Day Two Hundred and Three - Escargot

Dear all,

Today we are back in the kitchen with quite an 'unusual' theme: Snails.

We had a function at the inn and Linda decided to prepare an hors d'oeuvre of 'escargot' for the eager punters.

The idea was actually ingenious. We cut out small circles of bread, laid them individually in mini cake trays and basted them with olive oil. We then mixed up a sauce of garlic, butter, fresh parsley and fresh thyme which we used for the marinade for the [tinned, not from the garden] escargot.

Once marinaded, we lifted one juicy snail into its own little bread-nest and popped them in the oven for 10 minutes. I have gotta say, they were delicious and not slimy in the least. A very good way to get past the 'slight' mental challenge of eating a snail. A delicious yet unusual starter and I would highly recommend it.

And in other news:

1. Paul's Roast Beef is looking beefy!

2. Lorraine has found a brilliant new addition to her wardrobe. A blouse with 'enhanced' button protection around the bosom ( to avoid any embarrassing exposure). What a great idea!