Olympics, Old London and Augmented Humanity
By: Steve on August 20, 2012
So this month our baker and speaker were given a scant two days to ready themselves, as we forgot to nominate them at the end of last month’s gathering.
We were treated to some excellent New Zealand cuisine courtesy of Sharlene and an enlightening and surprisingly thorough (given the lead time) talk from Greta!
A Brief History of the Olympics
Greta gave us a whistle-stop overview of the creation of the modern Olympics, the evolution of the Olympic Torch, the Olympic Medal and the event pictograms that accompany the games.
The stories behind these names and what they mean to the Olympics is both fascinating and inspiring. Rather than attempt to clumsily summarise them here, I would encourage you to do a little Googling of your own and find out!
Still in an historical frame of mind, and in honour of the Olympic Games being held in London this year, Greta shared with us a collection of fascinating vintage photographs taken around the capital at various points in time over the last hundred years or so.
Greta also introduced us to the StreetMuseum iPhone app that enables its user to superimpose the image of old photographs over their current location in London, giving them a window on the past:
The talk was recorded in 2009 and addresses how attitudes towards disability are changing and how her prosthetic legs gave her ‘super powers’:
Confession – I missed Sharlene’s last pie-making session at 3rd Wednesdays and had heard that her bacon and egg pies were outstanding. So when I realised I’d have to ask somebody at short notice to do the baking this month, I seized the opportunity to try them for myself:
300g/10½oz ready-rolled puff pastry
1 tbsp vegetable oil
400g/14oz smoked bacon
1 red onion, finely sliced
8 free-range eggs
250ml/9fl oz double cream
1 tbsp chopped fresh flatleaf parsley
100g/3½oz parmesan, grated
Preheat the oven to 180C/350F/Gas 4. Grease a 30cmx25cm/12inx10in pie dish.
Line the pie dish with the ready-rolled pastry. Trim the edges.
Heat the oil in a frying pan and fry the bacon for 2-3 minutes on each side, or until crisp. Set aside to cool a little, then chop into small pieces.
Fry the onion in the same pan used to cook the bacon for 2-3 minutes, or until softened.
Whisk the eggs and cream together in a bowl; stir in the bacon, onion and parsley. Season, with salt and freshly ground black pepper and pour the mixture into the pie dish.
Top with pastry sheet, prick with a fork and brush with raw egg.
Bake for 45-50 minutes, or until golden-brown on top.
Next month we have pies from pie-stalwart and pasty-champion Charlie to look forward to alongside an illuminating talk from Alan.