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harmonyharmony
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« Reply #3150 on: 19:26:59, 29-09-2008 » |
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Last two days have involved eating out (expensive but tasty) and Friday was reheated lamb stew.
Tonight I'm cooking macaroni cheese. In case anyone has forgotten, I love macaroni cheese. It's the one dish that my granddad learned to cook after his wife died, and the one dish that he used to cook us every time we visited. He used to tell his friends proudly that his grandchildren said that his macaroni cheese was their favourite food. I can't make it anywhere in the same ball park of nomness but I still love to cook it and to eat it.
After worrying I didn't have a lot of food in, I remembered that I have rather a lot of brocolli and cabbage. So that's my vegetable helping for tonight. Steamed, of course.
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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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Milly Jones
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« Reply #3151 on: 19:30:42, 29-09-2008 » |
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I did steak and chips for the young 'uns with broccoli, green beans and asparagus. I just had the veg and chips.
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We pass this way but once. This is not a rehearsal!
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Antheil
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« Reply #3152 on: 19:39:02, 29-09-2008 » |
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I did steak and chips for the young 'uns with broccoli, green beans and asparagus. I just had the veg and chips.
I too am having chips tonight, with Welsh lamb oven baked burger (no bun of course) and Tzatziki melt and tomatoes. I too love macaroni cheese, a real comfort food, if cooked correctly. NOM! |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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oliver sudden
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« Reply #3153 on: 19:42:04, 29-09-2008 » |
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Tonight I'm cooking macaroni cheese. In case anyone has forgotten, I love macaroni cheese. It's the one dish that my granddad learned to cook after his wife died, and the one dish that he used to cook us every time we visited. He used to tell his friends proudly that his grandchildren said that his macaroni cheese was their favourite food. I can't make it anywhere in the same ball park of nomness but I still love to cook it and to eat it. I've just had the most spectacular taste-bud flashback to childhood macaroni cheese with Mum's special crusty topping (made from Weet-Bix) covered in tomato sauce. Oh how the food snobs would scoff. But oh my goodness me, that must be one of my strongest NOM memories. Makes the rather prissy chicken-breast strips I've just eaten on this train seem rather, well, prissy. Even if (or do I mean especially since?) they did have a garlic and pumpkin-seed sauce. Oh for a lunchbox with Mum's macaroni cheese in it.  |
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Ruby2
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« Reply #3154 on: 15:15:57, 30-09-2008 » |
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I've just had the most spectacular taste-bud flashback to childhood macaroni cheese with Mum's special crusty topping (made from Weet-Bix) covered in tomato sauce.
Oh how the food snobs would scoff. I'm all for imaginative uses for Weetabix. It makes wonderfully light meatballs as well - take note all you meatball-producers out there.  (You have to add meat - not just weetabix...  ) |
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"Two wrongs don't make a right. But three rights do make a left." - Rohan Candappa
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Mary Chambers
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« Reply #3155 on: 15:58:40, 30-09-2008 » |
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Tonight I'm cooking macaroni cheese. In case anyone has forgotten, I love macaroni cheese. So do I. In fact I need some. I don't I've made any for about ten years. Perhaps not tonight, because I had lunch out today, lamb and barley casserole with red cabbage, and I'm not sure I have a macaroni cheese-shaped space. [Mum's special crusty topping (made from Weet-Bix)
Weet-Bix - I can tell you're Australian . |
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Milly Jones
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« Reply #3156 on: 16:16:44, 30-09-2008 » |
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We're having a Chinese takeaway tonight. I've done so much cooking and entertaining lately, I'm on strike! |
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We pass this way but once. This is not a rehearsal!
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oliver sudden
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« Reply #3157 on: 22:15:50, 30-09-2008 » |
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[Mum's special crusty topping (made from Weet-Bix)
Weet-Bix - I can tell you're Australian . the same as Weetabix, in case anyone out there's wondering. Much less sugar (practically none although not as little as Vita-Brits). Smaller and without the rounded corners. Er, in other words with corners. |
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harmonyharmony
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« Reply #3158 on: 22:36:21, 30-09-2008 » |
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Fishcakes from Sainsbury's tonight [Will you never learn?] with steamed broccoli and cabbage, and a dollop of mayonnaise.
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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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harmonyharmony
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« Reply #3159 on: 23:13:22, 01-10-2008 » |
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I just reheated the macaroni cheese tonight.
Tomorrow I'm having a night in watching Gawain with my boss.
We're eating some lamb leg steaks which look jolly nice.
I'll have to buy some more vegetables but I'll have to wait until I get to the shop before deciding what.
I seem to remember seeing some nice fennel in a shop down the road the other day... With some steamed pak choi possibly?
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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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Antheil
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« Reply #3160 on: 15:06:46, 04-10-2008 » |
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It's horribly cold here, still blowing a gale, just started to have spitty rain and I have sourced some sausages (inspired by Mort's attack of sausage lust last weekend) which are made from Gloucester Old Spot piggies combined with onion and sage. To be baked and served with buttery mash and tenderstem broccoli tips and English mustard of course. Just the meal for a wintery day. |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #3161 on: 15:55:00, 04-10-2008 » |
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NOM.
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Green. Always green.
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Antheil
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« Reply #3162 on: 16:09:29, 04-10-2008 » |
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NOM.
Hopefully it will be NOM Marty. More Nomness tomorrow I hope with griddled salmon fillet served on a bed of delicately spiced green lentils with a fresh minty yoghurt accompaniment. This is a dish I have not tried before. (It is a Waitrose recipe) Chez Marty is it to be a Waitrose or an Asda pizza ce soir? |
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Reality, sa molesworth 2, is so sordid it makes me shudder
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martle
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« Reply #3163 on: 19:08:15, 04-10-2008 » |
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Neither tonight, Ants x 3000 pork bangers with leek infusion. Tomorrow, I may give in to a Waitrose.  But tonight the Green Gable kitchens will be fragrant with aromas of Spain - to wit, some chorizo, chickpea and freash organic tomato concoction a la St. Nige, the exact nature of which has yet to be decided upon. It will zing with Nomness, I can promise you that, and will be served with some delish flatbread and salad.  |
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Green. Always green.
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Morticia
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« Reply #3164 on: 19:17:21, 04-10-2008 » |
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Ooo, I've made that a few times with a few adjustments along the way. I found that I needed to notch up the zing factor a bit, but maybe that's just me overzinging  Still jolly nommy though. Chickpeas are perfect fodder for cold, damp weather. Enjoy! |
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