There are, I’m pleased to say, signs that the grocery situation is easing.
I managed to book a Click & Collect slot at ASDA on Saturday afternoon. It’s for April 30th, which left me with a trip to the shops this week.
Or did it?
Browsing the TESCO site revealed some Click & Collect slots for Monday. I suspect they are putting them on at random to spread them round a bit. Or to annoy me. It could be either.
I will be collecting an order tomorrow afternoon, which is awkward because it leaves a 10 day gap, but is handy because it avoids a walk round the shop. After what happened last time I can do without people invading my personal space. I’m not saying that isolation is bad for me, but I’m turning into a recluse. I nearly said “Howard Hughes” there, but didn’t want people to get confused and think I was building an aeroplane in the back garden, craving banana nut ice cream or storing my urine in bottles.
You still can’t get ordinary flour or various random vegetables. Calabrese seems to be off the shelves for the second time in three weeks (that’s purple sprouting brocolli on the plates in the pictures), though courgettes are back.
The problem with flour is that although we have plenty, and the mills are running round the clock, it takes so long to bag it up in small bags that they can’t keep up with demand.
Ah well, I haven’t baked for the last three years, so I can probably survive without flour a bit longer.
I cooked cauliflower steaks for tea – not a vegetable disguised as meat, just a cauliflower cut in a slab.
First trim the leaves and stalk, then cut it half. From each side, cut a piece about an inch to inch and a half wide. If it’s a big enough cauli, and you aren’t bothered about your fingertips, you can possibly get another steak out of each side. I didn’t. Tomorrow we will be having cauliflower cheese.
Oil a roasting tray, put the steaks in it, oil and season the top (I used a reasonably conservative sprinkle of cumin and black pepper) cover the tray with foil and cook in a high oven (250° C) for 10 or 15 minutes. This steams it. Then remove the cover, turn it over, season and cook for about 8-10 minutes a side. You might be able to get away with turning it once, when you uncover it, but the recipe left room for doubt so I turned it twice. It needs to be seared to look the part.
We served it with nut cutlets from the freezer, which were very pleasant. Julia thought the meal might be a bit bland without the cutlets, but I thought the cauli was OK as the main item. I served it with cheese/mustard sauce, though there are other sauces and flavourings. I may experiment with other seasoning in future, though it’s a big chunk of vegetable, and my digestive system is currently gurgling hard.