A Day of Rest

Saturday 24/9/2005

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Diary and Notes

A quick respite from the conference nonsense and then it all starts again. Tomorrow (Sunday) I'm off to another, this time in Cambridge - aren't I lucky. Unlike American hurricanes it's pretty much the end of the conference season, the universities go back to teaching soon and all the brainboxes have to be at home to teach whatever it is they teach - how to wear corduroy trousers, socks and sandals probably (I have mine on at the moment).

So I just get one day back home to do some washing, have a haricut and then it's back on the train down South for more talks and chips without gravy or curry sauce - in the words of Peter Kay "Have you got 'owt moist?"

I've no idea what sort of things I'll get to eat in Cambridge - the conference is catered by one of the posh colleges, I'm hoping they'll cook us a swan, or is that Oxford?

So, sadly my blog will be down for a few days again. I'll update it when I get back next Sunday and hopefully will have some interesting stories of East Anglian food and customs, do they still wear clogs while they work the fens? Oh, and next Saturday should be good - watch this space.


My housemate Fran cooked me dinner today, a very tasty, mildly spicy prawn and noodle dish she called prawn Hokk Yen, whatever a Hokk Yen is - it probably translates to stupid English person or something sarcastic like that. I thought we were a bit short of dishes and rustled up some spicy steamed cockles as well. There was also some fried apples and ice cream for pud.

Cake Blog

Butter Fried Apples and Ice Cream: Fried in butter with sugar and a glass of rum on the side. Fruity and good.


  • Steamed Cockles with Chilli and Basil
  • Stir Fried Broccoli with Cashew Nuts

  • Prawn Hokk Yen

  • Butter Fried Apples and Ice Cream


    Steamed Cockles with Chilli and Basil
    500g Fresh Cockles
    1 Tbsp Groundnut Oil
    1 Shallot
    1 tsp Chilli Flakes
    10 Fresh Thai Basil Leaves (Chopped)
    1 Tbsp Dry Sherry
    1 Tbsp Soy Sauce
    ½ tsp White Pepper
    ¼ tsp Five Spice Powder


  • Finely slice the shallot and fry in a little groundnut oil with the chilli flakes. When the shallot is soft stir in the cockles and fry for a few seconds then add all the other ingredients, put the lid on the pan and cook until all the shells open, shaking the pan every few seconds to ensure even cooking.


    *All quantities are very approximate and for two people