Being anaemic has caused a variety of symptoms, the obvious tiredness, shortness of breath, dizziness, and palpitations are one thing; but nothing has prepared me for the constant loss of concentration! So far today I have started to saute onions and completely forgotten about them - until the smell of burning reminded me, and left my lunch to go cold. Cupboards are left open, jobs are half-done, television shows end and I have no idea what happened... I'm not even sure what day of the week it is most of the time, and this is with treatment! I do hope that normal brain function returns soon - I've been reading the same page of Bram Stoker's Dracula for three weeks now and I'd like to finish it soon.
Despite all of this, I have managed to keep up with my try-new-things-in-the-kitchen resolution. This week, pigeon. Wood Pigeon to be exact. Not much unnerves me in the kitchen; I can gut fish, joint rabbits, prepare offal, but the frailty of these tiny birds threw me. I wasn't sure how best to cook them, concerned about overcooking them, unsure if I should joint them, or keep whole, wondered if I should roast, braise, grill or fry. In the end, I roasted them whole, then removed the breasts and served with boiled potatoes and watercress, with a white wine and roasting-pan-juices reduction. I found pigeon meat to be a little too strong for my liking, but Husband loved it. And, it turns out that he has been taking photos of my food with his camera-phone, so I can actually post some evidence of this meal! I used the leg meat to make a pasta sauce with slow roasted tomatoes, balsamic vinegar, capers, parsley, garlic and olives. The sweetness of the tomato and saltiness of capers cut through the game-y richness and I enjoyed this far more than the first meal. Of course, the carcasses made a wonderful, dark stock.
|"That's too special to just serve with pasta!" (according to Husband).|