Same as you Gardenfanatic, a sea mist early on now clear blue sky and sunshine, it is heating up already. The beef is warming up to room temperature before going in the oven and Alfy is belting round with his ball full of life. Zoomer thanks for the offer but Alfy may find it hard to keep up as you flash along the A66 with the lead out of the window, saying that, the way he is running round he could over take you.
Morning all, blue sky and sunshine, looks like it might be hotter than yesterday's 23, , but there is a nice breeze. My holidays are over as of today, so I am going to spend it in the garden. Need to get the plants that I have bought this week in the ground, it's a it warm, but is going to rain tomorrow. At least I will be in work!
Have a lovely day everyone. Roast beef, Frank, lovely!
Have just joined this gardeners club, you all sound like you're just down the road, well some of you might be.
Sun is shinning here in Kent. Dog is looking forlawn,most take her out. Then i am going to tackle my shadey spring boarder.Got piles of manure to put on it . It's been a bit negleated theses last few years.
Glyn, another mouth will not be noticed, open house on Sunday here, I am sorry to say you would need to wade through Roasties, Mash, Veg Various including leeks and braised Celery plus Cauliflower Cheese, as well as Yorkshire puddings. Sorry I do not do sweet. Grandson thinks Granddads food mega which is why I kill myself doing it all, I get out of washing up then can never find anything after they go. Brilliant sunshine and kitchen doors windows and anything else I can open. Frank.
Welcome Denise, hope you are enjoying it so far. Frank and I are both up north, but Frank is more north than me.
Frank, I could whiz up the motorway and be with you by lunch time. I don't mind washing up! I rarely do a roast any more, unless the family is coming round. The first question they all ask when they come through the door, is what's to eat? What's the trick for a good roast beef?
Glyn I think it is instinct, the 20 mins a pound plus 20 is always about right for medium it depends on the cut. The oven goes right up to hot then five minutes in very hot turned down to 170, five minutes from finish check it again then rest whilst puddings cook. My way is to add a stock to the roasting dish with some roots and onion and turn the beef a couple of times during cooking, I also have a meat thermometer so you can tell the internal heat, just off pink is the way they like it, red is a no no, they do not want it straight from the abattoir. Better get on with the rest.
Good morning everyone, beautiful day here again, sunny and getting very warm.
That beef sounds good to me Frank, just as I like it. No Sunday lunch for us today, had a late "fry up" as we are out to afternoon tea for Mums 99th birthday.. Will catch up with you all the week after next as we are going on holiday tomorrow.
Take care of yourselves in the meantime, don't do anything I wouldn't
Blue box still says sunny & clear. Our sky says cloudy with occasional brightness. Blue box says cloudy tomorrow. Weatherman on telly says rain. You pays yer money and you takes yer choice!
Roast beef sounds lovely, Frank. Lucky us having real butchers to provide real, well-hung beef, rather than the wet, bright red stuff in supermarkets.
Free-range chicken for us this evening with sausagemeat stuffing with herbs and onion. Ymm - Sunday roast is the easiest meal of the week!
Spent the day in the garden clearing and tidying stuff - including the summerhouse. How do we acquire so much stuff? And why are there so many huuuuuuge spiders lurking in every corner? Oh, well, it's done now and all set for the (whisper) winter!
The party's over, the weather too it seems, the box says Stockton on Tees "light Rain" well it is light and it is raining, Alfy got wet but enjoys being toweled down. Still warm though. I watched the games and my attitude changed, I would expect the athletes to hold the door for me and help me on the bus in future? The Brits came good as more than one said on camera. Yes posh we have one real butcher left who hangs his meat and has his own fowl, the taste is wonderful and I love the long slow cooked belly pork. I am a sage and onion stuffing man although dried sage seems to work better than fresh, easy to dry and the onions need to be cooked, three changes of water as Mother used to do it.
Frank
PS What do we do now it is over?? "Oh yes" strictly coming up.
Posts
Same as you Gardenfanatic, a sea mist early on now clear blue sky and sunshine, it is heating up already.
The beef is warming up to room temperature before going in the oven and Alfy is belting round with his ball full of life.
Zoomer thanks for the offer but Alfy may find it hard to keep up as you flash along the A66 with the lead out of the window, saying that, the way he is running round he could over take you.
Frank.
Have a lovely day everyone. Roast beef, Frank, lovely!
Glyn
Have just joined this gardeners club, you all sound like you're just down the road, well some of you might be.
Sun is shinning here in Kent. Dog is looking forlawn,most take her out. Then i am going to tackle my shadey spring boarder.Got piles of manure to put on it . It's been a bit negleated theses last few years.
Glyn, another mouth will not be noticed, open house on Sunday here, I am sorry to say you would need to wade through Roasties, Mash, Veg Various including leeks and braised Celery plus Cauliflower Cheese, as well as Yorkshire puddings. Sorry I do not do sweet.
Grandson thinks Granddads food mega which is why I kill myself doing it all, I get out of washing up then can never find anything after they go.
Brilliant sunshine and kitchen doors windows and anything else I can open.
Frank.
Frank, I could whiz up the motorway and be with you by lunch time. I don't mind washing up! I rarely do a roast any more, unless the family is coming round. The first question they all ask when they come through the door, is what's to eat? What's the trick for a good roast beef?
Glyn I think it is instinct, the 20 mins a pound plus 20 is always about right for medium it depends on the cut. The oven goes right up to hot then five minutes in very hot turned down to 170, five minutes from finish check it again then rest whilst puddings cook.
My way is to add a stock to the roasting dish with some roots and onion and turn the beef a couple of times during cooking, I also have a meat thermometer so you can tell the internal heat, just off pink is the way they like it, red is a no no, they do not want it straight from the abattoir.
Better get on with the rest.
Frank.
Nr Lincoln.
Good morning everyone, beautiful day here again, sunny and getting very warm.
That beef sounds good to me Frank, just as I like it. No Sunday lunch for us today, had a late "fry up" as we are out to afternoon tea for Mums 99th birthday
.
. Will catch up with you all the week after next as we are going on holiday tomorrow.
Take care of yourselves in the meantime, don't do anything I wouldn't
ChrisX
Blue box still says sunny & clear. Our sky says cloudy with occasional brightness. Blue box says cloudy tomorrow. Weatherman on telly says rain. You pays yer money and you takes yer choice!
Roast beef sounds lovely, Frank. Lucky us having real butchers to provide real, well-hung beef, rather than the wet, bright red stuff in supermarkets.
Free-range chicken for us this evening with sausagemeat stuffing with herbs and onion. Ymm - Sunday roast is the easiest meal of the week!
Spent the day in the garden clearing and tidying stuff - including the summerhouse. How do we acquire so much stuff? And why are there so many huuuuuuge spiders lurking in every corner? Oh, well, it's done now and all set for the (whisper) winter!
The party's over, the weather too it seems, the box says Stockton on Tees "light Rain" well it is light and it is raining, Alfy got wet but enjoys being toweled down. Still warm though.
I watched the games and my attitude changed, I would expect the athletes to hold the door for me and help me on the bus in future? The Brits came good as more than one said on camera.
Yes posh we have one real butcher left who hangs his meat and has his own fowl, the taste is wonderful and I love the long slow cooked belly pork. I am a sage and onion stuffing man although dried sage seems to work better than fresh, easy to dry and the onions need to be cooked, three changes of water as Mother used to do it.
Frank
PS What do we do now it is over?? "Oh yes" strictly coming up.