Bloody London Underground! I think it's a bleedin' liberty, them doin' away with the old quot;rattlersquot;, as I call 'em, (due to the way they jump and jerk about, and the row they make), 'cos they're our bloody heritage, ain't they?! I was so annoyed when I first saw the new stock- I mean, Gordon Bennett! What do you guys think? I'd REALLY appreciate YOUR angles on this one, please, guys! Much obliged in advance! Peace and love! Be lucky! :)
With a fig and balsamic glazeCombine a jar of fig preserves, 1/2 cup dry red wine, 3 tbsp balsamic vinegar, 2 tsp dijon mustard, and 1/2 tsp ground pepperSprinkle hens with salt and bake on 450 about 10 minutesBrush generously with the glaze, reduce heat to 400 and cook about another 30 minutes, basting every 10 minutesReserve some fig mixture to serve with hensGot great reviews at Thanksgiving.
I brush my hens with olive oil and then sprinkle them with kosher salt, fresh ground pepper, lemon juice, and thymeI place garlic cloves and cut lemon in the cavity along with salt and pepperAdd some white wine and water to the panRoast at 375 degrees for approximately 1 hour, basting every 15-20 minutes.
roasted with a wild rice stuffing.
Cockney.you read my mind, sir! I remember the Brixton section of the Underground being opened in 1971 - was only 14, and like most schoolkids, had an orgasm spending most of the afternoon riding from Victoria to Brixton - also loved the ride to Amersham (miles away) on the open-air trainsYou couldn't beat the rattlersTel you what peed me off, is when they did away with the red of most tube trains, and coloured them all 'aluminium'But you must understand the air conditioning of them - for let's face it, in the middle of July, the tube is pure murder!
