I arranged to meet Wally the Welder on Wednesday, but I had a doctor's appointment just before he was due, so I asked if he would meet me at Sick House rather than home. I then went on to explain where it is, but he cut me short, saying "Just give me the post code, I'll find it with me Tom Tom".
I might have known, gadget boy would have sat nav, but it's worse than that.
Not only has he got the Tom Tom sat nav, but he's linked to his car by bluetooth (see picture).
Posing little git, with his talking Tom Tom (back seat driver edition). If you take you own route, it nags you "I told you not to turn left at the lights, now you'll be stuck in the roadworks up by Woolworths".
We ended up at a pub local to him, The Spring Hill www.thespringhill.co.uk which is one of the better "gastro pubs" that have become the rage.
That's a pub that's shunned the "from deep freeze to deep fryer" culture, in favour of making real food. Although I didn't eat there, just reading the menu, you could tell it was good, because there was too much to choose from and it wasn't overpriced.
I spoke briefly with my brother on the phone and as he was in the area, he came and joined us for a short time. He's also used this pub to eat with the family and rates it too.
I popped into town this morning because like an idiot, I had forgotten butter and without butter, there's no mash. Can't have toast, or even crumpets. As I suspected for Good Friday, the buses are on a reduced service, so I have postponed seeing Bob the Butcher until tomorrow.
I called him yesterday to tell him this was my plan and then he asked me if I knew what a spatchcock chicken was, because some woman had ordered one for Easter and he didn't know what one was, yet had agreed she could have one.
I explained that is is a chicken (usually a small one or a poussin), cut down the backbone, but not into two pieces. Opened out and held in that position with wooden skewers. I't usually roasted with a mixture of herbs. Using a poussin ensures the meat is sweet and tender. I tried to find a decent picture on Google for both here and to show Bob, but they all look terrible, very unappetising.
If I were cooking one today, I would rub the carcass inside and out with lemon juice, black pepper and garlic. For the herb garnish, you could use some freeze dried herbs de provence. I know Bob won't have any herbs, so I'll take him some of my Tuscan herb mix (which came from Birgit's Spice Shop in London).
Hmm, just thinking about it, he may be "spatchcocking" two chickens tomorrow.