I’ve now cooked quite a bit only one failure a coffee cake that was way overcooked due to the phone ringing at the wrong time.
Three different couples at different times, two of them sisters with their partnes but they don’t talk to each other, my lips are sealed, and a couple of local friends. The good news is no one needed an ambulance and all said they enjoyed the meal, mind you as far as my friends are concerned that doesn’t say much as it is rumoured he’d eat sh ** if it was sugared.
The “mains” I cooked were Chicken Cacciatore, Boeuf Bourguignon and September Pork.
I was asked the difference between beef stew, beef casserole and Boeuf Bourguignon.
My answer?
Beef stew has dumplings
Beef casserole is made by those who can’t make dumplings or are worried about their shape. (round is a perfectly good shape in my opinion).
Boeuf Bourguignon has ¾ of a bottle of red wine added. What happened to the other ¼ I was asked. What a bliddy silly question.
Just been watching a programme about the Lake District and a local chef visited a rare breeds animal attraction, I laughed out loud when the owner said one of his breeding sows had been called Camilla Porker Bowles but she had been found to be infertile. Just hope Charlie Windsor (wingnut to his friends) doesn’t visit. Mind you I would find that amusing.
The only trouble with cooking is my arm aches for hours afterwards. On balance it’s well worth it.