Posted in August 2007

So big I could barely get it in my mouth

Source: Kim Mutton
Friday 31st August 2007, 3:26pm

What an amazing month August has turned out to be - ANOTHER great pasty find

Pastytastic Double Tops

If discovering Bakers Hatt Pasty Shop, Ellbridge Lane, Hatt, Saltash, Cornwall PL12 6PU Tel: 01752 845444 thanks Yellow Pages wasn't enough imagine my delight when my olifactory senses guided me to Hartnell Butchers 40, Longbrook St, Exeter, Devon EX4 6AE Tel: 01392 272080 .

I'd spent the best part of an hour in Gnat Vest Bank - "there is another way" - yes move and although the missing foreign cheque issue was resolved the ordeal left me hungry and short of time. In an unfamiliar part of Exeter it was time for 'Hooter do your stuff' and sniff out a good one.

Turned up trumps again - not the smelly type!

Hartnells is a small independent butcher which seems to be building a thriving trade in take away food - sandwiches, rolls etc and a Big selection of Pasties and pies.

My large "Devon" was served from the oven - hot and turgid - the filling bursting the tightly stretched shortcrust pastry. It was a monster! At under two quid an absolute bargain and worth every scrumptious penny.

Still Smiling

It was Man Sized and Smelled Good.

Memories of an hour at a dreary high street bank are now fading and I'm wondering if its worth returning my private banking to Coutts online - although I will miss the stunning Atrium of the Strand office and the ample parking - damn near got a ticket in Exeter.

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West Bay, Dorset - a Pasty Free Zone

Source: Kim Mutton
Wednesday 29th August 2007, 2:43pm

Bank Holiday Weekend - I should have known better.

Hurrah for Bank Holidays in Devon and the South West

Participating in Bank Holiday traffic chaos does give one a sense of British identity - the common bond between all on the road sharing frustration and sneaking toilet breaks on the verge. However ever since the Bender came my way there's clearly deep unreasoned resent amongst my fellow road users that spoils the whole "going nowhere" experience.

Having resisted the urge to break away on friday evening and join the merry throngs in the traffic queues across the UK whilst looking for that elusive greener grass I was a tad peeved to get stuck in a hold up on the A35 Eastbound between Honiton and Dorchester. The cause - a blasted boat-trailer had unhooked from its towing vehicle. Cheers Dorest Police for treating the scene as an important incident - next time shunt the damned thing off the road and book 'em Danno for evading Road Tax.

During the forray into Dorset we took a short detour off the A35 at Bridport to West Bay an old Muncher family holiday favourite - one time setting for Harbour Lights with Wicksie from Eastenders as the dashing young harbour master of 'Bride's "Nightie" Haven'.

6pm Tuesday Evening and not a Pasty to be found........

Fish and Chips

West Bay it appears is striving to become the Fish and Chips capital of Britain. Dozens of kiosks all touting their wears. Ahh haaa Pasty Muncher knows better - seek out the back street chippie and get the quality reserved for locals.

Stumbled upon Seasider Fish & Chip Shop, 23, Fortyfoot Way, West Bay, Bridport, Dorset DT6 4HD and did my usual - ordered large cod expecting it to be freshly fried but imagine my shagrin to see the assistant simply stick her tongs into the heater and plop a ready fried fish into my order.

The fried fella was burnt to bugggery and spoilt the whole fish chips seaside experience.

Just goes to show - although you think you know best there's them that still get the better of you.

Oh the photo - a snap of Paris Hilton on all fours.

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Red Arrows

Source: Kim Mutton
Friday 24th August 2007, 11:11am

Holiday time in the south west does have its advantages - the Red Arrows seem to like it here.

Red Arrows - Whoooooshtastic!

Many thanks to RGP whose comment http://www.itsmymarket.com/forum/showpost.php?p=3303&postcount=2 mentions the forthcoming firework display at Dartmouth Reggea-ata. He suggests its this weekend coming and will also feature the Red Arrows.

Don't believe all you read on the internet!

I had a look at the Red Arrows Web site which has them as "doing a turn" at Dartmouth on the following weekend 31st August.

Hmm who to believe - RGP a "junior member" of IMM with no blog that I can see or the Ministry of Defence website?

http://www.raf.mod.uk/reds/displayinfo/august07.cfm

However if it wasn't for the intended helpful comment from RGP I would never have stumbled upon this page http://www.raf.mod.uk/reds/displayinfo/requestdisplsyflypast.cfm which explains how to request a Fly Past.

They need at least 8 weeks notice - I'm already planning next Easters Great Pasty Hunt around any expected displays and shall request a special FLY PASTY for the event.

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They let off a big one....I was chuffed

Source: Kim Mutton
Thursday 16th August 2007, 3:00pm

Following the recent disappointment of the "Meteor Extravaganza" at the weekend folk in the South West were once again treated to two nights of fantastic fireworks during the British Firework Championships.

Up in Smoke

Take six leading firework manufacturers and give them ten minutes each to show us what they've got.

The British Firework Championship was held for the 11th year at Plymouth Sound - NOT local radio station but a super venue that offers spectators the benefits from the expansive natural harbour setting.

This extraordinary event runs over two nights - each night three teams have ten minutes each to "blow our minds" with their displays.

If a picture paints a thousand words how many can a video convey?

http://www.youtube.com/watch?v=evgqGjKT-gY

Blastastic!

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Drat drat and double drat

Source: Kim Mutton
Sunday 12th August 2007, 7:09pm

Vrrooooommmm, Verrooooooooommmmmm, VERRROOOOOOOOMMMMM, CLANK!

Set off for Gnome World (surf not up) and the blasted exhaust dropped off the Bentley. Round to Kwick-i-fit before closing, had they the right one ready to go?

Nah!

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Fun in the Sun

Source: Kim Mutton
Friday 10th August 2007, 2:54pm

Another August Weekend in Devon.

Small Outdoor Pleasures

Ah well you can't have it all. Living on the edge of Dartmoor with the South Devon Coast half an hour in one direction and North Cornwalls Surfing beaches in the other we still have to endure the tourist mass movements at weekends.

Hoping to catch a few waves overt the weekend but for all the wonders of Surfcams you still only know what the conditions are truely like by vrooming over. Imagine the disappointment of arriving to find it a) flat or b) too rough - lets face it we don't want to just stay on the beach with the flabby holidaymakers.

Cunning Plan

We have a trick up our sleeves. My partner in Munch spotted this "tourist attraction" the Gnome Reserve a few miles further than Widemouth Bay.

So if it all goes bellyboard up thats where we'll go. Pixietastic!

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Psssst - pastytastic!

Source: Kim Mutton
Wednesday 1st August 2007, 3:01pm

When routine bites hard and ambitions are low - keep the faith, you never know....!

Eureka!! - Enough Mumbling at last A pasty to Shout About.

Zipping down the A388 from Launceston to Plymouth a small sign "pasty shop" drew my attention.

Screeching to a halt I spun the Bentley round and returned driving through a farm gate to the Bakers Hutt. Aoother sign directed us "IN" to an agricultural outbuilding but then an immense waft of fresh baked pasties overwhelmed us.

A tremendous assortment of fillings were on offer and the chap behind the counter was right to boast that they were ALL available either ready heated or cold.

I, of course, opted for a straightforward Cornish pasty. But this - as the gastropornographers on Marks and Sparks adverts say - was no ordinary Cornish pasty - this was a Bakers Hatt Pasty Shop Pasty!

Perfectly cooked silky-smooth filling with skirt of beef in red wine, infused with rosemary & thyme, succulent slivers of swede ingeniously paired with a rich and unctuous gratin of turnip and sage - slow cooked for 10 hours.

Encased in delectable flakey pastry with an understated hand crimped crust I munched away in trance like bliss - the cooking is ‘sublime’, the ‘top-quality ingredients prepared with refined simplicity’: a truly memorable pasty.

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