Sons and families coming for supper so I'm roasting a brace of smallish
chickens, stuffed with lemon and tarragon and salmon en croute for
veggie d-i-l. Son #1 will probably ask/demand that I make Shrewsbury
Sauce instead of normal gravy. Roasting potatoes in goose fat (some in
EVOO for d-i-l), steamed broccoli and carrots Ã* l'orange.
Walter Hansel Russian River chardonnay.
Tarte Tatin to follow.
I made the dinner rolls yesterday.
Graham

On Sun, 31 Jan 2016 08:41:52 -0700, graham > wrote:

>Sons and families coming for supper so I'm roasting a brace of smallish
>chickens, stuffed with lemon and tarragon and salmon en croute for
>veggie d-i-l. Son #1 will probably ask/demand that I make Shrewsbury
>Sauce instead of normal gravy. Roasting potatoes in goose fat (some in
>EVOO for d-i-l), steamed broccoli and carrots à l'orange.
>Walter Hansel Russian River chardonnay.
>Tarte Tatin to follow.
>I made the dinner rolls yesterday.
>Graham

I want an invite! Bonus - I'm not picky

On 31/01/2016 9:14 AM, wrote:
> On Sun, 31 Jan 2016 08:41:52 -0700, graham > wrote:
>
>> Sons and families coming for supper so I'm roasting a brace of smallish
>> chickens, stuffed with lemon and tarragon and salmon en croute for
>> veggie d-i-l. Son #1 will probably ask/demand that I make Shrewsbury
>> Sauce instead of normal gravy. Roasting potatoes in goose fat (some in
>> EVOO for d-i-l), steamed broccoli and carrots à l'orange.
>> Walter Hansel Russian River chardonnay.
>> Tarte Tatin to follow.
>> I made the dinner rolls yesterday.
>> Graham
>
> I want an invite! Bonus - I'm not picky
>
That's as well! Only my d-i-l is allowed to be somewhat fussy:-)
Graham

On Sun, 31 Jan 2016 08:41:52 -0700, graham > wrote:

>Sons and families coming for supper so I'm roasting a brace of smallish
>chickens, stuffed with lemon and tarragon and salmon en croute for
>veggie d-i-l. Son #1 will probably ask/demand that I make Shrewsbury
>Sauce instead of normal gravy. Roasting potatoes in goose fat (some in
>EVOO for d-i-l), steamed broccoli and carrots à l'orange.
>Walter Hansel Russian River chardonnay.
>Tarte Tatin to follow.
>I made the dinner rolls yesterday.
>Graham

Yummy. Is the sauce ultimately tart or is tartness merely a component
of the taste?
Janet US

On 1/31/2016 7:41 AM, graham wrote:
> Sons and families coming for supper so I'm roasting a brace of smallish
> chickens, stuffed with lemon and tarragon and salmon en croute for
> veggie d-i-l. Son #1 will probably ask/demand that I make Shrewsbury
> Sauce instead of normal gravy. Roasting potatoes in goose fat (some in
> EVOO for d-i-l), steamed broccoli and carrots Ã* l'orange.
> Walter Hansel Russian River chardonnay.
> Tarte Tatin to follow.
> I made the dinner rolls yesterday.
> Graham


I'll bet everyone in yer family is a fat porker.
LOL

On Sun, 31 Jan 2016 08:41:52 -0700, graham > wrote:

> Sons and families coming for supper so I'm roasting a brace of smallish
> chickens, stuffed with lemon and tarragon and salmon en croute for
> veggie d-i-l. Son #1 will probably ask/demand that I make Shrewsbury
> Sauce instead of normal gravy.

Shrewsbury Sauce sounds nice and I'd love to try it sometime, but red
currant jelly isn't a grocery store staple around here. I looked
again just a week or so ago with something else in mind.

--

sf

On 31/01/2016 10:29 AM, Janet B wrote:
> On Sun, 31 Jan 2016 08:41:52 -0700, graham > wrote:
>
>> Sons and families coming for supper so I'm roasting a brace of smallish
>> chickens, stuffed with lemon and tarragon and salmon en croute for
>> veggie d-i-l. Son #1 will probably ask/demand that I make Shrewsbury
>> Sauce instead of normal gravy. Roasting potatoes in goose fat (some in
>> EVOO for d-i-l), steamed broccoli and carrots à l'orange.
>> Walter Hansel Russian River chardonnay.
>> Tarte Tatin to follow.
>> I made the dinner rolls yesterday.
>> Graham
>
> Yummy. Is the sauce ultimately tart or is tartness merely a component
> of the taste?
> Janet US
>
It's slightly tart, sort of slightly sweet sour but too sour. It's well
worth making, especially with lamb. The best recipe is from Delia Smith:
http://tiny.cc/fgqq8x
She suggests a Beaujolais for the sauce but any inexpensive merlot will
do fine.
Graham

On 31/01/2016 10:55 AM, sf wrote:
> On Sun, 31 Jan 2016 08:41:52 -0700, graham > wrote:
>
>> Sons and families coming for supper so I'm roasting a brace of smallish
>> chickens, stuffed with lemon and tarragon and salmon en croute for
>> veggie d-i-l. Son #1 will probably ask/demand that I make Shrewsbury
>> Sauce instead of normal gravy.
>
> Shrewsbury Sauce sounds nice and I'd love to try it sometime, but red
> currant jelly isn't a grocery store staple around here. I looked
> again just a week or so ago with something else in mind.
>
It's a pity because the sauce, which is in "gravy" quantity, is well
worth making.
I actually have grown 2 redcurrant bushes just for making jelly. I don't
make it every year but freeze the juice for when I fell like making
some. One of our major supermarkets does carry it but not all the time.
Watch out for Wilkins jams and preserves in the import section.
Graham

"graham" > wrote in message
...
> Sons and families coming for supper so I'm roasting a brace of smallish
> chickens, stuffed with lemon and tarragon and salmon en croute for veggie
> d-i-l. Son #1 will probably ask/demand that I make Shrewsbury Sauce
> instead of normal gravy. Roasting potatoes in goose fat (some in EVOO for
> d-i-l), steamed broccoli and carrots Ã* l'orange.
> Walter Hansel Russian River chardonnay.
> Tarte Tatin to follow.
> I made the dinner rolls yesterday.
> Graham

I think I will do spaghetti and meatballs but we'll see. Husband has a new
job now with new hours and since he started it, he has rarely been eating
meals here. I think he is getting breakfast and lunch at work but he
doesn't want dinner come dinner time. So this is rather screwing up our
meals. Nobody ate the meal that I made yesterday so that is still in the
fridge.

I am also trying not to buy much food now. I did buy a package of meatballs
with no dairy or egg so technically I can eat them. But I may not like
them. That remains to be seen. I have a cupboard full of pasta so would
like to use some up. I will probably bake bread too.

I have been finding a lot of very good food deals, so I will buy that which
I get a deal on and also perishable things. It's time to let the stockpile
go down. I don't need to keep as much during the warmer months.

On Sun, 31 Jan 2016 13:03:29 -0700, graham > wrote:

> One of our major supermarkets does carry it but not all the time.
> Watch out for Wilkins jams and preserves in the import section.
> Graham

I've looked in the British imports secion of the grocery store a few
times, but it's not there. Now I'm wondering if the little store
about a mile away that seems to have everything from Marmite to
harissa would have it. I'll check the next time I'm in that area. If
he doesn't, I bet he will order it for me if I ask.

--

sf

On Sunday, January 31, 2016 at 5:42:00 AM UTC-10, graham wrote:
> Sons and families coming for supper so I'm roasting a brace of smallish
> chickens, stuffed with lemon and tarragon and salmon en croute for
> veggie d-i-l. Son #1 will probably ask/demand that I make Shrewsbury
> Sauce instead of normal gravy. Roasting potatoes in goose fat (some in
> EVOO for d-i-l), steamed broccoli and carrots à l'orange.
> Walter Hansel Russian River chardonnay.
> Tarte Tatin to follow.
> I made the dinner rolls yesterday.
> Graham

Fancy stuff. I'm having pork and taro. It's been on the slow cooker for about 13 hours. It think I'll give it another 4.

On 1/31/2016 10:41 AM, graham wrote:

> Sons and families coming for supper so I'm roasting a brace of smallish
> chickens, stuffed with lemon and tarragon and salmon en croute for
> veggie d-i-l. Son #1 will probably ask/demand that I make Shrewsbury
> Sauce instead of normal gravy. Roasting potatoes in goose fat (some in
> EVOO for d-i-l), steamed broccoli and carrots Ã* l'orange.
> Walter Hansel Russian River chardonnay.
> Tarte Tatin to follow.
> I made the dinner rolls yesterday.
> Graham

I hope you enjoyed! It all sounds really good. I've never heard of
Shrewsbury Sauce so I'll have to look that up. My dinner was cream of
cauliflower with cheese soup. That's 2 homemade soups this week.

--
ღ.¸¸.œ«*¨`*œ¶
Cheryl

On 1/31/2016 7:28 PM, Cheryl wrote:
> On 1/31/2016 10:41 AM, graham wrote:
>
>> Sons and families coming for supper so I'm roasting a brace of smallish
>> chickens, stuffed with lemon and tarragon and salmon en croute for
>> veggie d-i-l. Son #1 will probably ask/demand that I make Shrewsbury
>> Sauce instead of normal gravy. Roasting potatoes in goose fat (some in
>> EVOO for d-i-l), steamed broccoli and carrots Ã* l'orange.
>> Walter Hansel Russian River chardonnay.
>> Tarte Tatin to follow.
>> I made the dinner rolls yesterday.
>> Graham
>
> I hope you enjoyed! It all sounds really good. I've never heard of
> Shrewsbury Sauce so I'll have to look that up. My dinner was cream of
> cauliflower with cheese soup. That's 2 homemade soups this week.
>
I noticed you mentioned broccoli cheese soup recently, too, Cheryl. I'm
likely to make that soon.

Jill

On 1/31/2016 3:57 PM, Doktor R. M. Root wrote:
> On Sunday, January 31, 2016 at 4:15:18 PM UTC-7, Tony wrote:
>> Colonel Edmund J. Burke wrote:
>>> On 1/31/2016 7:41 AM, graham wrote:
>>>> Sons and families coming for supper so I'm roasting a brace of smallish
>>>> chickens, stuffed with lemon and tarragon and salmon en croute for
>>>> veggie d-i-l. Son #1 will probably ask/demand that I make Shrewsbury
>>>> Sauce instead of normal gravy. Roasting potatoes in goose fat (some in
>>>> EVOO for d-i-l), steamed broccoli and carrots à l'orange.
>>
>>>
>>> I'll bet everyone in yer family is a fat porker.
>>> LOL
>>
>> Just watching 4 hours of My 600 lb Life. I'll bet Chad could eat
>> everyone's food and leave nothin' for anyone else.
>
> Consider an apocalypse scenario. Would Chad be the first person
> shot for consumption of his human meat? This is the test we must
> give ourselves, which gives us enthusiastic support in our diets.
>
I think this Chad feller'd go directly for the hotdogs.
Just sayin'.

On 2/1/2016 6:20 AM, Tony wrote:
> Colonel Edmund J. Burke wrote:
>> On 1/31/2016 3:57 PM, Doktor R. M. Root wrote:
>>> On Sunday, January 31, 2016 at 4:15:18 PM UTC-7, Tony wrote:
>>>> Colonel Edmund J. Burke wrote:
>>>>> On 1/31/2016 7:41 AM, graham wrote:
> .
>>>
>> I think this Chad feller'd go directly for the hotdogs.
>> Just sayin'.
>>
>
> His black wife was frying chicken in a frying pan, of course all of the
> pieces were for Chad.
>
His wife is actually his sister, Tony.
LOL