Well.. shiver MY timbers or squirrel-the-dirrel!
SHE has been out and about and HER boots came back looking decidedly muddy, SHE must have been gardening, for in old whicker there were, wrapped in newspaper, the last of the roses, such lovely things, how on earth have they survived these dreadful winds?
Other bags appeared from old wicker containing goodly things, a couple of just picked pointed cabbage and some onions which SHE had stored on a rack in Shack.
One of the bags contained lots of greens leaves, they were mostly of chard, spinach with the last of the sorrel, sorrel is a perennial but fairly tender and when frosts come, it disappears until spring time.
SHE washed some, cut off the stems and the centre rib and put them into a pan over a gentle heat with a tablespoon of unsalted butter but NO water and stirred them.
When the leaves had given up their juice, SHE seasoned them and stirred in a tablespoon of double cream (WE had it in the chilly white larder because of the Kidney dish last night) and continued to stir until the leaves were dark green.
Then they were folded into an omelette that SHE had made at the same time.
YOU see, Dear Reader, the leaves were not really cooked as such, they were wilted or as the French say.. Fondue.. for one.. and a Parrot.
GeeGee Parrot.
December 19th, 2013.
SHE has been out and about and HER boots came back looking decidedly muddy, SHE must have been gardening, for in old whicker there were, wrapped in newspaper, the last of the roses, such lovely things, how on earth have they survived these dreadful winds?
Other bags appeared from old wicker containing goodly things, a couple of just picked pointed cabbage and some onions which SHE had stored on a rack in Shack.
One of the bags contained lots of greens leaves, they were mostly of chard, spinach with the last of the sorrel, sorrel is a perennial but fairly tender and when frosts come, it disappears until spring time.
SHE washed some, cut off the stems and the centre rib and put them into a pan over a gentle heat with a tablespoon of unsalted butter but NO water and stirred them.
When the leaves had given up their juice, SHE seasoned them and stirred in a tablespoon of double cream (WE had it in the chilly white larder because of the Kidney dish last night) and continued to stir until the leaves were dark green.
Then they were folded into an omelette that SHE had made at the same time.
YOU see, Dear Reader, the leaves were not really cooked as such, they were wilted or as the French say.. Fondue.. for one.. and a Parrot.
GeeGee Parrot.
December 19th, 2013.
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