tag:blogger.com,1999:blog-8955717678104707942024-03-05T02:14:46.321-08:00Sloe & WildSloe & Wildhttp://www.blogger.com/profile/14707461046820167863noreply@blogger.comBlogger14125tag:blogger.com,1999:blog-895571767810470794.post-78745353043124109892011-09-22T08:03:00.000-07:002011-09-22T08:03:06.436-07:00Bioghraphy of Mark<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Mark was born in London in 1968.<span style="mso-spacerun: yes;"> </span>Adoption took him to York and then Leeds and at age thirteen onto Norfolk.<span style="mso-spacerun: yes;"> </span>His parents, Canon Roger George Robinson and Pauline, followed the path of dedicated Church of England Vicar and even more dedicated Vicar’s Wife which led them from one parish to another across our green and pleasant land.</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Failing to gain any significantly good grades at comprehensive school other than in art,and nutrition and home management Mark’s initial goal of studying Veterinary Science for the next 10 years was stifled resulting in the careers officer sending him on his way into the simmering heights of catering -.you can become a chef, fully qualified, in 3 years they say ?<span style="mso-spacerun: yes;"> </span></span></div><o:p><span style="font-family: Calibri;"> </span></o:p><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">His first job was washing up in a pub and making 1980s carvery food, then, moving on, he gained good experience and a sound background in a Country House Hotel - Stower<span style="mso-spacerun: yes;"> </span>Grange, Drayton, Norfolk, where the proprietors followed the literature and recipes of Robert Carrier very closely (he left as a sous chef).<span style="mso-spacerun: yes;"> </span>During this time Mark also worked to broaden his knowledge by attending Norwich City Catering College once a week over 3 years gaining excelent grades in city and guilds qualifications.</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">In 1989 Mark moved to a Relais Chateaux Hotel – Hintlesham Hall, Suffolk, previously owned by Robert Carrier, then in the hands of Ruth & David Watson, here he spent a lot of time learning the pastry section<span style="mso-spacerun: yes;"> </span>and gaining sound knowledge as a chef tournant.In 1991 he moved to a Relais Gourmand in south Australia -Delgany country house then<span style="mso-spacerun: yes;"> </span>travelled the country before moving on to tour South East Asia and India eating every possible new food in his path.</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Mark spent 2 weeks work experience with Franco Teruchio at the legendary Walnut Tree Inn in Wales before moving on to run an Italian Restaurant in Norwich Norfolk. In 1993 He moved<span style="mso-spacerun: yes;"> </span>to London where he worked for Sir Terence Conran at his flagship restaurant – Le Pont De La Tour, for one year and then went on to Martin and Vanessa Lamb’s acclaimed Ransomes Dock Battersea for 16 months followed by The Blue Print Café, head chef<span style="mso-spacerun: yes;"> </span>Jeremy Lee.<span style="mso-spacerun: yes;"> </span>Mark then moved to the<span style="mso-spacerun: yes;"> </span>Gastro Pub the Anglesea Arms.<span style="mso-spacerun: yes;"> </span>Following this was a sudden change in which he moved into event<span style="mso-spacerun: yes;"> </span>catering with the amazing Rhubarb Food Design,working with them for 2 years and leaving as head chef. Cooking for rock stars and royalty; here his restaurant food and experience was put to good use in large and small number catering at a high level, with venues from The Natural History Museum,the Victoria and Albert museum,corporate catering ,to a tent in a field.</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">In 1999 he joined the gastro pub, Havelock Tavern, a move in which he was able to enjoy good and simple seasonal cooking again, this was the beginning of an important relationship with his<span style="mso-spacerun: yes;"> </span>partners, Peter Richnell, Jonny Haughton and Jonathan Cox. After 2 years at the Havelock, Mark took the helm at the Masons Arms gastro pub in Battersea and then on to The Pilot another newer gastro pub (run by the same group)in Chiswick where he gained runner up in the Evening Standard Pub of The Year Award.</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">In late 2002 mark teamed up as a chef director with the then owners of the havelock tavern,they took over a run down large edwardian boozer in south london and after several months renovation re opened the Earl Spencer in Southfields which in 2003 was runner up in the Time Out Gastro Pub of The Year competition and then winner of the Evening Standard Pub of the Year Award in 2004. During his six years at the helm the earl spencer found its place in all the major food and pub guides, gastro pub cookbooks and Alastair Sawday's special places of England and Wales</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Mark then relocated to west sussex with his family,<span style="mso-spacerun: yes;"> </span>working as a freelance chef and wild food forager, in 2009 the beginings of Sloe and Wild were started, private catering using local and wild food wherever possible and the ethos of the slow food movement.</span></div><br />
<div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">At the beginning of February 20011 mark took on another head chef position with an old work colleague from the Havelock Tavern . The Horse Guards Inn , Tillington, West<span style="mso-spacerun: yes;"> </span>Sussex is a beautiful pub set in the Sussex downs<span style="mso-spacerun: yes;"> </span>adjacent to Petworth park. Whilst still continuing with a few private functions and foraging mainly for cooking within the pub , the wonderful<span style="mso-spacerun: yes;"> </span>local artisan suppliers and game on the doorstep of this location is proving an ideal palate for the creative juices.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: Calibri;">Since joining the team the Horseguards has gained a place in the Michelin pub guide, the good food guide, and a commendable write up from food critic Giles Coren of the Times.</span></div><br />
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</div>Sloe & Wildhttp://www.blogger.com/profile/14707461046820167863noreply@blogger.com0tag:blogger.com,1999:blog-895571767810470794.post-5974829930477055962011-09-22T02:46:00.000-07:002011-09-22T14:02:16.717-07:00Head chef<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTyKOA32d7oMkJI5lesi0hDe8YQivNDZeFrUsHe-ZAlOhqU1p0AmtplcKCekoBlEUzd4DaF9BM51yIQ-wZYtEzSExFYCvO6B2zxbgd4F1rna5fMtBHphFPrijxk_6MYKTldbHpgfGbEnFt/s1600/sept+2011+468.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTyKOA32d7oMkJI5lesi0hDe8YQivNDZeFrUsHe-ZAlOhqU1p0AmtplcKCekoBlEUzd4DaF9BM51yIQ-wZYtEzSExFYCvO6B2zxbgd4F1rna5fMtBHphFPrijxk_6MYKTldbHpgfGbEnFt/s640/sept+2011+468.jpg" width="424" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Bolete </td></tr>
</tbody></table><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUcYLptGtEsJKGtjl4QbTrruE9AoVyuT1-UlOkqlhm9MmMI39iToS6_DoLJwf4a4zbgUWQn78BpDhE1ZxdEPCCwIzJR7ELhGGh1n4lL3lzEgbiQNdkeeOc1rD5e5rHKTq9s6lPgfE2qCZ/s1600/july+2011+097.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuUcYLptGtEsJKGtjl4QbTrruE9AoVyuT1-UlOkqlhm9MmMI39iToS6_DoLJwf4a4zbgUWQn78BpDhE1ZxdEPCCwIzJR7ELhGGh1n4lL3lzEgbiQNdkeeOc1rD5e5rHKTq9s6lPgfE2qCZ/s320/july+2011+097.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvaMPWrF5xelEtqlYrG2yOODipoqTZrYNi9KsoW8yVkwRLMnyfJo9erF9ddsqGJq2jQbQCQZzEk4H0OAxQ6paMtlLipQgxZmZ30kHN0DEqmoEtxZGg7njLZUCMOuYe1Sa6x_ZPOUZnAJS/s1600/july+2011+107.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyvaMPWrF5xelEtqlYrG2yOODipoqTZrYNi9KsoW8yVkwRLMnyfJo9erF9ddsqGJq2jQbQCQZzEk4H0OAxQ6paMtlLipQgxZmZ30kHN0DEqmoEtxZGg7njLZUCMOuYe1Sa6x_ZPOUZnAJS/s320/july+2011+107.jpg" width="240" /></a></div><strong>HEAD CHEF </strong><br />
<br />
Since January 20011 i have been head chef at the Horse Guards Inn , Tillington, West Sussex.<br />
<br />
Set in the heart of the south downs i have been busy cooking with lots of local game and foraged food, even some home grown produce . since taking on this new time consuming position we have gained a page in the michelin pub guide, the good food guide and an excellent write up from food critic Giles Coren who writes for the Times .<br />
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<a href="http://www.thehorseguardsinn.co.uk/">www.thehorseguardsinn.co.uk</a>Sloe & Wildhttp://www.blogger.com/profile/14707461046820167863noreply@blogger.com0tag:blogger.com,1999:blog-895571767810470794.post-33578101751882641362011-01-07T14:13:00.000-08:002011-01-08T01:22:55.355-08:00Acorn LiqueurBack in october i made my own version of a spanish liqueur from roasted acorns,<br />
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<em><u>Ingredients </u></em><br />
<br />
300g white sugar <br />
400ml mineral water<br />
150 -200g roasted shelled and finely ground acorns (see october blog for detail)<br />
1 x 70cl bottle vodka ( or white rum for a more tia maria taste)<br />
quarter of a vannila pod (optional)<br />
<br />
<em><u>Method</u></em><br />
<br />
bring water and sugar to the boil in a stainless steel saucepan with vannilla,<br />
add the ground acorns and leave to infuse till cool.<br />
Add the booze then leave out of sunlight in a sealed container at room temperature <br />
for around 2 months minimum.<br />
when you can wait no longer strain through a coffee filter or fine muslin <br />
and bottle.<br />
I am sure it would get even better over a few more months but the raw vodka taste<br />
mellows massivly after just 2 . <br />
you can easily play with this by boiling the sugar and water to a thick syrup then it <br />
will be more like a Khalua .<br />
Add more acorn to make more of a nutty drink, or use muscavado dark sugar.<br />
<br />
The Liqer de Bellotta from spain actually takes on a slight ammeretti taste, <br />
i didnt manage to get this but maybe adding whole acorns and leaving for longer <br />
would produce this ?.<br />
<br />
My version is a reasonable and interesting after dinner sipper, if you have never<br />
tried the Liqer de Bellotta then you wont be in anyway dissapointed in this recipe .<br />
<br />
If anyone can find me the actual method for spanish acorn liqueur that would be great <br />
as i cant find any imformation on the www.Sloe & Wildhttp://www.blogger.com/profile/14707461046820167863noreply@blogger.com1tag:blogger.com,1999:blog-895571767810470794.post-7800881183173695642010-11-02T15:28:00.000-07:002010-11-13T06:50:00.216-08:00Chinese Style Shore Crab and Sweetcorn Soup with Wood Sorrel<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlUmlSvPMxRGC3WDoZ0uU9CLkLI4ufMMWpjvDfwiIFfDxF0iRVXs01LrhjgkBohMR-WUlWBjmOZiNLk3JxDLcup2ZgpEF_7Ce2OA0yTJxZF5jTzas1ChLwvbF9W-A9mIK99IpMlhX6fYU/s1600/oct+2010+062.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGlUmlSvPMxRGC3WDoZ0uU9CLkLI4ufMMWpjvDfwiIFfDxF0iRVXs01LrhjgkBohMR-WUlWBjmOZiNLk3JxDLcup2ZgpEF_7Ce2OA0yTJxZF5jTzas1ChLwvbF9W-A9mIK99IpMlhX6fYU/s200/oct+2010+062.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTMcRx6Ku49BD0nGM6SfWsrQAv9G5yaRX3xnKz6gWcEiB-NVYIrMPR45rrY6odPiHEUS3ZOf1_qRrhuJpXrwOh1XyFZbvdUyGYwnRXrAJ6M33dcJXjtfx2SDHrSsnbSBOz0DQV_mcPyhm/s1600/oct+2010+059.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsTMcRx6Ku49BD0nGM6SfWsrQAv9G5yaRX3xnKz6gWcEiB-NVYIrMPR45rrY6odPiHEUS3ZOf1_qRrhuJpXrwOh1XyFZbvdUyGYwnRXrAJ6M33dcJXjtfx2SDHrSsnbSBOz0DQV_mcPyhm/s200/oct+2010+059.jpg" width="200" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS23uAYs5UsoSZvizsMXvw3hBQatFrs9JTiNtKa_em06x8GPMzEJHQUL6kViQozNAKC8rig0nNiA_Zu3mVTSsz9wj_-AGEjmea06ijY4nXVY_zrJ8YUYOmnH5W_1foXrO6IXF9ubi1NPV8/s1600/oct+2010+063.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS23uAYs5UsoSZvizsMXvw3hBQatFrs9JTiNtKa_em06x8GPMzEJHQUL6kViQozNAKC8rig0nNiA_Zu3mVTSsz9wj_-AGEjmea06ijY4nXVY_zrJ8YUYOmnH5W_1foXrO6IXF9ubi1NPV8/s320/oct+2010+063.jpg" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><u>Recipe </u></strong><br />
<strong><em></em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em>Ingredients: for stock</em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em>900g shore crabs</em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em>1 x medium onion</em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em>2 x stick celery</em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em>2 x carrots</em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em>3 x peppercorns</em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em>1 x head garlic</em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em>veg oil</em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em>---------------</em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiA_kw9MAZ8DqXHDx1KBcMqLBWjFpk-brCERE7bN6AgQ3LlsB88OgCeSxSqvpZWpcSP8Kw9hBZac4ARUcU4BPEwdZXVIvaY4ip4CG30WVrd__6O0DS1KsC1B2Jps0gSfzF4VZTGDQXKt-J/s1600/oct+2010+049.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiA_kw9MAZ8DqXHDx1KBcMqLBWjFpk-brCERE7bN6AgQ3LlsB88OgCeSxSqvpZWpcSP8Kw9hBZac4ARUcU4BPEwdZXVIvaY4ip4CG30WVrd__6O0DS1KsC1B2Jps0gSfzF4VZTGDQXKt-J/s320/oct+2010+049.jpg" width="320" /></a><em><strong>1-2 inch piece of ginger</strong></em></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em> 1 x onion (finely diced) </em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em>1 x tin creamed sweetcorn ( or pureed fresh )420 g</em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em>1x tin sweetcorn in water 340g (pureed)</em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em>1 x tablespoon light soy sauce.</em></strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em>spring onion & wood sorrel</em></strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em></em></strong><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BQW6RbTg9TgX81sAGN0ItF19ZVYebJoZXsqVhBy3HA1HBUhV03oNUyOW9lC1r2mxt03iPRdb-PafqrhzQxXBsxx8hnvMaYcWZUUCnqz12hjeH35MuzIphsNTaPErv5zatpCSVgMlAPfX/s1600/oct+2010+070.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7BQW6RbTg9TgX81sAGN0ItF19ZVYebJoZXsqVhBy3HA1HBUhV03oNUyOW9lC1r2mxt03iPRdb-PafqrhzQxXBsxx8hnvMaYcWZUUCnqz12hjeH35MuzIphsNTaPErv5zatpCSVgMlAPfX/s320/oct+2010+070.jpg" width="320" /></a><strong><em> </em></strong><strong><em></em></strong> <br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em> <strong><em> </em></strong> </em></strong><strong><em> 1 </em></strong></div></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><em> </em></strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHd4aBIJlFUgd-g-aWT2PkXAUCiw4BXMGcNcbxMqQk31RgRNS7id5ES4q-ZxMykwAmzUdIzRswfSUmMmpt1gKLP6U3lANhCfkVtCxnGG4HnrKixahW2hx1guWvj4QUQORFfFzlnQAkmsV4/s1600/oct+2010+137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHd4aBIJlFUgd-g-aWT2PkXAUCiw4BXMGcNcbxMqQk31RgRNS7id5ES4q-ZxMykwAmzUdIzRswfSUmMmpt1gKLP6U3lANhCfkVtCxnGG4HnrKixahW2hx1guWvj4QUQORFfFzlnQAkmsV4/s320/oct+2010+137.jpg" width="320" /></a></div><img height="72" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAyB9gOcihMly10-FziTpEii1KDnbblEYu7WD9_ucwmsBRsMBlr6a7V5x8ZW4dd_PUmed0OyWZFz4QUipufawIPUGsq0nWGttmM3f_YuM2yjUt9tERxB0-fVvE9ScGR1ExKfWZpz3ITgyc/s200/oct+2010+085.jpg" style="filter: alpha(opacity=30); left: 474px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 1156px; visibility: hidden;" width="96" /> <div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div>Sloe & Wildhttp://www.blogger.com/profile/14707461046820167863noreply@blogger.com1tag:blogger.com,1999:blog-895571767810470794.post-20661887278338255332010-10-24T15:26:00.000-07:002010-10-31T15:54:33.710-07:00The squirels nuts<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilg9VRN28-itCK6x4WugoCy6fbBLxV6kEta0uKuoUxzUcqFkrT2vC8QT-qlEBq3mIMs7ei9xYW65ox7OpA7-tlgrCPrJ8ztXegHTTd11OHgPPiCwX8yTrneSTdo-Tvx2JsDdVfUOiAQrZs/s1600/oct+2010+012.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilg9VRN28-itCK6x4WugoCy6fbBLxV6kEta0uKuoUxzUcqFkrT2vC8QT-qlEBq3mIMs7ei9xYW65ox7OpA7-tlgrCPrJ8ztXegHTTd11OHgPPiCwX8yTrneSTdo-Tvx2JsDdVfUOiAQrZs/s400/oct+2010+012.jpg" width="400" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;">Baked custard that just manages to hold itself up on the plate, real custard comfort food!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBvoUr-Uyclgw7WWVlc9sq-bOI-_N5nGXz8pUckDOMdfg2xcc9nTQCjagaEja6STmTbaRjJxf4U7LDQAc1xxbdmAmyeLNJySs8KbYurgvYdFD8rsQ4XpjmGs756PBtFQC8zRNXGI4w2Hb/s1600/oct+2010+058.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGBvoUr-Uyclgw7WWVlc9sq-bOI-_N5nGXz8pUckDOMdfg2xcc9nTQCjagaEja6STmTbaRjJxf4U7LDQAc1xxbdmAmyeLNJySs8KbYurgvYdFD8rsQ4XpjmGs756PBtFQC8zRNXGI4w2Hb/s400/oct+2010+058.jpg" width="400" /></a></div><br />
<div align="justify" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtd2Ib1TISzUCCB3GZNDvKB0hQhE7oy_rnb3XEyUP66ZWM5TcgMeGprogAS4gDVAtKTI2I0CbwNQ54k3Y9w7L7Vc4LlUMvapLegX9oOJrFBcDKUQSsPmXl3MaCcvQbkNLaykIwoo135D4t/s1600/oct+2010+013.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; height: 312px; margin-bottom: 1em; margin-right: 1em; width: 401px;"><img border="0" height="300" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtd2Ib1TISzUCCB3GZNDvKB0hQhE7oy_rnb3XEyUP66ZWM5TcgMeGprogAS4gDVAtKTI2I0CbwNQ54k3Y9w7L7Vc4LlUMvapLegX9oOJrFBcDKUQSsPmXl3MaCcvQbkNLaykIwoo135D4t/s400/oct+2010+013.jpg" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><strong><u>Recipe </u></strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><em><u>ingredients</u></em></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">2 desert spoons of roasted and ground acorns (see acorn coffee blog)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">100g sugar</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">375 ml milk</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">250ml single cream</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">half a vanilla pod</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">2 Eggs (well beaten with a whisk)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">3 Egg yolk</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">sugar to make dark caramel </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">You will need to think about this the day before by first infusing the acorns overnight in the milk and cream or just the milk if you like. Put the milk, cream, vanilla and roasted ground acorns in a heavy bottomed pan and bring to the boil, take off the heat immediately let it cool and put it in a container in the fridge overnight.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">Next day make a dark caramel using about a cup of sugar, then carefully add a desert spoon of water (watch out for the bubbling and spitting) pour this into the bottom of the ramekin dishes in a thin layer. you will need to work quickly as it starts to set pretty fast. tip and roll each one to move the caramel across the bottom.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">Pass the acorn milk you made the day before through a fine sieve. Put the milk, cream mixture in a heavy bottomed pan and bring back to the boil, stir in the 100g of sugar then briskly but briefly whisk in the egg and yolk. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">This is your custard ready to pour into the moulds on top of the caramel. Fill them to the top then sit them in deep tray containing hot water (not boiling) , the water needs to come nearly to the top of the moulds containing your custard.. temperature should be 70 to 80 degrees c, if you don't have a thermometer then you can hold your finger in the water for a second or two it should be about right.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">Put them in the oven at 150 degrees c for 30 to 40 minutes being carefull not to let the water splash into the custards. (Putting the tray into the oven and then pouring the water into the tray can make things easier).</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">After 25 min you must watch them carefully and check "the wobble", use your finger to tap the top and if you get a kind of ripple as if there is liquid under the skin then they will need longer. you can also give the mould a slight tap to check this. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">The perfectly baked custard can take some mastering and may take several attempts, so many factors come into its making like - accuracy of your oven (convection is better) , initial water temperature, how fresh your milk and cream is and the quality of your eggs. Once you get the hang of it you will learn that slower is better, i like to turn the oven down by 5 degrees half way through and cook for a little longer.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">You may also decide they are not quite cooked but taking them out of the oven, or turning it off and leaving them in the water bath to cool down will just about finish off the cooking.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">The custards are best left in the fridge for 24 hours, this gives the caramel on the bottom time to dissolve which will be your sauce when you turn it out. But also i find the flavour improves in this time.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">Gently push your finger into the custard at the edge of the mould to tease it away from the edge, this makes it easier to turn out. You shouldn't need to run a knife around the edge.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">Note: Every oven is different, this is one of the reasons you must start looking closely at the custards before cooking time is supposed to finish.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
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</div>Sloe & Wildhttp://www.blogger.com/profile/14707461046820167863noreply@blogger.com0tag:blogger.com,1999:blog-895571767810470794.post-59705703039993583052010-10-24T14:52:00.000-07:002011-01-08T01:26:34.381-08:00Acorn coffee<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8bHAoCMNdoCPZtZw0uSeg-E6IO5BrSdbtGQXgOmXFwLxjXzVXbRVU2bT7AASJ3E8Fk_ohOrRb11_9sOJntknH6aPdW8PDRflfI3qMzXa24HvvmYijO0fgx3JEt2Tp7Vyh9WwLD6FUqRo/s1600/oct+2010+019.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN8bHAoCMNdoCPZtZw0uSeg-E6IO5BrSdbtGQXgOmXFwLxjXzVXbRVU2bT7AASJ3E8Fk_ohOrRb11_9sOJntknH6aPdW8PDRflfI3qMzXa24HvvmYijO0fgx3JEt2Tp7Vyh9WwLD6FUqRo/s400/oct+2010+019.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">What to do with that sweet-looking nut that comes with its own little pixie hat, and unfortunately, is so full of tannins only squirrels, wild boar, deer & weevils can eat them?</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipQRTIpoCWfQKmcmzENahiTUNqxyVREOiqktmOjnyWVlWo01Tb7enwcO_UkE4H0kLMlAjrBOjhRWO8uc0gvBZYtzftLXF3vEMLonn8QZ6qsgLiwj62CgxrjaJYj46sN-rGHcdtEPbaH3Y/s1600/oct+2010+023.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipQRTIpoCWfQKmcmzENahiTUNqxyVREOiqktmOjnyWVlWo01Tb7enwcO_UkE4H0kLMlAjrBOjhRWO8uc0gvBZYtzftLXF3vEMLonn8QZ6qsgLiwj62CgxrjaJYj46sN-rGHcdtEPbaH3Y/s320/oct+2010+023.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">People - only desperate people, I might add - have for a long time roasted and ground acorns up to make a coffee substitute(i have seen an episode of the 1970s Colditz series where the prisoners made a huge pot of it...ra ra ra old bean). </div><div class="separator" style="clear: both; text-align: center;">Many countries leech the tannins out of the raw nut by pulverising it and rinsing it in water, and then use the flour in pastries, puddings and pastas. </div><div class="separator" style="clear: both; text-align: center;">I tried the acorn coffee and it does work (albeit a labour of fondness).</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">After roasting the shelled acorns at <span style="font-family: 'Times New Roman','serif';">180°C until</span> dark brown, taking care to watch them (I used a timer set to go off every 5 mins once they had started to colour). They do suddenly burn! Taking into account the amount of time it takes to pick and shell them, you may find yourself as wound up as you feel when trying to speak to someone at a bank or an electricity supplier on an automated telephone line. So don't let them turn to charcoal, the flavour is bitter enough!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">The acorn trees at the front of our house are not English oaks but evergreens, which means that pigeons shit all year round all over the car in all sorts of wonderful colours. The next wild food meal may just have to be some Kentucky-fried squirrel and roast wood pigeon washed down with a tasty <em>Licor de Bellota</em></div><div class="separator" style="clear: both; text-align: center;">When I was a Spanish food rep for a short time, I was introduced to an acorn liqueur which was surprisingly good and tasted like amaretto. This <em>Licor de Bellota</em> is made from Holm Oak acorns. Holm Oak is the same Mediterranean evergreen that grows outside our house, favours coastal regions and is often used as a wind break(my wife thinks thats handy considering my diet and the beer i consume). My last batch of acorns are definitely going to be turned into this warming tipple! </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkzZUKCSYYBwKnmorTh9qBoPfurZ912Zv-YfIddqGHXmuUGav5PLQxJvB-0stRdluDcLlQ46xkzSI0kJ_-EQ9rQISrfcqizGKYNSHLfZwzthv4Z3PHzHwXJg30m35DNBrXM4QfQVj0W0L/s1600/oct+2010+028.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzkzZUKCSYYBwKnmorTh9qBoPfurZ912Zv-YfIddqGHXmuUGav5PLQxJvB-0stRdluDcLlQ46xkzSI0kJ_-EQ9rQISrfcqizGKYNSHLfZwzthv4Z3PHzHwXJg30m35DNBrXM4QfQVj0W0L/s320/oct+2010+028.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: center;">I digress... Anyway, back to the acorn-no-caffeine-coffee. Once roasted, grind up the nuts which will now be rock hard and brittle. Grind them to a powder and stick them in a cafetiere. Process as you would for normal coffee and voil<span style="font-family: 'Times New Roman','serif'; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">à</span>! it looks like coffee, smells exactly like coffee, and tastes worse than crap, cheap percolated coffee you would find at a 'bring and buy' sale in the local church hall!.. Mmm, get out the <em>nice</em> biscuits and bourbons. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">So I ask myself, "What's the point?"...</div><div class="separator" style="clear: both; text-align: justify;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">I then think about the types of food I could get this flavour into. I've never been a great fan of coffee-flavoured anything. I can't abide coffee cake though can tolerate mocha.</div><div class="separator" style="clear: both; text-align: center;">It makes sense for the bitterness to be offset by sugar in a desert, and my first attempt was definitely a surprising success. </div><div class="separator" style="clear: both; text-align: center;">Acorn cr<span style="font-family: 'Times New Roman','serif'; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">è</span>me caramel.</div><div class="separator" style="clear: both; text-align: center;"> And as it so happened. It tasted very much the same as a classic coffee cr<span style="font-family: 'Times New Roman','serif'; font-size: 11pt; line-height: 115%; mso-ansi-language: EN-GB; mso-bidi-language: AR-SA; mso-fareast-font-family: Calibri; mso-fareast-language: EN-US; mso-fareast-theme-font: minor-latin;">è</span>me caramel.</div><div class="separator" style="clear: both; text-align: center;">And that was exactly the point!</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div align="left"></div>Sloe & Wildhttp://www.blogger.com/profile/14707461046820167863noreply@blogger.com2tag:blogger.com,1999:blog-895571767810470794.post-20680991909229484262010-10-21T05:35:00.000-07:002010-10-21T13:05:16.157-07:00Hairy Bittercress.<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTT-Gddo5dmQEmW8YQwgVuf-6DffK0g2n8zCxBNsLwP6-H-XTHiQqeAvxoJyj3VpwGqlx-BhSPipr6WXJVdgt8dJGutEstR2GO7qznx-gtVxWRt3c0nKKmioF1wqZkjqkvoh3G4EO6Mi5-/s1600/oct+2010+037.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTT-Gddo5dmQEmW8YQwgVuf-6DffK0g2n8zCxBNsLwP6-H-XTHiQqeAvxoJyj3VpwGqlx-BhSPipr6WXJVdgt8dJGutEstR2GO7qznx-gtVxWRt3c0nKKmioF1wqZkjqkvoh3G4EO6Mi5-/s200/oct+2010+037.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSatHPfoMtRvwuHv36YzZXwYx2mZ4JfmqT5XugQdTQ1VnYh4yEO7WBiajDRhcecyHQy_Us1SCyqzqG4bgLZ-czlFhVKnXTD0XDtDrmsdpgirtyJJt4AXRf3VwvfALg4cyyJKjFP5IKw0kb/s1600/oct+2010+038.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSatHPfoMtRvwuHv36YzZXwYx2mZ4JfmqT5XugQdTQ1VnYh4yEO7WBiajDRhcecyHQy_Us1SCyqzqG4bgLZ-czlFhVKnXTD0XDtDrmsdpgirtyJJt4AXRf3VwvfALg4cyyJKjFP5IKw0kb/s320/oct+2010+038.jpg" width="240" /></a>This is a great little weed if you like hot and bitter like watercress, it tastes like american land cress only the plant is much smaller.Good with smoked fish or in any salad </div>Sloe & Wildhttp://www.blogger.com/profile/14707461046820167863noreply@blogger.com0tag:blogger.com,1999:blog-895571767810470794.post-53145298968259893982010-10-19T03:37:00.000-07:002010-10-19T03:37:04.863-07:00Mark gets the Horn of Plenty !! Derek and Clive would have loved it......<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZlRBh7VondBoE4vK1r0DiQKnESsxK87G8h0wKjs5iQK85YfYbuzJE_JYsCLN9QMyysmhLBGhTGUYg-U1pKB9hhaMhyH6aOJpcMDWIDOfyrGLezYrrno1Zsvm7VsEXUoGOuoHyoIIOp-N/s1600/sept+oct+10+077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ZlRBh7VondBoE4vK1r0DiQKnESsxK87G8h0wKjs5iQK85YfYbuzJE_JYsCLN9QMyysmhLBGhTGUYg-U1pKB9hhaMhyH6aOJpcMDWIDOfyrGLezYrrno1Zsvm7VsEXUoGOuoHyoIIOp-N/s320/sept+oct+10+077.jpg" width="240" /></a></div> The illusive trumpet of death only named so because of their colour, are wonderfully flavoured earthy mushroom and a rare find .<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2pdmp6l2ub6Ye8dCfJIRZGyskx-f79z7raAt7Ai8or9RQ0Ts_DF1d6gL5ve2uTwSYM6Hs1gAphMraCnpVr-En-j6bjdBYyg9kZVnnc5w5dtB40Cice6eDycj2A9L20APKo42rKdxKQWW/s1600/sept+oct+10+082.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK2pdmp6l2ub6Ye8dCfJIRZGyskx-f79z7raAt7Ai8or9RQ0Ts_DF1d6gL5ve2uTwSYM6Hs1gAphMraCnpVr-En-j6bjdBYyg9kZVnnc5w5dtB40Cice6eDycj2A9L20APKo42rKdxKQWW/s320/sept+oct+10+082.jpg" width="240" /></a></div> Also here is the Amethyst Deciever, a deep purple -lilac colour it is common and grows in small troops . The white ball shape is a common puffball , most puffball are edible but you have to identify them 100 % correctly or you could end up in serious ill health .<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMN6OzwN-jIfpBbjWrv1wjc0bCvlW-KhLAI59ON10meG0T_JTbtGZ5CukvLGF7vq81pA9ulYaMchvcTYbE9ok-pyjmyiVy2TbOpkbWkftIvNRayJZMnm1EIwVKQEv4gxPyXmFYHeD30f1i/s1600/sept+oct+10+081.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMN6OzwN-jIfpBbjWrv1wjc0bCvlW-KhLAI59ON10meG0T_JTbtGZ5CukvLGF7vq81pA9ulYaMchvcTYbE9ok-pyjmyiVy2TbOpkbWkftIvNRayJZMnm1EIwVKQEv4gxPyXmFYHeD30f1i/s320/sept+oct+10+081.jpg" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWtl_gcWVzJ9nPaLkOBbxtpJTzIU_X2gHgaml-ADtyPvrnjxVn67U4noxeWHSehb57oCxW8tzXBYmTsMW_SQu8sWt6XrewgU58FatYlwhSU3E7O5ErZLgAJP3SbRWbtYAT1Kw6UdK_clo/s1600/oct+2010+084.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUWtl_gcWVzJ9nPaLkOBbxtpJTzIU_X2gHgaml-ADtyPvrnjxVn67U4noxeWHSehb57oCxW8tzXBYmTsMW_SQu8sWt6XrewgU58FatYlwhSU3E7O5ErZLgAJP3SbRWbtYAT1Kw6UdK_clo/s320/oct+2010+084.jpg" width="240" /></a></div> Wild rocket, this tastes like the real thing , very peppery and a little bitter, you need patience to pick this little fella but once you start to get accustomed to seeing it you can find a lot.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekWb0Ff1kzZ4yazIqNEHwXKQpXNtV4FVmvlsAZjIcCNwh0ATaMFrhKOhqnJ4rcjNjNbjmg_vRkC2S-v4_LRCutRwgQdwJA3xAKLRDfhpShTWxTDqCp2B33lTBI1BQjGQsgjV_kMx-zneZ/s1600/oct+2010+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjekWb0Ff1kzZ4yazIqNEHwXKQpXNtV4FVmvlsAZjIcCNwh0ATaMFrhKOhqnJ4rcjNjNbjmg_vRkC2S-v4_LRCutRwgQdwJA3xAKLRDfhpShTWxTDqCp2B33lTBI1BQjGQsgjV_kMx-zneZ/s320/oct+2010+001.jpg" width="320" /></a></div> We found a lovely crop of perfect watercress close to 3 Kilo <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-vp3ZyXgTlZLol3O7VsqXmoNxo06fh0xrDU3AV7YR4-BAoLZxcQqj601RrtKFv8CeQCnGpkVk3r9qboTl1c40QEUO0q7__h0sGk9H4ufe0Ox8z5o2Aw7ltaieFjrXoWEO7Xo0dTXZ81c/s1600/oct+2010+080.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6-vp3ZyXgTlZLol3O7VsqXmoNxo06fh0xrDU3AV7YR4-BAoLZxcQqj601RrtKFv8CeQCnGpkVk3r9qboTl1c40QEUO0q7__h0sGk9H4ufe0Ox8z5o2Aw7ltaieFjrXoWEO7Xo0dTXZ81c/s320/oct+2010+080.jpg" width="240" /></a></div>RocketSloe & Wildhttp://www.blogger.com/profile/14707461046820167863noreply@blogger.com0tag:blogger.com,1999:blog-895571767810470794.post-72383182752652634802010-09-27T02:28:00.000-07:002010-09-27T02:28:00.352-07:00What a weekend<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sloe & Wild have returned from a brilliant weekend on Hove Lawns, Brighton, at the World Food Festival. We served some stunning Sussex food including Pork Wraps, Gravlax, chocolate meringues and all our beautiful products and preserves! The big hit of the weekend was our South Coast Octopus with potato, aioli and paprika & our Sloe & Wild Labna Cheese! </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkJitV0VdmFdC4jShYIUvFKQCXAd8rtXG5a0GIObZGvARdzXAovYsE7TjfBOFLDNYjnp542ZDaFeI6NsEaL8NJRVJrL6T8oHwbf4SOh_tBeZQAnN1kk-5XtD4-ebWW19kYj2IOqwbUuyH/s1600/IMG_8371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgkJitV0VdmFdC4jShYIUvFKQCXAd8rtXG5a0GIObZGvARdzXAovYsE7TjfBOFLDNYjnp542ZDaFeI6NsEaL8NJRVJrL6T8oHwbf4SOh_tBeZQAnN1kk-5XtD4-ebWW19kYj2IOqwbUuyH/s320/IMG_8371.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7qJN6Wkt3Kqt4OwggnGxg_DbsnyXBxW_ZoLw84lmtVNw2ekGM2GIY06QggjoLqFcFXU5X4mA94ebZjLwF_1QGqt9qitWpxgYKNY9TqN8s9hJVrSyWF2ubP5PUPkBxyqu2EN5QZ3X6Rgp/s1600/x3event.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="105" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7qJN6Wkt3Kqt4OwggnGxg_DbsnyXBxW_ZoLw84lmtVNw2ekGM2GIY06QggjoLqFcFXU5X4mA94ebZjLwF_1QGqt9qitWpxgYKNY9TqN8s9hJVrSyWF2ubP5PUPkBxyqu2EN5QZ3X6Rgp/s320/x3event.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2HceRxrMCu_oZCkdRyyKoXt1ZKz2EnVsDtTe8n-nuDCQCZrA3sLHI7ZJmECuqFLxoKDUynzwk7-Lkhu9Ub12Wz1CkIzj8a31GX_R51iJVjoW_lYIPoJR7MJ12hnM4mkrW3NvgIrBH9P8K/s1600/IMG_8337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2HceRxrMCu_oZCkdRyyKoXt1ZKz2EnVsDtTe8n-nuDCQCZrA3sLHI7ZJmECuqFLxoKDUynzwk7-Lkhu9Ub12Wz1CkIzj8a31GX_R51iJVjoW_lYIPoJR7MJ12hnM4mkrW3NvgIrBH9P8K/s400/IMG_8337.jpg" width="264" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsrsubALFvQldmj_2UDfBDLVi0xTXYw8pjfokehE4yAo1MbYkFqwui-aHYFI0S6BhUTdqRHGhiFdjYIz_GJwC8VglzrZgRyDh7vOsaEuKCqcoqMJPLAj9YdBTlVEPGkBXTYnG5wBAKE-o/s1600/x2event.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="105" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZsrsubALFvQldmj_2UDfBDLVi0xTXYw8pjfokehE4yAo1MbYkFqwui-aHYFI0S6BhUTdqRHGhiFdjYIz_GJwC8VglzrZgRyDh7vOsaEuKCqcoqMJPLAj9YdBTlVEPGkBXTYnG5wBAKE-o/s320/x2event.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtf05DTgbCxhByf26yWm3uIOEZNepvB5Zi2Ce8rM8DeiHcNarsy6GrlpxOivaVatzPDD3HPsqplmyLzbfoVBqlO69m4Q7kMcDadeliBr2LKM7GJ-Ybaia6kyK7FO3xkRPBmvYOi_DdReuN/s1600/IMG_8336.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtf05DTgbCxhByf26yWm3uIOEZNepvB5Zi2Ce8rM8DeiHcNarsy6GrlpxOivaVatzPDD3HPsqplmyLzbfoVBqlO69m4Q7kMcDadeliBr2LKM7GJ-Ybaia6kyK7FO3xkRPBmvYOi_DdReuN/s320/IMG_8336.jpg" width="212" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGpKs5ZvlPo_Ck0Gf7wNgLvcXC9Ji9reNRZJJKt7h1HKxVbnXhCzLMGodKTUQhn-EukjGfQUqklTXHIvesIOjr_HD5u2II_QhkSnNQo-lhvFugzPRFcqEvArHGrbo6PGxi-lEBYKuUYjQH/s1600/event-x3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGpKs5ZvlPo_Ck0Gf7wNgLvcXC9Ji9reNRZJJKt7h1HKxVbnXhCzLMGodKTUQhn-EukjGfQUqklTXHIvesIOjr_HD5u2II_QhkSnNQo-lhvFugzPRFcqEvArHGrbo6PGxi-lEBYKuUYjQH/s640/event-x3.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJeDKvXXyxvEBLoexFClEz2PO5uIsK033NM6EycMLem1PCABY2_UvbWWlUmfEM3NjvB51FHnPzNE56zOE99petTSc0-7KOl_WmZGJCCmXH5EpyYyarV7z1JY1aTjZuUr2nT6Tv4f-wA1y/s1600/IMG_8361.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfJeDKvXXyxvEBLoexFClEz2PO5uIsK033NM6EycMLem1PCABY2_UvbWWlUmfEM3NjvB51FHnPzNE56zOE99petTSc0-7KOl_WmZGJCCmXH5EpyYyarV7z1JY1aTjZuUr2nT6Tv4f-wA1y/s320/IMG_8361.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span>Sloe & Wildhttp://www.blogger.com/profile/14707461046820167863noreply@blogger.com0tag:blogger.com,1999:blog-895571767810470794.post-53485460616762208402010-09-22T07:05:00.000-07:002010-09-22T07:05:22.834-07:00World Food Festival Menu<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">This weekend Sloe & Wild will be at the World Food Festival on Hove Lawns, Brighton we will be serving lots of tasty food including slow cooked Pork, Crab & vegetarian Souvlakis, home smoked prawns, Sussex Octopus with Spanish potatoes, Sloe & Wild Labna, and beautiful meringue.</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We will also be selling some locally foraged produce and our Sloe & Wild products and preserves. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We look forward to seeing you there!</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mVZtzpGosoAFwDGa6ITmyYO2wuRKD-Shdql6gfgLFow8Q-It9D4RJLGNgUTqJPTgu-U1MnE2Q3p2Tsqbyi3SrTAoTbQYPhN7Sx_knAGR_SAxq-PegfJKOczAyORJgxs6nVr_r2RiN3gr/s1600/carrier+bags.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mVZtzpGosoAFwDGa6ITmyYO2wuRKD-Shdql6gfgLFow8Q-It9D4RJLGNgUTqJPTgu-U1MnE2Q3p2Tsqbyi3SrTAoTbQYPhN7Sx_knAGR_SAxq-PegfJKOczAyORJgxs6nVr_r2RiN3gr/s400/carrier+bags.jpg" width="400" /></a></div>Sloe & Wildhttp://www.blogger.com/profile/14707461046820167863noreply@blogger.com0tag:blogger.com,1999:blog-895571767810470794.post-43371986357830495902010-09-18T04:09:00.000-07:002010-09-18T04:10:12.877-07:00Autumn Foraging<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Autumn is a great time of year for foraging for mushrooms. Across the UK there are so many varieties which taste amazing! This week we found a few different varieties including a large crop of B</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">ay Bolete. These fungi are cream coloured when you break into them, then they turn blue and brown in a matter of seconds , old ones seem to turn a more vivid blue , strange as this is such an unnatural food colour yet very edible. Never collect or eat wild mushrooms unless you know what you are looking for - it's easy to mistake a breed of mushroom and make your self very ill. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimjcSARLKEO4PG3vQ_nAnE41xVA4qWkLJnFxded0Sj811GRarAchWB78ZlYkjBzk3OJGm2DCDPWbgC2SeFYpJbMIZMxtV2SyGG9UfFpEpr4a2FX2RKg6tt4PsENvEgxfZUKwsRm-mwipo0/s1600/MUSHROOMS.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimjcSARLKEO4PG3vQ_nAnE41xVA4qWkLJnFxded0Sj811GRarAchWB78ZlYkjBzk3OJGm2DCDPWbgC2SeFYpJbMIZMxtV2SyGG9UfFpEpr4a2FX2RKg6tt4PsENvEgxfZUKwsRm-mwipo0/s400/MUSHROOMS.gif" width="300" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJoyu73uazxA0IB-FPPFQMd3l5uqZkqK0QRTPxVr_TODEgd3ZqXO0IWfyhyphenhyphenzmp-yQCpu4OEWiQdF-LhGi2iIR0q50mtEa3zBa9HuDlEr16hmjRe-DPJCJKvA6wEKiJbH6GwBBwwumAU-R/s1600/MUSHROOM.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcJoyu73uazxA0IB-FPPFQMd3l5uqZkqK0QRTPxVr_TODEgd3ZqXO0IWfyhyphenhyphenzmp-yQCpu4OEWiQdF-LhGi2iIR0q50mtEa3zBa9HuDlEr16hmjRe-DPJCJKvA6wEKiJbH6GwBBwwumAU-R/s400/MUSHROOM.gif" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjp_s51lCawvTA6kV-XWlv_ATcdzD3kHkbCgGzSwU3me24yZN67RQpQKCT2wf8pWw3vbLeEUg_r3Llyf-5rASfzWWtGRUWL21xa2DhZQk_8KDbu9itASvw2bqhj_ey3RsaUB12oMrjMmHf/s1600/BLUE.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjp_s51lCawvTA6kV-XWlv_ATcdzD3kHkbCgGzSwU3me24yZN67RQpQKCT2wf8pWw3vbLeEUg_r3Llyf-5rASfzWWtGRUWL21xa2DhZQk_8KDbu9itASvw2bqhj_ey3RsaUB12oMrjMmHf/s400/BLUE.gif" width="400" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="font-family: 'Century Gothic';"><span style="font-size: 12px;"> </span></span>Sloe & Wildhttp://www.blogger.com/profile/14707461046820167863noreply@blogger.com0tag:blogger.com,1999:blog-895571767810470794.post-1384960006902016992010-09-16T05:39:00.000-07:002010-09-16T05:42:27.667-07:00Brighton & Hove Food Festival<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaKeqTi-SkxRBpGdjn9Ho2b737OSrQDuDXp3DaYMnLr10ERv6Wl_VrjuU2F5CE5FqmSWpUC-TyC0HV1J5cFIwkKp20re5q6YPQKHde4MQHNESJjFC9cq2Aggzm9SKzJn9D9fkK8eyAwAnO/s1600/Picture+21.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="173" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaKeqTi-SkxRBpGdjn9Ho2b737OSrQDuDXp3DaYMnLr10ERv6Wl_VrjuU2F5CE5FqmSWpUC-TyC0HV1J5cFIwkKp20re5q6YPQKHde4MQHNESJjFC9cq2Aggzm9SKzJn9D9fkK8eyAwAnO/s200/Picture+21.png" width="200" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Sloe & Wild will be at the World Food Market in association with the <a href="http://www.brightonfoodfestival.com/">Brighton & Hove Food Festival. </a></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">We will be serving tasty hot food and selling Sloe & Wild products. With stalls from Sussex and the Continent, alongside world foods, this huge seafront market on Hove Lawns is always one of the festivals most popular events. With a beer tent, dancing and lots of kids activities, it's a great Brighton day out some make sure you come and say hello!</span><br />
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<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Hove Lawns, Brighton seafront</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">25th & 26th September 2010, 10am - 6pm</span>Sloe & Wildhttp://www.blogger.com/profile/14707461046820167863noreply@blogger.com0tag:blogger.com,1999:blog-895571767810470794.post-91465598548810114902010-09-10T02:33:00.000-07:002010-09-10T02:33:28.694-07:00Sloe & Wild Preserves and chutneys<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">The taste of Sussex is bought to you by Sloe & Wilds new collection of chutneys, jams and pickles made from the wild food growing across the county. Look out for them at your local deli's and farmers markets or buy directly from us.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEmpMP1uPdEIK1GlRcqow1KFboN0AI5ohCOO6WwshLdUXZ7Y1AfSq4AyC9iAtQ5gcjMsJrCitwSTeXfr84iLk1YhDHMlDQ4miYO86quVLVYmog7nMZUVGUfuIsuH0leWg3YJCb8uyVkSN/s1600/WILD-PRODUCS-X4-WEB.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="100" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdEmpMP1uPdEIK1GlRcqow1KFboN0AI5ohCOO6WwshLdUXZ7Y1AfSq4AyC9iAtQ5gcjMsJrCitwSTeXfr84iLk1YhDHMlDQ4miYO86quVLVYmog7nMZUVGUfuIsuH0leWg3YJCb8uyVkSN/s400/WILD-PRODUCS-X4-WEB.gif" width="400" /></a></div>Sloe & Wildhttp://www.blogger.com/profile/14707461046820167863noreply@blogger.com0tag:blogger.com,1999:blog-895571767810470794.post-13520855213641384492010-09-09T04:36:00.000-07:002010-09-09T04:50:05.760-07:00Welcome to the blog!<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Welcome to the world of Sloe & Wild where we specialise in foraging wild food from across Sussex to bring you exquisite hand made preserves and chutneys and one of the most unique catering services in the South East. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMCC7Lh5KI9FYZM2I88XkQacod9SR5Q9h_ihwSUaLc9VgxcgTNSo0hwARPXtYNUU9zhTM7NgisQfK_cwzvYD0WaQ3KYlOeNKEsGrCbYIhyrNqgndlaiSDuuJH3vErDZnzXyogV-mGXEzv/s1600/sloe-images.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="131" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihMCC7Lh5KI9FYZM2I88XkQacod9SR5Q9h_ihwSUaLc9VgxcgTNSo0hwARPXtYNUU9zhTM7NgisQfK_cwzvYD0WaQ3KYlOeNKEsGrCbYIhyrNqgndlaiSDuuJH3vErDZnzXyogV-mGXEzv/s400/sloe-images.gif" width="400" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span>Sloe & Wildhttp://www.blogger.com/profile/14707461046820167863noreply@blogger.com0