I made a 100 mince pies for the Dorset County Museum meeting on Wednesday. I had hoped to bring a few home but no, they all got eaten. Today I supplied a buffet lunch for 35 members of the geology group, starting with tomato soup and finishing with Christmas cake. There's about enough left for lunch tomorrow.
I mash swede with butter and black pepper (neeps) and sometimes with either carrot or potato added. Sometimes use all three as a crust on a cottage pie
Would you like to get un- stuffed Dove and tell me how you combine Potato and turnip, please, .........
As Dorset Uk has said, peel and cut up potato and swede into chunks and simmer until tender. Drain and mash with lots of butter and black pepper - seemples!
I'm a southerner (with some Scottish connections/ancestry) so although I know that they're turnips (neeps) when they're north of the border, I also know that they're swedes when they're down here and those tender little white and purple things are something else and do not go in Clapshot.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
B*****ds!!! And actually not a lot of meat on a Herdwick anyway - quite a small carcase.
We only ever buy meat from the farm shop where OH works, or from reputable local butchers - I'd never ever buy meat from the back of a van or a car boot sale or someone who goes door to door I'd rather be vegetarian - and that's saying something!!!
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Rustling is an increasing problem according to Countryfile and is bad for both animal and farers so it is important to buy meat only from proper sources where origins can be traced.
Slow roast belly pork for us tonight - bought from a supermarket that insists on proper housing for the pigs so equivalent to British pork. Much of the European mainland has yet to implement the new standards. Belly pork is the only cut here that has skin on for crackling.
Tomorrow I'm making Christmas muffins for my scientists - English conversation group for local boffins working on international projects.
Vendée - 20kms from Atlantic coast.
"The price good men (and women) pay for indifference to public affairs is to be ruled by evil men (and women)."
Thanks Busy-Lizzie. I'm a bit OCD on the cleaning front!
Im learning a lot here; I've never had clapshot but want to give it a go now!
On the lamb front, I just can't eat it because of the cute factor and the short life. I know it can be contradictory, but it's just one of those things for me.
Oooh show us your mince pies! Im just chilling my pastry. Work in progress.....
I'm knackered! Mince pies are hard work! They look very 'home made' (!)
How on Earth Busy and Dorset made so many is beyond me!
I've not quite mastered neat edges (any tips gratefully received) but by 'eck they taste scrum-diddily-umcious! Little tipple of home made sloe gin went in to them.
I wish I could share the smell in my kitchen with you all!
Posts
I made a 100 mince pies for the Dorset County Museum meeting on Wednesday. I had hoped to bring a few home but no, they all got eaten. Today I supplied a buffet lunch for 35 members of the geology group, starting with tomato soup and finishing with Christmas cake. There's about enough left for lunch tomorrow.
I mash swede with butter and black pepper (neeps) and sometimes with either carrot or potato added. Sometimes use all three as a crust on a cottage pie
As Dorset Uk has said, peel and cut up potato and swede into chunks and simmer until tender. Drain and mash with lots of butter and black pepper - seemples!
I'm a southerner (with some Scottish connections/ancestry) so although I know that they're turnips (neeps) when they're north of the border, I also know that they're swedes when they're down here and those tender little white and purple things are something else and do not go in Clapshot.
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Do you mean they've been rustled??? If so that's awful Pansyface - are you sure they're not eating someone's garden or allotment?
Apart from the fact that sheepstealing is wrong (used to carry the death penalty didn't it?) Herdwicks are a rare breed!
Also, in my experience a rather independently-minded variety not easily 'herded' by the inexperienced!!!
I hope there's a sensible explanation for their disappearance and that they've not been rustled and destined for the black market
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
B*****ds!!! And actually not a lot of meat on a Herdwick anyway - quite a small carcase.
We only ever buy meat from the farm shop where OH works, or from reputable local butchers - I'd never ever buy meat from the back of a van or a car boot sale or someone who goes door to door
I'd rather be vegetarian - and that's saying something!!!
Gardening in Central Norfolk on improved gritty moraine over chalk ... free-draining.
Made a chocolate and banana cake Friday. Half has gone to my father in law and the rest will be gone by tomorrow.
Dove is that butchers out on the fens? I remember my inlaws taking me to one when I was expecting my first. And the meat was good.
B*****ds is not strong enough, words never are.
Rustling is an increasing problem according to Countryfile and is bad for both animal and farers so it is important to buy meat only from proper sources where origins can be traced.
Slow roast belly pork for us tonight - bought from a supermarket that insists on proper housing for the pigs so equivalent to British pork. Much of the European mainland has yet to implement the new standards. Belly pork is the only cut here that has skin on for crackling.
Tomorrow I'm making Christmas muffins for my scientists - English conversation group for local boffins working on international projects.
Thanks Busy-Lizzie. I'm a bit OCD on the cleaning front!
Im learning a lot here; I've never had clapshot but want to give it a go now!
On the lamb front, I just can't eat it because of the cute factor and the short life. I know it can be contradictory, but it's just one of those things for me.
Oooh show us your mince pies! Im just chilling my pastry. Work in progress.....
I'm knackered! Mince pies are hard work! They look very 'home made' (!)
How on Earth Busy and Dorset made so many is beyond me!
I've not quite mastered neat edges (any tips gratefully received) but by 'eck they taste scrum-diddily-umcious! Little tipple of home made sloe gin went in to them.
I wish I could share the smell in my kitchen with you all!