#nature naturephotography gardenbirds snow deer easy cooking

[sussex-nature-lover]

Monday 8th February 2021

Still Snowy Here

Through the Hall window

It didn’t seem to stop snowing yesterday and it’s still snowing very gently now, although a fair bit disappeared in the night.

We were about to close the curtains last night against the dark, when we noticed visitors again. The quality of the photos isn’t great as the lamps were on inside

Every now and then they looked in at us, but we were keeping very, very still.

There were visitors after the curtains and blinds were closed as well, or very early this morning.

The outside table

Outside it’s been a very black and white day. The Rooks have been agitated and on the move all morning and at one stage absolutely peppered the garden and hoovered up all the seed. I tried to get a photo but as soon as I approached the window they took off in a massive black cloud.

‘Joe’ Rook in the snow. I’m sure Joe Root (the cricketer after whom we name all the Rooks) is feeling much warmer out in Chennai!

More black and white from this Blackbird who was very interested in some fresh lamb fat that we put out.

and finally for a bright splash of colour, I’ve included this Blackbird and Robin combo because it looks strangely like Robin is levitating.

KITCHEN NOTES:

The lamb fat that Blackbird enjoyed so much was trimmed from a leg that I cooked yesterday. It’s one of the easiest Sunday meals I ever make and yields enough for three sittings for us.

In a large roasting tin I stud the lamb with sliced cloves of garlic pushed into the meat and then rest the seasoned joint on a bed of all kinds of everything. Yesterday it was new potatoes, celery, cherry tomatoes, chunks of carrot, fennel, chopped preserved lemons and some red onion. To that I add a big jug of stock and at least half a bottle of wine, two tablespoons of red currant jelly go in as well. If you have herbs you can throw some in as well. I would normally add a couple of Bay leaves and sprigs of Oregano, but I wasn’t going out in this weather. Cover with foil and slow cook at about 140-150° (not fan assisted) for around five hours, although you can get away with less.  Yesterday I found half a bag of frozen ratatouille as well so that went in as well to use it up. 

All you have to do is take it out of the oven a couple of times and baste adding more stock if necessary. It’s very much use your own judgement. The stock thickens to a most delicious gravy so it’s a complete meal cooked in one the tray. If you want some crunch, serve with roast potatoes instead of adding new ones to the recipe - that depends on having a separate oven for high heat though.

Take it from me, apart from being really tasty, it’s so much easier than pie - either the baked kind or the maths formula.

SPOTTED TODAY:

Heart Warming Rescue Story