Here are the completed pickled onions.
I decided in the end to boil the vinegar before pouring it over the onions, to soften them a bit (and to help with sterilization). This was just one kilo of onions, I still have another kilo to do, which I may give as some Christmas presents, as part of a hamper. Need some more pickling vinegar first though. When they have cooled I will put some labels on and pop them in my store cupboard until they are ready to use, 6 to 8 weeks. Delicious.
This morning I also gave my Christmas cake its weekly feed. I have no brandy, and don't feel inclined to buy another bottle unless I absolutely must. I do have some rum however, and so used a tablespoon of that. Has anyone ever used rum to feed a cake before? Or any of you horrified at the thought? Wouldn't want to ruin it. I have some vodka too, but not sure about that.
I fed it from the bottom this time and will store it upside down this week so that the juice can settle in the other direction.
My cauliflower cheese was gorgeous for dinner yesterday. Whenever I make a cauliflower cheese I wonder why I don't do it more often, such a lovely warm and comforting dish. Had it wish some kale, some chicken from the freezer and a miserable looking potato I found in the fridge, which was transformed by a bit of chopping and oil.
Watched Nigella shimmy around her kitchen on tv last night, made me laugh after my post last week. Still, she immaculately made a nice pasta with courgettes and spring onions. Her roast chicken looked good too, but ice-cream in a brioche sandwich? really? I prefer Nigel Slater as I find his approach of modifying recipes and encouraging you to change whatever you want is refreshing, so am looking forward to his new series in a couple of weeks. He drifts around the kitchen making things up rather than shimmying.
It is still cold here and I am still wrapped up warm, but i am feeling cosy. I am off to France at the end of the week, for my final performance of this particular opera, glad to see the back of it to be honest.