ROBERTA ! MIGHT BE A BIT EASIER IF HE USED ONE SLIGHTLY LARGER CAST IRON SKILLET AND ONE LARGE COOKING SPOON TO DO THE DISH LESS POTS TO CLEAN UP "ONE POT MEAL"
I have the Sean Wright and John Farrell -- which is the latter's "Holmes Cooking" and the former's "Baker Street Meals And Menus" contained in one volume (approx. 1" x 5" x 8").
Flyleaf images of the two ca. 1976 depict remarkably Victorian gentlemen, one rather a dandy and the other with quite the air of a physician or professor.
Yes there's a Nanny Ogg cookbook - I'm a big fan of Slumpie and Clooty Dumplings (just like mother used to make).
Not really a Nanny Ogg fan (it ruins your macho image if your date drinks you under the table) but I dream of Granny Weatherwax. I have a thing for strong, capable, independent and good looking ladies - now if only Roberta would start wearing the big boots and the pointy hat I'd propose in a shot ;-)
My cooking tends to be a bit fancier than that most of the time. I pretty much ignore my Irish roots in the kitchen. I tend to lean towards Asian, French and Italian most of the time or the traditional American fusion of our immigrant roots. I've been learning the art of using up leftovers but damn I can't see destroying a perfectly good ribeye for this. Better than Haggis though.
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Heh....
ReplyDelete"A couple of minutes.....five minutes...."
Yep. There are only two times used in a kitchen.
Now and 2 minutes.
And Nigel really needs to work that knife across a stone....
BGM
SEE SHERLOCK HOLMES COOK BOOK
ReplyDelete:) ...I have been!
ReplyDeleteNavigator,
ReplyDeleteWhich one?
A quick Google comes back with:
Sherlock Holmes Cookbook by Wright and Farrell
The Sherlock Holmes Victorian Cookbook: Favourite Recipes of the Great Detective and Dr. Watson by Bonnell
and
Dining With Sherlock Holmes: A Baker Street Cookbook from Rosenblatt and Sonnenschmidt
BGM
Oh, yum. My kind of recipe.
ReplyDeleteBGM
ReplyDeleteWRIGHT AND FARRELL THEY GOT A HOLD OF
MRS HUDSON'S RECIPES ENJOY !
ROBERTA !
ReplyDeleteMIGHT BE A BIT EASIER IF HE USED ONE
SLIGHTLY LARGER CAST IRON SKILLET AND
ONE LARGE COOKING SPOON TO DO THE DISH
LESS POTS TO CLEAN UP "ONE POT MEAL"
Much obliged Navigator.
ReplyDeleteI'll have to scope out the local dead tree purveyors.
I wonder if anyone has done a DiscWorld cookbook. Didn't Nanny Og write one in Maskerade?
To the tubes!
BGM
I have the Sean Wright and John Farrell -- which is the latter's "Holmes Cooking" and the former's "Baker Street Meals And Menus" contained in one volume (approx. 1" x 5" x 8").
ReplyDeleteFlyleaf images of the two ca. 1976 depict remarkably Victorian gentlemen, one rather a dandy and the other with quite the air of a physician or professor.
BGM
ReplyDeleteYes there's a Nanny Ogg cookbook - I'm a big fan of Slumpie and Clooty Dumplings (just like mother used to make).
Not really a Nanny Ogg fan (it ruins your macho image if your date drinks you under the table) but I dream of Granny Weatherwax. I have a thing for strong, capable, independent and good looking ladies - now if only Roberta would start wearing the big boots and the pointy hat I'd propose in a shot ;-)
Are you familiar with Lobscouse and Spotted Dog: Which It's a Gastronomic Companion to the Aubrey/Maturin Novels of Patrick O'Brian?
ReplyDeleteAs for stovies, looks rather like the roast beef hash my mother cooked (often on Mondays) when I was a boy.
Finally, I'll be making some oat cakes in the near future. Thanks for the tip!
Oddly, I was looking up scouce/lobscouse earlier today....
ReplyDeleteAnd, Able? I wear big boots quite often, either paratroop-style for motorbiking or tall linesman's boots. Ha!
Carefully there Ms. X.
ReplyDeleteYou'll have the suitors lined up down the block. ;)
Good news is that most of them, being somewhat familiar with your lodger and yourself, will be a little more polite than the average bloke.
BGM
My cooking tends to be a bit fancier than that most of the time. I pretty much ignore my Irish roots in the kitchen. I tend to lean towards Asian, French and Italian most of the time or the traditional American fusion of our immigrant roots.
ReplyDeleteI've been learning the art of using up leftovers but damn I can't see destroying a perfectly good ribeye for this. Better than Haggis though.
"either paratroop-style for motorbiking or tall linesman's boots"
ReplyDeleteOK, I'm going to take that as a tentative, qualified, possible, maybe yes to my proposal.
I'll just go ahead and book the honeymoon shall I? Mauritius OK? (I'll supply the pointy hat)
Oh alright! I may live in 'wishful thinking land' be delusional and incurably optimistic - but at least I have good taste!
Just trying to get ahead of the other suitors as BG said. ;-)