WE jurst lurve it when WE get emails that have been generated by a post on MY Blog.
WE asked MaryLou for photos from her bird trip down into Columbia.. and whoosh, she must have been on-line in snowy Illinois at the same time WE posted that tale.. for without any delay several photos dropped into HER inbox!
WE will reply to YOU tomorrow MaryLou as it sounds as if YOU have had a good trip.
Next up.. is an email from Rosamund, she is spending a week with one of her daughters, Lotta, in Berlin.
Now Lotta knows all about Spaetzle, as she lived in Stuttgart, Spaetzle come from that area of Germany and she has a proper Spaetzle maker!
And Dear Reader friend Rosamund. YOU need to go back in time and think of old English kitchen utensils and to remember the potato press that made mashed potato, this is called a Ricer. If YOU use the disc with the slightly small holes, this will make excellent Spaetzle.
Lotta talks of the special Spaetzle flour which is for sale in Germany, it contains semolina.. which is very interesting as SHE uses Semolina to make those very plain but tasty dumplings that SHE gave YOU the recipe for a very long time ago.
And Lotta has suggested that SHE adds some fine grade Semolina to the plain flour..
Thank YOU both so much for this advice..
And, oh goody, this means that SHE will take old wicker and go off for a jaunt to the Ridley Road Market. And at the top of this street market, there is a wonderful emporium called the Turkish Food Centre. WE have mentioned this place before.
This fabulous shop is run by a very glamorous and glorious Turk called Leila.
They stock all manner of different grades of Semolina Flour for cooking dumplings and pasta, so SHE will go and have a little chat with Leila.
And SHE will come home with a box of Humous and a box of Pink Stuff, aka Taramalslata. I lurve that Pink Stuff.
OUR supper was delicious, for Mister Pork had absorbed the delicate taste of the marinade and the slow cooking of the meat, mushroom and the apricots had worked extremely well.
SHE asked the butcher for the bones when he had boned off the meat, these went into a large pan with water, a bouquet garni and allowed to boil for a couple of hours, this gave HER the splendid stock which SHE poured over the browned meat in the Slow Cooker.
Remember when YOU are buying meat at the butcher, don't leave YOUR bones behind! It takes no effort to make great stock, which YOU can freeze in ice cube holders so that YOU always have proper stock for soup and stews.
WE will be back tomorrow after HER jaunt to see Leila.
Thank YOU all so much for reading MY Blog. WE have just passed OUR second anniversary (December 27th, 2011) and WE had a BIG readership last month.
So WE had better continued to write lots of posts and to tell more Tales and to teach new Dear Readers how to do the Fandango and the importance of keeping everything up.. smile Dear Readers.
SHE is off to empty Mister Dishwasher and to do a bit of that crazy, manic shiny sink polishing.
I am off to bed but tomorrow I will tell YOU about the cute new person who has just come to live in YumYum HQ.
GeeGee Parrot.
January 5th, 2014.
WE asked MaryLou for photos from her bird trip down into Columbia.. and whoosh, she must have been on-line in snowy Illinois at the same time WE posted that tale.. for without any delay several photos dropped into HER inbox!
WE will reply to YOU tomorrow MaryLou as it sounds as if YOU have had a good trip.
Next up.. is an email from Rosamund, she is spending a week with one of her daughters, Lotta, in Berlin.
Now Lotta knows all about Spaetzle, as she lived in Stuttgart, Spaetzle come from that area of Germany and she has a proper Spaetzle maker!
And Dear Reader friend Rosamund. YOU need to go back in time and think of old English kitchen utensils and to remember the potato press that made mashed potato, this is called a Ricer. If YOU use the disc with the slightly small holes, this will make excellent Spaetzle.
Lotta talks of the special Spaetzle flour which is for sale in Germany, it contains semolina.. which is very interesting as SHE uses Semolina to make those very plain but tasty dumplings that SHE gave YOU the recipe for a very long time ago.
And Lotta has suggested that SHE adds some fine grade Semolina to the plain flour..
Thank YOU both so much for this advice..
And, oh goody, this means that SHE will take old wicker and go off for a jaunt to the Ridley Road Market. And at the top of this street market, there is a wonderful emporium called the Turkish Food Centre. WE have mentioned this place before.
This fabulous shop is run by a very glamorous and glorious Turk called Leila.
They stock all manner of different grades of Semolina Flour for cooking dumplings and pasta, so SHE will go and have a little chat with Leila.
And SHE will come home with a box of Humous and a box of Pink Stuff, aka Taramalslata. I lurve that Pink Stuff.
OUR supper was delicious, for Mister Pork had absorbed the delicate taste of the marinade and the slow cooking of the meat, mushroom and the apricots had worked extremely well.
SHE asked the butcher for the bones when he had boned off the meat, these went into a large pan with water, a bouquet garni and allowed to boil for a couple of hours, this gave HER the splendid stock which SHE poured over the browned meat in the Slow Cooker.
Remember when YOU are buying meat at the butcher, don't leave YOUR bones behind! It takes no effort to make great stock, which YOU can freeze in ice cube holders so that YOU always have proper stock for soup and stews.
WE will be back tomorrow after HER jaunt to see Leila.
Thank YOU all so much for reading MY Blog. WE have just passed OUR second anniversary (December 27th, 2011) and WE had a BIG readership last month.
So WE had better continued to write lots of posts and to tell more Tales and to teach new Dear Readers how to do the Fandango and the importance of keeping everything up.. smile Dear Readers.
SHE is off to empty Mister Dishwasher and to do a bit of that crazy, manic shiny sink polishing.
I am off to bed but tomorrow I will tell YOU about the cute new person who has just come to live in YumYum HQ.
GeeGee Parrot.
January 5th, 2014.
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