Born in '44 near Portland (a peninsular and naval base on the English south coast) where my Dad was doing something a bit dodgy in the submarine base, I spent the first few years or so in a gang, scrambling around the rocks and cliffs in little more than a pair of shorts. Quite feral in a "Swallows and Amazons" sort of way.
We scavenged for food: I remember being scratched to death and covered in blackberry juice and bruised from falls from someone's abandoned apple tree. Strong memories of collecting Kilos (probably 200g, but I was less than five!) of black olive sized "plums" and rushing them home to Mum as a prize. A bitter prize as she was not a country girl and didn't know what to do with them!
Rescued by a granny neighbour we ended up (via loads of sugar) with the tastiest damson jam which I have loved ever since!
Tiptree Damson Conserve - Jam Marmalade
Valentine’s for us was smokehouse bacon wrapped Nova Scotia sea scallops and fried pickled Gai Choy with white cake cupcakes for dessert. A nice simple meal with no pics as there are other things on this young man’s mind that night.
Tonight I have some Maui style thick cut ribs in the immersion cooker. 145F for 8 hours then either skillet fried or torched to finish. Cucumber salad along with an Asian style slaw and Banh Bia for dessert. It’s a holiday in Canada today. They figured too many SAD persons here so they needed a day to cheer us up. Too bad ‘Family Day’ is interrupted this year.
Highly recommend this cake! Grand-daughters were extremely enthusiastic, so was mamselle.
With regards to children not eating Broccoli, I introduced my children to it drenched in cheese sauce. They would eat just about anything covered with cheese sauce. I later switched them out to eating it with butter sauce and eventually with just a touch of butter and salt.
That worked for several vegetables in including cauliflower, and brusselsprouts.
Both children like most vegetables with out disguising the vegetables now.
That worked for several vegetables in including cauliflower, and brusselsprouts.
Both children like most vegetables with out disguising the vegetables now.
For Bob and others interested in the Ginger sauce. Many ingredients were judged by eye and then measured. You don't have to be exact.
434gr. Ginger. Peeled and minced it's 355gr. I used the mini processor.
1 Tbsp Salt, mixed in thoroughly then patted down. Leave for 30 minutes.
91gr. Green onion, sliced thinly and mixed thoroughly.
300ml. Sunflower oil heated in the microwave until hot, not bubbling, mixed in thoroughly. Allow to stand for a further 30 minutes before using. Use it like any chunky sauce. Popular with fowl.
It will last in the fridge for at least a month.
434gr. Ginger. Peeled and minced it's 355gr. I used the mini processor.
1 Tbsp Salt, mixed in thoroughly then patted down. Leave for 30 minutes.
91gr. Green onion, sliced thinly and mixed thoroughly.
300ml. Sunflower oil heated in the microwave until hot, not bubbling, mixed in thoroughly. Allow to stand for a further 30 minutes before using. Use it like any chunky sauce. Popular with fowl.
It will last in the fridge for at least a month.
Attachments
Seems related to some Asian peanut sauces. Knowing Mollie I'm surprised she didn't use the stems after peeling.
Yes, similar to a Satay sauce I like to make and I thought it was clever to start with the PB & Honey and work from there. Good angle on the kids.
Cauliflower and broccoli cheese is a staple side dish for sunday lunch. Between cheese sauce and ketchup they will each most things. Made Pizza at the weekend and the boy picked all the bell pepper out.
I was unable to eat bell peppers until my first stir fry. I was about 8 at the time and it was Chinese take out. Living in a very white neighbourhood, it was western style Chinese but still. How on earth did they make something so lousy taste so good? I was hooked.
Buttermilk biscuit small batch:
2 cups of flour
1 tbsp baking powder
1 tsp salt
6 tbsp cold butter cut into 1/2" cubes
3/4 cup buttermilk
1 large egg
mix the dry ingredients, cut in the butter until well incorporated.
beat the egg and buttermilk until combined.
make a well in the flour mix, combine the liquid and mix with a plastic spatula until it forms a shaggy dough.
chill in the fridge for 1/2 hour, remove, shape into a square and place in a buttered 9x9 baking dish, cutting into 4 quadrants.
bake in a 400 degree oven for 30 minutes.
turns out that the eqq was supposed to be beaten and applied to the top of the biscuit dough, but every one agreed that it made the biscuits much richer!
2 cups of flour
1 tbsp baking powder
1 tsp salt
6 tbsp cold butter cut into 1/2" cubes
3/4 cup buttermilk
1 large egg
mix the dry ingredients, cut in the butter until well incorporated.
beat the egg and buttermilk until combined.
make a well in the flour mix, combine the liquid and mix with a plastic spatula until it forms a shaggy dough.
chill in the fridge for 1/2 hour, remove, shape into a square and place in a buttered 9x9 baking dish, cutting into 4 quadrants.
bake in a 400 degree oven for 30 minutes.
turns out that the eqq was supposed to be beaten and applied to the top of the biscuit dough, but every one agreed that it made the biscuits much richer!
My wife finally found a nice recipe for corn-meal biscuits that stay moist, and they also include a bit of parmesan. I'll try to find the recipe to share here. I had the idea to take some of the roasted corn that I froze last summer and mix it into the biscuit batter.
We have a winner!"French researchers announced Tuesday that they had succeeded in cultivating the rare white truffles mainly found in Italy, a breakthrough that could spur more widespread efforts to grow the prized delicacy."
France claims culinary coup with Italian white truffle harvest
France claims culinary coup with Italian white truffle harvest
Masa's $800 COVID sushi take out.
Masa, a New York Sushi Restaurant, Delivers $800 Meal: Photos - Eater NY
Masa, a New York Sushi Restaurant, Delivers $800 Meal: Photos - Eater NY
You'll notice that it's heavily discounted from eating in the restaurant ($200 vs $650 per person). Personally it does not look THAT special and the wasabi does not look like freshly grated root which is stunning at this price level (if not).
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