We are nearly at the end of our apple supply from last autumn. Some varieties keep better than others, and the last remaining box seem to have the ability to keep their youthful glow. No shrivelled up, wrinkly ones, or fusty minging ones in this box. They look the same as when they were picked last autumn.
And they are great for doing baked apples with. Simple coring, then adding raisins, butter, sugar and a pinch of cinnamon before going in the oven. Served with some cream, and it is one satisfying dessert.
This last box should last us for the next month. We will then be appleless until the autumn. But we still have heaps of potatoes. Which is not quite the same as apples, but both can be baked; just think I’ll leave the sugar and raisins away from the potatoes though.
As we approach another day in the supermarket calendar, I thought it was a perfect opportunity to help move away from the flowers, chocolates and promises-you-don’t-intend-to-keep scenario. There is another way. Some will be aware that there is often reference to the five love languages of people; on what we feel is important and how we show it to other people. So if you’re stuck on what to do, here’s a practical way to do it with steak (and wine):
Gifts: I have bought you some quality, locally sourced steaks for tea. And a lovely bottle of red.
Words of affirmation: I love you so much I bought some of your favourite steaks. And what a great idea to want to match them to wine with your tea.
Acts of Service: How rare would you like me to cook your steak for you? And here is your wine while you wait.
Quality Time: Let us sit down, chat, and enjoy our steaks. And here is your wine.
Physical touch: Let’s sit together while we look up what other cuts of beef we could buy for the next special occasion and what wine to pair with it. (N.B. steak cooking does have a simple ‘touch test’. Although it sounds like a perfect example under the physical touch, I would probably avoid prodding the person of endearment like you do the steak ‘touch test’ and refrain from giving them the verdict on how ‘well done’ they are; I am not a relationship councillor but believe me, don’t go there).
And voila. Now, I should clarify a couple of things. The five love languages is a proper book, the above list is keeping with that. There is no reference in that book to steaks (or, not that I remember). How you cook your steaks is your own personal choice, but please remember different steaks are from different sections, and have different values and properties. The most expensive steaks are not always the most flavoursome (if you want to know more, call me, I can explain).
It is worth noting that if you’re not sure on a person’s love language is, try all five. Who is going to refuse it? Unless they ask for it blue and it’s served well done. And, thinking about it, try a different option if they are vegan and/or teetotal. The thought, of thinking does count. It doesn’t have to be steaks and wine. But, if you source from a local or small business item, you have a three for the price of one deal; you’re happy, the seller is thrilled, and your dearest is delighted. Now, not all crofter have steaks. We certainly don’t have Malbec grapes growing on our doorstep. But what do the people around you produce? Adapt it to a veg box scheme? Try it with a small scale coffee roaster company? Surely it’s time to bin the currant ‘buy-junk-for-a-certain-day’ concept; find a local, small business supplier, plan ahead (we can’t compete with the wilted flowers from the petrol station at 10pm) and show your love to those around you.
Although we have plenty of home sourced meat, we do get venison from time to time. As neither of us have the ticket needed to sell it, we get to enjoy all the benefits or pass some on to family and friends as gifts. It also ties us over if we are between stock available in the freezer. And over time, we have developed a few recipes we enjoy with venison.
So one recent evening was no exception. With many thanks to Hugh Fearnley-Whittingstall’s Meat cookbook, there is a particular flambé recipe we enjoy. That’s all fine until the flambé’s flames are more then expected and end up melting the cooker hood and setting fire to the smoke extractor.
Yes, the house was evacuated while the Crofter used the fire extinguisher. All sorted. Apart from the hood now having exposed wire and still connected to the mains. But how to turn it off? The fuse was switched off for the kitchen while the local electrician, Ian, was called. Ian, the Sparkie (not Ian the Steer who recently went off to his forever home, nor Ian McQueen the Farmer who has also helped in emergencies in the past, but he does more, how do I deal with a boliatic, hormonal cow, then how to deal with a potential electrical issue). One phone call and Ian the Sparkie directed us to the exact spot, any further risk eliminated and we could now sit down and enjoy venison steaks (with no flambé sauce).
The Mini Crofter was intrigued. Not in flambé or how many minutes the steak was cooked for to make it rare, but the electrical points, and not just that, wanted to know more about Ian Sparkles. And with that, Ian the Sparkie may still exist to the wider community; but not in this house. We pass Ian Sparkles’ house on the way to nursery. Ian Sparkles has a van which can be identified from quite a distance. Ian Sparkles even came out to sort the byre so it now has proper lighting and electrics (rather then just a couple of fairy lights hooked to an extension cable). And just in time. Not in terms of an emergency but that darkness is no longer procrastinating in the afternoons, it lingers in the mornings too. But, although the cows may be disappointed in the lack of fairy lights this year, it’s replaced with the concept of Ian Sparkles.
So if anyone else in the community needs an electrician, our son can easily direct you to the one and only Ian Sparkles.
Birchwood Croft, Inverness-shire 