Wireless @ Hyde Park this weekend. 

Saturday's highlights, and actually the only acts I saw. 
Klaxtons and Daft Punk. Had such a fun day.

Today Editors and Kaiser Chiefs. 

yay!!! :)

[

mood

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sleepy

]

I like waking up to a chaotic kitchen that's a mess because of a bbq the evening before. I like tackling the mess and slowly putting some order back -- clearing beer bottles, washing dirty plates and glasses, whilst listening to the radio. I like having a few weeks off work and having time to make real coffee.

I like the new red shoes I bought in San Sebastian last week. I'm really glad my friend is visiting from Cambridge tonight, and she's agreed to come to Brick Lane for a curry with me. Mmmmmm I'm craving a curry. I like the Broadway markets on Saturday and the great pub with Belgium beers there called The Dovefree House and Kitchen.   

I like the idea of seeing a movie tomorrow during 'office hours' to make the most of having the days to myself.

I'll have to update ... Sorry, I'm very slack!

Beef Goulash

Taken from: International Cooking by Robin Howe.

INGREDIENTS

900g boneless lean beef
50g lard or other fat (I use butter). 
350g red onions, sliced.
Pinch of salt
1 tablespoon mild paprika
Pepper
2 tablespoons tomato puree
1 teaspoon caraway seeds
warmed stock liquid
900g large potatoes
15g butter
1/2 teaspoon strong paprika pepper or to taste (I just use the same as above). 

METHOD

Wash meat (?), do not dry it but cut into cubes, as equal as possible. Thoroughly warm a thick pan (copper or iron preferably), add the fat and, when melted, add the onions. Fry these until they begin to change colour and are soft but do not let them brown. 
Add the meat, shake the pan and cook, stirring all the time until the meat changes colour and the onions are soft, about 15 minutes.
Add salt, the mild paprika pepper, tomato puree, caraway seeds and just enough warmed stock liquid to cover. 
Gook gently, covered, until the meat is tender, for 2--2.5 hours.
 While the meat is cooking, cook the potatoes separately in their skins until tender. Cool, peel and quarter. 
When the meat is quite tender, add the potatoes to the pan, mix well and continue cooking gently for another 10 minutes.
Just before serving, melt the butter in a small pan, add the strong paprika pepper, stir well and add to the pan immediately before serving to give the goulash its traditional bright red colour.


HMMMMMMmmmmmmmm. I serve it with Polish rye type bread that has caraway seeds in it.