as a matter of fact, i didn't buy any creme fraiche (pH 4.5) today...

...and that's why it smells just a little bit like a swimming pool.

i didn't actually buy any creme fraiche (pH 4.5) this week, or last week for that matter. but i probably do buy a lot more of it than you would expect from the look of me... which is weird, because this time last year it was just a funny name in a shop, that usually gave me an opportunity to have a lil' giggle somewhere between the ham and the cheese... (end of the aisle smartbwoi!!)

why i know the approximate pH of creme fraiche, without a single piece of litmus paper to my name, is quite beyond me...

i'm not even completely sure what it "does"... is it 'calci-yummy' like the cheese slice, or more 'just a bit weird'?!

ok that was a bit of a lie, i know something it does...

its the creamy (creme-y) thing in that spaghetti, spinach and bacon dish i've been makin'...

that's not the bacon dish, that's a cake (not to be confused with tea), which should, i believe, be served with creme fraiche... just putting it out there...

but the spinach thing... well first off, why the hell didn't the spinach 'bullets' unravel like i expected them too?! i certainly wasn't expectin' forest-floor-leaf-shit when i put them in the pan...

in all honesty the recipe has morphed quite considerably over time... it started out with four ingredients (i forgot the tomatoes) and a name which approximated the ratio of the ingredients to each other (the tomatoes weren't even mentioned hence forgetting them)...

now it generally contains whatever sh*t i have in my fridge (peppers mainly... i like peppers) and so much bacon that it needs to be renamed 'bacon and...' (i really like bacon)

it works really well with maple bacon, but the slices are thinner and you don't get so much in a pack (ideally you want 10-12 thick rashers)...

mushrooms have been thrown in a few times lately, although this is mainly 'cos my scientific observations taught me that they're good for soaking up the bacon juice, and if possible i'd rather avoid the whole 'sieving bacon' thing again... if that's ok

but the creme fraiche (remember that?!)... well i guess its there to perform some kind of binding action... or maybe just to reduce the sheer 'green' of it all... but you'd think that the sloppiness would help with the 'mixing-everything-up-with-the-spaghetti'-ness of it all...

wrong answer

cannot seem to get a handle on that bit... (go on, you can tell me, there's some kind of 'tool' isn't there?!)

there's a lot of similarities between this recipe and the way i make my music... there's definitely an element of mashing together whatever's 'to hand'... although i'm fairly sure my head is warmer than the fridge...

its curious, i think that's why i don't fit neatly into any of the boxes...

there's bits of, and starting points, and everyone's like "well he's a... oh sure, with the... uhm... of... something something..." and they're probably right.

all i know is that i'm just a bwoi busting moves, and as a matter of fact, i didn't buy any creme fraiche (ph 4.5) today...

peace-out y'all

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