Salty seadog
Space Cadet...(3rd Class...)
I sauté mine in butter with a couple of Garlic cloves and an Anchovy or 2.
I'm 'avin that...

I sauté mine in butter with a couple of Garlic cloves and an Anchovy or 2.

its the wrong way round , it should hang from the back![]()
You can cook 'tenderstem' Broccoli the same wayI'm 'avin that...![]()
here. Joy of joys. Managed to nip out and pick some more walnuts before the weather hit, though that'll be the last of them I fear.I sauté mine in butter with a couple of Garlic cloves and an Anchovy or 2.
I Like Lebkuchen.
So do I.
Soon it will be time to bake them for Weihnachten. I now have a good supply of walnuts to make Printen.
Do you have a recipe?
(I'm aware of the irony of this request...)
My oldest recipes are from 1901, though my favourite ones are from the 1930s.You sound like one those nobbers who put ketchup in a bacon butter when everyone knows it's brown sauce...
tis the work of satan , brown sauce only
No ketchup in this housetis the work of satan , brown sauce only
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Did the lambs like their lasagnas?Made six individual lamb lasagnas earlier and took them down the garden to my freezer. It is now pimply sissing down.
Nah the cooking liquor gets poured over the new/salad potatoes unless I've done a sauce to go with the Fish (it's lovely with a 'pan-fried' Sea Bass or Plaice) or the Lamb Shanks.And needs some proper crusty bread to mop up the cooking juices. A poached egg with that wouldn't go amiss either...
Nah the cooking liquor gets poured over the new/salad potatoes unless I've done a sauce to go with the Fish (it's lovely with a 'pan-fried' Sea Bass or Plaice) or the Lamb Shanks.
