The onion rings

With sun shine and blue skies I raced through the shopping to be ready for friends staying the weekend. I called by the Purple Moose Brewery to find the shop had moved a door down the street - the old shop being turned into more brewing capacity. I bought some new to me bottles of Ysgawen, a summer beer made with elderflowers. Then to the butcher for Sunday’s salt marsh lamb and that evening’s steaks of black beef.  At the supermarket some meringues and whipping cream to go with freshly picked bilberries.

The scene was set. Friends arrived. News was exchanged over a cup of tea as peas were shelled from their pods. Lots more chatting with beer as I lit the logs in the Rayburn and prepared the steak supper. Inside the oven some skinny chips, big mushrooms and tomatoes with garlic and pepper. As an afterthought, and a quick rummage in the deep freeze, I threw in a few onion rings. Searing hot griddle pan et voilá, a local feast was on the table. 

There were compliments to the chef who modestly said it’s all down to the ingredients but apologised for the onion rings which hadn’t quite worked out. Then a few minutes later someone solved the mystery – these onion rings were made of squid. I blame the Ysgawen.