Is how one of my friends described feeling after a particularly heavy and late (or early depending on how you look at it) night (morning?!) out!
I couldn't have put it better myself.
I was feeling particularly dicey after a super smashing (emphasis on 'smashed') night out with my fairy godfather/mother (uncle & aunt actually, henceforth know FGF/FGM) and friends.
First stop, after signing my life away (my working life at least), was the most salubrious Coronet on Holloway Road. No sniggering please, there's something quite comforting about a pub full of regulars (albeit clearly alcoholic regulars before midday!), and their pitta bread and dip platter was suprisingly tasty. As was my Jeremiah Weed sweet tea liqueur, unfortunately sans the advertised jam-jar glass (the reason for ordering it) as (quelle suprise) they had all been pilfered!
With the Russian wittering on about how much work he had on (go on rub it in!), I was sadly contemplating an afternoon on the sofa with Friends. Even more sadly, these 'friends' being the telly ones, not real ones. When, out of the blue, I got a call from aforesaid FGF saying he was in town and did I want lunch? Did I want lunch? What sort of daft question is that?!
I hotfooted it to Covent Garden and after minimial arm-twisting managed to convince FGF that we should go to Hawksmoor and get me squiffy and fill up on MEAT. Thanks so much to the LOVELY peeps at Hawksmoor: despite me rudely just walking in the door and expecting a table (don't you know who I am...ahem!) they came up trumps and squeezed (or as the Russian puts it 'squoze') us in.
This post could easily turn into Hawksmoor: The Sequel but I'll keep it brief and just say that my 300g of juicy fillet was meaty heaven made more sublime by smearing great globs of marrow all over it. FGFs cutlets were as meltingly delish as last time too. And FGF, a hard man to please, was won over by the surroundings, the super service (think the prettiness of the staff helps considerably - for both of us... yum!) and the menu.
But I can't actually recall much more as we did achieve our goal of getting me as squiffy as poss! Think Sliding Doors but without me finding my boyfriend in bed with someone first. Oh, and I definitely didn't steal any champagne from work...Honest! Hmmmmmmm. Okay, let's not think of it like Sliding Doors...
...Anyway, a bloody mary, gin fizz, sherry cobbler, great bottle of red and Zombie (standard!) down, we wobbled up the stairs and over to the Hawley where my lovely sister(at heart, not in real life) and her friends were waiting, only to be joined by my FGM. Suffice to say we had a VERY jolly time, taking our boisterous noisiness to the Barfly for late night 'dancing' (at this point I don't think any movement I made could possibly be construed as actually dancing as we know it) with the Russian dropping the tunes.
The last I heard FGF and FGM were actually threatening to go to the Marathon Bar!
All in all this was the most perfect way to enter redundant life; surrounded by friends and family ensuring I knew exactly how not redundant I actually am.
Frankly, the next day I was good for nothing, so good for me that I had some packs of game casserole in the freezer to rustle up this one-pot wonder*:
SORRY THERE'S NO PICTURE, BUT THE RUSSIAN GOT DRUNK AND HIS PHONE WAS 'STOLEN'
2 x 340g packs Waitrose Game Casserole
200g pack smoked bacon lardons
225g whole chestnuts
2 onions, roughly chopped
25g plain flour
150ml port, red wine or do like me & and use Mulled Wine!
300ml hot chicken stock
2 tbsp redcurrant jelly, plus extra to serve
1 small orange
1. Preheat the oven to 170 deree centigrade
2. In a flameproof casserole add half the butter and (briefly) brown the game in batches on a high heat (couple of mins will do!) Remove and set aside.
3. Add the lardons, cook briefly, then place with the game.
4. Add the remaining butter to the casserole and fry the chestnuts for a couple of mins until softened and browned, remove and reserve.
5. Add the onion and fry over a high heat for 3-4 minutes, until softened.
6. Return the game and bacon to the pan, sprinkle in the flour and gradually blend in the mulled wine, stock and redcurrant jelly. Bring to the boil, stirring, then add the whole orange.
7. Cover and cook for about one and a half hours, or until the meat is tender.
8. About 15 minutes before the end of cooking, add the chestnuts.
9. Remove and reserve the orange and allow to cool slightly.
10. Halve the orange, then push it through a sieve, collecting the juice and pulp in a bowl. Gradually stir this juice into the stew to taste, then season.
*an adapion of a trusty Waitrose recipe, I served this with very garlicky mash (my cure for all ails) and buttery steamed kale with more very thinkly sliced garlic.
I leave you with this lovely bit of nonsense
from Armstrong & Miller