A week in Devon

To Devon for my brother-in-law's week-long 60th birthday party: walks on the beach, a recital of the Goldberg Variations by the harpsichordist David Wright, lots of talk, a little bridge, knitting - and no cooking.

I missed the party on the first night (I was at Lord's), but sent Lucius with a pudding, Jennifer Paterson's Adult Chocolate Cake ... and, unusually, several people enjoyed it so much they took the trouble to find out who had made it and remember to say something a day or two later. I'm not taking the credit, that belongs to JP; it's a very easy pud for a special occasion, a good one to have up your sleeve (so to speak).

Real tennis at Lord's

Pride comes before a fall ... and (so?), of course, Oxford failed to win a single match, although they were all closely fought. Half way through the last match, the lights went out. And that was the end of that. Ditto the dinner, as the lights were still off two-and-a-half hours later.

























The match was duly abandoned, and we all repaired to the Long Room bar for drinks (Pol Roger, as they are the sponsors). The room was lit with a few emergency lights, and a long line of silver candelabra, which flickered flatteringly for the mothers (and a sprinkling of grandmothers) - the young women tennis players would all have looked fabulous in any light. But there was still no electricity by the 8.30 deadline - the emergency lights were due to fail at 8.45. Alfred and I left Lord's as the players were all milling about trying to make a dinner plan. We drove back to Henley, got takeaway from Pizza Express, and ate it while watching Match of the Day. (Hubris for Lucius, too, now I come to think of it, as he swore Aston Villa would beat Chelsea 1-0. Ha!) Not what we'd planned, but nice.

A bit of gratuitous maternal boasting

Fingers crossed. It's the conclusion of the real tennis varsity match at Lord's today, and it's the first time for over a decade that Oxford has any chance of beating Cambridge - the long-serving Cambridge postgrad tennis players all graduated last year: one of them (the one playing my boy) was playing for Cambridge for the 14th time.

Horatio is captain of Oxford this year (see post title), and started the match with a doubles win yesterday. Sadly the other doubles match went to Cambridge, but that means today's four singles matches will be keenly contested.

My top photo shows Horatio warming up; the one below shows my chaps watching the second match, and gives you an idea of what the court looks like. I'll try to take better photos today.


















Related post:

We went to last year's match too - and I managed to post something about the food

Bread at Carluccio's

Half term, so off to Windsor and Eton to buy sports kit.

We had lunch at Carluccio's in the old station at Windsor - busy busy busy. This tin of five different sorts of bread inspired us to make something a little more exciting than our ordinary daily loaf. There was grissini, oil-laden and salt-encrusted foccacia, a dark-ish bread with fennel seeds, a white slice full of soft raisins, and a crackerbread which seemed more Scandinavian than Italian, but which was very good. We thought we'd make some crumpets - so English you'd never find them in Carluccio's, and as simple as making pancakes.

On the way home, we stopped at the Italian deli in Maidenhead and bought some interesting pasta shapes, the end of a Parma ham, and a salami. Btw, if you want to visit, the shop is not in Denmark Street (that's the wholesale part of the business), it's two streets away in Vicarage Road).

Quick and easy fish cakes

It's funny, one day there's five inches of snow and only the spears of a few snowdrops, the next day most of the snow has gone and the wood is strewn with snowdrops. This tea glass is full of the false promise of spring: those catkins have been hanging in the hedge since December, the witch hazel is almost over, and the snowdrops - well, they're a winter flower.

But there's more and more light, so I'm spring cleaning. It's amazing how the cobwebs show up at this time of year, although I leave as many as possible, because I'd rather have spiders than flies in my house, and because it's a losing battle here - the spiders come in when the nights start to get cold in the autumn, and none of them seems inclined to go back into the garden as the weather gets warmer. Luckily, I'm not afraid of them, although I don't much like it when they drop onto my pillow. Which they do (no rude remarks about cobwebs in our bedroom, please Eleanor!).

There's a culinary side to the spring cleaning: we're eating up the larder and the deep freeze. We've been eating fish cakes, using up various tins and packets, and using my usual recipe. When I used up all the Matzo meal, I forgot to buy more, but I found that fresh breadcrumbs worked just as well.

Mostly I use this method for making crab cakes, but it works well with other fish, and saves a lot of palaver with potatoes - although if there's leftover mash in the fridge, I'll happily use that. I've used this basic recipe with both fresh crab & tinned crab, as well as with a mixture of the two, also with salmon or tuna. I've replaced the Matzo with fresh breadcrumbs. I don't bother weighing anything any more - I find that a mixture made with one egg and one lemon will support enough fish for two or three people, and that if there isn't enough fish, then a little more Matzo or a few more crumbs will eke it out, especially if there are plenty of herbs in the mix. I'm not sure I've ever used the full specification of fish.
















Fish cakes

1 egg
2 tsp Dijon mustard
the juice of one lemon
450g cooked fish - although I rarely use anything like this much
50g Matzo meal
chopped herbs (optional)

Mix the egg with two teaspoons of Dijon mustard and the lemon juice (zest, too, if you like). Add the salmon and Matzo meal and, using a fork, stir together until it's all amalgamated. When you're ready to cook, you can chop in some herbs - dill would be good with salmon, or parsley, chives, perhaps coriander. Shape into patties - these days, I use a ring, because these are a little flaky, but you really don't have to. If you want to freeze them, now's the moment, interleaved with greaseproof paper. I'd thaw them all day in the fridge before cooking them, but I dare say you could cook them from frozen (as if you'd bought the cardboard sort in Tesco). They need about five minutes on each side.

Guess who's coming to dinner - a gardeners' meme

Here's an interesting idea: which three or four gardeners would you invite to dinner? They don't have to be alive, just to make the fantasy more difficult to decide on.

First I'd go for my great-grandfather, the Rev Henry Ewbank, who spent forty or so years pushing the boundaries of horticulture from his gardens in Ryde, Isle of Wight. He was a scientist by inclination, he was rich enough to be able to buy interesting plants and seeds from the plant hunters who explored the world in the latter half of the 19th century, he was the first to overwinter a Mojave yucca in Britain. He also had a tulip named after him, which you can buy from the tulip museum in Holland.

I'd also invite Christopher Lloyd, because you could say many of the same things about him that I've just written about Henry Ewbank. And because I like his books a lot. Also his garden.

And Roger Phillips, whose photographic categorising books are so helpful, lovely and learned. Bulbs, Trees, Roses, and Wild Flowers are my favourites. And because the book he wrote with Leslie Land, The 3,000 Mile Garden, is my favourite comfort reading.

Oh, and of course Joseph Paxton. This is what he wrote in his diary the first day he went to work at Chatsworth:

I left London by the Comet Coach for Chesterfield, and arrived at Chatworth at half past four o'clock in the morning of the ninth of May 1826. As no person was to be seen at that early hour, I got over the greenhouse gate by the old covered way, explored the pleasure grounds, and looked round the outside of the house. I then went down to the kitchen gardens, scaled the outside wall and saw the whole place, set the men to work there at six o'clock; then returned to Chatsworth and got Thomas Weldon to play me the water works, and afterwards went to breakfast with poor dear Mrs Gregory and her niece. The latter fell in love with me, and I with her, and thus completed my first morning's work at Chatsworth before nine o'clock.

Unbeatable.

Thanks to Veg Plotting for organising this.

PS, now furious with myself for forgetting to invite Thomas Jefferson

Suzie's buckwheat pancakes

I say Suzie's because she made these delicious pancakes on New Year's Eve - a steady stream of them came out of the kitchen, loaded with salmon and sour cream, spritzed with lemon juice. But actually, they're from Gordon Ramsay's Healthy Appetite ... writing the note I've had in my jacket pocket ever since was my first culinary act of 2009.

Buckwheat pancakes
for 10-12 blini pan sized, or lots of tiny ones

85g buckwheat flour
85g plain flour
1 1/2 tsp baking powder
1/3 tsp salt
1 tbsp caster sugar
200ml semi-skimmed milk
1 1/2 tsp melted butter OR olive oil
2 large egg whites

a small knob of butter for cooking

Mix together the dry ingredients. Make a well in the centre, then add the milk and fat. Mix until you have a smooth batter. Leave to stand for "a few minutes".

When you're ready to cook, whisk the egg whites to firm peaks, and fold them into the batter.

Fry over a medium heat for 60-90 seconds, until they are brown underneath, then flip and cook for a further minute.

Gordon Ramsay suggests serving with smoked salmon, sour cream, capers and salad leaves. Drizzle with olive oil and black pepper.

Not another duck and orange recipe ;)

Snow here for the third day in a row. Lovely. Especially now it's sunny. Light has such a cheering quality: Monday was Candlemas, we're more than half way to the equinox, every day there's more light, and suddenly I have more energy.

This was the dinner Lettice cooked last night when her friend Lucy came to stay. Tomorrow Lettice is off to South Africa, the next day Lucy's off to Central America.

Duck and orange
for four

4 duck breasts (with skin)
1/2 mug fresh orange juice (2-3 oranges)
1/4 mug soy sauce
2 glugs of oil
2 tbsp runny honey
1 tbsp white wine vinegar
zest of an orange (do this BEFORE you juice the orange)

Score the duck skin both ways so that you have a diamond pattern. Whisk everything together in a large bowl, then add the duck. Leave as long as possible - up to 24 hrs, although ours was fine after 2-3 hours.

Shake the duck dry, then fry vigorously skin side down for five minutes (watch carefully at this point, because the skin burns very easily). Drain off the fat (do NOT pour this down the sink, because it will block your drains). Cook skin side down for another five minutes or so, but at a lower heat. Drain again, then turn the meat and turn the heat right down. They need 15-20 minutes in total (it's hard to say exactly, it will depend on size, heat, and whether they were at room temperature when you began). Rest on a hot plate while you make the sauce.

Drain any fat from the pan. Put the pan back on the heat and de-glaze with some wine, a little stock, water if you don't have anything else. Add the marinade, bring to the boil, then keep it bubbling for a good five minutes.

Slice the meat across the grain. Strain the sauce into a jug (this is easy only if you have a small conical sieve; if you don't, and most people don't, then try not to mind about any stray bits at the bottom, they're probably delicious anyway).

PS this is based on Keith Abel's recipe in Cooking Outside the Box

Nigella's gingerbread stuffing

It's funny, stuffing used to be made to eke out the meat. These days it's mainly used as part of the Christmas feast. The best shouldn't just be relegated to December, and this one is good enough to eat all through the winter. We're having it tonight alongside the duck in orange sauce Lettice is cooking. Easy, too.

Gingerbread stuffing

Blitz three smallish onions and two peeled and cored eating apples. Put them in a large saucepan with some oil and fry gently. Meanwhile, blitz 400g bacon (I used smoked bits the butcher sells at a discount). Add this to the pan and continue frying.

While this is going on, blitz a gingerbread loaf (say a McVitie's 400g Jamaica loaf). Use the same food processor bowl each time, and you don't need to wipe it out, because the whole mixture will be cooked in the oven later.

Take the pan off the heat after 10-15 minutes in total, and grate on the zest of an orange. Cool a little, then add the crumbs.

When you're ready to cook the stuffing, stir in an egg, then press the mixture into a loaf pan. Cover, and bake for 3/4 hour at 200C. Take off the lid/foil for the last 10 minutes.

You can use this to stuff a bird; I always cook it separately, because that's what we did when I was a child. Fear of bacteria, I seem to remember. No picture again: I'm back to using my blog to remind myself of what I've cooked, so that I can cook it again.

Five frugal cook books

Left Over for Tomorrow, by Marika Hanbury Tenison.

I bought my copy in a sale at a wholefood shop in Bristol when we were first married, and, two decades later, it's well worn. This is a really good reference book for anyone wanting to make the contents of their fridge go further. Only this week I consulted it to see what to do with a tiny bit of hard cheese. Answer: grate and store in a screwtop jar in the fridge, then add to soup, pastry or vinaigrette.

The Pauper's Cookbook, by Jocasta Innes.

I bought this soon after I got my first job, and was living in London on not much more than fresh air. I haven't used this so much in recent years, although leafing through it, I can see why I loved it so much - loads of interesting things to do with cheaper cuts of meat and the sorts of fish my grandmother used to buy for her cat.

Poor Cook, by Susan Campbell & Caroline Conran

I graduated to this when I realised how much I enjoyed cooking. It's a quirky '70s book, and the recipes have stood the test of time better than, say, Diet for a Small Planet (I can no longer find anything I want to eat there). I still vividly remember the oxtail stew I cooked for the first time, decades ago now, and recently bought a replacement copy of this in order to recreate it. And, yes, it's just as good now as it was then.

Budget Gourmet, by Geraldene Holt

I bought this in the mid 80s, and it's the most adventurous of these five. Geraldene Holt is a wonderful and inexplicably underrated cookery writer. The green herb tart, the koulibiaka, the mackerel cooked in tea. My copy is literally falling to pieces. (Here's a gratuitous link to her butterless pastry.)

English Food, by Jane Grigson

This is not specifically about frugal food, but traditional English cookery encompasses the idea of thrift, so there's lots of frugality here: leek pie, brawn, pease pudding, herrings in oatmeal, gooseberry sauce for mackerel - to find a few at random. Grigson's recipes always work, and she always has something interesting to say about the origins of the dish she's describing.

It goes more or less without saying that the most frugal way to buy these books is second hand.

Home-made egg pasta

I'm tidying up, so I'm using my blog for its original purpose, which is as a 21st century manuscript cookery book. This is a reminder for a quick pasta. I've written it down twice while watching re-runs of Jamie Oliver cooking in a very up-market garden shed.

Mix 1 egg and 100g OO flour per person. Draw together in a ball. On the pasta machine's widest setting, roll and fold four or five times till it's silky. Then push it through until it's as thin as you'd like. Fold loosely, cut to tagliatelli. This takes 45-60 seconds to cook in boiling water.

I'd be grateful for any tips which would improve on this. I never find it quite as easy as Jamie makes out ;)

Beetroot gratin

This idea for cooking beetroot came with the Riverford veg box last week. Delicious.

Preheat the oven to 160C

Slice raw beetroot into a bowl. Add a little chopped garlic and rosemary (or thyme, or summer savoury when the moment comes). Salt if you like. Pour on a little cream - not too much, or it will bubble up and boil over, making a lurid mess in your oven (or on the potatoes baking beneath, in my case). Mix well so that all the beetroot is coated.

Arrange in a gratin dish, cover with foil and bake for 45-60 minutes. You can uncover it for the last 10 minutes if you remember.

Jennifer Paterson's adult chocolate cake

Very rich. A little less sugar next time. And half the quantity, unless there are 20 for dinner.

225g 85% plain chocolate
225g unsalted butter
280g caster sugar
5 eggs

Grease a 22cm cake tin. Heat the oven to 180C.

Melt the chocolate in a bowl over simmering water. Add the cubed butter towards the end. Beat in the sugar.

Meanwhile, beat the eggs until they are frothy and foamy, then fold into the chocolate mixture until everything is thoroughly combined. Pour into the cake tin and cook in a bain marie (a couple of centimetres deep, cold water is fine) for one hour.

Let the cake cool in the tin, then put into the fridge. Do not eat warm.

JP says: It's a killer. She's not wrong.

Seafood party dish served at inaugural lunch

How about this? The complete menu, with recipes, for yesterday's inaugural lunch. I'm slightly appalled at the "winter vegetables" selection - asparagus, carrots, baby Brussels sprouts, wax beans - half of which probably had jet lag. But this seafood starter sounds like a good dish to make ahead when you're having a dinner party. (Although I suspect some of the seafood will need substituting for better sustainability.)

Seafood Stew

for 10 servings

6 (1 Lb) Maine lobsters
20 medium size Sea scallops
36 large shrimp, peel, cleaned and tail removed, approx. 2 lbs.
10 (1 oz) pieces of black cod
½ cup small dice carrots
½ cup small dice celery
½ cup small dice leek
½ cup small dice Idaho potato
1 teaspoon kosher salt
1 teaspoon ground white pepper or black pepper
¼ teaspoon ground nutmeg
1 quart heavy cream
1 cup dry vermouth (can be made without)
10 (5 inch) puff pastry rounds

Equipment

10 (3 ½ inch) terrines/ramekins or serving dish of your choice

Directions

1. Bring 1 gallon of water to a boil; poach lobsters, then shrimp, then black cod and last scallops. After seafood is cooked, remove from water; reserve water and bring to boil.
2. Cook all vegetables in liquid that was used for the seafood, remove vegetables when tender. Allow the liquid to continue to boil until only 1qt of liquid remains. This will be the base for the sauce.
3. Bring seafood liquid back to a boil and add the vermouth and heavy cream and reduce by half,
season with salt, white pepper and nutmeg to taste. You have reached your desired thickness when the sauce will cover the back of a wooden spoon. Set aside to cool.
4. Cut Maine lobster, shrimp and scallops into bite size pieces.
5. Pre-heat oven at 400 degrees.
6. Fold seafood and vegetables into cool sauce, being careful not to mix too much as this will break up the seafood. Scoop mixture into terrines or ovenproof baking dish of your choice.
7. Cover terrines with puff pastry rounds, brush them with egg wash and bake them until golden
brown about 8-10 minutes, allow to cool for 5 minutes before serving. You can cook this 2-3 hours ahead of time and keep warm at 150 F degrees.

*All seafood can be substituted with other favourite options of your choice and availability.


Here's the link to the whole inaugural meal, with recipes - there's a rather good cherry chutney for duck breasts, and a lovely recipe for cooking sweet potato with molasses. Thanks to Lifehacker for showing me the way in the first place.

Anchovy sauce for broccoli

This is seriously good, seriously unphotogenic, a wonderful winter alternative to salsa verde. We've eaten it every night this week.

It's particularly good with broccoli, goes well with roast lamb, with lentils. If you make a stiff mix with only a little olive oil, then you can use it to spread on toast (a sort of homemade Gentleman's Relish without the butter). If you make it with plenty of olive oil, then you can use it as a salad dressing for bitter winter leaves. It's also good as a dip with carrot and celery sticks.

For years I've bought Waitrose own-brand anchovies in little tins which come in a black cardboard box. Last summer there was a supply problem, so I began to buy Connétable - lovely silvery fish with a much milder flavour.









This recipe is enough for two or three evenings - it keeps for ages in the fridge, although you may want to stir in a little more oil second/third time round. The very last scrapings from the bowl are good added to gravy or a stew.

Anchovy sauce

5-6 cloves of garlic, peeled
a tin of anchovies
a splash of red wine vinegar
olive oil

Put the garlic and fish into a food processor - I use my Magimix, but a mortar would do. When they're smooth, add the vinegar, blitz, and then add olive oil glug by glug until you get the consistency you're after.

Spoon the warm-ish sauce over broccoli as soon as it's drained and serve hot.

Inspiration for this came from Fergus Henderson of St John.



This time last year, I was blogging about Lady Westmoreland's Soup - possibly the most frugal soup in the world. See what you think!

Egg and bacon tart

I made a classic bacon and egg tart at the weekend (aka quiche lorraine, but I'm English). Utterly delicious, but the pastry - well, it wasn't as good as it could or should have been, and I need some help, as this has always been a weak area in my cooking.

The problem was that I was afraid of putting in too much water (which causes shrinkage), so I think I didn't put in enough, and so it didn't come together into a smooth paste, but was a sandy mess that had to be pressed into the tin. It was short and delicious, but only held together because I coated it with egg white after blind baking - essential for a custard tart, but I used the whites of two eggs rather than one.

Does anyone have a foolproof method for making shortcrust pastry? Or some tips? I'd be really grateful.

In the meantime, here's the recipe for the egg and bacon filling .... the simplest ingredients creating more than the sum of their parts. Not sure why we always give the French credit for this, because it's a classic of English cookery too. (Although Elizabeth Ayrton says in The Cookery of England that the 18th century English version had a pastry covering. Too rich, I think, for modern tastes.)

for a 23cm / 9" tin

6 rashers of smoked bacon
300ml double cream
2 eggs and two yolks
pepper
mace is the traditional flavouring, but I don't have any

Cut and gently fry the bacon - it's important to use smoked bacon, even if you normally buy unsmoked (which we do), otherwise the tart will taste insipid. Don't overcook it, you want soft pieces, not crisp ones. Spread over the bottom of the cooked pastry case (which, when ready, should have been brushed with egg white and given a further minute or two in the oven). Whisk the cream, eggs and yolks, pepper, and pour over the bacon.

Bake at 200C for 15-20 minutes, then, when it's brown but not burnt, turn the heat down to 160C for 10-15 minutes. Leave it to rest for five minutes before serving.

Related links

Two ways to make pastry without using butter - which I find much easier, as well as lighter eating
Shaken hot water pastry
Olive oil pastry

In praise of stock

Not sure why making stock is such a problem for so many people. It takes moments of your time, and makes everything taste better. So much better, that I got one of my children to eat lentil soup AND ENJOY IT.

There's no doubt that making stock satisfies my inner 40s housewife: when there's no stock in the fridge, I arrange the shopping and eating so that I can make some straightaway. I never freeze it: if there's a glut, then we eat risotto or soup, the two biggest consumers of stock.

Recently, I've been making Fergus Henderson's highly flavoured "trotter gear", a stock made of pork, garlic and wine, very good and cheap to make. But my mainstay is chicken stock, made with the carcass of a roasted chicken, although I sometimes use raw chicken wings. Either way, I use a lot of vegetables, and lots of different ones to give a depth of flavour: peppercorns, herbs from the garden, mushroom stalks - whatever there is.

There's no real recipe - you need to make it a few times to feel your way to the stock you like. But here are some of the things I wish I'd known when I first started to make stock, three decades ago.

1. Put in plenty of halved onions, but don't peel them - the skins will colour the stock
2. Use stalks and peelings - my stockpot generally contains parsley and mushroom stalks, carrot peelings, celery leaves. DON'T put in potato in any form, as the starch will cloud the stock
3. Use loads of vegetables - three or four onions, three or four carrots. Their flavour will shine through, saving you time later when you're making soup or risotto
4. Put in a handful of whole peppercorns, they add depth of flavour without heat. I'm currently using a mixture of pink, white and black peppercorns.
5. DON'T put in anything with a very strong flavour, unless you need it in the dish you will make with the stock - I'm thinking of cabbage, cloves, chilli
6. Don't cover the carcass with water - the stock is always better, always more like to jell if the water comes 2/3rd of the way up.
7. No need to boil it to death - a gentle simmer for no more than two hours gives you great flavour. Strain it when it's hot, and get it into the fridge as soon as you can. A conical sieve is the best tool here, but I used an ordinary colander for 25 years.
8. If you've got no stock, use water instead

The more flavours you put into your stockpot, the more flavour there will be in your stock - the less flavour you need to put into your weekday cooking. Frugal food that makes your life easier. The lentil soup I made yesterday was cooked in very strong stock, and tasted of carrots and chicken. Utterly delicious, utterly unsuitable for a vegetarian. But there's a good link below if you'd like to make vegetarian stock.

Things I've made with stock in the past year or so ... apart from dozens of risottos, soups, gravies

Stuffed cabbage
Gravy - try this one with Delia's spiced orange chutney
Stewed broad beans
Braised lettuce
Chicken nosh
Rabbi Blue's meatballs
Braised mixed lentils
Poached barley with herbs

Links to stock on other blogs

How to make stock from chicken's feet
If you don't make your own stock, use water instead
How to make vegetable stocks

How to stop mice and blackfly stealing your legumes

I have NO IDEA where these tips came from, they're just scribbled (in my writing) on a piece of scrap paper which has come to light in the great January tidy-up. Useful though, especially if they turn out to work.

1. To stop blackfly eating your broad beans in April, spray them with nicotine water, which you make by boiling loose tobacco in water. I suppose you could steal a couple of cigarettes off a passing smoker.

2. Soak your peas in paraffin for half an hour before planting. Anathema to mice, apparently.

No idea if these tips actually work, but now I can throw away the piece of paper, knowing that the information is still to hand (should I remember come spring).

The view from where I'm sitting

... a cup of lapsang souchong is on the way.

It takes a while to boil the kettle on the stove, so you have to start before you get thirsty. In the mean time, I'm tidying - and now that I've seen the picture, I'd better get cleaning, too - does anyone have any tricks for refreshing brick that don't involve paint?

I'm rather fond of this simple fireplace, it's in what was once the housekeeper's sitting room, built in 1918, when housekeepers were already rather thin on the ground. I do such housekeeping as goes on here (not much, not enough), so this now my study. We (or rather Lucius) installed the stove in November (also the lovely Delabole slate), and the room is now warm for the first time any of us can remember.

A cold day - let's read some recipe books while the going's good

There's a deep frost here - the Mahonia has given up scenting the garden, which those yellow flower buds normally do pretty effectively in the weak winter sunshine. I'm planning to stay indoors as much as possible, and read Laurie Colwin's Home Cooking, a very ace Christmas present. And perhaps do a little more cooking from Fergus Henderson's Nose to Tail. And trying not to get the cough which has been plaguing this house for a week or more.