Sorry to say, but this site has been so depressing for a few days. I thought I'd ask an average, everyday question....to make us all feel a little more normal today.
I made Eggplant Lasagna, and my BIL and SIL are coming for dinner. They leave for Cali tomorrow to see their beautiful grand daughter.
Sorry, sometimes we just need some REGULAR conversation.......or at least THIS caregiver does.
I have on hand tomatoes, fresh mozzarella, and basil. Now I just need to figure out what to serve with them tomorrow.
I am struggling with something called Delayed Sleep Phase Disorder and because my sleep time is all wacky I'm learning to shift activities to later in the day. So late in the day (after dinner) I cut up and cooked potatoes and cut up a mess of peaches. Tonight for dinner we had Chorizo skillet (essentially a spicy hash with cheese, eggs, and tomatoes) and peach cobbler with ice cream. Having some of the prep done makes the cooking go faster. I was pleased.
Now to figure out what's for dinner tomorrow to go with the caprese salad ...
Tonight I'm grilling a nice fat steak, steamed cauliflower with chives from my garden, bacon and sour cream....oh yes, I picked several tomatoes and am letting them marinade in olive oil and basil, the fresh mozzarella is my desert choice.
Jeannegibbs-garlic mashed potatoes! Yum, pre-made is good idea.
Pamzmmrrt-we were at Costco last week, they were sampling potato salad made with red potatoes, it is supposed to be a favorite, but for large families.
Babalou-what is your favorite Shakespeare play?
don't nobody mess with me or my cute wolf-dog. Wait, what thread is this? Thought this was the whine thread. Oooops. Report me! I am off-topic.
BTW, a long freckled roll called spotted dick, anyone else see the double entendre here LOL!
3oz self rising flour
2.25 oz cup fresh breadcrumbs
4 tablespoons caster sugar
1 pinch salt, to taste
1/2 teaspoon mixed spice
2 1/2 oz sultanas
2 oz currants
4 1/4 oz butter
4 1/4 fl oz milk
Throw everything except the milk into a bowl and mix it together - see how easy this is.
Then just add the milk and get it all well mixed together till you get a soft dough.
Plop it all into a buttered bowl of about 35 fl oz capacity then cover with foil.
Bring a large saucepan of water to the boil then place a saucer in upside down to keep the pudding bowl off the bottom - I use a pressure cooker trivet in the bottom of my pan all well and good but I hear you ask how much water
Enough water to come about half to three quarters of the way up the bowl when it is boiling - trouble is you won’t know until you put the damned thing in the water
Now the recipes all tell you to put the bowl in the pan and leave it to boil for 2 hours and obviously you have to keep an eye on it or you will burn the backside out of your pan so when the water starts to run low boil the kettle and add more water. WHAT THEY DONT TELL YOU is how to get the bloody thing out without burning your hands and turning the air blue as you drop the damn thing onto the floor and ruin your efforts.
SO
I use 2 strips of foil folded several times - it has to be long enough to go right under the bowl and leave enough for you to grab hold of . Then i place them cross wise under the bowl and twist them at the top to make a handle
True spotted dick is done in a fat roll in greaseproof paper sealed using a double fold butchers wrap then tied into an old shirt sleeve ) no it doesn’t have to be a spouted shirt sleeve nor owned previously by Dick!) then steamed for two hours. but this isn’t a bad alternative
Cwillie I can't imagine life without suet - you haven't lived till you have eaten spotted dick!!!!! or steak and kidney pudding or dumplings and if you want quick pastry it is just THE fastest method of all - 1/2 the amount of suet to flour pinch of salt mix and add water and roll out - how fast is that and it produces a really crisp pastry.
And what about jam roly poly pudding or foggy dowdy pudding - oh you haven't lived peeps!!!!!! grins
A wise and kindly lady from the UK used to post under the name Jude-something, with an avatar of a nice-looking lady's face. Recently she changed her screen name to falcon, and her avatar to a bird picture (presumably a falcon). Her profile still says her name is Jude.
Judexxx and Falcon are one and the same poster!!
Have I got that right?
(I feel pretty dumb.)
Chia seeds seem to help the custard set up nicely, especially when there are very moist ingredients, like spinach. The seeds don't really do anything for flavor, one way or the other.
I say I 'may" have discovered this, because I've never actually tested it on two identical quiches, one with and one without chia seeds, baked together. But the ones I've used them in do seem to set up better than they did before I starting using them. If you try it, let us know what you think.
I think when people in north america talk shepherd's pie they are really talking about what you brits call cottage pie. I don't think I've ever been served a shepherd's pie that had any acquaintance with the sheepfold, generally it is made of ground beef, sometimes veggies, and topped with whipped potatoes. Personally I found it a great dish in which to hide veggies when the kids were small.
We eat other forms of fat, and we use the fat the melts out of roasts to make gravy, so it is simply a cultural prejudice. Silly, really, but there you have it. We didn't grow up eating it.
Lard, which is fat from pigs, was widely used in my mother's generation and then we somehow got the idea that lard was unhealthy and we switched to vegetable shortening, such as Crisco. Turns out that was even worse, health-wise, because of transfats. Who knew? So, did we go back to using lard? Nope. Crisco figured out how to significantly reduce the transfats. Go figure.
Anyway, I suppose every culture has its food prejudices. Please don't be offended if someone wrinkles her nose at an ingredient list. It is nothing personal!
What it was, because we could not wait for pudding to chill, it was more like a hot porridge or oatmeal. Will be attempting your real recipe instructions later this month! However, rice pudding for lunch was good. Thank you, and don't worry.
Disclaimer: Just a poor attempt at bad humor, sorry folks. Don't be confused.
You are awesome to do the recipes AND give to others on the thread: STRUGGLING FOR CV IDEAS, where caregivers can get a real education about returning to work.
Then, going back to THE CAREGIVER OF THE DAY IS...thread, as soon as I figure out which name to use, I may just put your sweet name on there! Your efforts are always appreciated, it is obvious that others think you are special too.
Thank you, again and again.