GG thinks about what really makes a home.

August was my last post. I know that's shocking. And also a blogging sin. So I'll get the excuses out of the way:

1) I've bought my first flat
2) The day job has been pretty stressful

So, that's that. What's been happening in the world of GG? In the last six weeks, mainly packing and unpacking. If only we'd unpacked half of our stuff, but luckily we have a garage so the vast majority of boxes have been shoved in there. Some of it I'll need but frankly I was appalled at just how much kitcheny type equipment I have. Some particular highlights were:

20 boxes of cookbooks. 20.
11 cake stands
14 heart shaped ramekins
6 small jugs
Two massive boxes of baking tins (normal and silicone)
20 cake forks (my excuse - they were my grandmother's)
A tiffin box
A trifle bowl
20 royal family themed shot glasses
Boxes upon boxes of jam jars (brand new ones for home made as well as empty bonne maman ones).

So we like cooking. And now I'm in my new flat I am loving it even more. It didn't really feel like home until we'd cooked a meal, and the first thing I cooked was Sausage Special. This was something my late mother in law cooked for Glutton Boy and his sister through their childhood. It comes from the Dairy Cookbook (I have her very dogeared and fragile copy) and was called 'Devilled Sausages' originally. I never tried it cooked by her and I used to laugh about it, due to it's slightly peculiar ingredients but after she died I gave it a go and it now makes a regular appearance at dinner time. I partly like it because most of the ingredients are in the cupboard and I usually just need to get a few things which, at a push, can generally just be found even at a corner shop but it is something I make when either GB or I is feeling a bit weary or fragile or low. And actually, I wouldn't make it at all if it wasn't delicious. So, as we drag ourselves towards a few blissful festive days off to fight with our loved ones and drink too many snowballs - I share with you, Gill's Sausage Special.

Fry off a pack of sausages in some oil till lightly browned (but not cooked through. Remove to a plate.
Fry one onions, sliced finely into half moons until soft.
Stir in two tablespoons of flour and cook for a bit. Add in 1/4 pint of water gradually to make a roux.
Chuck in (in any order) a can of tomatoes, a teaspoon of mustard, a teaspoon of vinegar, two teaspoons of Lea and Perrins and, the key ingredient, two tablespoons of Branston pickle. Now, GB thinks the small-chunk variety is a travesty, but I prefer it as you get the taste but it's less intrusive!
Add sausages back into the pan and simmer for roughly 20-30 mins (or, in my case, to the end of whatever programme I'm watching.
Traditionally served with spaghetti but we also like it with rice.

You may prefer 'gourmet' sausages, but trust me, works better with ordinary. Not horrible pink 'value' ones, though. They're vile.

Lots of love
GG