Plans for today (2019-2022)

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I find that sad and shocking.
I'm pretty sure I heard that this is a national thing with all Sainsbury's fresh fish/meat/deli counters closing. Our local Tesco only open theirs on Weds-Sat.
To be honest their fish never looked very good, you could go in towards the end of the day and would still be a lot left...guess they just didn't sell enough to make it worth keeping.
The best supermarket fish in these parts is to be found in Morrisons.
 
I'm pretty sure I heard that this is a national thing with all Sainsbury's fresh fish/meat/deli counters closing. Our local Tesco only open theirs on Weds-Sat.

The best supermarket fish in these parts is to be found in Morrisons.

Our local Morrisons used to be good but have really gone down hill regarding fresh fish.
 
Mrs Blank was Waitrose's meat and fish specialist. Waitrose spent a lot of money training her externally. She had skills in the fish department from her upbringing. Her enthusiasm and artistic flare turned the counters in Chester to one of the most profitable in the chain. The TV Chef Ainsley Harriot was a regular for both fish and meat. Her fish counter displays featured in subsequent training manuals. I was very proud of her when her in store training was used as an exemplar. Very few British partners cut the mustard, in particular she food it hard to recruit British female partners to work on the fish counter. 20% of her counter partners were British.
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Looks like we're in for a spell where the high temps for the day won't get out of the 30's (F), so I think it's time to cut and cover the herb garden for the winter.

That's about all I have planned today.
 
I’ll be busy almost all day with the charity center, collecting blankets, dresses, then cooking, serving meals, cleaning.

Good Lord, I’m exhausted... but it was worth it, as usual. I only want to lay on the sofa, nibbling taralli with Nutella and randomly watching tv
 
Here. it is only 6 deg C, and fog is closing in. It has been raining for most of the day, a fact that I should have taken into account before choosing to wear footwear that I know leaks. Logs are ablaze down in the sitting room, much to the delight of the dogs, and I am sat at my desk up on the mezzanine floor with a glass of cold sauvignon blanc about to start the next module of my recently acquired Marco Pierre White online tutorial. I am really enjoying it. So far, it has focussed on his personal journey from a 16 year old novice in a Yorkshire hotel, to becoming the first chef in Britain to achieve 3 Michelin stars, as well as the youngest ever, and the first outside of Paris to also hold five red knives and forks at the same time (these are awarded for the dining experience, not the food). Since retiring, he has gone back to the basics of home cooking, and this is the theme of the course - the celebration of ingredients, and starting over with the basic building blocks of cooking. Thus, the only two recipes addressed so far have been anchovies on toast, and scrambled eggs. Two of my favourite foodstuffs that I now now understand on a new level. Which to have for breakfast tomorrow will likely trouble me all night.
 
Looks like we're in for a spell where the high temps for the day won't get out of the 30's (F), so I think it's time to cut and cover the herb garden for the winter.

That's about all I have planned today.

We are expecting our first freeze Sunday night. I need to grab my last little clump of basil, and make some sauce with it. The peppers are done. The oregano, rosemary and thyme will be fine through the winter here.

CD
 
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