Faggot time!

Highly economical, highly delicious English-recipe faggots.

I used a mixture of pork belly, liver and heart (no lungs were on sale at my local supermarket).  They still came out very delicious.

Will there ever be enough sausage?

Odd question; there is never enough sausage.  Not a euphemism, of course.

Helping keep hovercraft clean everywhere

Sign of spring!

For the Grinder…

Mazzafegati!  According to the R&P recipe (fresh, non-fermented, with pine nuts, wine and lots of orange rind)!

Last of the octopus

dealt with: drenched in sumiso (with wakame and lightly pickled cowcumber):

and finally a pasta dish, where the last remnants of the octopus, offcuts and all, were chucked into a pot with tomatoes, onions, red wine, green olives, smoked paprika, parsley and four cloves of garlic…

She Rises! (and a few other octopus-related photos)

The tako-ojisan makes an appearance (I’m wearing a mask because of a cough and I am preparing food for all the family, not because I am some germ-obsessed lunatic).  Here the octopus have been de-slimed (using Captain Yutaka’s secret method) and are ready for eating/cooking…

Somewhat inevitably, the takoyaki machine was wheeled out.

Dessert was takomeshi (one-pot octopus and rice) made conveniently in the rice cooker:

My memory after these dishes becomes a little patchy, but the octopus was delicious and it is all thanks to Captain Yutaka of Yutakamaru, sailing from Nakaminato Harbour, Ibaraki!

Jurassic breakfast

Courtesy of Mr. S., a gift from Hokkaido!