
The clocks have gone forward and our hedge is flowering. Spring is here.
Brunei chick living in London.


Coffee and cake at Cafe Nero is becoming a Saturday habit.
Also, there are lots of other places to visit and Paris is bottom of the list because it's so close, if you see what I mean.
Anyway, this book had a little review next to it and it said something like "this book is so funny that I couldn't stop myself laughing out loud on the bus and snorting like a fool..."







I wasn't feeling well so Mr K-E made his own dinner.






I mixed the sauce, the fried ham mixture and a tub of creme fraiche with some half-cooked pasta. Then sprinkled the top with breadcrumbs and more grated cheese, before baking in the oven for about half an hour.
Our local Sainsburys is quite big, but at the weekends (esp Saturday mornings) it is packed and you spend half your time manouevring around other peple's trolleys. Also I can think of better things to do at the weekends than push a trolley around a supermarket.
Food!


I finally got the end of this book, and it wasn't easy. Matthew Pearl has taught literature at Harvard and Emerson College, and it shows. I found myself re-reading phrases or paragraphs, simply because I really enjoyed the "voice" of the narrator. It's just a pity that his plotting is not as good as his use of language.British Skynet satellite launched
The British military's Skynet 5A satellite has been launched into space from Kourou in French Guiana.The spacecraft is part of a £3.2bn system that will deliver secure, high-bandwidth communications for UK and allied forces.

It's been a while since we have had a roast dinner, so today I thought I would perform the "good wife" routine and cook Sunday lunch. Yes, pheasant! Hahaha, I am a "good wife"! (Mr K-E's parents brought us a pheasant when they visited two weeks ago. They live in the countryside and often get given pheasants by their hunting-shooting friends.)





While that was going on, I made gravy with the pheasant's heart and liver. I fried a chopped onion in butter, and added the heart and liver (also chopped up). Add some flour to thicken, plus chicken stock, a bay leaf, some lemon juice, salt and pepper plus a little bit of sugar. When the pheasant was cooked I also added the pan juices to make the gravy extra yummy. Mr K-E doesn't like "bits" in his gravy, so I strained it. Home-made gravy is delicious.

