“If I were to say what I should really like to have for dinner,” replied Nicholas, in answer to his wife’s question upon the subject, “it would be fried mackerel,” smacking his lips as he spoke.

“Then that’s just what you won’t have,” said Mrs Dunks, as sharp as a north-east wind.

“Humph!” quoth Nicholas.

“Ay! And humph again !” responded his better half. “I’ve other fish to fry to-day, that I can tell you.”

“Then why did you ask me?” said Nicholas.

“Because I was a fool. I might have known you would be sure to give all the trouble you can on wash-day.”

“Humph!” quoth Nicholas again, as he took his hat off the nail, brushed it with the cuff of his coat, and clapped it on his head with the air of a man determined to have his own way.

“Where are you going now?” said Mrs Dunks.

“To get a fried mackerel for dinner,” replied Nicholas, marching out of the room, erect of body and resolute of soul.

Nicholas was right. A man is no man who cannot have a fried mackerel when he has his heart set upon it; and more especially when he has money in his pocket to pay for it.

NICHOLAS DUNKS; or, .

Rendang Daging.

Having spent my hour in the garden it was time to talk with the two elder children and count some of the damage from the previous night. We had been out and got home around 1.30 am. There were lights still on but the house was quiet. Inside the kitchen was filled with the remains of what had clearly been a good party. As we cleared away I counted the bottles; two vodka, one wine and 48 Buds. There was also a bottle of Talisker on the side with enough for a small glass left in the bottom. All told quite impressive.

For supper this evening we are going to have an Indonesian Beef Curry Rendang Daging. It comes from a book called Indonesian Cookery by David Scott and Surya Winata. I have had the book since we lived in Oxford and it was bought on the back of meals that we had at an Indonesian restaurant in Jericho called Bandung. Hopefully it is still there. They did a remarkably good satay sauce.

The curry is very easy to make. It just needs time. Peel a couple of onions, garlic and ginger. throw in some lemon grass and a few red chillies, ground tumeric, coriander and cumin. Although goes into the magimix to be ground down to a thick paste with some coconut milk.

The paste is then put into a heavy bottomed pan with some more coconut milk and brought to a slow boil. Add the beef, turned down the heat so it is just at a simmer and then leave for three hours.

More blue sky and another hour spent out in the garden. Most of the time was spent in the green house potting up the seeds I bought yesterday. Each of them seemed to have slightly different instructions. for the most part I ignored them and just potted them in compost left over from last year.

So far I have put in lettuce, rocket, beetroot, chard, kale, chillies and tomotoes. I also found some borage seeds so potted those as well. There was a definite warmth in the greenhouse although still cold outside.

As always there were far too many seed in each packet and no doubt most of them will stay in the packet.