So I have been doing this now for more than six months having started in early June. There have been about 125 posts and if we count the visits to the Blogpost site there have been a total of about 3,200 views to Sheep’s Head Food Company.

So let me know what you think. There is a comment section at the bottom of the page and if you like what I say or think I am talking rubbish let me know. I might even respond. Those who receive the posts by Facebook or Twitter can always retweet or share if if think a post is worthwhile.

Last night talking to Roger he suggested I should do this for another ten years, we could then print it out and the best bits could be made into a book that would form my retirement plan. I think that there are elements of that plan that are perhaps over optimistic but it is something to think about.

Then the evening before Dad asked if there was any long term plan associated with Sheep’s Head Food Company. I wasn’t able to give a straight (or probably coherent) answer at the time but I suppose there are a few reasons for doing it. The first being the enjoyment to be had in stealing away for twenty minutes or half an hour to plod out across the key board of my laptop a few thoughts about what I have been cooking and listening to. It also works as bit of an aide memoire, a chance to make sure I don’t forget those occasions when I find myself talking beer with the man behind the counter in the Co-op or being asked to share some lunch in the grocers.

I have also enjoyed the writing. One day last week I spent some time making a start on clearing the attic. In a pile of papers I found a ream of typewritten sheets most of which are probably 25 years or so old. I had forgotten I wrote most of it. I suspect as we carry on the clearing more type written sheets will be found. It has been good to get back to the writing, doing it on a semi-regular basis, and it is probably safer than buying a moter-bike.

So what have I been doing today. There was a trip to Wards in the morning. Unfortunately the Christmas break is not good for fresh fish but they had put some good stuff in to freeze before Christmas and I came away with a fillet of haddock which has been finely chopped down and mixed with breadcrumbs, eggs, onions, garlic and herbs. The mixture was very briefly pulsed in the Magimix and has now been formed into small cakes that are settling in the fridge. I will fry them off in a few minutes and cook a pungent tomato sauce to go with them.

The recipe comes from the new Ottolenghi book Jerusalem and I have been looking forward to cooking and eating it since I was given the book for Christmas.

I also went to the butchers at the back of The International Store and bought a large bag of chicken legs and wings. They have been cooked in the oven in a sticky, tart sauce I made by blitzing the pulp from four tangerines in the Magimix with some stoned dates, honey, chilli sauce, cumin powder, soy sauce and some of the tomato sauce left over from last night. They have come out of the oven a sticky, finger licking mess and should hopefully keep some kids satisfied tonight.

Finally it was up to the grocers for aubergines and peppers. They had on the counter a box of Passion Fruit and Kazim encouraged me to buy some “Their shins are like eggshell,”he said, “And you can chew the pips”. I will have them tonight.