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!!
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7 comments:
The thing with lamb though is that if you leave to cook slowly for ages, it gets sort of mushy and thick and soft and melty. I don't find that with beef. ASk your butcher for neck fillet - it's usually cheaper at the butchers than at supermarkets and it doesn't have bones.
What else? Oh, I love Victoria Wood. I have a CD of her at the Albert Hall and I can listen to it over and over again and it still makes me wet myself.
Oh, yes, Younger Son has Japanese/Chinese writing on his ankle. He has told me what it means - or what he thinks it means - but I can't remember and I always say, 'Well, it could say anything really!'
The Queen may not have walked out on the photo session but she was not amused! Was she?
And finally, it has always puzzled me when mothers say things like, 'My boy didn't join the army to get shot at,' or words to that effect. Why then did he join exactly? It is part of the deal, you know.
I'm commenting here, as you may have noticed, on lots of your posts as I'm on catch-up.
Take care, Gleds.
xx
Liz have you got a digital camera?
PLEASE get a photo and send it to the sun! Call yourself "Harvey from Wales!" then I'll know when I open my "fabulous 20p Sun" it's you!!!
you have to email features at the sun the address in yesterdays
O BTW I was doing neck of lamb before but they weren't selling fillets. Every section had massive vertebrae in the middle. Which meant only about 1/2 as much meat as it looked ...! :-<
Gleds,
Maybe you should write a cookbook?
What do you think?
yum I luv stew!
Keshi.
Okay, I've emailed the photo off to the address you've given. I've signed it from harvey and said that I think it says Wales for the world cup. Let's see what they say!
It really says (or is supposed to say) self-knowledge comes from something or other.
Alexys: my Mum had an idea for a cookbook (it was a good idea as well) but the publishers put her off by saying unless you're an established food writer... blah blah no space in the market. If my memoirs does well then I might follow 'em up with a cookery book. There's loads of £££ in cookery!!!
Keshi: not sure what you'd think of my diarrhoeary last night's though!!!
Liz: wow! I wonder what they'll say... I've been looking out for their feature on Chinese tatts and they've not done one YET... surely they will as there must be enough mugs across Britain with totally duff "Chinese" tatts haha!
(Not that I'm calling your son a mug. But EYE wouldn't get a tattoo in a language I couldn't understand!!)
;->...
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