After the snowfall of the 8th December 2017 (see previous post) this was the scene the next day photographed by Tony Sargeant from the bedroom window of his 17th Century Shropshire cottage. The view this time is towards the east looking across the water meadows that surround the River Corve. A glorious day with blue skies and sun.
Tony Sargeant took this photograph on 8th December 2017 from a bedroom window of his Shropshire, England home looking South-West up the garden towards the sheep pastures that surround the house. It was a very heavy and early snowfall and it was impossible to get out of the lane for 5 days by car. It is a very small narrow country lane to the house that does not get gritted and after the mound on which the house sits there are uphill sections of the lane in both directions. So ‘imprisoned’ – but what a prison! (see the next post when the sun came out with blue skies)
See the previous post of the wonderful large fresh Cornish Sea Bream bought by Anthony J Sargeant from Barkworths Fish Stall in the Indoor Market in Shrewsbury, Shropshire, England. Apologies for having started to eat this meal before photographing it. It was delicious. Superb fish wonderful fillets served with pan juices deglazed with fish stock and a little black olive tapenade. Griddled Pak Choi and crushed potatoes.
Why suffer the horrors of left-over turkey on Boxing Day when you could eat a wonderful light delicious fish caught by Cornish Day Boats just before Christmas,
This wonderful fresh wild Sea Bream from Cornwall was bought by Anthony J Sargeant from Barkworths Fishmonger in the Indoor Market at Shrewsbury in Shropshire, England. Cooked by Tony for Boxing day Dinner (no recycled turkey in his home – indeed no turkey!)
The size can be judged by the fish filleting knife at the top of the image. Tony filleted it to yield six good sized portions. and it was fabulous – firm and flavoursome when pan-fried.
Anthony Sargeant recommends Steak and Kidney Pudding – A very traditional English dish – here shown on a dinner plate with the first quarter portion removed.
Anthony Sargeant recommends making this classic British dish in the cold winter months. Here sitting on a Dinner plate having been turned out from the bowl in which it was steamed for 5 hours – ready to be portioned and served with sweet cabbage and potatoes.