RIGHT THIS HAS TO BE PRETTY QUICK as I've a carrier bag full of stew ingredients all ready "for't pot" as they say up North. Beef cubes (so much more economical than stewing lamb I've finally got that fact through my thick skull: no sharp bones either! Though the robos used to like gnawing the cooked up sheep's vertebrae quite a lot. Last couple of times I made it I added tins of blackbeans as in Chinese beef with green pepper blackbean sauce egg fry rice - quite yummy. Only this time I've got intellectual butterbeans to see if they come out any better (canned so no 237-hour wait for the dry pulses to expand...)
What are you doing practically every day making stew? I hear you demand. Well what bloody else can you do with a slow stewing pot? Anyway I've enough 団子 mix (sorry I had an attack of the Japanese; that is dumplings mix) at home probably to capsize the Titanic if all said dumplings rolled out were placed on the decks one side...
By the way, click here for a very neat-and-perfect Japanese dumplings recipe!
Hmmm what a perfectly fascinating post this has been. Haha! Sorry but I have to go and try and wash up in ice-cold water. Ukk!!
Jeanette Dimech: Soy Rebelde
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