Posted on 12/30/2005 6:10:49 PM PST by paulat
Wow I posted post 1,000 never done that before
Happy New Year to you too,Foolkiller.
I wasn't around last night so my greeting may be a tad late,but it is heartfelt.
Hey isn't GrampaDave a nieghbor?
Been tuned into TWC while napping today and boy it is raining everywhere BUT Texas.
King Vanity is sleeping soundly after his 15hr party day.
I should be doing the same.
Ah, I never caught even a glimpse of a Mummer today at all until just now on the news--there was a very brief segment about New Orleans's New Year's celebration and I do believe some of the Mummers were there. All I saw was their backs but did see fancy umbrellas and duds and some high-steppin'.
It may have been the NOLA version of the Mummers who do their Mardi Gras and come to ours in TX (Galveston), but they're all just as wonderful. (Sorry if you're a Philly person! When they're in costume and struttin' their stuff, they're ALL wonderful, no matter where they're from.)
Now I can finish counting my blackeyes before I mash those little suckers up and make burritos or maybe quesadillas out of 'em! 696 .... 697 ... 698 ...
I'm so glad you and KV had a wonderful NYE! Happy 2006!
Yes...we do have Shephard's Pie...it is yummy the way my MOM made it...
I love hash, just love it. I've been known to make a pot roast JUST to cut it up for hash, 'cause I had a yen for it! A friend asked me the other day for my recipe for roast beef hash and all I could think was "recipe? what recipe?" LOL.
Cut up some roast beef, cut up some onions, cut up some potatoes (the best are browned ones that were cooked with the roast--or you can brown the onions and taters in some oil in the skillet first) and put it all in an electric skillet. Salt it, then very generously pepper it, add a whole bunch of beef gravy, then some water, put the lid on and cook till all the raw taters are soft! Yummm!
Divorce
Mmmmm, *some* people know about shepherd's pie, but it's mainly anglophiles and their friends. I like it a lot, but not with a bunch of other veggies in it, just beef and maybe some peas and the "gnashed taters" on top. I like it when the top is browned to where it tastes like Yorkshire pudding, you know what I mean?
Yes...that sounds just like my Mom made...I used to love the brown potatoes from the roast pan...
We also begged her to make Yorkshire Pudding everytime she made roast...it is one of my very favorite dishes..
snugs...do you have Yorkshire pudding??
Do not understand your Yorkshire Pudding comment.
OH YES! We have Shephard's Pie...
good stuff!
I just finished my Pork and saurkraut with mashed potatos, gravy, wax beans, and potato rolls....
STUFFED!
Lucky you to have such a piece of memorabilia not only of an art gone by but...your grandfathers to boot. That's wonderful. I would display it with pride in my kitchen for all to see. Would be nice for when kids ask what it is. How nice a story you can tell them. Happy New Year, Friend!
Oh, I *wish* my roast were always lamb--it's my favorite meat, but don't get a leg too often, mostly steaks and chops.
So, I see, what I've had mostly would be what you call "cottage pie". That's what I meant I didn't like when they put carrots in it. Peas are OK, but not carrots and all that other stuff.
Umm, I meant just what you were talking about--when the mashed potatoes are browned and crisped under the broiler, the taste to me is like Yorkshire pudding tastes (you have to use your imagination a little). It's like the meat essence gravitates "up" into the potatoes and it tastes like there is gravy in the starch part and the crispiness is like bread. That's what I meant; the taste is reminiscent to me. I seldom have a prime rib, which is the only time I make puddings or popovers with the roast.
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.