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rustybreak:

Yuval Pudik.

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rustybreak:

Charlotte Posenenske.

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allthingseurope:

Neist Point, Scotland

(by Shuggie!!)

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1796foods:

578. Partridge

My friends Em and Nik came to visit this weekend, and Nik told me that he would have to cook me a meal soon because there weren’t any of his delicious creations left on my front page. Luckily I still hadn’t posted about these partridges that he roasted for me a while back so he can reclaim his prime position on my blog for a while!

Game is one of those things that I have only really been introduced to over the past few years, and partridge was the first game meat that I tried. On that occasion I managed to bite on not one, but three pieces of shot and swallow one of them, but luckily it didn’t put me off. I like partridge because it has an interesting flavour, but not one that is so strong that it can be overpowering. These were roasted with bacon underneath the skin, which made them crispy and salty and delicious.

578 down, 1218 to go

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rustybreak:

Washed Out by Eyes Be Closed.

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theaestate:

Hi, future office. Can’t wait to meet you.

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1796foods:

573. Fish Pie

This was a very fancy fish pie. It was packed with fish and came with these cute little mussels sticking out the top. Fish pie is definitely one of my favourite fish dishes - mostly because I’m in love with any kind of mashed-potato-topped pie, and also because fish pie usually has smoked haddock in it and smoked haddock is pretty damn awesome. In fact I would happily make a fish pie out of nothing but smoked haddock and eggs and forget all the other fishes altogether.

573 down, 1223 to go

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