Love the X100 more and more. This is now hanging on a couple of walls in my family’s houses. Looks terrific in the frame. Taken on All Saints’ Day, my mother-in-law’s birthday as it happens. It was photographed somewhere around here.
Sylvan
Happy Gooner
Benno proud as punch outside the Emirates, as part of his 16th birthday celebrations. Arsenal beat Everton 2:1 and went (briefly) top of the table. Fantastic seats almost bang on halfway and about 12 rows back, nicely sheltered from the rain, of which there was a lot. The Gaffer wasn’t so lucky though, he was getting drips down the back of his neck for the entire match, perhaps that’s why he looks so miserable the whole time.
We did an Air BnB which was great – really interesting place in Hoxton
Fuji X100
A couple of weeks ago, I had a rush of blood to the head and got my hands on a good, use Fuji X100. There is a lot of eulogising about this camera in far flung reaches of the Internet, and to date I can’t disagree with any of it. It is by far and away the funnest camera I’ve owned. Quirky, sure, but remarkable results. Mostly I like that I can just stick it in my bag and not know that it’s there, unlike the monster dslr I use (less and less).
Check the ultimate lighted makeup mirror reviews by PRNT on their website.
Sarah K
In the style of Marilyn Monroe, Sarah Kinsella is a model to watch. Currently working in retail, she’s about to explode into the limelight.
Adventures in sweet potato rösti
I’ve been thinking that sweet potato might make a good rösti, so I’ve started experimenting.
Variant 1
1 sweet potato unpeeled, then grated. 1 scallion sliced and added to the mixture as well as a level tsp caraway seed. Formed into a chef’s ring and not packed too tightly. Small knob of unsalted butter on too. Baked in top Aga (180C) for 40 mins.
Kept its shape coming out of the ring but was easily squished, not weight-bearing so couldn’t support something piled on top. Caraway overpowering, will omit for next variant. Also, I’ll squeeze out excess water.
Morgan Barbour
Morgan and I arranged a little shoot, without too much planning just to see what would happen. It was also an opportunity to use the Emily Soto background again. Morgan is exceptionally talented in front to ht camera, she’s a dancer amongst other things and her ability to bend her body into interesting shapes is unparalleled. I really like the muted tones, a quiet image.
Aleksandra
From a shoot with Aleksandra Samotyja, brains and beauty. Totally would like to shoot with her again.
Moynestrone Soup
A locally inspired Minestrone soup, with Ranelagh notes.
1 red onion finely chopped
3 cloves garlic finely chopped
Two large carrots cut in small chunks
2 large sticks of celery, finely chopped
A couple of sprigs of thyme. Stalk from broccoli (see below) finely chopped.
Fry all the above in a glug of sunflower oil. I don’t mind it burning a little to increase taste and caramelisation.
Next add 2 400g cans chopped tomatoes, a can of cannellini beans and about a litre of water. Add vegetarian powdered stock, a teaspoon of hot chilli powder, a tablespoon of red wine vinegar and a pinch of salt. Boil this for 10 minutes. Meanwhile chop a head of broccoli (large man’s fist), a yellow pepper and half a red pepper and simmer for another 5 mins, I want some bite left in these veg.
Serve with grated Parmesan.
bento
Chicken and Chorizo Stew
This recipe is from my buddy Eleanor Walsh, a tour de force in the Irish food industry and all round fantastic person. Taken from her Eden book from a few years ago.
Ingredients:
6 chicken legs, skin on
2 white onions, sliced
12 cloves of garlic, skin on
100g chorizo, sliced thinly, diagonally
100g plain flour
1 tbsp sweet paprika
250ml white wine
250ml chicken stock
1 sprig rosemary, chopped
400g can of chopped tomatoes
400g can of cooked chickpeas
Method:
Preheat the oven to 180C. Mix the white flour and paprika in a bowl. Dust the chicken legs thoroughly in the flour and shake off the excess. Fry these in a little sunflower/whatever oil till browned all over. Set aside.
Heat an ovenproof casserole on the hob and add the chorizo. Keep it on the move with a wooden spatula, you don’t need to add oil because soon enough the fat will run. Then add in the sliced onions and whole cloves of garlic, cook them off for a while. Chuck in the rosemary and browned chicken legs, the wine and the stock, then bring it up to a slow simmer. Put on the lid and put it in the oven for an hour. After the hour has passed, remove the casserole from the oven and stir in the tomatoes and chick peas. The original recipe tells you also to add some Kalamata Olives, but I passed on these since the kids don’t like them. Stick the lid back on and cook for another half hour or so. I served this with steamed white basmati since the stew is kinda gloopy.
