Foodie Penpals March 2014


I’m late! What a terrible example to set! Posting more than once a week is something I used to take in my stride, but these days that stride has to encompass many other things and is also hampered by stray wool. I knit now, did I tell you? Knitting is cool.

 

Anyway this preamble is a pathetic attempt at an excuse for not having my Foodie Penpals post up yesterday, as I should have. My apologies, especially to Pami who sent me my lovely parcel, and deserved a prompt reveal post! Pami lives in Kent, and writes the beautiful blog A Crust Eaten. She also has that whole social media thing DOWN – she’s on Facebook, Twitter, Pinterest and Instagram too. She sent me some thoughtfully chosen Kent classics, plus a jar of homemade… well, wait. Let’s start at the beginning.

 

FPP March 001

 

Love this postcard, that dippy egg looks deeeelicious!

 

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A lovely big wedge of Kentish cheese. The producers, Cheesemakers of Canterbury, describe it as a cheddar style, but to my tastebuds it seemed to go beyond. I love a cheddar, don’t get me wrong, but this Ashmore was firmer and more tangy, with maybe even a hint of the kind of nutty flavour you get in hard European cheeses. I wasted no time in getting tucked in.

 

FPP March 016

 

Beer! I haven’t popped this one open, it’s in the fridge waiting for an opportune moment. Love the idea of locally brewed beer, and these cows have plenty of attitude. I like that in a cow, you know? A bit of chutzpah.

 

FPP March 013

 

Kentish lemon rapeseed oil. You may already know that I love rapeseed oil (and attribute the perfection of my roast potato technique to discovering highland rapeseed oil). However, while I have a plain bottle and a ginger flavoured bottle, I don’t have any lemon oil. Well, I didn’t until I opened my parcel! Lemon oil is great for baking as well as finishing off soups, paella, roast veg – a whole host of things, really. Can’t wait to crack this open and drizzle it over some new season asparagus, once it arrives.

 

FPP March 003

 

Homemade piccalilli! I’ve never had piccalilli before, being put off by the luminous colour it usually is when you see it on the supermarket shelves. This is a whole other beast - fresh veg, finely balanced flavours of vinegar and curry and a far more natural colour. It was great piled up on some of the Ashmore, ferried to my face with an oatcake or six.

 

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Pami said she’d never made it before, which I find hard to believe because it was an absolute triumph! Much more of a triumph than the pictures express, in fact.

 

Pami, thank you again for everything, I loved my parcel and love that it was a mix of things I could eat straight away, and things that could enhance my kitchen cupboards.

 

If you’d like to see more Foodie Penpals posts from around the world, have a look at The Lean Green Bean’s linkup post.

If you’re in the UK or Europe, you can find out more and join in here on Rock Salt.

If you’re in the US or Canada, you can find out more and join on The Lean Green Bean.

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About Rock Salt

Seasoning while rocking out since 1983. View all posts by Rock Salt

3 responses to “Foodie Penpals March 2014

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