Make mine a pint

I'm not a beer drinker. Never have been. Even as a teen drinker I wouldn't touch it. The one exception is on a hot day or watching football, at which time I love a cold long-neck, drunk out of the bottle.
Mr Glutton has a long-standing theory that all the best food is fermented- beer, bread and cheese, and has long harboured a wish to make beer in our garage, so last Christmas i bought him a wheat beer kit. Which stayed in it's box until September when he got made redundant. Silver linings.

So funnily enough, next time I went into the garage there seemed to be 3 brewing buckets and loads of glass bottles that I hadn't seen before. To date he's made wheat beer, White house honey ale, an abbey beer and a single hops. These seem to take a variety of maturation times so he needs a few on the go to make sure there is always something ready to drink in the rotation.

But like a good husband he didn't forget his wife. I do like a fruit beer so he's very kindly brewed me a cherry beer- 30 bottles in fact. Today we bottled and capped it, and put it away until this time next year when it will be ready to drink. Thanks Mr Glutton!

Family secrets

Now the Glutton family, on both sides, is no stranger to crazy. Seriously, that's a whole blog in itself, but every family is mad in it's own special way. And while your particular variety of family crazy is, to you, normal, other people's family crazy is just, well, crazy. For example, in my family we always have yorkshire pudding with Christmas dinner. GluttonBoy's family however would consider that just plain odd. But they have BEEF for Christmas dinner, which I think is bonkers.

In the same vein, and linked to the earlier post about use-it-up recipes, every family also has a recipe that is a delicious, much loved and much anticipated favourite. That gladdens the heart when it appears but that, should it be served up to someone who has never seen it before, would elicit shudders of disgust. In GB's family, that was sausage special, a delightful blend of sausages, tomato and, bien sur, Branston Pickle. I know. Totes shudder of disgust, right? That said, I started making it after GB's mother died and it is actually not bad at all.

When I was a child and going on school trips, as you could only have fish or veggie sandwiches (I went to a Jewish primary school), sarnies were often fish paste (sardine and tomato, specifically) or mashed up pilchards (the sort in tomato sauce). In fact, I seem to remember fish paste being a standard sarnie filling in my teens as well, but GB assures me that most people wouldn't ever have eaten it. If it enters the house, he claims to be nauseated. So, bearing in mind this reliance on tomato-fishy goodness, it wouldn't surprise you to know that our family secret dish is pilchard fishcakes. My mum makes them every single time I visit (as long as GB isn't with me) as they are easy, cheap, good for you (she's diabetic) and we both love love love them. And they literally couldn't be easier.

Take one large tin of pilchards in tomato sauce (I think my mum buys the Glenryk ones which are only one step up from cat food) and shove in processor. Throw in an onion and a handful of matzo meal. Mix. If a bit sticky, add more mazto meal meal. S & P. Shape into patties, fry. If you really want to push the boat out, add a slice of cheese. Serve with a baked potato.

A good reminder that life can't always be rib-eye beef and heritage vegetables. Sometimes only the flavours of our childhood will do. And for me, that's tinned fish and tomatoes.

Love

GG