Jack Monroe - Bootstrapcook

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@BootstrapCook

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R to @deec_101010: Short course RE. Don’t know if it’s still a thing but it certainly was in the 2000s!

 
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@BootstrapCook

Guest
I left school with four and a half GCSEs at 16, and I’ve written over 1600 pages of books, contributed to Government inquiries, set legal precedent, changed policies, and been awarded 2 Doctorates. People shouldn’t be confined nor defined by the rigidity of ancient school exams.

 
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@BootstrapCook

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R to @betruetoamy: I mean up until recently CM had her very brief big brother appearance (from 2007!!!) in her Twitter bio, so maybe if she hasn’t done anything more noteworthy in almost two decades than get evicted from a reality TV show, she possibly thinks nobody else has either…

 
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@Shikonboss

Guest
R to @BootstrapCook: You’re an inspiration for anyone the education system has failed.

 
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@BootstrapCook

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R to @gavinofarrell22: Or roast dinner pie, with all the remaining gravy poured in. A fave round here!

 
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@BootstrapCook

Guest
R to @PaulCanOnlyGet1: I was just contemplating the cheese course. Got some Red Leicester and some herby garlicky home made labneh kicking about, and home made oatcakes… and a sour cherry chutney. Hnnghh.

 
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@BootstrapCook

Guest
One of the great things about having a 6pm dinner with the kid and having no concept of catering for any fewer than a battalion, is getting to have an even better second dinner at 11pm when the flavours have properly settled and developed. Can wholeheartedly recommend.

 
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@BootstrapCook

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R to @LaurieFleming: Didn’t tell SB it was goat until after he’d tried it, and he shrugged and said ‘well goats are pretty naughty, I’m cool with that’ 🤣🫣

 
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@BootstrapCook

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R to @gwyrdhanmor: Greek Cypriot here, goat is probably my fave meat. I forget how much I like it, coz it’s usually relatively pricey, but found a really good local butcher near one of my regular meetings! Pigs heads, trotters, big fat marrow bones, goat, in my culinary element at the moment.

 
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@gwyrdhanmor

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R to @BootstrapCook: When I was growing up my grandmother kept goats for the milk, and she was poor enough that when the milk stopped there was still curry to be made. I'm not squeamish about these things, and I know where to get goat, rabbit, venison, etc.

 
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@BootstrapCook

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R to @gwyrdhanmor: I’ll try to pin it down in the morning - the spices are still on the side where I left them. Dare not step into the kitchen again this evening, there’s too much cheese in the fridge to risk it and I have an 0830 meeting to be bright eyed and bushy tailed for…

 
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