Exercise Class, Barrie's Farm, English Mustard.

I went to exercise class today, Monday, not having made it last week because of my back, sciatica, whatever. This week I need to go 3 times as there is no bowling and next Monday is a holiday so no exercise class. I did OK n the class but my back has been giving me hell ever since.

Then we went to the asparagus farm. No, not for asparagus, for honey. I was nearly out so we headed over there. Whilst there I got a punnet of blueberries which hopefully Matt will enjoy. He has been saying the blueberries he has tried lately are tasteless. I got myself some sweet corn too. Just two cobs as Matt doesn't eat it. Instead of my usual afternoon snack, I ate my corn, deeeelicious. I would love to eat more of it, but I don't want to put back the weight I lost and I could easily do this. I did NOT use butter - to me they taste delicious without. Talking of corn, have you tried microwaving it? I leave it in it's husk and nuke it for 4 minutes. Then removing it wearing an oven glove I cut off the end where the stalk is. Technically they say you can then just hold the end with the silk, shake it and everything comes off clean, never worked for me, but if you hold onto the silk at the end and then shuck the leaves, the silk comes off with the leaves. OK, in the picture I didn't do it that way, but I did on Monday.

Because my back was killing me we had a simple supper of devilled eggs and salad. I have mentioned before that I use English Mustard to make my eggs. The classic mustard is Colman's although it is marketed as Keene's in Canada. In England it is mixed into a paste and often eaten with roast beef or ham. A restaurateur we used to know always boasted he was so busy he had 6 men in the cellar making Colman's mustard. We used to always serve champagne cocktails, a good ham and Colman's mustard on Christmas morning. People tended to assume that the mustard was the same as the wimpy stuff found on this continent, we would warn them, but they took no notice and it would make us laugh to see the pain on their faces and the tears coming out of their eyes. We did warn them first. We tried to start this tradition in Canada but it never worked for various reasons. Pity.

I love chilled soups in the summer and this is a very unusual sound recipe. I found it in Food & Wine who send me a regular email.

Chilled Beet and Green Apple Bisque

Contributed by Justin Chapple

• SERVINGS: 4 to 6

Shredding the beets and apples for this deep fuchsia soup cuts down on the cooking time and keeps

the sweet-tart flavors fresh.

Ingredients

1.  1 1/2 pounds medium beets, peeled and cut into wedges
2. 2 Granny Smith apples—peeled, cored and cut into wedges
3. 2 tablespoons extra-virgin olive oil
4. 2 shallots, thinly sliced
5. 2 garlic cloves, thinly sliced
6. 2 cups chicken stock or low-sodium broth
7. 1/4 cup apple juice
8. Salt
9. 1/2 cup sour cream mixed with 1 tablespoon water
10. Shaved or julienned beets and small beet greens, for garnish

1. In a food processor fitted with the shredding disk or using a box grater, shred the beets and apples.
2. In a large saucepan, heat the olive oil. Add the shallots and garlic and cook over moderately high heat, stirring occasionally, until softened, about 3 minutes. Add the shredded beets and apples and cook, stirring occasionally, until just starting to soften, about 5 minutes. Add the stock and 3 1/2 cups of water and bring to a boil. Simmer over moderate heat, stirring occasionally, until the beets are tender, 25 to 30 minutes.
3. In a blender, puree the soup with the apple juice until very smooth. Transfer to a bowl; refrigerate until chilled, 45 minutes.
4. Stir tablespoons of water into the soup if it gets too thick, then season with salt. Ladle the soup into bowls and swirl in the 
sour cream. Garnish with shaved or julienned beets and beet greens and serve.

Make Ahead

The soup can be refrigerated for up to 3 days. 

Have a great day