Alan Thicke Cut Marmalade

Condiment, Snack

It has been a very long week and as is often the case, that meant I had a few wines … which in turn meant I got feeling wistful for the days of old. And when I think about the good old days, I remember my dearly departed friends like Alan.

As you know, the documentation of my celebrity catch-ups potentially killed off some of Hollywood’s biggest heavyweights in the last year, though thankfully Alan was not my fault.

Despite not killing Al, we didn’t get to catch-up before he died last year and I wasn’t able to go to the funeral due to my feud with Robin … and the whole banned from the U.S. by Trump thing. Given that, my wistful feelings lead to getting out the time machine and having some closure with my boy.

I first met Alan on the set of Growing Pains – I’m actually the one that got Leo the job – when I was working as a bodyguard for Tracey Gold who I met on the set of CHiPs. Given my penchant for fine older gents, Al and became fast friends and he grew to become a Hollywood father figure to me.

Given that his death was quite surprising, I only went back six months because there wasn’t much risk of spoiling anything. While he was a bit confused by my sporadic tears, he completely bought my excuse of feeling hurt by Kirk Cameron being a complete dick.

I didn’t want to run the risk of letting any information slip, so when he called our catch-up to a close and asked me to play hockey with him and his son in a few weeks, I wiped a solitary tear and made him promise to finish off his Alan Thicke Cut Marmalade as quickly as possible.

 

 

Full disclosure, I absolutely hate, hate, HATE marmalade, but it is Alan’s favourite … and it goes well in things (like glazing a ham or something). Plus, this one is so fresh and delicious that it is hard to hate, even when it isn’t your jam.

Because it is marmalade.

Enjoy!

 

 

Alan Thicke-Cut Marmalade
Makes: 2-3 cups.

Ingredients
1kg oranges
1 lemon
cinnamon quill
1kg muscovado sugar
1kg raw caster sugar

Method
Juice the oranges and lemon, and pour through a sieve into a large pot.

Cut the peel into chunks and add to the pot with the cinnamon – despite this being thick-cut marmalade, I erred on the side of caution and went thinner. Add two litres of water and bring to the boil over high heat, before reducing to a simmer for a couple of hours.

Add the sugar and stir to combine. Bring back up to a rapid boil and cook until thickened and set (this is when it is around 100°C), though I don’t mind it a bit thinner.

Once done, allow to rest for twenty minutes or so before removing the cinnamon quill and transferring to sterilised jars.

Or devouring.

 

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Pasta alla Jenovese Garth

Donna Martin graduates, Main, Pasta

I know you’re never meant to have favourite children, but Kelly Taylor / Jennie Garth is mine. Oh, FYI I am the Mrs Garrett of the 90210-ers.

I mean sure, Torz grew up with a wrapping room, Luke is hot, Jace is dreamy, Ian was a stripper, BAG bagged himself Megan Fox, Gabrielle Cataractis was 100 and you should respect your elders and Shannen Doherty would kick the shit out of me for saying it, but Jennie was always the one I related to the best.

I first connected with her in the late 80s when we both auditioned for Saved by the Bell. While I nailed (the chemistry test with) Mark-Paul Gosselaar, Jen and I were bonded after being robbed by Tiffy T for the role of Kelly Kapowski.

Seeing the bright talent she was, I contacted Azzy and asked him to create a better Kelly on his then in development show 90210. Again, you’re welcome. For those keeping score this is two from two stars I recruited to the show. I don’t mean to blow my own trumpet, but I was very skilled at being Azzy’s right hand … but again, I’ve digressed and I don’t want to make things smutty.

Jen and I were as thick as thieves on set – some say she felt like she owed me, others that I threatened her into joining my squad like a 90s T-Swiz – and she always had my back when Annelie and I were feuding / throwing acid at each other.

It has been a busy few years for Jen and I, so we haven’t been able to catch-up as often as we like. Can you believe I haven’t seen her since her wedding last year … where I was Maid of Honour?

We spent the catch-up chatting and giggling like school girls and completely forgot that we were meant to be sharing the graduation of Donna Martin to trigger Annelie’s memory. Maybe she is never meant to get it back? I don’t know. All I know is that my Pasta alla Jenovese Garth makes everything feel ok.

 

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This meal is the perfect balance of fresh and hearty … and fits in with the strange dietary requirements of a toddler – EVERYTHING MUST BE THE ONE COLOUR. Or maybe that is just my nieces and nephews? I’ve been too successful with my Diva coaching, shantay you stay in my heart kids.

I’ve digressed.

The lemon and basil work together to make the veggies sing. And then add cheese? You know I’m in heaven.

Enjoy!

 

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Pasta alla Jenovese Garth
Serves: 4.

Ingredients
¼ – ⅓ cup Toni Basil Pesto (you can replace parmesan for pecorino)
200g cream delight potatoes
500g tagliatelle
1 big handful fine green beans, topped, tailed and halved
100g pecorino cheese, grated
basil leaves

Method
Bring a large pan of water to the boil.

Thinly slice the potatoes in half and then into very thin half-moons – as Jackie Taylor, I assume, would tell you, thin is in.

Add some salt to the boiling water and add the pasta, cooking as per packing instructions.

When there is about three minutes left, add the beans and potatoes and cook until the pasta is al dente and the veggies are cooked … but still have a bit of bite. Drain, reserving a little of the cooking water.

Return the pasta and veggies to the pan, off the heat, and stir through the pesto. If the pasta is too claggy, stir through some of the cooking water to loosen the sauce. Season to taste, serve and top with pecorino and any extra basil leaves.

You can also trade out the beans with halved brussels sprouts and add a whack of dried chilli if you want. It tastes pretty amazing, FYI.

 

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