Tagged: night shift
26 August, 2011 at 6:30 am #687711
Thanks Deb, in my favourites.
Hi PM, I think there were many children who would only eat cabbage that way. Ohhhhhhhhhh, grilled cheese on toast, yummmm. I remember Dad making some one night and he put leftover mashed potato topped with cooked leeks and then cheese, oh my it was good.
Back to the prawns.
BAaaaaaaaaaaaaaaaaaaaaaaaaaaaaaa26 August, 2011 at 6:31 am #687712
Morning PM Now the grilled cheese on toast sounds good, so what is bread and dripping ?26 August, 2011 at 6:32 am #687713
Anyone want a beautiful white & orange cow kitty? Free to a good home with all his butt-head ways, he is sitting here screwing with the window blinds because they aren’t raised to his liking….just like a teenage boy!26 August, 2011 at 6:36 am #687714
Grilled cheese on toast with a nice slice of tomato and onion would be very good right now and a bit of S&P of course.26 August, 2011 at 6:43 am #687715
FDA blocks Mexican papayas for salmonella link26 August, 2011 at 6:51 am #687716
I love zucchini, Deb! Those are nice recipes…I really like the pancake one. This recipe for zucchini fritters just came in my email. I make mine almost the same way…except I use regular onions, minced up. These are all kinds of good!26 August, 2011 at 6:54 am #687717
Bread and dripping?
Start at the beginning:
Roast some beef IN LARD for Sunday lunch. Pour the fat from the roasting pan into a basin and put it aside (not in the fridge unless the ambient temperature is too hot to let the fat set solid).
At teatime take some bread, get the basin of fat and lever the fat out. Turn it upside down so the “drippings” from the meat (the brown bits) are visible. Spread the dripping on your bread with a little of the flavoured lard. Salt vigorously and add a little white pepper as well. Eat!26 August, 2011 at 6:55 am #687718
My mom used to eat that growing up in Spain! We all thought they were nuts…haha!
(no offense, PM)26 August, 2011 at 6:57 am #687719
It was considered a luxury in postwar Britain! I was never that fond of it, but it was OK when we didn’t have any butter to go on the bread.26 August, 2011 at 6:59 am #687720
That is really interesting! Well, it must have been popular in Northern Spain in the 20s and 30s because she said they all ate it growing up. And Spaniards have a love affair with all things pig, so I doubt a drop of lard was ever wasted. But, she says they would sprinkle black pepper on theirs.26 August, 2011 at 7:01 am #687721
I’m off now for a bit.
See you all later in the cafÃ© perhaps.
Eat well!26 August, 2011 at 7:04 am #687722
Black pepper was far too exotic for us! I didn’t know it existed until I was in my 20s.
We only had one sort of pepper widely available in the shops and that was finely ready ground (well powdered really) white pepper. The sort of stuff that makes people sneeze when you shake it onto food.
Really going now – see you later.26 August, 2011 at 7:11 am #687723
This one is going to be a beauty when she grows up (already is one now)
I love the first picture on this one…26 August, 2011 at 7:14 am #687724
That is really interesting, PM. I wonder if it was different in Spain because they grew up very poor. But, her father was a bootlegger…so maybe he had black pepper connections…haha!26 August, 2011 at 7:15 am #687725
PM, ok now I see what it is, we used to have that for lunch at times when I was growing up. My Mom would make it and yes we would put S&P on it.
Dee, thanks for the zucchini recipe link
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