pakora in this post – but I’m a slave to alliteration so I lied. Sorry about that. I did have pakora in my sandwiches last week so I do at least have a slight excuse to mention them. They were sweet potato pakora and, to my mind, much nicer in sandwiches than the falafel we also tried.

Yesterday I breakfasted on porridge, took Julia to work, cursed several cyclists for their ridiculous strobe lights and arrived at the shop far too early.

I had to use a lot of old self-adhesive stamps where the glue has dried out. This means they have to be fixed using a stick of glue. In turn this means that several of them have to be detached from my finger tips. They were a really bad idea as the glue either dries out or forms an unbreakable bond with the backing paper. I’m sure they are good when they are new, but we, as you know, use a lot of old stamps.

OLYMPUS DIGITAL CAMERA

They are First CLass Stamps, but no longer self-adhesive.

My first parcel of the day was a selection of gum cards bound for America. Imagine my surprise when  my fourth parcel turned out to be a group of gum cards. To America. It was the same man, who quite clearly hadn’t thought things through.

Fortunately I have strong nerves and a steady hand so I was able to open the parcel with my trusty scalpel and add the second lot of cards. Two lots of cards. one lot of postage and a substantial refund. Hopefully he will be happy with that.

After parcels (and no more mishaps) I proceeded to do more banknotes. This an ongoing project. I have photos loaded up until Myanmar and will be moving on to Nepal tomorrow. I’m looking forward to Zimbabwe…

OLYMPUS DIGITAL CAMERA

Nepal – bank notes and an unusual head-dress

In the evening I read and replied to other bloggers, wrote a blog post, then wrote a second blog post, though it was actually too late in the end.

Between the two I cooked ratatouille and sausages, made a batch of smoked mackerel pate and did the sandwiches.

The pate recipe is simple and I’m not sure why I don’t do it more often. Mackerel, cream cheese. yoghurt, spring onion, lemon juice, lemon zest, horseradish sauce and dijon mustard. Quantities range from two bits of mackerel and quite a lot of cream cheese down to juice and zest of half a lemon and a teaspoon of each of the seasonings. Next time I may leave out the yoghurt and add more horseradish. Or I may just buy the pate and avoid the epic amount of washing up it generates.

It has worked out rather well and Julia can have the third bit of fish. She likes fish. I eat it because it’s good for me. I used the small blender and two bits of fish was enough to fill it. I haven’t used it for a while and couldn’t work out how to get the bowl off . Julia eventually sorted it for me.

You can also make fish pate with smoked haddock, though I seem to remember you can do that with a fork. There’s a look of the shoe sole about a smoked mackerel fillet if you aren’t careful. So far it has provided a decent depth of filling for four medium cobs and will probably do at least two more.

It’s really quite amazing. Some smoked fish and stuff in a blender and I’m already daydreaming about a Michelin star.

Tonight we will finish the ratatouille, add some “French-style lentils” from a packet, bake a potato and have some veggie burgers. This week I have bought the burgers – next week I will be making them. I am also going to start cooking my own lentils. I have become very lazy.I always used to make my own but have drifted off course somewhere.

I’d better try making my own pakora too…

Banknotes of Laos

Banknotes of Laos

9 thoughts on “Parcels,Pate and Pakora

  1. Lavinia Ross

    I love the stamps from various countries. Very ornate!

    Try baked salmon with mushroom and garlic sauce, and oven-browned potatoes with halved brussels sprouts cooked in olive oil, a dash of pink salt and balsamic vinegar. 🙂

    Liked by 1 person

    Reply

Leave a Reply to quercuscommunity Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s