Here's a fairly recent post of mine on potato sorrel soup, from a Jane Grigson vegetable book.
http://www.able2know.com/forums/viewtopic.php?p=2372535#2372535
I wouldn't use lard; would probably use butter or olive oil, and beef or chicken or vegetable broth. One could use other greens besides sorrel.. (I like fairly bitter greens sometimes.)
Sorrel ... now that's a plant I need to find out more about, osso.
Freshly made pesto sauce with linguine.
Very nice!
Hey, anyone out there still eating dinners?
Or are you just too embarrassed & ashamed to report your shocking pre-Christmas indulgences like me? :wink:
I went to a pre-Christmas celebration last night and had goat, roast beef and various veggies, some of which I was not familiar with. Topped off with about 3 million sweet things, nuts etc. Must not get out of shape during this festive holiday season.
Sensible attitude, Nick Fun, very sensible!
I'll second that!
Now, if you'd resisted those 3 million sweet things ...... :wink:
I'd be a very unhappy, albeit slightly trimmer, camper.
But we shall overcome these temptations! The excessive ones anyway.
I will, if you will, OK?
Deal?
No way! After the New Year I may have to shed a couple of punds but that can be done easily in a few weeks through diet and exercise. This is my only time to splurge.
You disappoint me, Nick!
This means I'll have to try to be strong alone!
Oh well, enjoy, enjoy ...!
I am also running the mountain behind my home daily. And when I am in Florida I hope to be playing tennis. Then back to the gym.
Ah, this explains it!
You have
no need to deny yourself, Nick! You're as fit as a fiddle!
Here, have a handful of these sticky, gooey lollies ..... Go for it!
Went to a "simply soup" luncheon yesterday with terrific squash soup and homemade whole grain bread, and of course a few sweet goodies. I was so stuffed from my "simple" lunch that I came home and made a simple chicken vegetable soup for dinner. I'm thinking I may eat nothing but "simple" meals for the next couple of weeks because no matter where I go someone offers me seasonal, sweet, fattening treats and, I mean, it would be rude to, you know, refuse..............................right? :wink:
just prepared a large bowl of "herring salad" as a sidedish for the holiday meals (crown porkroast tomorrow , turkey for sunday and monday .
this is an annual task and joy(i do plenty of tasting !) that i inherited from my dad .
here is the receipe for about 1 1/2 to 2 quarts :
- two nice fillets of pickeled herring (rollmops will do) cut into small , bite-size pieces ,
- one can of red beets diced ,
- a good-size apple - courtland works well - also cut-up ,
- a mid-size boiled and diced potatoe ,
- two hard-boiled chopped eggs ,
- a few spoons of regular white salad-dressing ,
- about 8 ounces of sourcream ,
- 2 to 4 teaspoons of sugar - depends on your taste ,
- some freshly ground pepper .
mix well , adjust to taste as required , refrigerate overnight , EAT !
it'll keep in the refrigerator for several days - if you're lucky and someone doesn't have an extra helping for a late-night snack !
i usually add a bit of the beet-juice for colour .
it can also be made without beets by adding an extra potatoe .
it's particularly good on well-buttered (!) dark , coarse rye bread .
gotta go and taste again !
hbg
Tonight we're having black bean burritos with homemade Pico de Gallo. I also bought some Lienenkugel Harvest Wheat beer to wash it down. Mmmmm, beeer.
dadpad wrote:Pizza.
(very ordinary)
we do that about twice a year.
Dinner last night was bought on the run, on my way home from doing some last minute shopping.: a fetta & spinach pide, with a tabuli (sp?) salad. Delicious & no dishes to wash!
Any A2K cooks on board at the moment? If so some advice, if you can manage it!:
I'm making a baked ricotta/fetta/spinach thing for a get-together tonight. Cherry tomatoes cut in half and baked on top. To be served cold, most likely. Anyway, I need a substitute for dill as a flavouring. Personally I love dill, but I've a sneaking suspicion that a couple of the regulars won't. Good reason, not to worry. A bit too strong? :wink:
What about substituting the same quantity of chives, which I have plenty of in my garden? A bit too insipid or do you think that would do the trick.
