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Ruth Elleson
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« Reply #2655 on: 14:04:52, 08-08-2008 » |
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Mort - er - might going out and buying some mince be an option? Seeing as how you've already chopped the onions and garlic and all...
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Oft hat ein Seufzer, deiner Harf' entflossen,
Ein süßer, heiliger Akkord von dir
Den Himmel beßrer Zeiten mir erschlossen,
Du holde Kunst, ich danke dir dafür!
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martle
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« Reply #2656 on: 14:08:58, 08-08-2008 » |
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Mort, I'd send you some of the seriously good spag bol I cooked last night. Except that I just finished it off for lunch.   |
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Green. Always green.
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Morticia
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« Reply #2657 on: 14:19:50, 08-08-2008 » |
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I'll just have lick the screen then  |
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Antheil
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« Reply #2658 on: 19:08:29, 08-08-2008 » |
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By a fortuitious happenstance I happened to go shopping before I saw Mort's tale of woe and had already purchased prime Welsh lamb mince and spag bol sauce is gently bubbling away on stove with enticing wafts of garlic permeating the atmosphere. Enough for lunch tomorrow as well I think. Also purchased was some prime Welsh beef which tomorrow will be beef stroganoff and on Sunday a beef sweet chillie stirfry with coconut rice. Monday I go on my travels for a few days. My hostess has promised me that she will cook me a Delia Cheat Recipe to show how good they are. I am rather mindful of Martle's fish pie disaster but having been brought up to be polite ......... But I guess I have to eat it? But, further shocking thought - suppose I actually liked it???  |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Andy D
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« Reply #2659 on: 21:11:00, 08-08-2008 » |
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I am a TWIT!  I decided that spag bol might be nice this evening and my taste buds got very enthusiastic about the idea. Chopped the onions, garlic etc. Whoops, haven't defrosted the mince. <Sound of freezer door opening. Stunned silence> No mince. NO MINCE?! I would have sworn there was some mince in there. Actually I did swear. Just a little bit. Ah well, spaghetti not-bolognese it is then. Twit. Ingredient driven cookery called for Mort. (btw pasta's v nice without mince but you knew I'd say that didn't you?) |
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Morticia
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« Reply #2660 on: 21:21:55, 08-08-2008 » |
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(btw pasta's v nice without mince but you knew I'd say that didn't you?)
Of course I did And, of course, you're right! Show me Pasta Puttanesca and I'll show you a very happy Mort (although it does have anchovies in it, so not veggie  ) Rather partial to Penne with broccoli and black olives as well. NOMMMM. |
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Morticia
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« Reply #2661 on: 13:35:04, 10-08-2008 » |
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Is no one eating at the moment?  Seeing that it appears to be soup weather at the moment, I have a pot of Minestrone puttering gently away on the stove and filling the place with wonderful smells. I could almost be in Italy. Until I look out of the window ...  Sigh. |
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Andy D
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« Reply #2662 on: 13:39:13, 10-08-2008 » |
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I've just eaten a Pink Lady, so no cooking involved.  |
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Ron Dough
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« Reply #2663 on: 13:41:44, 10-08-2008 » |
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A very fragrant egg and bacon fried rice, made with leftover brown basmati and chock-full of ginger, garlic, spring onions and beansprouts descended the Dough gullet about an hour ago, Mort.
I regularly try to engineer Saturday night's menu so that there's leftover rice for this very purpose. Very nommy.
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Antheil
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« Reply #2664 on: 13:47:03, 10-08-2008 » |
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Is no one eating at the moment? Seeing that it appears to be soup weather at the moment, I have a pot of Minestrone puttering gently away on the stove and filling the place with wonderful smells. I could almost be in Italy. Until I look out of the window ... Sigh. Of course we are still eating, perhaps it is just because we are not cooking anything out of the ordinary? Yesterday I had steak & onions, mayhap a nondescript meal (what's that poem, is it TS Eliot - the smell of frying steak in passageways?) Anyway, lovely it was. Martle, one of the foremost R3oK chefs is, of course, suffering from not being in his own kitchen and living off Welsh Cuisine of badly cooked fish pie hh seems to have lost his appetite and Milly is living off the world's most expensive honey! Marbs has turned Japanese and turned his ceyboard into Sushi with a seaweed wrap. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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Martin
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« Reply #2665 on: 18:21:09, 10-08-2008 » |
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Scottish lamb here later tonight. Will it taste different from Welsh?
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Morticia
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« Reply #2666 on: 18:26:20, 10-08-2008 » |
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Being neither Scottish nor Welsh I wouldn't dare pass comment, Martin But I hope you enjoy it anyway! |
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MabelJane
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« Reply #2667 on: 22:02:20, 10-08-2008 » |
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Lovely crunchy roast potatoes with sizzling Quorn sausages, courgettes & onions, steamed carrots and peas, plus half-tomatoes fried in olive oil, sprinkled with oregano. Not really very adventurous but extremely colourful on the plate! And surprisingly tasty.
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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martle
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« Reply #2668 on: 22:08:03, 10-08-2008 » |
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Why surprising, MJ. ZZZZzzzz.... oh, sorry! Feel asleep for a moment there. Sounds mighty tasty. Leftover cold chicken chez martle-displaced-to-Wales, with garlic mushies, rice and greens. Uninspiring, but the chick was mighty good - done yesterday with loads of tarragon. Does everyone know about chicken and tarragon? A taste marriage made in heaven, especially when added to more garlic than you can believe is necessary or healthy. |
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Green. Always green.
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MabelJane
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« Reply #2669 on: 22:30:16, 10-08-2008 » |
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Why surprising, MJ.
For a start, no garlic! I forgot to add some to the courgette, which was a bit dull without it. And cooking boring Quorn sausages almost prevented me from posting details but Mort did ask... ...with garlic mushies, rice and greens.
These sound OK! But chicken and tarragon? A taste marriage made in heaven,
That little chicken's up there, watching you... |
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Merely corroborative detail, intended to give artistic verisimilitude to an otherwise bald and unconvincing narrative.
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