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I have a bit of a confession to make...I just love crisps and snacks, I would probably choose them over cake and chocolate.  But Im very aware of the fat and calorie count in the average pack of crisps so I try not to buy them as they are just too tempting.

 
I would normally choose ready salted crisps and the Lightly Salted Walkers Mighty Lights were very tasty.  They are thick and the ridged texture helps with the crunch.  I dont know exactly how they are made but from looking at them I think that they are made with re-constituted potato (as with many other brands) rather than sliced potato, they are less greasy and have more of a baked flavour than a fried one. The flavour is good and I could detect no artificial taste that you sometimes get with reduced fat products.   I have also taste-tested the Cheese and Onion flavour and the Roast Chicken flavour, they both tasted as you would expect for these flavours and were not over-seasoned, allowing the potato flavour to come through.


I really liked that the bags are 25g which is quite enough, particularly for childrens lunch boxes. 

 When you live out in the country, the chances are that the nearest pizza takeaway is not going to deliver.  So I tend to rely on keeping a few pizzas in the freezer for those moments when you need food fast.









The Sloppy Joe is the new Limited Edition from Chicago Town Take Away its loaded with mozzarella, spicy beef, red onions and green pepper with spicy seasoning and topped off with tasty tomato stuffed crust.





I was provided with vouchers to purchase Chicago Town Take Away Pizza.  I was not paid to write this post and I was not obliged to give a good review, my opinions are my own.

Review by Jen.

Photography (c) 2013 by Holly A. Heyser

Duck, Duck, Goose. Hank Shaw.
New York: Ten Speed Press, a division of Random House, Inc., 2013. 240 pp. 

Buy it here: Amazon.com

When it comes to cooking wild game, few works are as impressive as Hank Shaws. Even if youve never heard of him before (and how could you not?), a passing glance at Shaws latest book Duck, Duck, Goose will tell you exactly that. Featuring Holly A. Heysers mouthwatering photography on the cover and throughout, Duck, Duck, Goose promises hunters and cooks "the ultimate guide to cooking waterfowl, both farmed and wild." 

  
Ive seen my fair share of wild game cookbooks since weve started blogging. Rick has a ton of them, collecting dust on the shelves or sitting in cardboard boxes inside our garage. Theyre there because we dont use them, kept as novelties and little more. The reasons were usually the same: overused recipes that are still being printed over and over again; unappetizing photography that looks like it was done in the 70s, or lack of it; incomplete or overwhelming explanations of the basics; poor writing; or just plain ol dull. 

But where others have failed, Duck, Duck, Goose shines. Shaws clear and upbeat writing, Heysers top-notch photography, the books sharp layout and design, and not to mention all the mouthwatering recipes that we actually want to try-- these are all the things that set Duck, Duck, Goose apart from other wild game cookbooks. They are the reasons why this book will stay in our kitchen, and not lost somewhere in a box. In Ricks words, "Its the most complete cookbook Ive ever seen."

Photography (c) 2013 by Holly A. Heyser

Duck, Duck, Goose is broken up into 5 sections: "Basics," "Whole Birds," "Pieces," Extras," and "Stock, Glace, and Consomme." 

The "Basics" will cover what most people will want to know about cooking waterfowl-- the differences between domestic and wild, information on the different breeds, how to break down with clear illustrations, field care, hanging, plucking and wine and beer pairings.

But the recipes sections are where youll have most fun.  I always believed that a good cookbook should not only offer fantastic recipes-- a given, but it should also teach. Before every recipe is an introduction written by Shaw to reveal tips and tricks to make that specific dish, in addition to valuable explanations as to why certain recipes are prepared certain ways. The book is also sprinkled with helpful sidebars and notes throughout to further wet your curiosity on cooking waterfowl. 

Through great variety, Shaw shows the versatility of waterfowl. Featuring both domestic and international dishes such as Roast Wild Duck with Fried Hominy, Duck Bulgogi, Coot or Duck Risotto, Duck Chili, Thai Duck Curry, English Duck Pie, German Style Goose Meatballs, Buffalo Duck Wings, Duck Egg Pasta and an assortment of charcuterie how-tos, there is something for everyone in Shaws new cookbook. Roasted, grilled, smoked or barbecued-- you name it, Shaws covered it. 

(c) 2013 by Holly A. Heyser

And although written from a hunters perspective, Shaws recipes and kitchen virtues are easily transferable between domestic and wild birds, between hunter and non-hunter.

Clean, sophisticated, yet easy to follow and understand, Duck, Duck, Goose will quickly become any waterfowl enthusiasts go-to in the kitchen. Shaws cookbook receives 5 stars from us! As for me, I always get hungry whenever I look at it. 

Duck, Duck, Goose by Hank Shaw would make a fantastic gift for all the waterfowl hunters in your life this holiday season. Buy it here: Amazon.com

 Check out Hanks blog Hunter Angler Gardner Cook at http://honest-food.net/