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Tnx.

Bad stuff about Nigeria.

It appears Barabbas and Judas have a number of heirs, as does Ishmael.

If you want two secrets of cooking that me own sainted mother taught me, here they are: the secret to outstanding gravy is taking time with the butter/flour mixture. Slowly stirring and browning it darker and darker is key. Imagine, having some put back/frozen in little balls to wrm up and use in, say, chicken gravy made with left over champagne (another yum moment).

Similarly, if you add in 1 tablespoon for every egg you scramble and then scramble eggs on low heat, you gradually end up with eggs that are so creamy that you’d think you were eating custard. Then, you can add in cheese and sour cream at the last, if you remember to take them off the heat before they go watery, as they still cook up in the pan. You won’t even know you’re eating scrambled eggs. Rivals eggs benedict, really, if you serve it on dark toast.

Me mum used to start recipes with things like “enough sweet potatoes for a pie” and the like. Insisted all of us kids learned to cook. Like we could escape it in that house. Then again, things I have cooked have been eaten stright out of the pan. I don’t do that much anymore.

Oh. The same thing about slowly browning works for onions and onion soup recipes. If you brown onions in the flour sugar mixture long enough, some people might waltz into the kitchen thinking you’re cooking something else. Even people who don’t like onions.

I think it’s the taking the time part over low to medium heat that’s the kicker. People used to take more time in the kitchen. We don’t have that much of it to spare.

Very German. Very English/Scottish.

I see her teaching still, in all of my siblings, man or woman.