Skip to main content

About the Author

Paul-Ethan Bright is the author.

 Alongside his duties as Lay Vicar of Truro Cathedral Choir, Paul-Ethan finds great enjoyment and diversion in writing.  He has blogged irregularly since 2010.

 His previous experience lies in academic writing and was awarded a first-class mark for his dissertation in Organ building in completing a Bachelor of Arts degree in Music at the University of East Anglia.  Currently, he is the in-house programme note writer for Truro Cathedral Choir, and his work has also featured in the 50th Anniversary Windsor Festival in 2019.

 While not eating or drinking or singing, Paul-Ethan can be found making collage, and continues to update a growing portfolio.  He has also been known to play cello suites on the tenor banjo from time to time.

 Want to support the author by donation?  

 PayPal.me/paulethan
ko-fi.com/paul_ethan
https://amzn.to/3bsjlU8

Comments

Post a Comment

Popular posts from this blog

"Meez"

Hello, everyone.  Looks like I might be back. I've been writing and self-publishing on the internet for about 10 years now, off and on.  During that time, I've moved four times, graduated, and been through several cycles of employment.  I started writing as a way to manage with what I'd term as a difficult living situation, one which I often wondered if I could escape through rather drastic and final measures.  Suffice to say I didn't, and well, here I am. Over the years I've helmed a few blogging projects, most of which can be found quite easily with a cursory search.  Usually tied up in concerns of surviving mundane things like studying and struggling with the concept of responsible adulthood (or what passes for it these days), I sort of lost my way towards "the end", as it stands, and the immediate previous opus is not easily palatable as I struggle with my ongoing mental and physical health, and my career.  Heavy going at the best of times. Howev...
Post a Comment
Read more

Rice

 Here's my rice method, extracted for easy reference without having to read the whole of the other recipe as well. Make some rice.  Make however much rice you think you'll need, but make sure all the water is cooked out.  Here's my foolproof method that I inherited from my mother that works every time: Decide how much rice you want, and double the amount of water ready to boil (fill a kettle, basically; or if you have a  fancy boiling tap, use that). Heat oil or butter in a saucepan on high heat - choose a pan with a lid that fits. Coat the rice in the hot butter and keep it moving so it doesn't burn. When the rice is coated, add the water (which is twice the volume of the rice). I use a pyrex measuring jug, so if I usually serve 100ml or 4oz of rice I just double that in boiling water. Easy. Stir, making sure that any rice that made its way up the sides of the pan is all incorporated. When the liquid starts bubbling again, put on the lid, which is wrapped with a clo...
Post a Comment
Read more

Pork chops with Jäger sauce

Time for something a little more... exciting.  Stretch your legs a bit.  Half this plate I made for the first time on Sunday, so don't think this is hard or anything.  This rich and hearty hunters' sauce is a great accompaniment for meats and is usually paired with schnitzel (more on those later), but it's delicious so have it with whatever you want. Ingredients: For the chops: Pork chops For the sauce: Onion Garlic Mushrooms Rosemary Sage Stock Plain Flour Method: Timing is crucial, as ever.  The sauce will take a small amount of time, so my advice is to make that first.  Use a pan with a lid (I've got an 8"/20cm skillet), and cover it when you're done until you're ready to serve, basically. Dice your onion and garlic.  I used one mid-sized red onion and three cloves of garlic; use at least this amount of garlic, if not more. Slice up your mushrooms.  I had chestnut closed cup mushrooms, so split head and leg and sliced pretty...
Post a Comment
Read more