I finally made it to Cut & Cured yesterday. "Located in heart of London's historic Merton Abbey Mills, Cut & Cured is a purveyor of some of the finest cheeses and cured meats from across the UK and Europe" so I asked them to recommend a cheese to go with the apple butter I was inspired to make by a Hang Fire recipe and the the sour fruit of the tree I planted in the garden five years ago.
I also tried a couple of bottles of the Kernel Brewery stouts and porters they stock, only to discover that they are up to 9% proof when I had estimated about 4%. That meant I had to walk home and leave the car behind. A development that led to a lot of head scratching this morning until I remembered.
Monday, August 01, 2016
Subscribe to: Post Comments (Atom)
Post a Comment