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perfect wagnerite
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« Reply #2865 on: 16:45:55, 25-08-2008 » |
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Now in preparation chez PW, to provide a bit of cheer on a damp and cold Bank Holiday Monday:
FISH PIE
... with a load of haddock, a bit of salmon, prawns and a few scallops. NOM.
Edit: just after posting this, the unmistakeable tones of the ice-cream van were heard coming down the road. He'll be lucky.
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« Last Edit: 16:48:17, 25-08-2008 by perfect wagnerite »
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At every one of these [classical] concerts in England you will find rows of weary people who are there, not because they really like classical music, but because they think they ought to like it. (Shaw, Don Juan in Hell)
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martle
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« Reply #2866 on: 16:50:21, 25-08-2008 » |
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Now in preparation chez PW,
FISH PIE
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Green. Always green.
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Ron Dough
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« Reply #2867 on: 17:50:56, 25-08-2008 » |
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I've arrived back from two hours at the Gym under the sadistic control of a trainer who seems to think I'm half the age I really am, and that I'll cope with what ever he dreams up for me to do (provided that he cajoles, threatens or barks loudly enough) to discover that it's a Dode fish pie night, which means that there'll be enough to feed half of the street, no doubt; he's an excellent cook, but has the portion sense of a gourmand. Any weight sweated out today will thus be replenished, no doubt.
Nevertheless, .....bliss.......
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Ruth Elleson
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« Reply #2868 on: 21:10:02, 25-08-2008 » |
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Cooking this at the moment. I do it whenever I can pick up bacon cheaply on a special offer. It's got a real comfort-foody element about it. Almost an all-day-breakfasty one too. (Edited to say: woohoo! I never could do URL links on here. Then I tried something on a hunch, and it worked...) (Edited again to say: I increased all the quantities by roughly 66%. Why do risotto recipes always seem to require 300g of risotto rice when risotto rice almost invariably comes in 500g packs?) |
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« Last Edit: 21:13:10, 25-08-2008 by Ruth Elleson »
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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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Morticia
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« Reply #2869 on: 16:20:47, 28-08-2008 » |
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Ce soir, a smoked gammon joint baked (no honey glaze. Don't like honey). A few slices then cosying up to a warm potato salad (I'm going to give new pots another try) with French dressing and a simple salad with some crunchy leaves. Here's hoping for NOMNESS...
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Milly Jones
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« Reply #2870 on: 16:41:23, 28-08-2008 » |
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The boys are having sirloin steaks, with mixed veg and jacket potatoes. I'm having macaroni cheese.  (All quick and easy!) |
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We pass this way but once. This is not a rehearsal!
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martle
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« Reply #2871 on: 17:07:47, 28-08-2008 » |
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Welsh Black sirloins here too tonight.  With (finally) some locally-grown spuds that look worth the cooking. What a year for spuds, eh? NOT. Plus local broad beans. All of which should keep us well within the environs of Nomsville. |
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Green. Always green.
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Milly Jones
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« Reply #2872 on: 17:13:32, 28-08-2008 » |
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Potatoes have been awful for some years now I've found. I have a special potato sack to be kept in a dark cupboard. We used to be able to keep potatoes right through the winter! Now they start sprouting within a few days - no matter how you keep them, or what type they are. New potatoes have become totally tasteless.  |
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We pass this way but once. This is not a rehearsal!
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Andy D
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« Reply #2873 on: 17:23:00, 28-08-2008 » |
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Perhaps shop-bought spuds are actually better now, in that they might have fewer sprout-inhibiting chemicals on them? Houses are probably hotter as well, spuds need to be kept cool, but above freezing. When I've left spuds in the ground over-winter, they still are sproutless in early spring - providing the slugs don't get them of course |
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Andy D
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« Reply #2874 on: 17:25:05, 28-08-2008 » |
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btw I'm having a crunchy bulgar wheat salad today.
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brassbandmaestro
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« Reply #2875 on: 17:38:57, 28-08-2008 » |
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Had fish pie the other night. Shepherd's pie tonight, all from scratch to!! Lovely!
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Eruanto
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« Reply #2876 on: 12:18:40, 29-08-2008 » |
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Went blackberrying yestreday. In a superb patch along a path between two halves of a golf course, therefore accompanied by the odd THWACK. So, today there is blackberry crumble with cream. And tomorrow there will be blackberry scones NOM |
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"It is not our part to master all the tides of the world, but to do what is in us for the succour of those years wherein we are set"
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Milly Jones
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« Reply #2877 on: 13:05:57, 29-08-2008 » |
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FORE!  |
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We pass this way but once. This is not a rehearsal!
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brassbandmaestro
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« Reply #2878 on: 15:31:50, 29-08-2008 » |
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Any owls or a birdie or even an eagle then  |
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harmonyharmony
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« Reply #2879 on: 09:41:12, 30-08-2008 » |
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Best marrow I ever had was baked with a filling.
I can't exactly remember what I did, but I think I scooped out the middle, cooked it with some onion and bacon until it had reduced down to something manageable, beat an egg and some cheese into it and slopped it back into the shell of the marrow and then roasted it.
But marrow and ginger jam is lovely (although it does behave a bit oddly in the jar and crystalises really quickly). I have a jar in my cupboard here and should really manufacture some excuses to eat more of it.
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'is this all we can do?' anonymous student of the University of Berkeley, California quoted in H. Draper, 'The new student revolt' (New York: Grove Press, 1965) http://www.myspace.com/itensemble |
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