Tag Archives: pub food

Travel to England: planes, trains, automobiles…and food.

Everywhere I venture there are signs of Fall insinuating themselves on a not quite ready me, unusual because it’s my favorite season.  I’ll blame it on our non-summer, my excessive indulgence on vacation planning, and the trip itself which deposited me willing or not smack on November first’s doorstep.  It’s disorienting missing Halloween to find grocery stores “big buy” areas brimming with typical displays of canned pumpkin, canned cranberries, canned corn, canned green beans, and canned gravy of all things. Did I mention canned?   Refreshingly, each website I’ve visited, a welcome assist in my recovery from jet lag — I swear it takes longer the older I become —  is sporting new recipes for stuffing, a new twist on pumpkin bread, spicy cranberry relish, and yes, green bean casserole — all made with fresh ingredients.

Not quite there myself, I’ve been caught up in a rekindled love affair with England remembering the best of our recent two-week trip.  Of course the best of anything will include food — savory pot pies in particular.  This wasn’t a trip planned to seek out sleek restaurants or exclusive menus.  Instead we wanted to visit the markets, purchase what we could to make a few meals when a kitchen was available, and enjoy a few pubs or tea rooms along the way.  From what we’ve been able to estimate, “the way” was close to 1,000 miles and included a high speed train, not so high speed trains, a taxi or two, and a Saab station wagon packed to the gills with luggage that seemed to grow in the night.  Not included in our miles covered were myriad trips on the Underground while we were in London, an open air tour bus ride that we never quite mastered the art of hopping on and off of, a Thames river boat cruise, and some walking.  Actually lots of walking, which explains why one is able to lose a few pounds on a vacation diet utterly lacking anything green.

It was completely delicious.

Pub Food

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Mexican…Erm…Welsh Rarebit

When it comes to cheese, I guess I tend to lean toward the white side of things more so than the yellow or orange, so that means that mozzarella, feta, goat, and provolone are what I reach for first when I'm standing in front of the deli case wondering what I should throw in the cart.  And it doesn't stop there, because machego, iberico, St. Andre, brie, and camembert are also favorites.

This doesn't mean I don't care for "orange" cheese, however, and I do have to think of the resident hunkster who absolutely loves extra sharp cheddar.  Loves.  It.  Finds it in the deli drawer, looks at me and asks, "Are you saving this for anything?" and then takes a slice here and a nibble there — especially when he comes home from work and dinner isn't quite ready.

Me?  I only like it melted.  Melted in grilled cheese sandwiches, or on burgers.  Oozing between layers of pasta or in enchiladas.  Or Welsh Rabbit.

Welsh what?  Wait — cheese with rabbit?  Hmmm…

No, no rabbit.  Welsh Rarebit — or in this case, Mexican Rarebit.

Evidently, both names are correct — rarebit or rabbit — and if you're one whose interests lean toward the history of food, then there's much to read about his particular dish.  To me, it's yet another dish that is relatively quick, comforting, and fairly inexpensive — yet packed with incredible flavor.

Make a salad, pour a beer — but save one for the dish, and you're ready for another Friday night meal in.  Don't forget your napkin.Rarebit or Rabbit?

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