Peanut Butter

Anyone who knows me, will know I have a penchant* for butter of the peanut variety. Especially, it has to be said the freshly squeezed variety. I first experienced the amazingness of freshly made peanut butter on a visit to the states, where my sister took me to Wholefoods in Pittsburgh.

There they had a machine, where you put peanuts (or cashews, or macadamia nuts or any nuts) in to the top, flicked a switch and watched as yummy peanut butter came out the bottom into a waiting container (or straight into my mouth...)

I was stunningly happy when Wholefoods announce they were opening in Kensington (near where I currently live), and that they brought their peanut butter machines with them. (Seriously, go their and try it, its the ultimate in nutty buttery goodness.)

So - about to move away from London, and away from the source of peanut heaven, you can imagine that I've been feeling glum.

Until today.

Step forward the Old Fashioned Peanut Butter Machine...

Wants it so badly. Look at the peanut butter, glarghrlghrglgglgrrrrrrrhrhrhllglhgr.....

* Some may say unhealthy obsession.

Found on Boing Boing Gadgets

I can haz cheez?

I can haz cheez?
Originally uploaded by Spacmonster

Aah - Fondue. A right old cheese feast. Have felt slightly sick ever since but - I do love cheese.

We got the fondue set (in very fetching orange) as a wedding gift, but, for some reason we haven't used it very often. Probably because eating that much cheese makes you feel a bit sick...

Anyway, fondue set was out, fridge was full of cheese so there was only one logical conclusion.

The recipe then - in case you want to emulate our cheesiness:

1. A whole bunch of cheese - we used Leerdammer and Cheddar, you're supposed to use gruyere, but we didn't have any. We stopped short of using the really stinky Camembert that is currently honking in the fridge.
2. Some garlic. A teaspoon of 'very lazy' garlic in this case, but otherwise probably a small clove or so.
3. A splash of wine.
4. Teaspoon of cornflour mixed with a tiny bit of water.

Bung it all in a saucepan until its melted and thick and gloopy. (Too thick? Add a bit more wine. Too thin? Add some more cornflour.)

Salt and Pepper.

Then into the magic fondue badger. Ours burns meths, which reminds me of DofE. Serve with - bread, olive fougasse, boiled potatoes and broccoli.


Yummy.