Newcastle

I went to visit my best friend Anna this weekend. I've known Anna for the longest out of all my friends and although we went to different unis, we've still managed to remain the best of friends. Unfortunately with her living in Durham and me in London we don't get to see each other any where near as much as I would like, but it's always great when one of us makes the effort to do the 6 hour round journey.

Anna gave me a pretty comprehensive tour of Durham the last time I visited, so this time a visit to Newcastle was in order.

For once the weather was beautiful and we took the opportunity to stroll by the river and look at the famous bridges.

Life: London living and being very greedy (again!)

amazing poem

I really love living in London, but there are certain things about it that I could definitely do without. 

Namely, the fact that everyone is generally so unfriendly and in such a rush all the time. I would sooner walk round in circles for hours hunting for somewhere than stop someone and ask. I think I must have a 'friendly' face though, because I get stopped and asked for directions at least twice a week without fail. I remember one particular time when there was this sweet old woman staring at everyone walking past her. She eventually stopped Martin and me and asked for help ordering a taxi. We were so happy to help her, but we couldn't help feeling sad at how long it had taken her to pluck up the courage to ask for help from someone.

Food: Welsh Rarebit

I ate this recently at Fortnum and Mason and it made me all nostalgic about my childhood when my grandma would make it regularly for my tea. Some recipes include stout, but I prefer mine not to. Welsh rarebit is a lovely tangy alternative to cheese on toast and is equally comforting. It's basically a roux sauce with some added tasty extras.

Serves 2

4 slices of thick wholegrain bread
250ml whole milk
1 tsp english mustard powder
1 tsp worcestershire sauce
salt and pepper
2 tbsp grated cheddar cheese
1 tbs plain flour
25g butter
1 egg yolk
1 large pinch of cayenne pepper

1. Add the butter, flour and milk to a sauce pan.
2. Stir over a medium heat continuously until the mixture thickens (around 5 minutes)
3. Add the egg yolk, cheddar cheese, salt and pepper, cayenne pepper, mustard powder and worcestershire sauce. Continue to cook and stir until the cheese melts.
4. Set the sauce aside and toast both sides of the bread.
5. Add the sauce generously to one side of the toast, ensuring that you cover all the toast to prevent the toast from burning, and place under a medium grill until the sauce is bubbling and golden.