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And that’s it folks…

And, that’s it folks.  No more crazy early mornings filled with  intense baking sessions, vats of soup and spiced bramley apples. No more frenetic tweeting of mes petits désastres. No more waking to the intense  savouriness that is the smell of  kilos of slow roasting pork, wading through the aroma and the sleepiness down the stairs, and opening the oven to a rush of steam and porky goodness. The draining of the fat and the crisping of the crackling. Dipping my hand into the meaty cavern and pulling out the tender shreds of juicy meat.

That’s it The last week is down. A snow filled Wednesday, but cheery to the end and committed to the market, we carried on. We went out with a bang. Yeterday at market was a fantastically busy day and a perfect day to go out on.

The night before, I was exhausted, and really not in the mind for cooking. On the way home from work, I stopped at Selfirdge’s, knowing they had Brindisa chorizo which I wanted for my stew. Sadly, I was too late for Brindisa itself. Then  a quick pit stop in Covent Garden to collect my enormous stock pot, which I had loaned to Denise of The Wine Sleuth, who had taken my place at the market for the previous two days while I was at work, selling her Spicy Tortilla Soup and toasties. Finally, a quick stop in King’s Cross, to see a visiting friend from Tokyo.

By the time I got home, lugging pots, chorizo, kilos of Bramley apples, and what was left of me, I had no energy to cook.  But I had to. That pork ain’t going to slow roast itself. So, in I went, preheated the oven to 220, prepared the pork, put it in the oven, and went to wait the 20 minutes before turning it down to allow it to roast gently. Perfect, no?

No. I fell asleep. I was so very tired, and it was only for half an hour or so, but that was enough to destroy that precious crackling. Luckily I had some extra meat in the fridge, so I could start again. Although, I felt terrible, guilty and annoyed. What a *waste* of lovely meat. I could save the inner portion for my own use later, but I would not be selling it at market.

I decided against boiling the soaked dried chickpeas for the stew, as clearly, I could not be trusted to stay awake, and left this for the morning, setting the alarm a little earlier to fit it in. I went to bed annoyed and, ironically, unable to sleep, worried that I would not have enough food for Saturday, or the time to prepare it

Roll on the morning. I am tired, and it is very cold, I’ve had very little sleep. A peer out the window reveals a carpet of snow on the roof tops.  Shivering, I proceeded down the stairs, by now loathing that porky fragrance.  I sorted out the pork, boiled up the chickpeas and started the stew; sauteeing onions, garlic, chorizo, paprika and adding several good glugs of good red wine, before adding the tomatoes and the chickpeas. Things were smelling good. Bay leaves for extra fragrance, and then it was  time to start the spiced apple, peeling all of those apples, how I’ve come to dread it! Some time later, they’re bubbling in the pot,their sturdy mass  slowly giving way to the water, the spices and the sugar, and transforming to the sweet and spicy condiment that would nestle next to the pork, conspiratorial in their bread blanket later that afternoon.

All done, it’s time to turn my attention to me, and get ready. Bolstering myself with layer after layer, fleece socks over wooly tights, thermals under polo necks under jumpers. Time to call the cab, and collect the bread, get to Covent Garden and set up the market.

At the market it’s busy, and things are looking good. I set up, ask my neighbouring Argentinian stallholder to make me a quick coffee (as that is what he does), and, lastly, as always, I reveal the pork. I’ve come to learn that once this is exposed, I get busy, and there really is no time to do anything else.

It’s the last day, and it’s nearing Christmas. There’s a lovely atmophere. Lots of smiles, is it me or the mulled wine? I expect the latter. It’s lots of fun, and non-stop for 3 hours. I am desperate for a break and a bowl of my lovely Chorizo and Chickpea stew, for I have not eaten since I got up. A girl cannot live on coffee alone.  In the end I have to steal bites in between customers, and in the end consume most of it cold. But who can complain, when everyone is enjoying what I am serving? It makes me very happy.

Several hours later, the pork is gone, and I am relieved. The stew follows shortly after, and friends arrive. We chatter, and indulge in some Bisol Jeio Prosecco. We eat gorgeous shot sized desserts from The Dessert Deli, chocolate mousse and panacotta, and follow with chocolate marshmallows from Sugar Grain. We’re indulgent and we’re having lots of fun. It must be Christmas.

It’s time to pack up! Hooray, it’s been a long day.  I hate this bit normally, but I have lots of helpers, and swiftly, the stall is deconstructed, the wash up is done, everything is put away and it’s time for dinner and wine at Terroirs.

And that’s it. No more market until mid February 2010. Hopefully, I’ll be back. Market days are rumoured to be Fridays and Saturdays next year, which hopefully is true, as I can no longer do Thursdays and I want to continue and explore further. Who knows, maybe I will learn to drive, get some equipment, try new things. I really, really want to.

It’s been a fun 5 months. 5 whole months! I can’t believe it either. Getting out there, cooking, trying new recipes, selling my food, seeing what people like, talking to people about my recipes and getting tips from them. I’ll miss the regulars, I never would have imagined that I would have lunch time queues. Most of all I’ll miss the camraderie with my neighbouring stallholders. Even in Wednesday’s snow, people were smiling, and that helped me smile too.

End of a chapter, but not of an era. Bring on 2010 and it’s culinary adventures.

PS. Photos are from my iphone, forgive the poor quality.

28 Comments

  1. I know what you mean about wanting to do new things. I’m learning Cake Decorating in January. Another string to my bow. Well done you. Happy Christmas.

  2. Hey Niamh! It’s John’s friend from last night, thought I’d check out your blog. Cheers for the free food and company yesterday, it was really good fun. Have a great Christmas! Alia xx

    • Hello! So lovely to meet you after all these years. I had a lovely evening, thanks so much for your fab company. Have a great Xmas. Niamh x

  3. Niamh, well it was fantastic just looking at the photos and reading the story, only wish I could have visited and sampled some of our pork while you where there. Hopefully I will make it for the relaunch! Chris

    • A lot of that down to your wonderful pork Chris! Thanks for all the support. Would be great to meet you. Who knows, maybe I’ll make it North :)

  4. Congratulations – a job well done – very brave of you and I have to say that when I came to visit you – you did make it look quite effortless which I am sure it was not!

  5. Wow. What an amazing 5 months. I’m just gutted I haven’t been able to make it down to see you for lunch. Have a wonderful Christmas.

    • Thanks Jonathan! No worries :) Will be many more pork sandwiches next year I hope! Have a lovely Christmas too.

    • Hello there! Thanks so much for coming down while I was there. Have a lovely Xmas and see you in the New Year!

  6. Beautifully written… evocative and compulsive reading. Sorry I haven’t seen you in so long (since that gin-soaked evening!) I will get to visit you when you next year… All best wishes for a wonderful 2010! A:)

  7. Beautifully written… evocative and compulsive reading. Sorry I haven’t seen you in so long (since that gin-soaked evening!) I will get to visit you next year… All best wishes for a wonderful 2010! A:)

    • Oh, thank you. Skind of you to say. Gin soaked, prosecco soaked, there’s always some soakage ;) Many happy returns! N

  8. Having flogged prosecco in the summer with Niamh and then subbing (with food) for the penultimate 2 days, all I can say is well done Niamh! It’s a lot of hard work ( and all I made was a chicken soup!). Even though it was great fun, can I be in charge of the wine again next year? :-)

    Thanks for letting me get involved, it was awesome!!
    xxx

  9. Niamh you are fantastic to do all that for 5 months! Hope I make it in Feb and sample your lovely pork. Have a great Xmas. Bron

  10. Pingback: Farewell to 2009! Another Year Over [Part 5] « eat like a girl

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