It was the 2nd Redruth Monthly Street Market today and once again, it was full of colour and fun, stalls and singers. The hanging baskets around our town are looking gorgeous.
On the Clock Tower, on the corner of Market Way
The Buttermarket was hung with bunting, someone was blowing bubbles, people sat around drinking coffees and cold drinks …….
Bubbles and Bunting
………. and listening to The Red River Singers singing Cornish songs and shanties. A lovely happy morning was had by all. I love our little town!
The fabulous Red River Singers
saymber
July 8, 2018 at 12:45 am
BUBBLES! YAHOO! 🙂
Arkenaten
July 7, 2018 at 9:01 pm
Ooh aaargh, my ‘andsome, as my grandfather used to say.
So I am sort of Cornish by descent
I think I shall ask the wife to make tiddy oggies for lunch tomorrow.
So it’s Croatia in the semis. Can’t wait! C’mon Harry, you beauty.
🙂
mybeautfulthings
July 7, 2018 at 9:29 pm
Tiddy oggies? Not sure what they are! 🙂
Arkenaten
July 7, 2018 at 9:36 pm
Cornish Pasties!
mybeautfulthings
July 8, 2018 at 7:16 am
I can’t believe I haven’t heard them called that! Sorry! 🙂
Arkenaten
July 8, 2018 at 11:39 am
S’okay … do the Googly thing and you can get all the info including the etymology of the word.
No pasties today. More’s the pity. The wife had already planned roast pork.
Not for me, of course, as I shall have my vegetarian meal.
But I am assured Tiddy Oggies will be on the menu for the final. Whoever is in it!
mybeautfulthings
July 8, 2018 at 6:38 pm
So, a vegetarian Pasty then? Do you make your own? We came across a Cornish pasty shop in Phoenix a couple of years ago – perhaps you have one too? 🙂
Arkenaten
July 8, 2018 at 6:55 pm
Yes, we make our own.
My wife did not make pastry when we first got married – she never ate it at home while growing up apparently. Not part of her Portuguese tradition I’m told.
The first home made pastry we ate I made for a quiche lorraine.
And I am no Jamie Oliver, I can tell you!
The recipe for Cornish Pasties was my mum’s. Short crust pastry.
Back then, I was a meat eater and we used steak rather than lamb.
Because they sometimes had a tendency to become dry, a friend said she always put an ice cube in among the meat and veg which kept the contents moist and increased the gravy yield of the meat.
These days, we use a machine to make the pastry rather than hand make it – a lot easier and quicker!
Yes, a veggie pasty for me – we usually add a few more mushrooms for the texture.
mybeautfulthings
July 10, 2018 at 10:48 am
You have inspired me to make my own! I love the ice cube idea too. I’ll keep you informed. I shall use the beef cut here called skirt as that is traditional here. I haven’t heard of lamb being used but that means nothing – my neighbour used to have a dozen made with goat meat and freeze them. One can buy pasties now with almost anything in from the Mexican ones to Rhubarb and Custard! 🙂
Arkenaten
July 10, 2018 at 11:23 am
Best of luck. I’m sure with your obvious culinary skills it will be a roaring success.
We are supposed to be having pasties for the final on Sunday. I shall have to nag Celeste to ensure she remembers.
I’ve never eaten Cornish Pasties with lamb either. I saw it mentioned on a website somewhere. My mother used stewing steak if memory serves?
My crew use rump steak. As a veggiesaur I don’t pay too much attention to the meat side of things any more.
Oh, and I am reliably informed that, if you use frozen peas you don’t have to worry about the ice cube as it’ll make the pastry too soggy.
Have not had rhubarb and custard since i was a kid at my gran’s place.
Talk about getting mugged down Memory lane!
mybeautfulthings
July 10, 2018 at 10:49 am
I’m reminded of a chant we kids used to say
Ooh aar, proper job, my ‘ansum
Corrnish cream and paasties!
🙂