Lambs Fries

What should I find in the butchers this Saturday but a tray full of
lamb's fries... In other words, testicles. I had to try.

Following the procedure outlined in the Good Book
(http://www.amazon.co.uk/River-Cottage-Meat-Book/dp/0340826355/ref=pd_ka_1/203-8083694-8800764?ie=UTF8&s=books&qid=1173698467&sr=8-1),
I marinated the skinned fries in some olive oil, a sliced onion, thyme
and sage, and some tarragon vinegar. Then sliced into thick strips and
fried, with a dusting of flour.

They're very tasty! Rather like Kidney in flavour, but perhaps a
slightly softer texture. A curious milky liquid came out into the pan
while frying them (no joke!) but no more disquieting than what happens
when you fry cheap bacon.

Oxtail stew

It's not my recipe, basically another one by dear old HFW. But it's lovely.

Take one oxtail, chopped up by butchr. Rinse it. Place in a big pot
with one large onion (chopped), two sliced carrots, chopped celery,
bay leaves, thyme. Cover with water. Bring to boil, simmer slowly for
3-4 hours (skim off some of the crud which rises if you can be
bothered).

When the meat is tender, take it all out of the stock (veg too). Rip
the meat off the bones. Add 1/2 a bottle of red wine to the stock, and
boil it down to a nice thick consistency. Add meat and possibly the
veg if you like really well done carrots back to the stock.

Minty Trousers

You will need:
One pair of trousers
One washing machine
One small packet of Wrigleys Extra Peppermint Gum.

Open gum and chew a couple of pieces. Place in trouser pocket and forget.
Wash trousers in washing machine, as normal.