For all those who’ve so kindly been wondering about my shingles thing: it seems to be over. A mild case, lucky me. So I’ll be hitting the road soon, in a somewhat curtailed tour for A Farewell to Arfs, the new Chet and Bernie novel. Thursday at 2 PM I’ll be at the Avon Free Public Library in lovely Avon CT, with books available for signing from B&N.
Meanwhile ML mentioned British TV yesterday. One of my daughters and I used to watch Fawlty Towers when she was a kid and just laugh our heads off.
9 Comments on “British TV”
Greetings!
So glad that you have gotten over the shingles and are back on the road Spence!
Grizz is a big fan of Fawlty Towers. :^)
Create a good day!
Glad to hear that shingles is becoming a thing of the past and the book road show can resume, even if on an altered schedule.
Fawlty Towers was definitely enjoyed here. Another great British sitcom from that era was “Are You Being Served?”, which was equally hilarious.
John Cleese, of Monty Python claim, was definitely great as Basil Fawlty in Fawlty Towers, although I think his greatest performance was in A Fish Called Wanda, where Cleese played a British solicitor named Archie Leach (which happened to be Cary Grant’s real name).
WTAFP, we just watched ‘A Fish Called Wanda’ on tv the other night (not being fans of spectator sports, even the Olympics). I love everything Monty Python, but I agree with you, AFCW has a special place in John Cleese magic!
Good day to all.
Glad to hear the Shingles was a mild case.
We got British TV on PBS before there was even Cable.
Mostly Masterpiece Theater on Sunday night. My Mom was a huge Poldark fan. (The original one.) But we watched others like To the Manor born.
Now I subscribe to AcornTV, mostly for Murdoch Murders (out of Canada) and Doc Martin. I got my Mom hooked on both. Also Father Brown, the more recent one through PBS. I added BritBox to my subscriptions for Father Brown, Sister Boniface and Vera. I lean more toward the mysteries but have watched the comedies too.
Today is Lefthander’s day. Raise your hand if you’re a lefty. Your LEFT hand.
It is National Filet Mignon day. I am so tempted to pick one up as I am going grocery shopping after a workout at the pool. Thankfully kiddie summer camp is over so I have access to the pool again. I picked up a filet mignon once in the manager’s 30% off bin by sheer luck and I’m in love. But it’s also very expensive.
I’ve got the sprinklers going both front and back. Hoping one more round in the back and I can dig up all of the wild papyrus in Caesar’s Garden and start to reclaim that space. The chainsaw arrives today so I will be ready to start taking down the second trunk of the Sweet Bay Laurel that needs to go. It’s starting to shade my PV panels. I need to wait for the pruning blades for my reciprocal saw first to take down the branches. The pruning of the remaining Sweet Bay Laurel will wait until late Winter.
ML, I don’t know how you prepare your filet, but I use Ina Garten’s method, which we love: Dry meat w/ a paper towel. Tie around meat with string. Rub with olive oil. Press into sea salt and fresh ground pepper. Sear 2 minutes on each side in a very hot cast iron skillet. Place skillet in preheated 400 degree oven for 12 minutes. Should read 120 degrees on meat thermometer. Remove string. Allow to rest a few minutes. Dig in!
That sounds too fancy for me.
I do all of my steaks mostly the same way. In a cast iron skillet with a little olive oil and a small slice of butter to start. Freshly ground salt and pepper on both sides. About 7 minutes per side, give or take depending on thickness.
I have a really good thermometer, the Square Dot from Thermoworks. It has two probes, one for the oven and one for the meat. I have an old oven so depend on it to make sure my oven is at least close to temp. I have a few others from Thermoworks but mostly use that and the hand held Instantread one which is in a case with magnets so it sticks to the side of the stove.
Mom always gets filet rare when she gets steak. When Dad was alive, he would order ribeye, medium rare. Mom always would save him a bite of her filet, kind of a ritual. One time they were having a great time with friends eating out when Mom noticed Dad looking at her with the strangest expression on his face. She had forgotten to save him that last bite.
This must have been a one off as I’ve never seen filet mignon at Vons again. Not in the butcher’s case and not just wrapped up with the rest of the meats. If I want another, I will have to go down the street to Iowa Meat Farms and pay a lot more.
They do have some other cuts. I have managed to get a few rib eyes in the 30% off manager’s special bin. There are two in the freezer right now. I also saw a T-bone and a Porterhouse. I haven’t been eating much in the way of red meat for quite a while. Used to be I only got it occasionally when I went to my parent’s house once a week to visit and for dinner. But I read that, for seniors, to help build and maintain muscle you need to eat a bit more meat. So I’ve been eating more fish and red meat in addition to the chicken I normally eat. Also more legumes and vegetables.
My garden inspection yesterday revealed that there are half a dozen silks on my corn stalks and the tops are popping out with “blooms”. I’m hoping the pollen rains down on the silks as the air has been extreme gentle and the weather in the 80s, now and for the next 10 days minimum. Should be good corn growing weather. They get watered M-W-F and seem to like that too. The tomato plant has a dozen or more pear shaped tomatoes and the cantaloupe has blooms all over. I keep pinching the basil to make sure it doesn’t bolt and it’s doing okay as well. I’ve got two more basil plants coming so might be able to make pesto this year.