Is there honey still for tea? Oh, wait! That's Grantchester. Ice cream then?
:-)Wow.WOW.I can't decide which photo I like the most-est!k.....I like 'em all.*laughing* Not bad, roving reporter! Not bad.No shot of the ice cream truck then--or of the pretty flowery pots scattered here and there?Oh, but I love the rocks and the pools and the colour of the waters and skies---and the growing ups of those you adore.....Wow.....(excuse me while I try for the THIRD TIME to prove I am NOT a robot.....)
I've decided we've had very similar sunsets. I guess that'll happen cuz clouds/angles/humidity, whatever... I just like thinking I share things with people. LOLHappy Wednesday. And happy to see sun, surf and surfers!I think I could sit on a board and paddle along the shoreline....LOL....where ain't no big wave chasing me!
I thought you'd left the country - thank heavens it was just Polzeath. And how beautiful it looks again. The teens look to have jumped a bit - surely the Teen isn't still a teen?
He's just 19. . . . always been tall for his age (-;
JUST 19?Holy cow.....he's 19?*sigh*When did that happen........
*ahemmmm**looking around for a coffee cup**wondering where the darn coffee maker is....*Oh, I know! I'll have himself make some French Press and steal some of his! :-)
Sit's quietly and patiently...waiting.Good morning and happy Monday all. I hope your weekend was filled with many exciting, interesting and enjoyable things.
Whew! Not a robot. I was starting to wonder there for a moment.
hello!Looks like it was nice for you, and teen is 19! how did that happen so fast?!All looks so beautiful, your pictures are gorgeous.Hope all's well.XxXxX
Well then......I'm glad Rim's ascertained he's not a robot. And I'm glad that there's still a 'sit and wait' place to go to.As for me, I'll enjoy the cuppa coffee and celebrate that the break with the kiddos happened, that life has its moments of treating you kindly, and that there's obviously good things mushed in there with the rest of the stuff.Now. About that cuppa-- I'll go steal one now! :-)
As long as you're at it Mel, I'd enjoy a top up.
I was going to say, "I'll top you up", but thought better of it. . (-;
Ha....she's sooooo cheeky!Ah, coffee from the hocus pocus cup.....it don't get much better than that. (specially since it's stolen from the French Press....which he-who-made-it has yet to discover...*snickering)Friday just got happier.I came, Rim stopped, you visited......I stole! :-D
Much as I hate to quote a multi-national corporation. . . I'm loving it(-:
*snickering*Dearheart, you can quote anyone your little heart desires. As long as you check in once in a blue moon, then it's all good.I can come, settle in, feed Horatio, have a peek around--and go for virtual whatEVER (k....steal realtime French Press, tyvm.....). It's all good.And you've been out and about. Hit the beach. Spent time catching sunsets and wandering around pools of water. DEFINITELY good!Much better than being stuck on the streets, watching fella's with spandex pedaling their stuff!k.....that sounded really, really WRONG......but you know what I mean!!
It's Friday still.....but it's late and her highness is on the way for the weekend via her royal subject. I was smart and passed on making the journey--a bit of peace and quiet before all hell broke loose courtesy of a 3.5 year old!<-- smart one!!SO......I'm having coffee, stopped in for a piece of peace...and I'm contemplating just how many trips to the punkin patch we'll have to make in the next 48 hours.*laughing* Like THAT'LL be torture!Ah.....the joy of having a built in excuse! Hahahahahaha
Yup--managed most of a week with rain and gloom. NOT that I had the mood to match it--seemed the rest of the world did though! Which means that I'm thinking I evolved into annoying. LOL Ah well......annoying works!Lovely foggy mornings, hazy afternoons, misty evenings.....and LOTS of mud! :-)NOT that I've played in it.....too cool for that. I've mostly tried to avoid the puddles of it for fear of getting the silly car stuck in it. Which is why I need to hijack the Jeep!Oh.... :-)I'll hijack the Jeep and invite himself along to see where it ends up! (another adventure!!!!)
Just another Friday.....Just another check in as I deal with a cuppa coffee and a STILL dark morning.Darn sun's in his lazy season at the moment. I'm sure daylight savings time will kick in and some of this will be corrected--and I'll be even more screwed up than I already am! LOL Yes, I know why they do it.....no, some clocks don't get changed no matter what. Which means I oughta START being on time for work pretty soon instead of lolly gagging on country roads snapping photos of trees and clouds and.....mud.We have mud. LOL
Yup. Just me on a Monday evening checking in and taking a gaze at that ocean.*happy sigh* Some folks have all the cool spots to hang out at!
On the other hand......some of us ran away from work early and took the long way home.That's always a nice treat at the end of the workweek!I think I'll do that again!! I saw EAGLES! :-D
Yay for your eagle sighting! Was it Joe Walsh or Don Henley?
. . . Desperado. . . X
oh no! do you KNOW what you've started in my head now?
my feet get cold in the winter timesky don't snow sun don't shine
we can beat around the busheswe can get down to the bone
Actually, that's kinda rude when you think about itWell, it is in English speak (the queen's English, as opposed to your American version)(-;X
When you're leavin' it in the parking lot--I dare say it translates similarly in American speak.Dangitall......NOW it's stuck.<-- blaming Shot!
Oh, I'll take all the blame. I can handle it.Has anyone ever cooked goose before? I'm going to be having goose for Thanksgiving and I've never had it so I don't know what to expect.
erm, bung it in the oven and turn the heat up and leave it till it's golden brown and crackly on the outside and the juices run clear when the inside is poke with a sharp stick?I bet you Delia would know(Delia Smith)
"Nineteen years in print and it's quite simply the best recipe for goose that I know." (Delia said that, not yours truly) (carry on!) It has a classic English forcemeat stuffing made with the goose liver along with pork, sage and onion, with a second spicy prune and apple stuffing, and then it's finally served with prunes that have been soaked in Armagnac. All this together makes a wonderful combination of flavours. Serve it with crunchy roast potatoes and Traditional Braised Red Cabbage With Apples.Something completely different: Roast stuffed goose with apples and prunes in Armagnac makes for a decadent alternative to turkeySERVES 8 INGREDIENTS1 young goose with giblets, weighing 4.5-5.5kg (10-12lb) oven-ready A little wine for the gravy; Salt and freshly milled black pepper For the prunes in Armagnac 350g (12oz) no-soak prunes 150ml (5fl oz) armagnac 50g (1¾oz) granulated sugar For the apple stuffing 700g (1lb 8oz) bramley apples, cut roughly into 1cm (½in) slices 225g (8oz) no-soak prunes, roughly chopped 1 large onion, roughly chopped 2 tablespoons armagnac 1/8 teaspoon ground cloves ¼ teaspoon ground mace seasoning For the forcemeat stuffing The goose liver, finely chopped 1 cox's apple, cored and finely chopped (no need to peel) 275g (9¾oz) minced pork or good-quality pork sausagemeat 1 medium onion, finely chopped 50g (1¾oz) breadcrumbs 1 tablespoon chopped sage Seasoning For the giblet stock The goose giblets, inc the neck 1 onion, sliced in half 1 carrot, sliced in half lengthways A few parsley stalks 1 celery stalk, plus a few leaves 6 whole black peppercorns 1 bay leaf Salt 900ml (1½ pints) water You will need: A large roasting tin with a rack and a small skewer METHOD Preheat the oven to 220C/gas mark 7. You can prepare the prunes several days in advance. Pop them in a saucepan with the Armagnac and sugar. Bring up to simmering point, then cool, cover and keep in the fridge. Make the apple stuffing by mixing all the ingredients together and make the forcemeat stuffing, too, by mixing all the ingredients together. When you are ready to cook the goose, begin by placing the forcemeat stuffing into the neck flap end of the bird, pressing it in as far as you can, tucking the neck flap all round it and patting it with your hands to make a rounded shape. Secure the flap underneath with a small skewer. Next, place the apple stuffing in the body cavity as it is - although it looks raw and chunky, after cooking it will collapse to a fluffy mass. Season the goose well with salt and pepper, lay it on a rack in a roasting tin, then place it in the centre of the preheated oven. Give it 30 minutes' initial cooking, then reduce the temperature to 180C/gas mark 4 and roast another 3 hours. That is for a 5kg (11lb) goose plus stuffing; allow 15 minutes less for a 4.5kg (10lb) bird, 15 minutes more for a 5.5kg (12lb) one. Meanwhile, make a stock with the giblets. First wash the giblets and put them in a saucepan with the halved onion, then cover with the water and bring up to simmering point. After removing any surface scum with a draining spoon, add the remaining ingredients, half-cover the pan with a lid and simmer for 1½-2 hours. Then strain the stock, cool and store, covered, in the fridge. When the goose is cooked the juices will run clear if you pierce the thickest part of the leg with a skewer. Remove the bird to a serving dish, snap off the wing tips and allow to rest for 20 minutes or so before serving. Now drain off the fat from the tin and make a rich dark gravy from the remaining residue, the giblet stock and a little wine. Then heat the prunes gently in a frying pan and transfer them to a warmed serving dish. After carving the goose give each person a little of each of the stuffings, and serve the gravy and prunes separately. Extracted from Delia's Happy Christmas by Delia Smith; for more recipes, visit www.deliaonline.com
I'm not familiar with this Delia, but that sounds quite yummy
she is the "go to" woman for all matters of basic home cookingshe has been for a number of years, in fact - she is one of this countries "National Treasures"she doesn't just do basic home cooking either, she does some very fancy home cooking - yes, siree. .. . . I have the recipes! (I used to do the cooking)somehow I prefer a cook who doesn't try and pretend s/he's a top chef with a chain of restaurantsbut that's just me!
not much call for lime and coconut cake with coconut ice cream and lime syrup around here these days. . . or green thai chicken. . .(not in that order tho) (and of course, not just those two. . . there's a lot more recipes and previous cooking where they came from)
Oh.Poor goosie.Kindly that there's a recipe to go from--but it appears to require a dead goose.Pooooooooooooor goosie.:-(
Seriously......traumatized over the thought of a dead goose being in the kitchen.*shaking head*I'm getting pathetic in my old age. LOL
better him than me
Mel dearheart, why deny a turkey or goose his/her life's purpose! If it wasn't for its appearance in the kitchen come Thanksgiving or Christmas, the bird wouldn't have been around in the first placeHmmmmThat doesn't read so well when written down as it did when I thought it in my headAh wellThe important thing about being a descendant of a hunter-gatherer is realising that one cannot live on nuts and seeds alone (otherwise we'd have no need of hunters) (not that an all female population wouldn't be such a bad thing) (for some reason, I'm rambling!)(nothing new there then!)Shot my good man, please don't die in the kitchen Or anywhere else, for that matter
Ah well--multiple things sound good in my head and translate into crud when I put 'em into black and white. This is why I have a web log! :-/Happy Thanksgiving to anyone who dares celebrate. And wishes for a glorious Thursday to those who do not.
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