Was the weather so nice that I'm current sat here trying not to change any facial expressions due to the pinkness of my sun scorched head?
Also just how big are world class international (ex) cricketers?
The answer to the first two questions is "Yes" and the the third is "Huuuuuuuuuuuuuge"
Freddie was down at Sonning CC quite out of the blue to film a documentary for the BBC on the effects of weather on sport. He was a really nice guy and had no quarms about signing autographs for the kids when they came over once school had finished.
Having dropped him in the deep early on I was singled out for catching practise, pretty unsuccessfully I might add. My hands today are aching.....that lad can get some height on those cricket balls I tell you !!!
Ultimately though "safe hands" Zagorski proved too good for the young upstart and he had to make the lonely walk back to the pavilion (or maybe it was just the end of filming that segment.....you decide)
All in all a really good and wholly unexpected experience. We only knew about the shoot the day before. I'm guessing they keep the schedule tight so that there isn't enough time to get the word around and have hundreds of people turn up making background noise and harrasing the celebrities.
We were told that our club was chosen for the film shoot because of recommendations from other clubs for our reputation as a hospitable and picturesque venue. Personally I think it was all down to the hanging baskets and flowerbeds :-)
Back to normality today and a busy day ahead it is too. I have a few technical bits I need to tidy up at work then at 2:30pm I have to head off to the Royal Berks Hospital to have a small operation on my hand......nothing to do with Freddie and the dropped catches I might add although the local anaesthetic might be a welcome relief.
After that I have my very good buddy Razer coming over for dinner. I take Razer's opinion on food very seriously, he's a bit of an aficionado so I'm keen to make a excellent spread. The menu is -
Starter - Hot smoked mackerel pate with pickled fennel and gooseberry purée.
Main - Rack of Lamb with summer vegetables and a minted Lamb broth.
Dessert - Crème Caramel with tempered dark chocolate.
I've tweaked the starter even more from my previous efforts this time using hot smoked mackerel rather than fresh and added some horseradish. I've combined a bit more spice and seasoning with the pickled fennel and I've retained more sourness in the gooseberry purée rather than have it too sweet.
I've never tried the main course before, it's something that just popped into my head and I think it's really going to work well.
The dessert again is something I've not really tried. I did have a trial run a couple of days ago and since then I've given it a bit more of a tweak especially with a bit more vanilla in the custard and less caramel. I've never tried to temper chocolate but I think a small sliver of bitterness will be a nice contrast to the sweetness of the caramel.
As a menu it's really rather a good one to use for a dinner party because the starter and dessert can be done a day or two in advance and the only really cooking on the day is for the main course which really shouldn't be difficult at all. It's seasonal, has lots of good flavours and is well balanced.
I'll let y'all know how it goes....toodlepip xxx
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