Well.. it's the fish actually.
In Memory of an Orchard.
My Mum made a wonderful Apricot Jam. We would pick the Apricots at the end of the season at an orchard near Kurow, on the Waitaki River in North Otago. She told me the other day that a lot of those orchards are under water now - since the hydro electric damn flooded the valley. When Mum drives past the Lake she says she can picture the orchards and houses the way they were before the water came.
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Dacre Street Cup.
Dacre Street Ping Pong Cup. January 2012.
Doctor gets a taste of his own medicine.
Cucumber Sandwiches, Sausage Rolls and Chicken Wings.
Clear winner on the night was the Golden boy – With the Doctor fighting his way back into second place from an early semi final defeat at the hands of the notorious “Paddles”.
http://www.flickr.com/photos/kieranscottfoto/sets/72157628874455779/
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Take enough for a feed.
Serve with a whole lotta love ( and crusty bread )
Posted in Kitchen.
Tagged fish, Octopus, olive oil, paprika, salt, Squid, tomatoes, vegetables, White beans
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Sneaky Fish
We just finished shooting Nadia Lim’s Cookbook up at the Studio – Nadia left a great fish recipe behind and we quickly sketched it before she realised..ha.
We need a planning meeting to discuss which sketch pad is used in future.
TV for Kids 1979 – TV for Kids 2011
Phillip Glass – Got inside my head.
Carl Zeiss managed to get him out. ( DSLR Canon 7D c/w 35mm f2 Carl Zeiss Distagon.)
Soundtrack: Written, Preformed and Recorded by Paul Scott aka “The Civic Owl” Turn it up.
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Careful – that’s Hot!
Fireman/ Chef Al Brown, Designer Gary Stewart and Photographer Kieran Scott make another book.
Posted in Studio.
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See a Doctor…
::SPOTTED DICK::
Hayden Scott ( Haydo )
300 gms Flour
4 tps Baking Powder
150 mgs Shredded Suet
pinch of Salt
150 grms Brown Sugar
100 grms Currants
Zest of an Orange
300 mls Milk
Mix dry ingredients together in a large bowl ( including currants and suet ).
Create a well in center and pour in the milk.
Bring together lightly with a spoon until a dough forms.
Turn out onto a floured surface and form into a log.
Wrap the log in baking paper – twist the ends and tie off with string.
( you should have something that resembles a large white Bon Bon )
No steamer?? Then place a cooling rack in a baking dish, pour in a little boiling water. Put your Bon Bon on the rack and cover the whole thing in foil.
Bung in the oven and Bake/Boil for an hour ( mow the lawns, wash the car ) at 160C ( to check it’s done ..jab it with a skewer, should come out clean ).
Serve slices with sweet custard or and caramel sauce.
Feel the Love.
