As an expat Brit, I was interested in this bit of trivia. The number of pubs in Britain peaked at 40,840 in 2002 and steadily decreased to 22,840 by 2018. Particularly as the pub was a mecca for us Brits at one time but appears not to be any more. It may be because drinking and driving has largely been wiped out. Matt and I never drink in restaurants any more but do our drinking at home. Mind you many pubs in the UK are in walking distance of their patrons, maybe those are the ones which have survived. I would like to see a similar statistic on the fish and chip shops which were once a great staple of the British diet but which, I understand, have given way to Indian take outs.
As I sit here typing, I can hear fireworks popping off all around. Poor animals. Second night in a row too. Not only I am sorry for the dogs and cats etc. but for all the other wild animals who must be frightened to death by the noise. Yes, I know they are pretty, and I used to enjoy them as much as the next person, but having seen at least one of my dogs terrified of the noise, it made me stop and think.
I made my first Pavlova of the summer this year. Strawberries. I prefer them with raspberries but local ones are not around yet. This picture is from 2005. I didn't realise I had been making them that long even if I cheat and don't make the meringue these days.
Went to the asparagus farm on Saturday and got my very last batch for this year. I have a stack of it frozen plus the pickled asparagus which I canned. Don't suppose it will last me mind you. A year is a heck of a long time. Next thing is fresh corn. I have to buy it at the store as it isn't worth driving a long way for a couple of ears. Matt is not into corn unfortunately. Now ladydog and her husband are nutty about it.
I just watched The Big Heat, a 1953 movie. Funny to see Lee Marvin looking so young. I recognised Gloria Grahame too and couldn't think where from but traced it to Ado Annie in Oklahoma. She said some words in both movies which caused me to recognise her at the beginning. I enjoyed the movie - Glenn Ford was the lead.
I love Endive. I am not sure why it is known as Belgian Endive, but however it is known, it is great served like this.
Stuffed Belgian Endive
6 oz (150 g) goat cheese
3 Tbs (45 ml) milk
1 scallion (green and white part), finely chopped
2 Tbs (30 ml) finely chopped parsley
1 clove garlic, finely chopped
1/4 cup (60 ml) chopped walnuts
Salt and freshly ground black pepper to taste
2 large heads Belgian endive (French endive, witloof) leaves separated
Combine the goat cheese, milk, scallion, parsley, garlic, and walnuts in a bowl and beat with a spoon until smooth and creamy. Spoon or pipe the cheese mixture onto the individual endive leaves.
Serves 4 to 6 as a first course, 8 to 12 as an hors d'oeuvre.
Source: WW Recipes
Have a great day
As I sit here typing, I can hear fireworks popping off all around. Poor animals. Second night in a row too. Not only I am sorry for the dogs and cats etc. but for all the other wild animals who must be frightened to death by the noise. Yes, I know they are pretty, and I used to enjoy them as much as the next person, but having seen at least one of my dogs terrified of the noise, it made me stop and think.
Went to the asparagus farm on Saturday and got my very last batch for this year. I have a stack of it frozen plus the pickled asparagus which I canned. Don't suppose it will last me mind you. A year is a heck of a long time. Next thing is fresh corn. I have to buy it at the store as it isn't worth driving a long way for a couple of ears. Matt is not into corn unfortunately. Now ladydog and her husband are nutty about it.
I just watched The Big Heat, a 1953 movie. Funny to see Lee Marvin looking so young. I recognised Gloria Grahame too and couldn't think where from but traced it to Ado Annie in Oklahoma. She said some words in both movies which caused me to recognise her at the beginning. I enjoyed the movie - Glenn Ford was the lead.
I love Endive. I am not sure why it is known as Belgian Endive, but however it is known, it is great served like this.
Stuffed Belgian Endive
6 oz (150 g) goat cheese
3 Tbs (45 ml) milk
1 scallion (green and white part), finely chopped
2 Tbs (30 ml) finely chopped parsley
1 clove garlic, finely chopped
1/4 cup (60 ml) chopped walnuts
Salt and freshly ground black pepper to taste
2 large heads Belgian endive (French endive, witloof) leaves separated
Combine the goat cheese, milk, scallion, parsley, garlic, and walnuts in a bowl and beat with a spoon until smooth and creamy. Spoon or pipe the cheese mixture onto the individual endive leaves.
Serves 4 to 6 as a first course, 8 to 12 as an hors d'oeuvre.
Source: WW Recipes
Have a great day
That's a lot of pubs that didn't make it.
ReplyDeleteI almost never drink in a restaurant except on the very rare occasions when someone else drives. And even then I often don't because it just puts me to sleep.
The British tend to be drinkers (despite the loss of pubs) so we both drink. But, no longer when we are out. Well now I am the only driver and certainly don't want to drink and drive.
DeleteI'm with Alex. One glass of wine and I need a nap. I wish we had stricter laws here on drinking and driving.
ReplyDeleteFireworks are allowed here nearly all day long, which means it is just a lot of noise. If you want to hear bombs, join the army!
Yes you mentioned that before. The laws are pretty strict here, not sure about in the UK.
DeleteI like that comment about the fireworks Denise.
Interesting about the pubs. I usually only have one drink when we go out to eat. That pavlova looks delicious.
ReplyDeleteWe live close to Hershey Park and they so fireworks a lot over the summer. It would be rough on animals frightened by the sounds around here.
I thought so Susan. The Pavlova is delicious. I have made the meringue shell from scratch in the past, but now I can buy them, less effort.
DeleteYes I can imagine the animals would be scared. Hey, send me some Kisses please.