Dinner tonight - or last night.

We had leftover pork taco stuff. Even more yum the second day. I had a couple of clementines for dessert. Also yum.

"O gluttony, it is to thee we owe
Our griefs! "

Canterbury Tales--Chaucer.

Did you know that "coffin" was a mediaeval word for pastry cases used in pies?

Leftover sandwich buffet. Turkey sandwiches. Ham sandwiches. Hot turkey sandwiches, smothered with gravy. Fried ham sandwiches, with dijon, served on a lightly toasted bread. Cranberry and turkey croissant sandwiches. Just to name a few. I love the holidays.

Oh good, margo! The best thing about it was that it was so easy to prepare!
Not bad eating, either.
I think I added a bit too much liquid to my effort, too. So did the slotted spoon serving thing to liberate the food from the liquid.

Sounds like there might be a few more days like this, alex!

grilled some salmon earlier in the day, let it cool, and chunked it up in a salad with soup on the side

... & for all of you by the sounds of it! I'm already seeing "what to do with thanksgiving leftovers" threads appearing. You'd need incredible stamina to get through this, only face Christmas in a month!

Oh that sounds good (& so healthy, too!), djjd!

By heck! This eating business is really serious to you girls.

It's nutrient to me. A chore. Like filling the tank with gas. Baxter's Scotch Broth type of thing. Syrup off a spoon.

I've read that thistle stalks when boiled right are better than asparagas and a lot cheaper.

I get the impression that the drugs we take are refined hedge crops given Latin names to inspire us with enough awe to pay the silly prices.

Always eat your greens.

since our thx leftovers have long gone (remember , it's in october in canada) , we had panfried salmon and catfish , brussel sprouts and carrots , mashed , homemade apple-sauce and V 8 --- tomorrow we'll be adding some steamed shrimp to the "leftovers"

There are no leftovers with Baxter's soups.

Aren't leftovers a bit naff? If one was spending money to impress neighbours it makes sense to hush up leftovers I should have thought.

It's not just girls, spendius. Quite a number of boys here enjoy it, too! Check out the cooking threads.

I enjoy cooking for quite a few reasons: It's actually quite a creative activity. It's been a challenge to learn to cook "later in life" (for me, anyway). I wasn't remotely interested when I was younger & now I am. I enjoy good food. Necessity - if one is not wealthy (which I'm most definitely not) to eat reasonably well one needs to learn how to cook. The alternative is lots of inexpensive take-aways & super el cheapo meals "out" ... which is not a terrific way to exist, really. One could become a very unhealthy bomba in no time!
I also enjoy growing a lot of my own herbs & a few vegetables to use in my own cooking. I get a lot a pleasure from this.


I'm curious, though. Do you cook at all? If so, what sort of food?

Of course I can cook. You have to open Baxter's soup cans with a kitchen utensil and get it hot in a pan taking care to not allow it to boil as that impairs the flavour. Or so it says on the label.

I can make porrige as well and get it perfect everytime. And I can prepare a banana to accompany it and garnish it with syrup. I start everyday with that traditional dish.

I have experts who deal with dinner.

I hope you're taking your daily vitamins, spendius.


And who are these "experts" & what are they feeding you?


Never too late to learn, you know!

Homemade soup is so much better than Baxter's. And dead simple to make!

Tonight: Corned beef with mustard sauce.
It seemed a good idea yesterday, but today? I'm not so sure. But I've bought the ingredients so guess I'd better cook them!

Looking at the recipe now: The corned silverside is to be cooked with carrot, onions, ginger, fennel seeds, sugar, yellow mustard seeds, black peppercorns, cloves, garlic cloves, white vinegar & lots of water. Then a sauce to be made from onions, beef stock, tomatoe puree, Dijon mustard & ground pepper. THEN baby carrots & cabbage need to be cooked. (Plus steamed potatoes. My inclusion. This meal needs some starch!)

When I read the recipe yesterday, just before the the run to catch the shops, it looked a simple, one pot meal. What have I gotten myself into here?

sounds kinda Irish to me...

(yummy)

I hope so, Rockhead. Because I think I'm about to cook a week's worth!

The can I have here right now lists the following ingredients--carrots, onions, lentils, potatoes, cauliflower, leeks, peas, green beans, cornflour, wheatflour, sea salt, yeast extract, tomato paste, honey, garlic, sugar, celery seed, vegetable oil, herb and spice extract, white pepper and parsley. With breakfast of porrige, banana and apple juice, dinner always with greens, the beer in the pub and a supper of brown bread spread with peanut butter and jam tell me what vitamins I am short of.

I am the same weight that I was at 18 and my only two short bouts of illness were caused by food poisoning after foolishly dining in posh restaurants in Oxford and at York Races.

It is well known that emphasis on food consumption is caused by ennui. As Mrs Pullar writes--" Boredom made society necessary. The brilliant companies and spectacles, the delicious dinners were diversions from melancholy. Often the least solitude was intolerable, producing instant ennui. Ennui was a luxury, as Horace Walpole told Madame du Deffand in a letter: it was the misfortune of fortunate people. As always, food and drink went to alleviate it, Roger North declaring: 'The profusion of the best provisions and wine was to the worst of purpose. Debauchery, disorder, tumult and waste.' "

By getting my biological activities down to about 5% of my waking day I am freed to pursue more of the higher contemplations such as the advantages and disadvantages of allowing females to vote and read naughty books and magazines which are specifically designed to enrage them. An early Agony Aunt, Hannah Wolley, in the late 17th century, advised ladies,--"fill not your mouth so full that your cheeks shall swell like a pair of Scotch-bag-pipes." Which she must have felt it necessary to say.

And she had seen a hostess who was obliged to cut her own meat, sweating more than the cook who roasted it, getting so greasy that she would clap her hands into her mouth, lick them and suck her knuckles and rub her teeth. "Most uncivil in company" Hannah wrote, it presumably being acceptable in private.

spendius

You are rather like a dog with a bone once you get an idea in your head, aren't you?

I'm sorry to disappoint you, but an interest in food & pleasure in sharing it with others does not necessarily imply that one is a glutton or engaging in massive consumption, or whatever ....

Anyway, I really like the idea of folk being able to share their cooking & eating experiences here without feeling constrained by such suggestions. (I think you don't "get" it because you don't do it. And that's OK, or course.)
But I rather miss their posts ....