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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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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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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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PostPosted: Tue Jun 19, 2018 4:54 am    Post subject: Reply with quote

Laughing Mostly due to being lazy to be honest. Very Happy

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PostPosted: Tue Jun 19, 2018 10:23 am    Post subject: Reply with quote

Hahaha 😂 😂😂😂😂

Tonight grilled garlic chicken, broccoli, carrots and pepper sauce.

Delish 😋
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PostPosted: Wed Jun 20, 2018 5:46 am    Post subject: Reply with quote

Last night was cheese muffins with Marmite and tea. Very Happy

(See lazy above. Also cold. And incipient flu.)

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PostPosted: Wed Jun 20, 2018 8:12 am    Post subject: Reply with quote

Oh you need good soups ..

My chicken and veg .. has a whole bunch of flat leaf or curly leaf parsley in it .. sooo healing .. truly.

Tonight my chef with benefits Laughing is making homemade beef rissoles, with chips and salad. Big Grin
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PostPosted: Thu Jun 21, 2018 2:53 pm    Post subject: Reply with quote

Delicious chicken casserole with lots of parsley and veggies from he garden .. with mash .. twas yummy
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PostPosted: Fri Jun 22, 2018 8:04 am    Post subject: Reply with quote

Leftovers tonight Razz
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PostPosted: Fri Jun 22, 2018 6:56 pm    Post subject: Reply with quote

I am totally adopting Sky's phrase "chef with benefits."

Last night was lamb loin chops, lightly marinated with garlic and italian herbs, then pan-sauteed medium. Accompanied them with brussels sprouts glazed in the lamb's pan juices and a splash of marsala.
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~ Tracie Mckinney-Hammon

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.
~ Rainier Maria Rilke
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Skyweir
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PostPosted: Sat Jun 23, 2018 8:01 am    Post subject: Reply with quote

Good god man youre kicking some classy goals there .. with your fancy chefery .. fine dining in your own kitchen 🤷‍♀️

Its an away from home night for me .. so prolly a toastie if I can be so inclined .. but pulling an all nighter tonight so will likely get hungry at some stage along the way. For us its 0200hrs to 0500hrs.

No point sleeping after that as I have early morning horse feeds etc etc .. Then after I pack up and attend to what needs attending to .. Im meeting my girls in Bungendore .. a small town between here and Canberra where they live. So will let you know what delights partake of there ..

But you can be sure it wont be the classy delights that SD, Damsel and Menolly partake of when they go out for a lunch on the town Wink Razz
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PostPosted: Sat Jun 23, 2018 8:58 pm    Post subject: Reply with quote

Last night was pork back ribs smoked over applewood and ancho chile glazed. Roasted russet and sweet potato chunks and a vegetable medley alongside.

Tonight will be an early dinner at a favorite Mexican restaurant near the venue where we three will be attending a Jimmy Buffett show. Finally something on a Saturday that Menolly prefers to her role-play games!
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Love prevails.
~ Tracie Mckinney-Hammon

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.
~ Rainier Maria Rilke
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PostPosted: Sat Jun 23, 2018 9:51 pm    Post subject: Reply with quote

Again with the fancy menu SD .. you didnt say hi in the Chatbane today .. I saw you pop in and you popped right back out with ne er na howdyado?
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PostPosted: Sat Jun 23, 2018 10:25 pm    Post subject: Reply with quote

Heh. What you saw was me checking the phone when I got up, seeing way more chat than I could take time to read, and making the prudent decision to attend to real life rather than get inhaled into chat participation.

Even on the day of a Parrothead gathering like a Buffett show, Pol(l)y only succeeds if you keep paying attention. Sorry if I ruffled your feathers, but far more critical that I not ruffle theirs.
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Love prevails.
~ Tracie Mckinney-Hammon

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.
~ Rainier Maria Rilke
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