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What's for dinner?
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Skyweir
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PostPosted: Thu Jun 14, 2018 7:08 am    Post subject: Reply with quote

oooh yummy .. Roasts are my faves, and roast beef is an ultimate fave ..

mmm.. did I promise to give you a yorky pud recipe?

We had a cooked lunch today .. cos cold .. so not particularly hungry for dinner .. 🤷‍♀️ but Trev is insulin dependent diabetic so he will likely have to eat something hahahaha
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Last edited by Skyweir on Fri Jun 15, 2018 12:52 am; edited 1 time in total
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PostPosted: Thu Jun 14, 2018 4:48 pm    Post subject: Reply with quote

Here's a post of mine from last December with a link to my go-to Yorkshire Pudding recipe.
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Skyweir
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PostPosted: Fri Jun 15, 2018 12:54 am    Post subject: Reply with quote

Nice .. I took a look and it is indeed a good recipe Big Grin My mums recipe is pretty much identical 🏆
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PostPosted: Fri Jun 15, 2018 5:30 am    Post subject: Reply with quote

Still need to try that. Very Happy

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PostPosted: Fri Jun 15, 2018 1:12 pm    Post subject: Reply with quote

Ingredients
4 large eggs (200g; 7 ounces)
150g all-purpose flour (5.25 ounces; about 1 cup plus 2 teaspoons)
175g whole milk (6 ounces; 3/4 cup) (see note)
25g water (.85 ounces; 1 tablespoon plus 2 teaspoons) (see note)
2g kosher salt (about 1/2 teaspoon)
100ml beef drippings, lard, shortening, or vegetable oil (about 1/2 cup)

Directions
1.
Combine eggs, flour, milk, water, and salt in a medium bowl and whisk until a smooth batter is formed. Let batter rest at room temperature for at least 30 minutes. Alternatively, for best results, transfer to an airtight container and refrigerate batter overnight or for up to 3 days. Remove from refrigerator while you preheat the oven.

2.
Adjust oven rack to center position and preheat oven to 450_F (230_C). Divide drippings (or other fat) evenly between two 8-inch cast iron or oven-safe non-stick skillets, two 6-well popover tins (see note), one 12-well standard muffin tin, or one 24-well mini muffin tin. Preheat in the oven until the fat is smoking hot, about 10 minutes.

3.
Transfer the pans or tins to a heat-proof surface (such as an aluminum baking sheet on your stovetop), and divide the batter evenly between every well (or between the two pans if using pans). The wells should be filled between 1/2 and 3/4 of the way (if using pans, they should be filled about 1/4 of the way). Immediately return to oven. Bake until the yorkshire puddings have just about quadrupled in volume, are deep brown all over, crisp to the touch, and sound hollow when tapped. Smaller ones will take about 15 minutes, popover- or skillet-sized ones will take around 25 minutes.

4.
Serve immediately, or cool completely, transfer to a zipper-lock freezer bag, and freeze for up to 3 months. Reheat in a hot toaster oven before serving.

Special Equipment

Popover pan or muffin tin (optional)
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PostPosted: Sun Jun 17, 2018 8:33 pm    Post subject: Reply with quote

Another Saturday night, another dinner out with Dam-sel while Menolly games. Actually, we made it an afternoon and evening since it was such a pretty day. Visited a couple Salish Sea beaches, watching seals and ferry boats, then found The Hook, a little seafood place in Lynnwood. Shared three courses, starting with a crab, shrimp and artichoke dip with pita triangles. Followed that with a caesar salad topped with a chargrilled Copper River salmon filet, then finished with a cod piccata. Had them pack a large slice of chocolate cake for later.

We then went to meet up with Dam-et, who had driven down for an event with some of his furry cosplay friends. Handed over his collected mail (including birthday cards) and had a short visit, then came home and put in a DVD of the first Incredibles movie so we would be up-to-speed when we see the just-released second film in that franchise. Had the cake about halfway through the movie.

Today, I have a pot of red beans and sausage going. Menolly and I had some leftover tea-smoked duck from a Chinese meal earlier in the week which I think will be a nice add to the bean pot shortly before serving over rice.
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Have patience with everything unresolved in your heart and to try to love the questions themselves as if they were locked rooms or books written in a very foreign language. Don't search for the answers, which could not be given to you now, because you would not be able to live them. And the point is, to live everything. Live the questions now. Perhaps then, someday far in the future, you will gradually, without even noticing it, live your way into the answer.
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Skyweir
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PostPosted: Mon Jun 18, 2018 1:21 am    Post subject: Reply with quote

Sounds a splendid day all round Big Grin

Trev made a delicious chick pea and spinach organ josh, served with Arita and chapatis. Was delicious.

He also baked two loaves of bread, an apple tea cake and my fave coconut bickies. Big Grin So am a very happy camper 😋
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PostPosted: Mon Jun 18, 2018 5:41 am    Post subject: Reply with quote

Mostly just scrounged for scraps this weekend. Very Happy Cold roast beef featured extensively. Sat night was takeaway pizza for me and takeaway soup for the GF, since we had no power. Very Happy

Last night was a bit weird...bacon, roast potatoes and gem squash. Sometimes you just have to make do. Very Happy

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Skyweir
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PostPosted: Mon Jun 18, 2018 8:10 am    Post subject: Reply with quote

LOL
hahahaha "scrounging for scraps" and making do .. is definitely a thing we all have to do from time to time Wink
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