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Clean Out The Fridge Stir Fry

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  Today's recipe is the type of recipe everyone should have tucked up their sleeve.  It comes in very handy when you are not ready yet to go shopping and you find yourself with a few bits in the refrigerator which are still good to use, but not enough that a person could make a meal of them on their own.   I will often find myself with a piece of a head of broccoli, an onion, perhaps a carrot or two, a couple pieces of bell pepper, a tomato, etc.   You know what I mean.   There is nothing wrong with them but for the fact that there are not huge amounts of them. Its happened to us all, but that doesn't mean that any of these tasty vegetables should go to waste, or that you need dash to the store until you really want to.   You can make a delicious, quick and easy stir fry with them by adding a bit of this and a bit of that and a lot of ingenuity!   One thing I love about stir fries is you don't need a lot of anything really, not even the protein part . ...
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A Gratin of Sprouts and Bacon

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        I don't remember ever having Brussels Sprouts when I was a child.   They just were not a vegetable that was readily available back then. We basically only had peas and carrots and green beans and sometimes corn.  I can remember discovering sprouts as an adult and falling completely and totally in love with them, and with cauliflower and broccoli too.  I am a real brassica lover!        I got a huge bag of sprouts in my Christmas Vegetable Box and of course we did not use them all and so I sat here looking at them the other day and thought to myself, I better use them up before they go off and so I thought I would make a sort of gratin with them.      I did a search on line to see if I could find any suggestions and found what looked a lovely recipe on the BBC food web page by Sophie Grigson.  I like Sophie's recipes and so I thought I would use it as a basis for what I wanted to d...
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Grandma's Doughnuts

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My grandmother always made fabulous doughnuts. They were not yeast doughnuts, but the cake type of doughnuts . . . with a tender crumb and flavoured with freshly grated nutmeg. I remember them being so fat that the hole in the middle was always almost swollen shut, just like a big fat belly button . . . Oh my but they were so very good. Served up warm with a nice tall glass of cold milk. I can remember her standing there in her kitchen,in front of the old white enameled wood stove, wearing her flowered calico pinnie and cooking them in an old black iron kettle . . . . dropping them in and then turning them with a long handled fork. She always shook the warm doughnuts afterwards in cinnamon sugar, in a brown paper bag . . . carefully saved and repurposed from a trip to the local grocery shop. The paper would absorb any grease and the gentle shaking helped to coat them just perfectly in the sugar . . . I can still remember that beautiful smell . . . woodsmoke, hot brown paper, cinna...
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