All We are Is Work in Progress

All things, people, plants, other animals, all inanimate things do not exist in the past or the future but solely in a moving fragment of time which we call ‘the present’. The set of beliefs, convictions, knowledge, superstitions, behaviour patterns, physical attributes and history which is our individual identity is a shifting and moving thing. We change our beliefs over time according to new knowledge and experiences, this is healthy and normal but we cannot predict at any one time how our beliefs will change in the future. A paradox occurs here; the less a particularly strong belief is related to evidence then the easier it is to make it an ‘article of faith’ and a dangerous loss to our identity if we abandon it particularly if our habits,customs, social life and welfare are engaged in its continuance. A cursory look at the history of authoritarian regimes of government shows how harmful this can be.

This is true for personal and family relationships as well as those of governments of nations and empires. There is only one general answer which is to accept that all of our ideas, beliefs and habits have value in as much as they allow constant adaption for the better.

Coq au vin

the equivalent in chicken pieces of one large bird diced into chunks
2 tablesp of flour
Salt to taste
freshly ground black pepper
90g butter
100g [or a bit more] best bacon chopped into gougons
1 onion, roughly chopped
1 carrot diced
4 tablesp brandy
600ml good red cooking wine (We used Wollemi shiraz-cabernet sauvignon in ours, plenty of other grapes would do; grenache-shiraz, pinot noir, etc.)
Garlic cloves, crushed, to taste, we used 4 large cloves
large sprig of thyme and two bay leaves[tied together as a bouquet garni, to be fished out at end of cooking]
bunch of fresh parsley and coriander leaves roughly chopped (I snip them into the pot with scissors)
1 or 2 lumps of sugar
2 tablesp of good olive oil, or more if necessary
8 small shallotts peeled (or fewer large ones)
1 teasp wine vinegar
225 g mushrooms (we used shitake type)

1. Coat the chicken pieces with the flour with plenty of salt and pepper
2. Melt 25g of butter in the casserole dish [pyrex] add the bacon, onion and carrot and fry gently until bacon starts to turn colour
3. Add the chicken pieces and fry hot until they are golden brown all over
4. Pour warm brandy over the chicken and set light to it under a lower heat then pour in the wine and stir.
5. Add the sugar lumps, bouquet garni and garlic, bring to the boil then cover and simmer very gently until the chicken is tender.
6. Meanwhile melt 25g of butter in a frying pan with half a tablesp of oil
7. Add the shallots and fry till just brown, add pinch of sugar, vinegar with a tablsp or so of chicken stock, cover and simmer for 10 minutes or so, then keep warm.
8. Melt 25g of butter into a heavy saucepan with a little oil and add the lightly chopped onions, cook until brown but do not burn.
9. Add all ingredients to the saucepan and simmer until the chicken is well done and tender (about 1 and 1/2 hrs at slow simmer)
Serve with new potatoes or roast potatoes and vegetables to taste.