tag:blogger.com,1999:blog-4109157903763444447.post1086237070296936768..comments2023-10-18T12:55:50.552+00:00Comments on At Flores in the Azores: Bogging SoupNeil Kinghttp://www.blogger.com/profile/15567487892239196569noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4109157903763444447.post-22795399654561065992009-07-23T20:17:22.486+00:002009-07-23T20:17:22.486+00:00It was the "save for" which gave your pr...It was the "save for" which gave your profession away ...Neil Kinghttps://www.blogger.com/profile/15567487892239196569noreply@blogger.comtag:blogger.com,1999:blog-4109157903763444447.post-88881369431561159542009-07-23T15:03:54.424+00:002009-07-23T15:03:54.424+00:00It really is just as I remember. See how you get ...It really is just as I remember. See how you get on with the Public Information films at the National Film Archive. The one of the pair of you sitting on the cliffs waiting for Linda's to open is particularly evocative. <br /><br />http://www.nationalarchives.gov.uk/films/1964to1979/filmpage_coastguard.htm <br /><br />Oh, and yes it is David. (It is a bit scary to find that my prose style and the trivial nature of my knowledge seems to be sufficiently characteristic to enable me to be identified from amongst the mass of all of your potential correspondents on the worldwide interweb. It is lucky that I am not a spy. I would last about as long as one of Captain Kirk's girlfriends.)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-4109157903763444447.post-82533864332091082582009-07-23T01:25:12.071+00:002009-07-23T01:25:12.071+00:00Anonymous (David?), thanks for the link to the Bog...Anonymous (David?), thanks for the link to the Bogging ad. Odd you should say because my reaction was that it was NOT as good as I remembered - I recall her saying it in a louder, more shrieky voice. Ho hum ...Neil Kinghttps://www.blogger.com/profile/15567487892239196569noreply@blogger.comtag:blogger.com,1999:blog-4109157903763444447.post-84322608909415932202009-07-22T16:17:14.630+00:002009-07-22T16:17:14.630+00:00Now what you are really looking for here is a link...Now what you are really looking for here is a link to the Blue Sticks public information film, so that all of your readers (save for the two Scots, who already have anything that the Health Education Board of Scotland ever produced etched upon their cerebellum, if not engrained in their behaviour) can understand the "Bogging" reference in context. I had thought that it had slipped down the back of the great sofa of history, but here it is. It is just as good as I remember. <br /><br /> http://www.youtube.com/watch?v=f22wSJ8mslQAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-4109157903763444447.post-10711390146152286412009-07-22T13:00:59.184+00:002009-07-22T13:00:59.184+00:00This is all very Tom and Barbara - or rather today...This is all very Tom and Barbara - or rather today's equivalent, eco-friendly. I like the look of the vegetable bouillon. I have no recollection at all of the blue stick thing, though I did like one that had a girl sashaying along with her hair flowing in the breeze, etc., like a perfume ad, then it said, "She's wearing Ashtre" (acute accent on the e).Marynoreply@blogger.comtag:blogger.com,1999:blog-4109157903763444447.post-3974298672008118222009-07-17T11:52:36.936+00:002009-07-17T11:52:36.936+00:00I've found that bogging soup, when mixed with ...I've found that bogging soup, when mixed with a small quantity of powdered adhesive, makes rather good wallpaper paste. And depending on whether you have the food mixer set to "pulse" or "pulverise" saves buying expensive anaglypta - something to consider, as you point out, in these recessionary times.<br /><br />PS Anaglypta - now there's a nice word!Sarahhttps://www.blogger.com/profile/04288213616566484611noreply@blogger.comtag:blogger.com,1999:blog-4109157903763444447.post-90371047531505339362009-07-17T11:41:29.789+00:002009-07-17T11:41:29.789+00:00The word "crisp" (unless contained in a ...The word "crisp" (unless contained in a bag) gets on my goat!Sooper Troopernoreply@blogger.comtag:blogger.com,1999:blog-4109157903763444447.post-13982526323120386572009-07-17T04:18:17.270+00:002009-07-17T04:18:17.270+00:00P.S. If you go down to Lajes for the big festa th...P.S. If you go down to Lajes for the big festa this weekend, please say "Olá" from me to Gabriela, Aida and Onésimo! I look forward to seeing some photos of the event posted on your blog, so I can enjoy it vicariously. Obrigada.Kathiehttp://www.mycalifornianfriends.comnoreply@blogger.comtag:blogger.com,1999:blog-4109157903763444447.post-87121504611324964302009-07-17T04:15:42.509+00:002009-07-17T04:15:42.509+00:00My family's authentic Flores watercress soup a...My family's authentic Flores watercress soup adapts nicely to prodigious quantities of spinach; just add a little extra ground black or white pepper to compensate for spinach's comparative mildness. I already posted the recipe on your blog on 6 April 2007 at:<br />http://floresazores.blogspot.com/2007/04/plastic-bags-part-3.html<br />(8th comment down the page)<br />Spinach also might work well as a substitute in the Blender Watercress Sauce recipe I also posted there (same page, 10th comment), or in pesto.<br /><br />A huge bed of steamed spinach seasoned with ground nutmeg turns entrées into Florentine-style -- the northern Italian city, not your Azorean island. Serve it as we do, topped with a pile of cooked fettuccine Alfredo, or cooked cheese ravioli with marinara sauce.<br /><br />Or, for omnivores, serve under sautéed boneless skinless chicken scallops (breasts or thighs, pounded thin) or leftover sliced roast turkey, thin-sliced veal or fileted fish, with a white wine-and-lemon sauce: flour the meat lightly before frying in clarified butter in a non-corrosive sauté pan; after the meat is done, remove it from pan onto a platter, add wine to the pan and stir till thickened (the dregs will thicken your sauce a bit), then quickly stir in fresh lemon juice and return the meat to the pan for a moment to reheat in the sauce.<br /><br />I've never grown "perpetual" spinach, so don't know whether it's tender and sweet enough to be eaten raw in spinach or mixed-green salads, although the Longstanding Bloomsdale we grow, when young, is well-suited to this purpose as well. For all-spinach salad, we use either oil/vinegar or blue-cheese dressing over the greens. Sliced mushrooms are popular in spinach salad, as is chopped hard-boiled egg; meat-eaters often add chopped well-cooked bacon (cooked diced linguiça or chouriço might also suffice).<br /><br />Bom apetito!Kathiehttp://www.inolongerlikechocolates.comnoreply@blogger.com