It is a bit cold here tonight so we are having the following for
dinner:

Nice hunk of beef with a lovely fat cap, roasting now along with
roasted potatoes, pumpkin (Queensland blue) and red beetroot.

Steamed carrots, bok choy and the beet leaves. Will give the carrots a
head start, then add the bok choy and lastly the beet leaves until
just wilted.

Yorkshire pudding, batter is made and resting. Will cook these in a
muffin tray with a bit of the rendered beef fat heated until smoking
in a very hot oven.

Serve with dark gravy made from flour, pan drippings and some beef
stock.

Dessert is apple crumble made earlier today and served with some
lovely scalded cream I got from a dairy farmer friend.

A calorie and carb laden dinner for sure, but Husband and I have spent
all day in the garden getting the vege garden ready for planting.
Teenage Grandsons had an all day school excursion at the zoo where
they were encouraged to bring a young sibling/relative/borrowed kid.
They took their four and five year old cousins, our Granddaughters.
Everyone is hungry and waiting impatiently for dinner.

JB

"JBurns" > wrote in message
news
> It is a bit cold here tonight so we are having the following for
> dinner:
>
> Nice hunk of beef with a lovely fat cap, roasting now along with
> roasted potatoes, pumpkin (Queensland blue) and red beetroot.
>
> Steamed carrots, bok choy and the beet leaves. Will give the carrots a
> head start, then add the bok choy and lastly the beet leaves until
> just wilted.
>
> Yorkshire pudding, batter is made and resting. Will cook these in a
> muffin tray with a bit of the rendered beef fat heated until smoking
> in a very hot oven.
>
> Serve with dark gravy made from flour, pan drippings and some beef
> stock.
>
> Dessert is apple crumble made earlier today and served with some
> lovely scalded cream I got from a dairy farmer friend.
>
> A calorie and carb laden dinner for sure, but Husband and I have spent
> all day in the garden getting the vege garden ready for planting.
> Teenage Grandsons had an all day school excursion at the zoo where
> they were encouraged to bring a young sibling/relative/borrowed kid.
> They took their four and five year old cousins, our Granddaughters.
> Everyone is hungry and waiting impatiently for dinner.

So am I after reading that
--
--
http://www.helpforheroes.org.uk/shop/

In article >,
says...

> Teenage Grandsons had an all day school excursion at the zoo where
> they were encouraged to bring a young sibling/relative/borrowed kid.
> They took their four and five year old cousins, our Granddaughters.

What a lovely idea for both sides.

Dinner sounds great. Yesterday we potroasted a joint of brisket with
carrots onions and herbs till tender; cooked dumplings in the gravy and
served with green beans from the garden.

Janet

On Mon, 12 Aug 2013 13:07:25 +0100, Janet > wrote:

>In article >,
says...
>
>> Teenage Grandsons had an all day school excursion at the zoo where
>> they were encouraged to bring a young sibling/relative/borrowed kid.
>> They took their four and five year old cousins, our Granddaughters.
>
> What a lovely idea for both sides.

Yes, and the boys loved it as well. They really like their little
cousins so it is not just going through the motions for them. We can
also trust them to be attentive and not lose them or something. Of
course the little girls think their big cousins are wonderful.

>
> Dinner sounds great. Yesterday we potroasted a joint of brisket with
>carrots onions and herbs till tender; cooked dumplings in the gravy and
>served with green beans from the garden.

I am so full I didn't manage dessert.

JB

>
> Janet

On Mon, 12 Aug 2013 18:58:23 +0800, JBurns >
wrote:

>It is a bit cold here tonight so we are having the following for
>dinner:
>
>Nice hunk of beef with a lovely fat cap, roasting now along with
>roasted potatoes, pumpkin (Queensland blue) and red beetroot.
>
snip
>
>JB
>
That sounds absolutely delicious. I'm curious about the 'red
beetroot'. Here in the US, we would probably just say beets --
understood to be red. Is red beetroot just the way they are referred
to there or do you actually commonly use the golden or stripped
varieties?
Janet US

On Mon, 12 Aug 2013 08:52:05 -0600, Janet Bostwick
> wrote:

>On Mon, 12 Aug 2013 18:58:23 +0800, JBurns >
>wrote:
>
>>It is a bit cold here tonight so we are having the following for
>>dinner:
>>
>>Nice hunk of beef with a lovely fat cap, roasting now along with
>>roasted potatoes, pumpkin (Queensland blue) and red beetroot.
>>
>snip
>>
>>JB
>>
>That sounds absolutely delicious. I'm curious about the 'red
>beetroot'. Here in the US, we would probably just say beets --
>understood to be red. Is red beetroot just the way they are referred
>to there or do you actually commonly use the golden or stripped
>varieties?
>Janet US

The common variety is red, and people here would understand you to
mean that if you said you were having betroot. I just qualified
because I have a few colours - red, yellow and the stripy white/pink
ones.

In Australia we do call them beetroot rather then beets.

I love them and will take them anyway they come, even from a can.

I saw an interesting recipe on an English cooking show, it was a
potato & beetroot gratin. Like scalloped potatoes. I might try that
even though the potatoes ended up an odd shade of pink!

JB

"JBurns" > wrote in message
...

> I saw an interesting recipe on an English cooking show, it was a
> potato & beetroot gratin. Like scalloped potatoes. I might try that
> even though the potatoes ended up an odd shade of pink!

I've had that. It looks pretty and tastes good I suppose it depends on
whether you think it pretty! Similar to this one:

http://www.food.com/recipe/potato-an...-gratin-285062
--
--
http://www.helpforheroes.org.uk/shop/

On Mon, 12 Aug 2013 23:21:26 +0800, JBurns >
wrote:

> In Australia we do call them beetroot rather then beets.

I've noticed that and figured it was a way to distinguish them from
beet greens of a dish that uses both.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila

On Mon, 12 Aug 2013 23:21:26 +0800, JBurns >
wrote:
snip
>>That sounds absolutely delicious. I'm curious about the 'red
>>beetroot'. Here in the US, we would probably just say beets --
>>understood to be red. Is red beetroot just the way they are referred
>>to there or do you actually commonly use the golden or stripped
>>varieties?
>>Janet US
>
>The common variety is red, and people here would understand you to
>mean that if you said you were having betroot. I just qualified
>because I have a few colours - red, yellow and the stripy white/pink
>ones.
>
>In Australia we do call them beetroot rather then beets.
>
>I love them and will take them anyway they come, even from a can.
>
>I saw an interesting recipe on an English cooking show, it was a
>potato & beetroot gratin. Like scalloped potatoes. I might try that
>even though the potatoes ended up an odd shade of pink!
>
>JB
thanks. I always like to get the terms right.
Janet US

On Mon, 12 Aug 2013 14:10:03 -0600, Janet Bostwick
> wrote:

>On Mon, 12 Aug 2013 23:21:26 +0800, JBurns >
>wrote:
>snip
>>>That sounds absolutely delicious. I'm curious about the 'red
>>>beetroot'. Here in the US, we would probably just say beets --
>>>understood to be red. Is red beetroot just the way they are referred
>>>to there or do you actually commonly use the golden or stripped
>>>varieties?
>>>Janet US
>>
>>The common variety is red, and people here would understand you to
>>mean that if you said you were having betroot. I just qualified
>>because I have a few colours - red, yellow and the stripy white/pink
>>ones.
>>
>>In Australia we do call them beetroot rather then beets.
>>
>>I love them and will take them anyway they come, even from a can.
>>
>>I saw an interesting recipe on an English cooking show, it was a
>>potato & beetroot gratin. Like scalloped potatoes. I might try that
>>even though the potatoes ended up an odd shade of pink!
>>
>>JB
>thanks. I always like to get the terms right.

I like pickled beets but I love Harvard Beets.

"Brooklyn1" > wrote in message
...
> On Mon, 12 Aug 2013 14:10:03 -0600, Janet Bostwick
> > wrote:
>
>>On Mon, 12 Aug 2013 23:21:26 +0800, JBurns >
>>wrote:
>>snip
>>>>That sounds absolutely delicious. I'm curious about the 'red
>>>>beetroot'. Here in the US, we would probably just say beets --
>>>>understood to be red. Is red beetroot just the way they are referred
>>>>to there or do you actually commonly use the golden or stripped
>>>>varieties?
>>>>Janet US
>>>
>>>The common variety is red, and people here would understand you to
>>>mean that if you said you were having betroot. I just qualified
>>>because I have a few colours - red, yellow and the stripy white/pink
>>>ones.
>>>
>>>In Australia we do call them beetroot rather then beets.
>>>
>>>I love them and will take them anyway they come, even from a can.
>>>
>>>I saw an interesting recipe on an English cooking show, it was a
>>>potato & beetroot gratin. Like scalloped potatoes. I might try that
>>>even though the potatoes ended up an odd shade of pink!
>>>
>>>JB
>>thanks. I always like to get the terms right.
>
> I like pickled beets but I love Harvard Beets.

Harvard Beets?

--
--
http://www.helpforheroes.org.uk/shop/

I like all kinds of beets...love pickled beets. I used to can some every summer (with onions).

N.

On 8/12/2013 4:58 AM, JBurns wrote:
> It is a bit cold here tonight so we are having the following for
> dinner:
>
> Nice hunk of beef with a lovely fat cap, roasting now along with
> roasted potatoes, pumpkin (Queensland blue) and red beetroot.
>
> Steamed carrots, bok choy and the beet leaves. Will give the carrots a
> head start, then add the bok choy and lastly the beet leaves until
> just wilted.
>
> Yorkshire pudding, batter is made and resting. Will cook these in a
> muffin tray with a bit of the rendered beef fat heated until smoking
> in a very hot oven.
>
> Serve with dark gravy made from flour, pan drippings and some beef
> stock.
>
> Dessert is apple crumble made earlier today and served with some
> lovely scalded cream I got from a dairy farmer friend.
>
> A calorie and carb laden dinner for sure, but Husband and I have spent
> all day in the garden getting the vege garden ready for planting.
> Teenage Grandsons had an all day school excursion at the zoo where
> they were encouraged to bring a young sibling/relative/borrowed kid.
> They took their four and five year old cousins, our Granddaughters.
> Everyone is hungry and waiting impatiently for dinner.
>
> JB
>
>
That sounds like a holiday/celebratory menu but I guess having the
younger relatives in attendance is cause for celebration.

gloria p

On Mon, 12 Aug 2013 18:29:05 -0600, gloria p >
wrote:

>On 8/12/2013 4:58 AM, JBurns wrote:
>> It is a bit cold here tonight so we are having the following for
>> dinner:
>>
>> Nice hunk of beef with a lovely fat cap, roasting now along with
>> roasted potatoes, pumpkin (Queensland blue) and red beetroot.
>>
>> Steamed carrots, bok choy and the beet leaves. Will give the carrots a
>> head start, then add the bok choy and lastly the beet leaves until
>> just wilted.
>>
>> Yorkshire pudding, batter is made and resting. Will cook these in a
>> muffin tray with a bit of the rendered beef fat heated until smoking
>> in a very hot oven.
>>
>> Serve with dark gravy made from flour, pan drippings and some beef
>> stock.
>>
>> Dessert is apple crumble made earlier today and served with some
>> lovely scalded cream I got from a dairy farmer friend.
>>
>> A calorie and carb laden dinner for sure, but Husband and I have spent
>> all day in the garden getting the vege garden ready for planting.
>> Teenage Grandsons had an all day school excursion at the zoo where
>> they were encouraged to bring a young sibling/relative/borrowed kid.
>> They took their four and five year old cousins, our Granddaughters.
>> Everyone is hungry and waiting impatiently for dinner.
>>
>> JB
>>
>>
>That sounds like a holiday/celebratory menu but I guess having the
>younger relatives in attendance is cause for celebration.
>
>gloria p

A roast dinner is actually a good and fairly economical way to feed
all of the folk here. Husband and I have custody of the two teenage
gandsons. Our younger son also lives here after a marriage break up.
We asked him to do so because he has 50% custody of his little
daughters. We wanted a safe place for them to live half the time and
have family support, son works full time. Husband stays home and is
the house husband. I usually work full time too but am on extended
leave at the moment.

The roast fed all seven of us and there is enough left over that
Husband and I could have a hot lunch today if we choose. If we do that
we will just have a snack tonight and either our son or one of the
teenagers will cook dinner for those who want something more
substantial.

It is pouring rain here so the roast lunch is looking very attractive.

JB

On Tue, 13 Aug 2013 10:21:39 +0800, JBurns >
wrote:

> A roast dinner is actually a good and fairly economical way to feed
> all of the folk here. Husband and I have custody of the two teenage
> gandsons. Our younger son also lives here after a marriage break up.
> We asked him to do so because he has 50% custody of his little
> daughters. We wanted a safe place for them to live half the time and
> have family support, son works full time. Husband stays home and is
> the house husband. I usually work full time too but am on extended
> leave at the moment.
>
> The roast fed all seven of us and there is enough left over that
> Husband and I could have a hot lunch today if we choose. If we do that
> we will just have a snack tonight and either our son or one of the
> teenagers will cook dinner for those who want something more
> substantial.
>
> It is pouring rain here so the roast lunch is looking very attractive.
>
Your family sounds very typical of many over here and I've lived that
life a couple of times. You step in and offer help out when you think
it's absolutely it's necessary and you try not to enable (which is a
fine line to walk). Thank god the kids are grateful, the grandkids
are sweethearts and everybody pitches in. That's all you can ask for.


--
Food is an important part of a balanced diet.

On 8/12/2013 6:58 AM, JBurns wrote:

> It is a bit cold here tonight so we are having the following for
> dinner:

It all sounds so good! It's a rule when you work in the garden all day
you must eat roast and gravy with Yorkshire pudding. As long as its
with a lot of water.

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