Blog Archives
The Middle Class Handbook
If you are looking for a window into the heart and soul of the British chattering classes, look no further than The Middle Class Handbook, a very British blog that documents the stuff that the British middle classes say, do and buy.
Not since Stuff White People Like have I found an affinity with a site that seems to read us and our British middle class family and friends like an open book. Are we really such a cliche?! So very predictable and stereotype-able? Apparently so.
Banging on about bacon
I rarely beat my chest and shout, “We’re number 1! We’re number 1!” when speaking of America.
But in matters of bacon? Well, that’s when I will get all patriotic and bang the drum. American bacon is simply magnificent. Crispety, crunchety, peanut buttery Butterfinger … wait, where was I? Oh yeah, bacon! Crispety, crunchety, sublime, salty, smoky bacon is pure bliss.
If you’ve ever had Irish bacon (blah!!) or British bacon (double blah!!), you know what it’s like to taste rubbery, salty, greasy, limp fat. It’s ridiculous that it can even be called “bacon.” It should be called “snake-in” instead of bacon because it’s like a deceitful snake in bacon’s clothing.
The closest you’re going to get to American bacon is streaky bacon (aka rashers), which is the nearest cousin to our native bacon. Never be mistakin’ back bacon for bacon. It has far too much meat on it – not enough crispy fat – and is probably why people like to drown their bacon butties (bacon sandwiches, made from back bacon) in brown sauce, and why we, in contrast, celebrate our bacon sandwiches by topping them with lettuce and tomato and a thin spread of mayonnaise, so the baconyness really shines through.
What I really haven’t been able to figure out is why more countries don’t hop on the American bandwagon and make their bacon like we do. After all, a pig is a pig is a pig, no matter where you live. Answers on a postcard, please.
The missing piece of the puzzle
Last night, a tiny puzzle piece got pushed underneath one of our very heavy bookcases.
What could we do?
Well, we tried using paper since it was thin enough to slide under there but it wasn’t sturdy enough to push the piece out. Then we tried the vacuum. It vacuumed up a lot of dust – no puzzle piece. Lastly, my husband asked me to bring a kitchen knife.
Don't let the knifeyness confuse you. This is not a kitchen knife.
“You mean a steak knife?” I asked.
“No, you know, a kitchen knife,” he answered.
And so I immediately looked to the big butcher block of knives and grabbed for the longest ginsu wannabe knife that we have.
“I’ve got a really long knife we could try,” I announced.
“No, not a butcher knife … you know, a food knife.”
“What are you talking about? A food knife? WTH is a food knife? Aren’t all knives food knives?!”
21st century telegrams
When I was living in the U.K., I was very surprised to hear that people were still sending telegrams.
Telegrams!?!?!!
At our wedding, they even read some telegrams out loud. Who knew this “technology” was still alive and well?! Not me …
I’ve just located a company called Red Bike Telegrams that’s taking a luxury approach to this tried and true communication – they deliver them on heavyweight card with embossed gold and red foil finish with your personal message.
This romantic correspondence can be sent in the U.K. or internationally – wherever your heart desires. Stop. Room for up to 500 characters. Stop. That’s more than a Tweet. Stop. Brilliant!
The U.K.’s best gastropubs
The Harwood Arms in Fulham made the top 10.
I love a good gastropub and as far as I’m concerned, the U.K. is king for this blessed blend of good pub and grub.
Budweiser Budvar announced the UK’s top 50 Gastropub Awards yesterday, as voted by 750 chefs, food critics and writers.
Sweet breads!
Does this make me look fat?
Have you heard of breading? The Daily Mail reported on it yesterday and I have to say it might be the best thing I’ve ever seen. I know it’s quickly becoming a global phenomenon and is not exclusively British, but I couldn’t resist.
As an aside, I’m sure Brits would use a nice farmhouse loaf for this kind of thing.
Mini Boden goes big with union jack styles
Have you seen the spring line from Mini Boden USA?
I’m loving all of these pieces. They’ve gone really big with union jack items for boys this season – even including canvas union jack sneakers! Sadly, they haven’t shared the Britlove for girls (although there are some gorgeous floral numbers that I wish were available in grown-up sizes).
Get it while you can! These items are sure to sell out quickly!
240 quintessentially British things
I am absolutely loving this print by BODIE and FOU. It lists 240 quintessentially British things and even includes a recipe for Victoria Sponge.
Sadly, they currently only deliver to the UK, France and Europe Zone 1. Hopefully that will change. It’s a fantastic print for any anglophile.
Totes Amaze
Sometimes an expression just comes along that grabs me. For awhile it was “bajiggety,” as in out of sorts, confused, flustered, upset. It was used in “The Sweetest Thing” with Christina Applegate and Cameron Diaz and I latched on. It is a stellar phrase.
But it’s been surpassed by “totes amaze,” as in totally amazing. The Brits are using it. It’s whimsical, youthful, and little stupid. It’s the two words that British singer Lily Allen tweeted right after having her baby.
Totes amaze. Coming soon to the U.S.
A simple posset
The last time we were in England for Christmas, I tasted my first posset.
That’s posset, not possum. This is England, people, not Kentucky.
And so this time of year, I always think about posset, this simple dessert made from citrus fruit, sugar, cream and sometimes eggs, which traces back to the 16th century. It’s easily made in minutes and will brighten up the darkest of winter days.
The following is a very simple recipe for lemon posset, courtesy of the BBC and chef James Martin:
Ingredients
600ml/1 pint 1fl oz double cream
150g/5oz caster sugar
2 large lemons, zest and juice only
1. Place the double cream and the sugar into a large pan over a low heat and bring to the boil slowly. Boil for three minutes, then remove from the heat and allow to cool.
2. Add the lemon juice and zest and whisk well.
3. Pour the lemon cream mixture into six large serving glasses and refrigerate for three hours.
BRITRISH.COM 