An update on yesterday’s post.  On a little trawl around the internet I found this:

The Clark Gable Salad, on the MGM commissary menu, consists of green chicory chopped with romaine, a deep covering of hard-boiled eggs and a circle of slivered beets. French dressing.

Which reminds me that the Garbo sandwich now appears on the menu, as well as Garbo salad. But you’ll be fooled on the sandwich because it’s just plain Swiss cheese. The waitress confided that Garbo eats imported Swiss cheese “morning, noon and night.”

Mmm.  I do like the sound of the Clark Gable Salad.  I found the above here – a lovely website all about the divine Mr Gable. and also a lengthy article about studio commissary food these days here.  I love the internet!

Yesterday’s version of Cary’s was nicer than the time I made it for Mr Shoulder, I added some dried dill to the cream sauce and a sprinkle of Joan Crawford’s favourite: Lawry’s Seasoned Salt.  I have a bucket-sized container of this that I bought through t’internet for her Pork Chops with Fried Apple Rings recipe.  I think she must have been sponsored by them to product place it at some point.

Looking for the dill involved getting every single spice jar out of my oven-side cupboard.  I decided that this would be next on my massive list of decluttering projects so I now have a massive box of bottles and jars and boxes of various spices right in the middle of my kitchen floor.

I have things in there with “best before” year dates that don’t even start with a 20 I am sure of it.  Shall I be ruthless and chuck out anything that is ancient?  Shall I bother making a list of what is in there and put it in my phone so that I don’t keep buying stuff that I already have?  There seems to be multiple jars of cayenne pepper knocking around in there.  Yes.  It would be sensible.

Ah the great spice blitz of 2013 – I am looking forward to it.

And now for all my readers who are as obsessed with stationary as I am I just wanted to share this brilliant piece of work by my lovely friend Shane.  First he made this piece of art by gluing the pages of a notebook together in a particular way.

And then used it for a purpose!  Genius.

Shane makes at least one piece of art every day and his blogs are an utter inspiration. Daily Mades here and Weekly Weaves here.

Cary Grant’s Tuna Fish Pie

200g* / 1 cup tuna
140g / 1 cup diced carrots
150g / 1 cup peas
140g / 1 cup diced potatoes
35g / ½ cup mushrooms
4 tbsp butter
3 tbsp flour
475ml / 2 cups milk
2 hard boiled eggs, sliced
¼ tsp pepper
½ tsp salt
½ recipe for baking powder biscuits (see appendix)

Flake the tuna fish.  Cook the carrots, peas, potatoes and mushrooms separately in small quantities of water for 15 minutes.  Melt the butter, add the flour and blend well.  Add milk, mushrooms and stir, cooking gently, until smooth and thickened.  Add seasonings.  Combine with cooked drained vegetables, eggs and fish.  Pour into baking dish.  Roll out biscuit dough to ½ inch thickness, cut with small cutter and place biscuits on top of fish and vegetables.  Bake in hot oven for 12 to 15 minutes, or until biscuits are brown.

Note: I usually add some extra seasonings such as 1 tsp celery salt in place of the salt and one tsp dried dill to joosh up the white sauce.

* A 200g tin of tuna yields about 140g tuna which is about 1 cup.


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