A man of great bartending fame, acknowledged by his contemporaries as a genius of his time, who sold out to the man, but still loved by those he left behind.
Alex Thompson, we salut you.
hes a good lad.
Was my last ever shift at smoketack on Saturday, not going to lie It got very messy and I got incredibly emotional.
So many good times
Fish is always a winner in my book.
I cooked the fish in a parcel with lemon, fresh oregano (which wipes the fucking floor with the dried stuff) and salt and pepper.
Then I grilled some aubergine and mixed it all together with WAAAAY too much cous cous, some tomatoes and some samphire. It was a stupid amount of food if I’m being honest.
I almost died.
We had some friends over to watch the opening ceremony of the Olympics, I say we, I mean Jamie as I had to go to work, I was pretty gutted like, ain’t seen those guys in friggin’ ages!
Yeah Jamie went fucking nuts and spent like 60 quid at Sainsbury’s to put on this ridiculous spread, it looked a little something like this;
Kate and I looked adorable for a bit
Jamie looked horrific;
Then I have no idea what happened after I left, but according to the few photos Kate took, there was a lot of wrestling…
Yeah that’s right ya lily-livered sons of bitches! After a brief hiatus I will be flooding your dash with some actual home cooked food!
In case you were wondering, the reason for my lack of tumblr activity was quite a serious one actually. I applied for a sales job at Red Bull and got it! It’s going to be a mighty step forward from my bar work both in the work itself and pay. I couldn’t be happier, I was getting into a bit of a rut at work so hopefully this is going to be the start of something really special.
So to celebrate this here is some photos of the beautiful chicken dinner I cooked for Kate and I t’other day.
I rammed a lemon and an ungodly amount of rosemary up its ass along with a couple bay leaves.
I triple cooked my potatoes, but I forgot to take any pictures, basically I boiled them for about 8-10 minutes, then deep fried them for the same amount of time, then banged them into the oven until they were all golden. It took forever and was a bit of a ballache but they were amazing, all crispy on the outside and soft and fluffy on the inside.
I made a gravy using all the lovely juices from the chicken, carrots, peas and leeks with lime and bacon.