But she didn't and a loss of 2.5 lbs brings her down to 9 stone, 13.5 lbs (139.5 lbs). Which goes to show that you can lose weight even after having eaten Ossie's delicious food!
Years ago, she had a recipe for a beef stew that had Worcestershire sauce and an anchovy in it, do you think she could remember where she learnt it.. fat chance. Then she recalled that she had learnt it from Paulette, the maker of those glorious 'Gateau de Pommes de Terre Savoyard', but our darling Paulette is cooking up in God's Kitchen now and goodness knows what hapened to her recipe books.
This last weekend, she has spent the time since I arrived home very much with me.. we've cooked together, read papers and books together and cuddled on our bed. And it was when she was reading emails yesterday that she came across a new post from a great food blog.
www.seriouseats.com
And there is, on this Blog, a recipe which is almost identical to Paulette's stew but theirs is called 'All American Stew' recipe.
So, having weighed in, stayed for the group and chatted to Pat, whose youngest grand-daughter is missing her father desperately, he died just after Christmas, she went down the North End Road to our lubbly-jubbly butchers and bought two large pieces of shin, a cut of beef that suits slow cooking.. stewing.. perfectly and a boiling fowl with which to make a large amount of chicken stock.
A roasting bird never comes with the feet, the head or the gizzards and to make reallyreally great stock you do need a boiling fowl which comes as a complete bird. The butcher will chop it for you but you must make sure he puts all the pieces into your bag!
Our Lebanese friend's brother is extremely unwell at home, she said she'd make this and take it up to him tomorrow, poor man.. nothing worse than being ill and feeling gruesome at the same time!
So we've two large pots going, a BIG stock pot with the boiling fowl and an old oval pot full of the beef stew. I had a few pieces of the raw beef, it's scrumptious, shin is a much under rated cut of beef.
Go and find the recipe.. it is a slightly different way of cooking meat and this is what ties it to our darling Paulette's recipe, she never cut her stewing meat up first but browned the whole piece, read it and try it, it is fabulous and especially if you leave it for a day or two
Which is what we plan to do, we'll eat this on Wednesday, today we had a pork chop and vegetables for our late lunch, rather, that was what she had and of which, I also had a fair bit! I also had four slurps of kefir, some sauerkraut, the rest of this morning's egg and some of her homemade hummus.
So I am good to go! Plus she gave me some vitamins by mouth.. whether I wanted them or not!.. I ain't complaining folks, it's not every child - animal or human - whose mother is so diligent about their diet.. she also brought me a small cardboard box.. especially for Beaky.. to destroy.
GeeGee Parrot.
January 25, 2016.
Years ago, she had a recipe for a beef stew that had Worcestershire sauce and an anchovy in it, do you think she could remember where she learnt it.. fat chance. Then she recalled that she had learnt it from Paulette, the maker of those glorious 'Gateau de Pommes de Terre Savoyard', but our darling Paulette is cooking up in God's Kitchen now and goodness knows what hapened to her recipe books.
This last weekend, she has spent the time since I arrived home very much with me.. we've cooked together, read papers and books together and cuddled on our bed. And it was when she was reading emails yesterday that she came across a new post from a great food blog.
www.seriouseats.com
And there is, on this Blog, a recipe which is almost identical to Paulette's stew but theirs is called 'All American Stew' recipe.
So, having weighed in, stayed for the group and chatted to Pat, whose youngest grand-daughter is missing her father desperately, he died just after Christmas, she went down the North End Road to our lubbly-jubbly butchers and bought two large pieces of shin, a cut of beef that suits slow cooking.. stewing.. perfectly and a boiling fowl with which to make a large amount of chicken stock.
A roasting bird never comes with the feet, the head or the gizzards and to make reallyreally great stock you do need a boiling fowl which comes as a complete bird. The butcher will chop it for you but you must make sure he puts all the pieces into your bag!
Our Lebanese friend's brother is extremely unwell at home, she said she'd make this and take it up to him tomorrow, poor man.. nothing worse than being ill and feeling gruesome at the same time!
So we've two large pots going, a BIG stock pot with the boiling fowl and an old oval pot full of the beef stew. I had a few pieces of the raw beef, it's scrumptious, shin is a much under rated cut of beef.
Go and find the recipe.. it is a slightly different way of cooking meat and this is what ties it to our darling Paulette's recipe, she never cut her stewing meat up first but browned the whole piece, read it and try it, it is fabulous and especially if you leave it for a day or two
Which is what we plan to do, we'll eat this on Wednesday, today we had a pork chop and vegetables for our late lunch, rather, that was what she had and of which, I also had a fair bit! I also had four slurps of kefir, some sauerkraut, the rest of this morning's egg and some of her homemade hummus.
So I am good to go! Plus she gave me some vitamins by mouth.. whether I wanted them or not!.. I ain't complaining folks, it's not every child - animal or human - whose mother is so diligent about their diet.. she also brought me a small cardboard box.. especially for Beaky.. to destroy.
GeeGee Parrot.
January 25, 2016.
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