I bought myself a whole chicken. I was going to just get breast meat but I thought it would be nice to have a mix of meats. Then I roasted it in the oven with a bit of pepper. I used only half a chicken.

It's not SUPER important that the chicken is completely cooked because you'll be baking the pie some more. I did cook it enough so that the meat comes off the bone quite easily, which is pretty close to being completely cooked.

Then I sautéed some veggies that would go with the chicken in the pie. I started by sweating the leek, onion and garlic. Then there was chopped celery, carrots, mushrooms and peas.

Cook the vegetables until they're soft-ish, don't want it too soft because you don't want mush. Let it cool while you shred the chicken. Mix the chicken with the veggies and put into a shallow baking dish.

Make a basic white sauce using butter, flour, cream and a bit of chicken stock. It's my first time making a white sauce and I must say, it turned out quite well. I was supposed to add thyme into the veggies and chicken mix but since I forgot, I just chopped it into the white sauce.

Pour the sauce on top of the chicken and veggie mixture.

If you haven't taken out the puff pastry from the freezer before you started all this, then you should do that now. The chicken and veggie mixture can wait, provided that you can too. If you have the pastry ready, just cover the chicken and veggie mixture. Use a beaten egg with a bit of milk to seal the edges of the dough to the baking dish. Make a good seal! Brush the pastry with the remaining egg wash. I decorated the top of the pie with some hearts cut out of the bits of dough I trimmed from the pie. I used the egg wash to make it stick. Cut some slits into the dough to let steam out.

Put the pie in a baking sheet before putting it into a 200°C oven. The baking sheet is to catch any over boil. The last thing you want is crusty chicken pot pie sauce and juice in the bottom of your oven. I baked it till the puff pastry puffed up and is golden brown. I over baked mine but it still turned out really good.

Something tells me she won't be asking us to pass the sweet potatoes at Thanksgiving.

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the 4th of july with the natureboys at ocean isle

When it comes to wallpaper, ever find that you are bamboozled with choice yet nothing quite hits the mark? Hmmm?

Balk at the thought of another season of woodchip? Well, I am in the throes of redecorating my living room after a horrendous leak way back in January and it has got to the point now where I am so sick of looking at the same old bland wallpapers for my feature walls that I have decided to put together a list of the best places to find that perfect paper to give your walls back their zzzzzzzzing!

Necessity is the mother of invention, as they say, so to that end, read on…

To begin at the beginning. There is a problem with the availability of good wallpapers of a reasonable price so to help; I have split this guide into three categories:

‘Low price-hunting bargain-fanciers’, the ‘Fair to middlers’ and ‘Wowser, I need to take out a loan’. Just skip down to the one that most describes your needs. Part two will cover the more expensive options… 

B and Q. Very disappointing (I hate their website, it’s so un-user friendly) but they have lots of useful info for dummies who can’t paste a bit of paper onto a wall and confusingly, they give you a chart of symbols to help you decipher the symbols they created to help you understand the wallpaper – confused?

However, I managed to pick out one or two that were cheap looking reproductions of the more expensive ones I have had my eye on and they do sell some British Design Talent prints as well as some Wayne Hemingway numbers. However, there are  couple that are ticking the box, in a rather weak soft pencily way that is barely visible, are below.

This statement Kristen Flock paper is lovely and comes in at £39.98 per role.

Basso and Brooke Soma wallpaper at £24.98 per roll is crazy and busy and might just do my head in, but I loves it (I am thinking I might go and get a sample and frame it for a funky piece of wall art!)

Contour Geo wallcovering (below) – I like this Mondrian-inspired number but it would need to be restricted to one feature wall.

This City Scape paper by is an absolute steal at just £16.98 a roll – totally cosmic and very on trend with the illustrative style – love it!

For retro meltdown, try this seventies inspired uber-cool paper in chocolate and orange – it takes a brave soul! Again a snip at £16.98 a roll.

Ok, so that was about it from B & Q but I’m pleased to report that thankfully the lovely people at Graham and Brown

are trying to do something this shocking lack of tasteful papers about. If you are after a mid-level price paper, try these beauties for size…

Love this Macintosh Rose wallpaper by Wayne Hemingway –

it’s very stylish and I put my money on it becoming a timeless classic – cheap as chips at £25 a roll.

If you want a bit of something different, the Frames wallpaper by Taylor and Wood is pretty funky. You can add your own pix and make it totally individual.

Finally, I love the designs of Erika Wakerly – especially this Waltzer print – I'm totally in love with monochrome geometrics at the mo – have a look at more of her designs at The Farnsworth Design Studio.

They stock all sorts of lovely papers but I have my peepers on Graham and Brown’s Eclectic Birdcages paper (£30 a roll)

While Osborne and Little’s divine deco will have your eyes popping out – I have fallen for the Tara collection – in particular the Grove Garden print below...

Another lesser known darling of the wallpaper world is Susy Hoodless whose delicious spring collection has my mouth watering. Here is a selection of my own faves.

Ok, so to avoid an information overload, I will end here but get your wallets at the ready for part two – serious wall candy overload awaits you! 

Carabus (Coptolabrus) pustulifer mirificus Kraatz 1894 (Hubei, China)

Existe un rincón en el pueblo de Coníl de la Frontera (Cádiz) al que uno no puede dejar de visitar, se trata de los apartamentos La Jábega situados en el mismo centro de Coníl.

Las instalaciones son un perfecto detalle andalúz con patio plagado de plantas y flores, escalera, solar con vistas al mar, habitaciones y apartamentos típicos de la comunidad. Es un rincón bañado en blanco y con resaltes de color que cualquier visitante desea encontrar.

Tanto los apartamentos como las habitaciones se encuentran totalmente equipadas con televisión, frogirífico y vajilla. La tranquilidad es desbordante aún encontrándose en el mismo centro del pueblo.

Las instalaciones no disponen de zona wifi porque Paul, su propietario, asegura que no es beneficioso para la salud y prefiere proteger a sus clientes.

Los precios son elevados para el bolsillo de cualquier viajero, no así, para el bolsillo de cualquier persona que quiera darse un capricho.

Destaco la tranquilidad que se vive en el recinto y el gusto con el detalle de cada rincón. La limpieza se puede incluso tocar.

c/ Camino de Chiclana, 18

T. y F. 956 456 082

info@jabegaconil.es

www.jabegaconil.es

Coníl de la Frontera (Cádiz)

Mi puntuación: 9

Our homie; Picnic Tyme of PPT has a blog-site at www.picnictyme.com. Make sure you check out his posts & leave a comment or two and speak your peace...tell 'em Grafwurks sent ya!

www.picnictyme.com

credits: wonderholic & cutegiurl

his biography is here: http://en.wikipedia.org/wiki/Keanu_Reeves

Here's a nice and simple variation on grilled pizza:

Grilled Pizza with Pesto and Tomatoes

Enough Pizza dough for one 12 inch pizza of your choice (EZ Grill Bread would be nice)

1 cup freshly made pesto

1 tomato, chopped

1/2 red onion, chopped

2 oz. Parmesan cheese, grated

Build a fire in your charcoal grill.  This recipes assumes a 22-inch kettle style grill.  Adjust your grilling technique accordingly for other types of grills.  (Apologies to gas grill owners, I don’t own one so I can’t give any advice as to how this would be done on a gas grill.)  When the coals are ready, bank them off to one side of the grill, leaving one side completely coal-free.  Let the fire go until it is medium (you can hold your hand above the coals for 4 to 5 seconds). 

Brush one side of the dough with olive oil.  Place two rounds of dough (oil side down) over the coals and cook just until toasted.  This shouldn’t take more than 2 minutes.  While it cooks, brush the other side of the bread with olive oil.  Watch it carefully as it goes from perfect to burnt pretty quickly.  Then flip the bread over and add the toppings.  Start with a layer of pesto and then layer on the tomato and red onion.  Finish with the Parmesan cheese.  When the other side is toasted, move the pizzas to the cold side of the grill and clamp on the lid.  Cook about 3-4 minutes or until the cheese has almost completely melted.  Remove from the grill.  Cut and serve immediately. 

This is my favorite kebab recipe.  It's a pretty simple concoction but the beef comes out so brightly flavored because of the lemon zest in the marinade.  The garlic adds a nice bit of punch and the mustard adds some depth and richness.  Here's the recipe:

Zesty Beef Kebabs

1 1/2 lbs beef, cut into 1 1/2 inch cubes

2 T vegetable oil

1 T red wine vinegar

2 tsp dijon

1 tsp lemon zest

1/2 tsp dried rosemary

1 tsp minced garlic

1 tsp salt

1/2 tsp pepper

Mix together all ingredients, except the beef, in a gallon sized resealable plastic bag.  Add the beef to the bag, seal, and then use your hands to massage the marinade so that it covers the beef.  Place the bag in the refrigerator. 

Meanwhile prepare a hot grill.  When hot, skewer the beef on skewers, leaving about 1/2 an inch of space between each chunk.  Grill, turning occasionally, until cooked to your desired level of doneness.  Serve immediately.

So, when I say a hot grill, I mean something along these lines:

I think the charcoal chimney is a perfect method of cooking kebabs.  They're small, so they cook really quickly.  Yet, part of the appeal of grilled food is just a bit of char and to get that, when things cook quickly, you really need to turn up the heat.  Hence, the chimney. 

One note:  It is a good idea to use metal skewers for this dish, especially if using the charcoal chimney method.  Bamboo skewers really tend to burn pretty quickly at that level of heat and they will fall apart, especially if you forget to soak them in water (like a certian chef did).  Enjoy!