‘Home cooking? eh mate, you kept that talent quiet,’ says Gary, inhaling appreciatively as he peers around the kitchen door.
‘It’s me Nan’s recipe*,’ Bob squints at the temperature control on the oven and turns it down a notch, ‘this my way of thanking you and Gina for letting me and Fingers move in, now that Lucy’s off with that Pierre on a cruise ship,’ he wheels around, not an easy task for a man of his build within the confines of a cramped kitchen, ‘whoa, Fingers, gimme that!’ he addresses the mischievous-looking monkey who’s edging closer to the stove top, waving a wooden spoon in the air.
Then Bob catches the changing expression on his friend’s face, ‘is it the story?’ he’s referring to the latest episode in their author’s Six Sentence Story serial, ‘I said to be careful what you wish for, didn’t I?’
Gary shrugs, ‘yeah, it’s brought it all back, beating up that guy, then afterwards with Gina… you know,’ he stares at the kitchen wall, remembering.
‘But it was me who really wanted a part in her new little story, babe, not you,’ Gina, who’s just appeared on the landing, wraps her arms around Gary’s waist, ‘remember, that’s all in the past; what you did was all the fault of the camel, all you have to do is go with the flow of her story, okay?’
‘And get rid of that camel,’ Cynthia’s voice drifts up from the hallway.
~~~~~~
This has been my second offering this week for Denise’s Six Sentence Story Challenge where this week’s prompt word was control. It’s also another window on the world that some my lead characters inhabit. As some of you have already discovered, they lead lives beyond the confines of their book.
*Nan’s recipe for scouse, a fine old Liverpool tradition (as described by Bob):
You take a couple of large onions, some nice big spuds, a tray of stewing steak and a couple of fat carrots, maybe a bit of swede, and a beef Oxo cube – make up about a pint. If your minted, you can use more meat. If you’re feeling adventurous, add a bay leaf.
Peel the veg, slice the onions, chop the spuds into big chunks, same with the carrots and swede. Trim the steak and chop into chunks.
Get a large casserole dish that’ll go on the hob and in the oven, lob in a lump of lard, or a splodge of oil. Brown the meat in batches and put on the side. Now fry the onions until they’re going brown, but don’t let them burn. Throw the meat back in. Add the carrots and the stock. Stir, put the lid on and slide into the oven at about 300F / 150C / Gas Mark 2. Check each hour to make sure it doesn’t try out. Top up from the kettle if you need to. It’ll probably take about 3 hours for everything to go nice and soft.
Nan serves with beetroot or pickled red cabbage. I prefer thick-sliced white bread with butter.
I cooked this last weekend. Maybe a dish to add to the chalkboard at the SSC&B?
I love these cross-over episodes.
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Me too! 😊
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😍🤩
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There goes my yogurt /apple plans….burnt to ashes, like the limo driver memories!
Names for the plate, as it will be catalogued at the SSC&B menu? Any suggestions?
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If not Scouse, then Sailors’ Stew perhaps? ( or does that sound just a little bit camp?)🤔
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Lol…I’m waiting Ford’s proposal…
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That should be worth hearing!
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Great little insights into each of the characters – lovely quirky personalities that compliment each other so well! 🙂
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I’m pleased this little look behind the scenes fleshed them out a bit more, Tom.
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This sounds like beef stew. I, too, prefer bread and butter an the accompaniment. (I love the colloquial recipe instructions!)
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That’s it, Liz, a basic beef stew. I agree, you have to have the bread to mop up the gravy! I think Bob’s voice comes through quite well, although if this was audio, you might need sub-titles!
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I would need the sub-titles for sure!
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😆😂
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Quite enthralling, dear Chris. You know how to capture our interests with your skilful story-telling techniques 💖💐
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Thanks very much, Lamittan!😊🤗
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You’re most welcome, Chris. 💖
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That dish looks tasty. It looks like everyone should get rid of that camel.
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One of my favourites for a cool autumn supper. The assembled players know the camel should be sent back where it came from (our ‘baddies’ wouldn’t agree though).
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That looks tasty.
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I like to make a big batch and freeze in portion-sizes – a great stand-by for a busy author!
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You’ve got more twists and turns in this than a pretzel 🥨
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Hee hee, thanks, Deb!
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whoa… ‘Now Boarding for: Metaville, Crosstown, Inferentia and Sixville All Aboard!!
lol
(They say, listen to Mozart, Back, play word-games to keep the mind nimble and responsive… or, just dive into Six Sentence Serial stories)
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Oh yes, we need to be nimble minded to keep up with this bunch!
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At least Gina’s fine with developments, Chris.
And that scouse looks really tasty… I’ll have it with beetroot, if that’s OK. 🙂
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Spoken like a true northern-westerner, Tom!
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🙂
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Everyone should be listening to Cynthia! But of course they won’t because well, you know. Screen time. Everybody wants some! And so they should have it. Until then, they can hang at the SSC&B and enjoy the scouse aka….?
Not sure what “swede” is but the picture looks delicious, Chris. Like stew. So in that case, please pass me that loaf of crusty bread (Italian or French) over there and the butter and I’ll have a spot of lunch 😉
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Ms Google offered me an answer to the swede question: aka rutabaga.
The dish is certainly a stew and your bread choice is perfect!
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Love it!! Now you know I have to ask, what is “swede”? For someone raised by Swedes, I had never of that ingredient. 🤔
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Aha, see my reply above. For the full answer to someone raised by Swedes:
“In Sweden, rutabaga is cooked with potato and sometimes carrot, and mashed with butter and either stock or, occasionally, milk or cream, to create a puree called rotmos (literally: root mash). Onion is occasionally added. Rotmos is often eaten together with cured and boiled ham hock, accompanied by mustard. This classic Swedish dish is called fläsklägg med rotmos.”
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That’s funny, I thought I had gone through the comments carefully to make sure my questions wouldn’t be redundant. I don’t remember seeing the ones directly before mine. 🤔 But now that you mention it, that could help explain why we had rutabaga for dinner when I was a kid!😝
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I saw both comments at more or less the same time, so sorry for the confusion. My husband reminded me that when we were kids we used swedes/rutabagas to make Halloween lanterns (and jolly hard work it was too). Pumpkins weren’t seen much in the UK until the 1980s.
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Oh wow, I didn’t know you could carve a rutabaga like a pumpkin! It doesn’t sound like it would be too easy. 😆
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Adult intervention was required!
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Thanks for the recipe, Chris, and for the explanation of what “swede” is. My husband calls every dish even slightly similar to this “Viking Stew.” Lol. It looks tasty!
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Viking Stew, what an excellent name! Scouse was originally known as lobscouse, derived from the Scandinavian name, Lapskaus, so that sounds spot on.
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My husband just makes stuff up, Chris. At least he got the general geography right. Lol
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Oh, I am definitely for Viking Stew!!
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Seconding that!
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Hi Chris, this is a nice surprise. The English are that terrible at cooking, are they? I love stews.
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English home cooking has come an awful long way, fueled by the advent of TV chefs and cookery programmes. I learned to cook well because I love to eat good food.
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Yes, me too.
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Another fun crossover episode, Chris!
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And an excuse to make a pot of scouse!🍲
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Do you really need an excuse? 🤣😋
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Not really!
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😁
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