Tonight I cooked..........

Mutton hotpot with kidney

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ancienturion

LE
Book Reviewer
I used the word "glazing" yesterday, referring to windows inset in a garage door: "I like the one with the glazing in the top panel". Wife & M-I-L looked at me in bewilderment. Apparently "glass" or "windows" would have been fine, but "glazing" not. I've only been in the US 14 years. Still a NIG, it seems :)
Well, mate, there's only so much "adapting" you can do. You can never really escape your home country culture/ sayings etc., and it does stay with you and comes out time and time again naturally. It's easier if you are a kid, but once you're an adult - a proper one - it's hard to change.

Edit: just to add to that none of my Brit friends think I am a Brit, even after showing my passport. ;)
 

Kirkz

LE
Well, mate, there's only so much "adapting" you can do. You can never really escape your home country culture/ sayings etc., and it does stay with you and comes out time and time again naturally. It's easier if you are a kid, but once you're an adult - a proper one - it's hard to change.

Edit: just to add to that none of my Brit friends think I am a Brit, even after showing my passport. ;)
Think of it like being an adopted child.
 
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Waitrose Cookery School this evening. Great fun. Chicken Shawarma, Fattoush and Flatbreads.
 
to-night I shall be mainly eating Moroccan shepherds pie
decent amount of lamb mince ... Mirepoix of small diced carrot , onion , celery add browned minced lamb stir in a desert spoon of flour , and diced red pepper, garlic, tomato, puree raisins, dates, stock (1 beef 1 veg oxo in boiling water,
simmer for about 1 1/2 hours
with mash from a packet of morrisons mustard mash , found at the back of the cupboard, which has been there since my son and his daughter lived with us 5 years ago (he has crohnes, and it's the only potato he can eat ) grated white cheddar overbaked

with peas
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A bit of charcuterie and pastis
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Home made sashimi and stuff
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Steamed cod, samphire, carrots, crab sauce, coriander pesto, braised leek
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Ginger custard tart, rhubarb, ginger syrup, creme fraiche
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A bit of charcuterie and pastis
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Home made sashimi and stuff
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Steamed cod, samphire, carrots, crab sauce, coriander pesto, braised leek
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Ginger custard tart, rhubarb, ginger syrup, creme fraiche
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I like all of those (minus the rhubarb - not a fan) but the transition of dishes from Italian aperitivo to Japanese style sashimi - I couldn't get. But anyways, it all looks great and I am sure tasted yum!
 
I like all of those (minus the rhubarb - not a fan) but the transition of dishes from Italian aperitivo to Japanese style sashimi - I couldn't get. But anyways, it all looks great and I am sure tasted yum!
Thank you kindly, but you flatter me, I really didn't put that much thought into the transition of flavours. I just needed to use up some faux caviar, thus the sashimi. No carbs for the mains, a recipe that caught my eye for pudding, and that was it. The current mrs_mush liked it and that's what counted.
 

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