A blue haired girl singing The Smiths

It was of course cheering yesterday to put my head round the door of Maray to find most of the rest of the family sat down and ready for a good lunch.

I had just had a ham sandwich and can of Lemon Fanta sat at my desk. I have been eating a lot of ham sandwiches over the last week or so and reckon there is a good months worth of ham to go.

My lunch time was spent scurrying from Eurochange and onto a shop to buy some bags all the time hoping it wasn’t going to rain. At one point fat drops started from the sky and a great black cloud loomed over the back of town and the bombed out church but they stopped as soon as they started.

There were compensations. I put by head into Probe with the intnetion of looking rather than anything else. But they had a copy of Robert Forster’s new album, on proper black vinyl, so I had to have myself that for the weekend.

And then round the corner from Probe there was a blue haired girl with a guitar singing Smiths song. It is strange how the words ‘And if a double-decker bus Crashes in to us To die by your side Is such a heavenly way to die’ heard sung on a crowded street can put a tear in the eye of a grown man. 

Back home that evening I decided to cook myself something sweet but feisty.

I picked up some orange flavoured dried cranberries with the thought they might go well with some chicken and chilli.

  • 1 poulet chicken
  • olive oil
  • 1 red onion thinly sliced in half moons
  • crushed garlic
  • orange flavoured cranberries
  • 2 sliced perky red chillies
  • ground cinnamon
  • salt & pepper
  • a glass of white wine

I started by browning the chicken, which had been seasoned with plenty of salt and pepper, in a heavy pot with a lid. I then stirred in the onions and gave them five minutes of so to soften and take on some colour. I then added the garlic and chillies and a teaspoon of cinnamon and gave it five minutes more and then finally the cranberries.

The glass of wine was poured in and once it came up to a bubble the heat was turned down and the lid went on with a layer of tin foil to help keep in the steam.

It was ready after about 40 minutes and I ate it surrounded by just cooked mograbiah.

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