Ref. http://www.fineartlib.info/
Photo taken in Boston in the 50s by Jules Aarons
Hello Rebels, welcome back to The Rebel Author Podcast episode 23. Today’s podcast is with Jules Horne all about how to write for audio.
The phased movement of Marcel Duchamp's "Nude Descending a Staircase, No. 2" (1912) and the frenetic action embodied in Futurism were both inspired by the 19th-century photography of scientist Étienne-Jules Marey.
Yes you heard me, faggots. You all remember these right? Well the original recipe has a fair bit of offal in it so I have made them slightly differently (no heart,just some liver) as offal is not so popular these days. They have a taste of their own and are just lovely. They are so very British and were cooked as a cheap food, but I think its time for a revival. Ingredients: (Makes about 14) 110g pork shoulder, chopped 110g pigs liver, chopped 250g pork belly, chopped 80g breadcrumbs 1 small onion, finely chopped 2 tbsp. parsley (fresh or dried) 1 tsp. thyme salt & pepper 7-8 strips of streaky bacon Method: Put the meats into a food processor and blend until well chopped and combined. Put into a bowl and add the breadcrumbs, herbs, seasoning and mix well. Put into a container and chill in the refrigerator for half an hour. Stretch each piece of bacon with the back of a knife on a chopping board to thin and lengthen a bit and cut in half. Make a ball of the faggot mix (just under 2 inches) and roll a piece of the bacon around it. Put onto a baking tray and complete the remainder. Set the oven at 170 C and cook for 40 minutes. Serve with boiled potatoes and homemade onion gravy (recipe here). You'll be surprised how good they are. Similar to standard meatballs but with OH so much flavour. Retro food at its best!
À huit ans, un enfant de l’école primaire Jules Ferry d’Aussone, à Toulouse, a porté un coup à son directeur parce qu’il ne souhaitait pas que son couteau lui soit confisqué...
