Yes, the ubiquitous tank top made an early appearance and then was on show throughout, adorning the ironing board frontages of a range of characters clearly ripped off from the L Word.
Frankie = moody, skinny, rock chick, female lothario = Shane
Tess = kooky, quirky, femme, blonde = Alice
Becky = straight girl goes experimenting = Jenny
Cat = uptight, control freak career woman = Bette
Plus, do they not realise it's fucking cold in Glasgow? If you're going to walk around in a tank top, low slung jeans and no bra all day, you're gonna get sick!
Despite all of this, I will still watch again next week. Any visibility is better than no visibility.
In the meantime I am going to share a nice Scottish recipe of Cullen Skink to feed those skinny lasses across the border. Well, they need the calories to keep their energy up for all that shaggin'!
Cullen Skink
750 ml full-fat milk
small handful of parsley, (stalks reserved), chopped
1 bay leaf
450g smoked haddock fillets
50 g butter
1 medium onion, finely chopped
200 g buttered mashed potato
salt, and freshly ground pepper
To garnish:
parsley, chopped
4 eggs, poached
croutons
Method
Pour the milk into a saucepan large enough to take the haddock. Add in the parsley stalks, bay leaf and smoked haddock.
Bring to the boil, reduce the heat and simmer for 4 minutes. Remove from direct heat and set aside to infuse for a further 5 minutes.
Remove the haddock, strain the poaching liquid and reserve.
Flake the poached haddock, removing any skin and bones.
Heat the butter in a separate non-stick saucepan. Add in the onions and fry until soft but not browned, around 3-5 minutes, stirring often.
Add in the strained poaching liquid, then stir in the mashed potato until you have a thickened creamy consistency.
Add in the chopped parsley leaves and the flaked haddock and simmer for a further 3-4 minutes.
Season with plenty of black pepper and salt, if needed.
Garnish each serving with a sprinkling of chopped parsley, poached egg and croutons.
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