Mam’s Greek Lamb
love mam
Ingredients: 4 lamb gigot chops 2 large onions 1 cucumber Can of tomatoes Lots of dried mint 3 tablespoons 2 tablespoons sugar cup malt vinegar 1 tablespoon of olive oil Salt and pepper to taste -------------------------------------
Method Heat the oil in a medium sized heavy bottomed saucepan. Brown the gigot chops on both sides. Slice the onion into rings & slice the cucumber and add these to the saucepan in alternative layers. Add the can of tomatoes. Now mix the dried mint vinegar and sugar and add to the pot. Let the ingredients all simmer for 40 mins or so on the gas or electric ring. You could if wished cover the mix with breadcrumbs and cheese and bake in the oven for 40 mins or so temp 200 deg F.
This is an unusual recipe but tastes great with mashed potatoes. It also tastes better the second day .I found the recipe in the first cookbook I ever bought around 1975.I named it Greek Lamb because of the mint and now I cant remember the original name.
Footnote This is the only dish I have ever tasted or read about which contains cooked cucumber and I often wonder if it was used here because courgettes were rare in Ireland and U.K at that time. Just a thought! Mam
Kate’s Egg in a Cup Background: The wind is howling like a banshee on acid, raindrops are battering the window half riddled with frost. Yes it’s that time of year again. -The Wintery time, where all you need is the luxury of a warm and nutritious meal that warms the soul like a towel just taken out of the boiler closet. A nice towel not stained with hair dye. Its time for egg in a cup’. Ingredients: 2 Eggs A cup ----------------------------------Method: Remove the slightly frosted eggs from fridge, being careful not to crack them with your quivering hands. If you are partial to leaving food in the fridge until they simply rot into nothingness, it may be preferable to give the eggs a quick shake to determine the freshness and stability of the insides.
Press start on your microwave. Watch the magic happen as the mixture takes shape over the next 3 minutes. Dont put your head too close to the microwave door. Thats how people get cancer. Remove the cup with nice oven gloves to enhance the experience. Eat and enjoy!!!
Take the cup, ideally one with something clever or charming written on the outside for encouragement. Crack the egg gently off the edge of the cup and dopple the egg into your cup. (Please refer to the footnote if you are unfamiliar with the practice of doppling). Then take the second egg and repeat as stated previously. Place the homely mixture into a microwave, preferably one without bits of rotten and burnt food from years past stuck to the walls and sides of the interior.
love kate Footnote: Dopple is the process whereby an individual moves a foodstuff from its shell and gets a fork to mix the foodstuff while at the same time humming the theme song to a favorite childhood cartoon.
love siobhan I
I
Siobhan’s Coconut Buns Ingredients: 1 bag of Gem Dried Coconut flakes 3 bars of white cooking chocolate Tin foil 1 saucepan 1 large metal spoon 1 large bowl ------------------------------------Method: Fill saucepan half way with hot, but not boiling water. Place the bowl over the saucepan. Gradually break the chocolate into squares and put them into the bowl. As they start to melt start stirring and add more chocolate in. Add in all chocolate and keep stirring until it is all melted and there are no lumpy bits. It is important the water doesnt boil as this will cause the chocolate to harden. Carefully remove the bowl from the saucepan (use a tea towel to avoid steam hitting your hands). Gradually pour the dried coconut into the mixture stirring constantly. Once mixed thoroughly get a spoon and take small bits of the mixture out and place it on the tin foil, shaping it once on the foil. This recipe makes approx: 25 buns. They are very sweet so less is definitely more. Once all the buns are on the foil leave for and hour or two to set, Remove from the foil and place in an airtight container. Keep refrigerated. These are best served chilled. Happy eating.
Footnote: Serve with love while saying - Have you tried Siobhans buns? or I just love her buns’ - and similar types of stupid childish remarks!
Eve’s Fish Cakes Ingredients: 3 Large Potatoes 200g Fresh Fish Fillets (Salmon, cod, trout etc. Basically the best fish the fish monger has at the time) 1 Red onion 1 Bunch of parsley Salt and pepper 200g Fresh breadcrumbs 100ml Milk 2 Eggs 1 Tsp Wholegrain mustard ------------------------------------Method: Peel and wash the potatoes and cut into even size pieces before placing in a small pot to boil. When the potatoes have cooked and are soft strain and mash until smooth. Set aside and allow to cool. Peel and dice the red onion into a small dice. Cut the fish into rough size pieces that are more or less all even in size. Mix together in a bowl the fish, mashed potatoes, red onion, wholegrain mustard, chopped parsley, salt and pepper.
Heat a medium pan up, add a splash of olive oil and fry the cakes on each side for 2 minutes or until golden brown. Place the fish cakes on to an oven tray and into oven at 180C/360F for 10 minutes. Serve with a wedge of lemon.
Make the mix into little fish cake shapes using a little flour or they start to stick. Beat the 2 eggs together in a bowl until smooth. Dip each of the fish cakes first into the flour and shake off any excess Next place the floured fishcakes into the egg mix and again shake off any excess. Finally place the fish cakes into the breadcrumbs ensuring that they are evenly covered with breadcrumbs.
love eve
Thomasena’s Tarragon chicken with sun dried tomatoes
love
thomasena
Ingredients: 4 Chicken breast fillets about 150g each 6 tablespoons (tbs) lemon juice 1 and 1/2 rounded teaspoons (tsp) paprika 1 large garlic clove 1 tbs fresh chopped tarragon 50g unsalted butter 8 sun dried tomatoes (in oil preferably) 200 ml double cream Salt Chilli powder Rocket leaves - generous bunch to garnish ------------------------------------Method: Chop the chicken breast fillets thinly across and place them in a bowl with the lemon juice, paprika, garlic and chopped tarragon. Stir the mixture to evenly coat and leave to marinate at room temperature for about 30 minutes. Meanwhile slice each sun dried tomato into about 3 or 4 pieces. Melt the butter in a large deep frying pan over a low heat. Add the chicken mix and cook gently stirring occasionally for 8-10 minutes. Take out the chicken pieces and put to 1 side, bubble the pan juices fiercely for 2 minutes to reduce slightly. Remove the pan from the heat to cool slightly and stir in the double cream, bring back to the boil and keep bubbling and stirring for 2-3 minutes or until thickened slightly.
Season with salt and add the chilli powder. Add the cooked chicken back into the pan, mix thoroughly and continue heating for a minute. To serve sprinkle the rocket leaves over the dish and serve on warm plates. It goes well with new potatoes and green vegetables.
Phyllis’s Cheesecake
love phyl is
Ingredients: 5 Tbsp Baileys cream Liqueur 8oz (225g) Philadelphia cheese 1/2 pint whipping cream (but if you want it truly delicious use double cream) 1 Chocolate flake crushed 6 oz (175g) icing sugar 6oz (175g)chocolate digestive biscuits 2oz (50g) butter
(same can be drank on ice while you are slaving away !!)
----------------------------------Method: Make the base with the crushed biscuits and melted butter. Put in 8/9 inch flan tin Cream together cheese and icing sugar Beat double cream until stiff and fold in cheese mixture. Add Baileys and spread over base. Leave in fridge for at least 2 hours Decorate with Chocolate flake
Footnote: Guaranteed to impress the inlaws if you dont get smashed while making it.!!!
Caroline’s Stroganoff Steaks Ingredients: 1 Onion, sliced 25g/1oz Butter 1 Garlic clove, chopped 200g/7oz Chestnut mushrooms 1/2 tsp paprika 1 tbsp vegetable oil 2 x 6-8oz sirloin steaks 150ml beef stock 142ml sour cream Chopped parsley Tagliatelle ---------------------------------Method: Fry onion in butter until soft, Stir in garlic and mushrooms and fry until browned. Add paprika, cook for 30 seconds then tip into a bowl. Heat oil in same pan, add the steaks and cook for 2-3 mins each side. Return mushrooms, pour in stock and bubble fiercely to reduce by two thirds. Take off heat and stir in cream and parsley, then season. Serve with tagliatelle.
love caroline
Nalini’s Garlic& Chilli Prawns Tapas
love nalini
Ingredients: 4 tbsp olive oil 4 plump garlic cloves, peeled and thinly sliced 1 smallish, fresh red chilli, finely chopped 6 - 8 large raw prawns Chopped flat leaf parsley, to serve ---------------------------------Method: Heat the olive oil in a large frying pan and add the garlic and chilli. Cook over medium heat for 1 - 2 minutes until softened. Add the prawns and cook for just 1 - 2 minutes, turning halfway, until thoroughly cooked and pink throughout. Tip into a serving dish and sprinkle with fresh flat leaf parsley. Serve with lots of crusty bread.
Footnote: Claire, as you know garlic is one of natures true miracle foods. It enhances your sex drive to such enormous levels that Andy won’t know what’s hit him! So have garlic in your diet regularly (and forget about smelling of garlic) ;)
Kathryn’s Spaghetti Carbonara
love kathryn
Ingredients: olive oil 100 g pancetta diced 1 garlic clove 350g spaghetti 3 eggs beaten 80g parmesan cheese, grated salt and pepper
-----------------------------------Method: Heat the olive oil in the pan, add the pancetta and garlic and cook until garlic turns brown. Whisk the eggs and parmesan and black pepper together. Meanwhile, cook the spaghetti in a large pot of salted, boiling water until al dente, then drain and add to the pancetta. Remove the pan from the heat, pour in the eggs. Mix well so that the egg and parmesan mixture coats the pasta. Serve.
Footnote: This is a recipe which is great for giving comfort. Whenever Andy or yourself are suffering from too much partying, cook this the next evening to make it all better! Love, Kx
love helen
Helen’s Caribbean Chi-HIC-ken Ingredients: 4 chicken breasts 4 spring onions small bunch fresh thyme 3 fresh bay leaves ground cloves ground nutmeg ground allspice 6 tbs Rum PLUS the rest of the bottle 6 tbs cider/red wine vinegar 1 tbs runny honey 2 Red Chillies, one seeds in, one out 4 cloves garlic
---------------------------------Method: 1. Open Bottle of Rum. It’s very important that you test the rum at this point to make sure it hasn’t gone off. To do this properly, make yourself a nice mojito. 2 Turn your oven to 220C. Oil a griddle pan, and get it roasting hot. 3. All that heat from the oil will be making you hot and thirsty. Your mojito should be empty by now, but you’re a smart girl Claire, so I’m sure you made double. Go ahead, chefs orders.
6. Put the chicken skin-side down in the hot pan and then leave it alone for about 5-6 minutes. Don’t poke it about because you want the skin to go crispy and a bit charred and you’ve got a better chance of that happening if you just let it get on with it. 7. At this stage the bottle of rum has been open a long time. Try it again to make sure 8. Chop up the spring onions a bit and put in a whizzer with all the other sauce ingredients. If you haven’t got the spices ground, smash about half a teaspoon of each in a pestle and mortar and grate in a big pinch of nutmeg. If using ground, take a big pinch of each spice. 9. In the Caribbean it’s tradition to have a shot of rum at this point. If you don’t, this recipe won’t work. 10. Pour your whizzed jerk sauce into an oven dish. Then remove the chicken from the pan and place skin-side up in the pool of sauce. 11. Feel free to get Andrew or your guests a rum of their own at this point. Or keep it to yourself. I recommend Rum and Ginger Ale, to be fancy.
4. Cut the chicken in two at the fattest part so it’s still in one piece at the thinnest part but then divides like a sort of cloven hoof. This helps it cook quicker.
12. Drizzle over, if you like, an extra tablespoon of honey, more salt and pepper and sprigs of thyme and rosemary if you want it to look nice. Cook on a high shelf for 15 minutes.
5. You’re probably out of mint by now, so a Cuba libre is all you get. Rum, coke and lime, yum yum
Footnote: There you go, Claires Caribbean Chi(HIC)ken in 12 easy steps, which will lead you nicely to another 12 step programme! Enjoy x x x
Anna’s Seafood Pasta Ingredients:
love anna
Seafood selection (i usually use mussles squid and prawns) Creme fraise Onion Chilli powder Black pepper Tagatelli 2 cloves of garlic --------------------------------Method: Finely chop the onions and garlic Fry the seafood, onions and garlic Cook the pasta until al dente. Add creme fraise, chilli powder, black pepper to the frying pan with some white wine if you have it lying around, Serve immediatly!
Elaine’s Cloncurry Special Blend strawberries and sieve adding a small amount of caster sugar to make a coulis. Pour 2 dessertspoons of coulis into the cocktail glass. Add some crushed ice followed by a jigger of vodka. Top up with Football Special . Add a squeeze of lime and a curl of lime zest as garnish.
love elaine
Aunt Peggy’s Merry Matrimonial Meringue
love leah
For the base: Mix together equal quantities of love, respect and trust. Put aside to set.(-may take years)
Leah’s Banana Bread
For the filling: One cup of kindness A handful of forgiveness An ounce(or two) of common sense A sprinkling of disagreements (adds spice but use sparingly) A huge dollop of humour A large cup of compromise An even larger cup of tolerance A couple of rugrats (optional) Several slices of humble pie (as required) A pinch of imagination A few white lies (secret ingredient) A thimbleful (or two) of tears - unavoidable A bucketful of laughter- essential A tablespoon of tantrums (keeps things from going stale) A sprig of self-pride (helps to reduce the fat content) A large dessert spoon of optimism (actually make that two!) Mix all these ingredients together and place firmly on top of the base. Dust generously with affection and set aside to develop.( will take a lifetime) Enjoy with friends and family.
love peggy
Ingredients: 250g plain flour Tsp baking soda I/2 tsp salt 115g butter 110g brown sugar 2 eggs beaten 450g bananas(riper the better!)
----------------------------------Method: Heat oven to 175degrees C. Grease tin with butter. Cream butter with sugar in a bowl until smooth. This is much easier if you leave butter at room temperature for hour or so. Sieve flour, baking soda and salt and mix together. Mash banana and beat eggs. Add banana to butter and sugar and mix until well blended. Then add the egg and mix well. Finally stir in the flour mix until mixture is wet, dont over mix. Put into to tin and bake on middle shelf for 65 mins, leave to stand for five mins in tin, then leave for 20 mins before cutting. Et voila, tasty banana bread !
Cathy’s Chicken Curry Ingredients: 4 chicken fillet (diced) 1 large onion minced 1 tablespoon of Ginger/Garlic Paste 3 - 4 teaspoons of Curry Powder (or as per taste) 1 tin of Coconut Milk ----------------------------------Method: Mince the onion (or chop very fine) and fry together with the ginger/garlic paste in a tablespoon of vegetable oil until golden brown. Add the diced chicken and curry powder to the mixture and fry another 5 - 7 minutes. Add the tin of coconut milk and let the curry boil (on a low flame) till the chicken is tender and cooked. Add salt to taste, a dash of lemon juice and a teaspoonful of sugar. Garnish with fresh coriander leaves (optional) and serve with steamed rice.
love cathy
Annabel’s Cupcakes
love Bel
Ingredients: 110/4oz/1 cup self raising flour. sifted 110g/40z/ half cup caster sugar. sifted 110g/4oz/ half cup margarine softened 1tsp baking powder 2 large eggs (free range if preferred) 1tsp pure vanilla extract Preheat oven to 160c/325f/gas mark 3. Line 12 hole muffin tin with cupcake/muffin cases. Put all the ingredients in a mixer (food processor, or just a big bowl with an electric whisk) Mix well until the mixture is light and fluffy. Plonk heaped teaspoons of the mixture into the prepared cases, and bake in the oven for about 20 mins until golden,and firm and springy when you give them a light prod on top. Allow to cool before decorating. BUTTERCREAM makes enough for about 12 cupcakes 225g/8oz/ 1 and 1/2 cups icing sugar (sifted) 100g/3 and 1/2 oz/scant half cup soft unsalted butt half tsp vanilla essence (optional) Beat everything together in a large bowl for a few minutes until light and fluffy. If the mixture looks a little on the heavy side, half teaspoon of boiling water whisked in works wonders. COFFEE FLAVOURED BUTTERCREAM Add 1 tsp very very strong espresso or filter coffee. mix thoroughly
LEMON BUTTERCREAM Add the grated zest of 1 unwaxed lemon and 2 teaspoons of freshly squeezed lemon juice. Mix thoroughly. This works well with limes or oranges too. GLACE ICING 200g/7oz/ 1 and a quarter cups icing sugar, juice of 1 large lemon OR 55ml/2fl oz boiling water. Use whichever method you prefer. Put sifted icing sugar in a bowl and slowly add the liquid. Stop adding the liquid when the consistency looks right. It should be a smidgen thicker than double cream. To colour use a coctail stick dipped into the colour of your choice. Gel colours are much better than liquid colourings
Marian Lewis’s Most AMAZING, Eggiest, Egg and Onion Sambos!!
love sue
Background: This vintage recipe comes from an uncomplicated, simpler time, a time when any type of function, event or do, (especially if held at home) must be accompanied with a buffet of (among many other retro treats), precisely cut triangular egg and onion sandwiches. according to one Claire Mc Corrmick, Marian Lewis’s egg and onion were always the best! Back in the day, it was not unusual to hear Miss Mc Cormick say, “I’ll only go if Marian is making those egg sambos!” Ingredients: 8 – 10 Large Fresh eggs (there was no such thing as free range back in the day) Full Fat Mayonnaise (Absolutely NO substitutions regarding the full fat mayo, as Marian would say – “if your gonna use light mayo – don’t bother!!”) 1 – 2 Large Spanish Onions (Marian always claims they must be Spanish, but I have no idea why!!) Salt and Pepper (Just a pinch, and none of this fancy rock salt and ground pepper: just the regular stuff will do) 100g REAL butter Fresh bread (Also none of your fancy types of foccaccia or bruschetta, this is the 90’s; the bread must be strictly white or Brown) -----------------------------------
Now when I say bring to the boil, this means you must boil the crap out of those eggs. Seriously, Marian used to boil them until there was no water left on them and they were just sizzling away at the bottom of the saucepan) Lovingly spread a lavish amount of butter on each slice of bread When eggs are well boiled, pour cold water over them and allow to cool Dice the onion into fine chunks Shell each egg and place in a bowl along with onion, mayo and seasoning. Mash until all ingredients are mixed well Spread a MAMMOTH amount of the egg mixture to the buttered bread (Seriously; a MAMMOTH amount; its should be spilling out the sides so they’re really hard to eat)
Method:
Cut into neat triangles (The height of sophistication!)
Place your eggs in a saucepan with 300ml of cold water, bring to the boil gradually. (N.B: This part is crucial.
Serve and enjoy (Preferably with a mad bunch of 8 year olds singing Master of the House in the background!!)
Niamh’s Brushetta Ingredients & Utensils: A Large Bowl A Good Knife A Wooden Spoon Cling Film
love niamh
Fresh Tomatoes: Well Ripe, Red And Soft Fresh Basil Fresh Garlic Top Quality Extra Virgin Olive Oil Salt, Pepper, Sugar Ciabatta Bread Or Similar
----------------------------------Method: Wash the tomatoes and the basil. Remove the green core from the tomatoes, then squeeze gently over the sink Chop the tomatoes in very small pieces and place into a large bowl Drain any excess water out of the bowl Cut the basil leaves and add to the bowl Peel the garlic cloves, cut them in not too small pieces and add to the mix Pour in the olive oil generously, until the mix is well covered Mix everything well and crush the tomatoes with the spatula Cover with the cling film and place in the fridge
After approximately 4 hours, remove all garlic pieces from the mixture. Mix well again Add salt, sugar and freshly ground black pepper before serving Lasts for 3 days in the fridge To be served on top of your favorite type of bread, baked or grilled until piping hot and crunchy Instead of adding the garlic to the mix, some people may prefer rubbing some on the hot bread Various ingredients can be added to the mix, such as: Finely chopped red onion – chilli – tiny pieces of mozzarella – creamy gorgonzola – oregano
Granny Mohan’s Soda Bread Ingredients 2 Good handfuls of Plain White Flour (450 gms)
love granny
A lock of salt ( 1 teaspoon) A lock of sugar (1 teaspoon) A lock of Soda Powder (1 teaspoon of bicarbonate of soda) A few cups of buttermilk (400 mls) -----------------------------------
Take it out and tap the bottom and it should sound hollow or stick a knitting needle in it and the needle will be dry if the bread is cooked.
Method: Heat up the oven to right hot (230 degrees C,Gas mark 9) Put all the dry ingredients into a big bowl and make a well in the centre. Pour in the buttermilk and combine all together. With a clean hand gently bring the mix together until it is a soft ball not too wet or sticky. Gently knead on a floured table and pat down to a flat round shape. Cut a cross with a knife and poke a finger in each quarter. Put it in the right hot oven for about 15 minutes and then turn the oven down to fairly hot (200 degrees) for about another 20 minutes.
Kitchen Prayer Bless my little kitchen lord, I love its every hook and bless me as i do my work, wash the pans and cook. May the meals be seasoned from above, with blessings, grace and all thy love. So bless my little kitchen lord, and all who enter in . May they find nought but joy and peace within. Love always Gran (Mohan)
Jane’s Chilli Beef and Black Been Stirfry
love jane
Ingredients 25 ml rapeseed oil 2 teaspoons ginger, finely chopped - or much more if you like it firey 2 cloves of garlic, finely chopped - or much more if you like is tasty Grated zest of one lime or orange - or both if it floats you boat 1 teaspoon of birds eye chillies, chopped 25g blackbeans 75g spring onions, 1inch shanks 50g diced onion 75g diced red peppers 75g diced green peppers 45ml oyster sauce 40g Chee Hou sauce 2 teaspoons sugar 200ml water 20ml sesame oil I teaspoon Cornflour (Use approx 100g meat per portion) ----------------------------------Method:
Add the spring onions and peppers & fry lightly to retain bite
I’m sure you know how to make a stirfry but just in case!!
Add the 2 pastes - Chee Hou Sauce, Oyster Sauce along with the water and sugar. Then return the meat to the wok.
Heat the vegetable oil in the wok, add ginger and garlic and fry over a high heat until starts to become golden and toasted.
Finish with the sesame oil and thicken with the cornflour
Add the orange/ lime peel & fry until it releases citrus notes. Then fry chilli, black beans and chopped onions, for 20 seconds
The Shano’s Carrot Cake
mairead
Ingredients 2 eggs 140ml (5fl oz) vegetable oil 200g (7oz) soft light brown sugar 300g (11oz) grated carrot (weight when grated) 100g (31/2oz) raisins 75g (3oz) pecans or walnuts, chopped 180g (61/2oz) self raising flour Pinch of salt 1/2 tsp bicarbonate of soda 1 tsp ground cinnamon For the orange cream cheese icing: 250g (9oz) cream cheese (straight from the fridge) 50g (2oz) butter, softened 1 tsp vanilla extract 275g (10oz) icing sugar, sifted Finely grated zest of 1 orange ----------------------------------Method: You will need a 13 x 23cm (5 x 9in) loaf tin Preheat the oven to 150°C (300°F), Gas mark 2. Oil and line the loaf tin with greaseproof paper. Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts. Sift in the dry ingredients and bring the mixture together using a wooden or large metal spoon.
love
Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1-11/4 hours or until a skewer inserted into the middle comes out clean. Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving. To make the icing, beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix to combine. The icing should be smooth and quite thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.
Footnote: Claire – To start you life as a married woman you will need to know how to bake, so that your husband comes home to the smell of freshly baked goodies!!!!!!
Martha’s Lazy Dish Ingredients Chicken Pieces (or any leftovers) Shallots leeks Garlic cheese cream breadcrumbs salt and pepper -----------------------------------
love Kevin Kevin’s Death By Chocolate Get all together and call Andy to do a bit of cooking for you. 200 gr chocolate ( 65% Coco), 200 gr Butter Melt together in bowl (1)
Method: Fry the chicken do not brown, Put in ovenproof dish. Sweat of the shallots,leeks and garlic and seasoning, add cream and cheese to for a thick sauce. (leave some cheese for top) Pour over the chicken. cover with breadcrumbs and cheese. Cook in hot oven for 15 mins Serve with anything and a glass of white. Enjoy. -----------------------------------
6 Eggs , 3 Egg yokes, 112 gr sugar Mix together in bowl (2) Mix both together add 112 gr flour Fill in to 10 small ovenproof dishes Bake in pre-heated oven 190oc for 7 mins “Ready Claire“”
Footnote: Enjoy every moment of of your dessert Claire and you might imagine it was cooked by your loving cousin Kevin xx
Footnote: P.S. Dont cook this for me when I come visiting I had it before.... lots of love Always Martha X
Early morning Call
A small boy asked his father whats the difference between abstract and concrete his father said: Its like your mothers baking. When it is a recipe in her head it is abstract and when she makes it in a cake its concrete. Cant cook wont cook Love Tom
Cocks crowing Cattle Moving Geese out Tractors reeving and the Corlatt fry in Granny,s kitchen
love Martha
Bacon,sausages, potato bread, soda bread, Black and white pudding ,and some of Toms eggs. lots of love James ,Laura and Katie.