“The Spud” with Joan Collins..

autumn_leaf2_0010Inside the bubble that is my today, all is peace and tranquility. Outside this bubble, even through the muffling effects of both choice and double glazing, farm machines are ceaselessly thrumming. Those outside of my bubble are marching to the beat of a different thrum. Thoreau’s advice rings in my ears but I shall not be stepping to that beat, however near it may be, as I simply don’t want to. The corn is high and, this morning, the sun of recent days has been replaced by the rumble of thunder, the clatter of raindrops on tin roofs, the rhythmic drone of machines as stern faced farmers slug it out with careless Mother Nature and the muted clack of a keyboard as I adjust the colours of the season with the clear knowledge that they will be a pale reflection of the original which, unlike the image, is an intrinsic part of a whole too big to grasp, to comprehend. I can only take tiny spoonfuls from the edge of the dish and marvel at the infinity of tastes to come.

Deftly sidestepping any further idolisation of that Prima Donna let us move on to another. We seem, of late, to have been eating a lot of potatoes which quickly brings to mind the baked potato costume of a recent post. A diet of potatoes would certainly encourage an appearance that would suggest that one was permanently wearing such a costume, which knowledge councils us to consume them in moderation. Potato abuse is rife, and is to be avoided. However, when it comes to people who have devoted their lives and money to the avoidance of being a baked potato look- alike, Joan Collins must top the list for her generation. This being the case it surprised me to hear it said that, in her list of favourite dishes, a baked potato filled with cream and caviare reigned supreme. I have no idea how much truth there is to be found in this rumour, but it has been enough to allow us, guiltlessly, to eat a cut price version of this delicious creation on a regular basis. ย Creme fraiche and lumpfish replace the choice filling of the heroine of ” The Stud”….read into this what you will.


About Food,Photography & France

Photographer and film maker living in France. After a long career in London, my wife and I have settled in the Vendee, where we run residential digital photography courses with a strong gastronomic flavour.
This entry was posted in Bad Habits, Caviar, Cooking, Cream, creme fraiche, Digital photography, Excellence, Humour, lumpfish eggs, Photography, potato, Recipes, Uncategorized, Vegetables, Weather, Writing and tagged , , , , , , , , , . Bookmark the permalink.

62 Responses to “The Spud” with Joan Collins..

  1. Brilliant Roger – you had me chuckling at the title. It’s just the perfect day for a jacket potato here – it looks like I’m living up Witch Mountain right now…

  2. Whoa! That looks so delicious! You just made me salivate Roger and I’ve just eaten.

  3. You learn something new every day. Today, I learned what “crรจme fraรฎche” and “lumpfish” are. I thank you for that, Roger.

  4. Fantastic! I’m going to give it a try too. Looks delicious and if Joan Collins likes it to. ๐Ÿ˜‰

  5. Mad Dog says:

    As much as I like Joan Collins, I’d go for the spud and caviar ๐Ÿ˜‰

  6. catterel says:

    Do you have to have a square mouth to enjoy this?

  7. saucygander says:

    “The Stud” may just strut onto the dinner table tonight, who can resist?

  8. Sally says:

    Might have to don shoulder pads next time I eat a baked potato.

  9. Looks gorgeous, Roger. Spuds and cream: I remember the old Berni Inn jacket, sour cream and chives. Very seventies, but moreish ๐Ÿ˜€

  10. cecilia says:

    Who mentioned underwear?.. Stunning shot of the humble spud and even more stunning shot of the lonely leaf. We are hot here, hot and picking grapes. Gorgeous weather.. my research and fumbling about trying to take beautiful food shots lately has left me with even more respect for the perfect images you present. Have a gorgeous day… c

  11. Caviar on a potato? That’s splurging!

  12. Yum. I am now seriously hoping for some spuds in my farm share.

  13. Eha says:

    Just caviar please, Beluga not Sevruga . . . altho’ that roe atop the potato does look moreish ~ just as well the kitchen chimes just said ‘Sunday lunch’ ๐Ÿ™‚ !

  14. Vicki (from Victoria A Photography) says:

    Some of us just have a slow Metabolism (as I tested out in 2004) and put on weight at the mere sight of food. My best friend is skinny as a rake and eats far more than I do. My Dr assures me that in times of famine I would last far longer than my skinny friends – trouble is that in Australian cities it’s unlikely we would have a famine.

    Great food photography. That baked potato & caviar looks absolutely delicious. I’m not a fan of sour cream though. Too much dairy makes me ill.

    Since I’m just thinking of doing some food photographyโ€ฆโ€ฆ.Roger, is that all natural light you have on the caviar & potato? Or have you got some extra light on the subject?

  15. A real spud stud ๐Ÿ˜‰ Looks like a very Russian dish too — dacha meets palace ๐Ÿ™‚

  16. That combination looks divine ๐Ÿ™‚

  17. Fig & Quince says:

    Can’t say I am particularly devoted to Joan Collins but I do thank her for greenlighting this post (in a manner of speaking) because, wow, that is one succulent baked potato.

  18. I was chuckling at the thought of caviar on a jacket potato. Then I saw the picture. We have fresh harvested potatoes, wonder if I can find caviar. ๐Ÿ™‚

  19. fransiweinstein says:

    I’d be happy to eat that every day.

  20. Karen says:

    I’ve had something similar as an amuse bouche…a small round slice of cooked potato topped with creme fraiche and caviar and it was delicious. I know I would love your baked potato with your generous toppings.

  21. dragonlife says:

    As a French cricket (Yes, they exist!) player I still remember my English captain commenting on my bowling as throwing spuds! LOL
    Now, I must say I wouldn’t mind for being made fun because of cooking such a beauty!
    here in Japan we make good use of all kinds of colored potatoes. Can you imagine of the possibilities?

  22. eating4241 says:

    Never have I seen the humble potato look so regal! Absolutely stunning. An inspiration.

    Off to cook now – try to make something that tastes as good as this looks! Thanks for sharing ๐Ÿ™‚

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