I’m pre-heating for the first use of the brandy-new sous vide machine, a Christmas present from both my husband and his mother. I’m looking to sous-vide two beef tongues to make a Hero dish for Clarisca’s feast. I’ve only one in the pot now – the pot I’m using won’t hold both, and I’m hoping that if something goes wrong with the first one, the second one will be OK. They’re both long-leftovers that have been sitting in the freezer for some time: so if the cooking doesn’t work right I’m not out a huge investment. I’d taken them before I realized that I really don’t like any of the variety meats. I feel like I ought to, but I don’t.

I’ve also got a pork pie in the oven, to take to the game night tomorrow. I haven’t done anything with a hot-water crust in forever, and I’m not sure the recipe I pulled down from BBC was their best, as it didn’t seem all that sturdy. However, it should be OK, just maybe not as sturdy a crust as I’d like.