...and I don't think!
Not a lot to report today, which prompted the title.
Yesterday's casserole was delicious, and today I have frozen five portions leaving one in the fridge for tonight's tea. I'll have it with the mash of potato, carrot and celeriac.
When I was putting the freezer containers into the freezer, I saw a pack of "highland beef", which was obviously mince, so that needs to be tackled over the next couple of days.
My chiropodist called this morning, so my feet feel better - she also approved of my lovely, warm "granny" slippers. She charges only £1 for a home visit on top of the price for a visit to her surgery, several miles away, which I regard as a real bargain.
Also this morning came my 2 cleaners; one has been with me since the beginning and I think very highly of her - she does things over and above the call of duty, and is always cheerful.
This afternoon should have been Keep Fit, but I am feeling still unsteady on my feet, so don't think it would be wise.
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2 comments:
You seem to like this celeriac creature. I can't say I've ever tried making it myself (though I've tasted it). Is it any good? What do you do with the beast?
First of all, you have to cut of the top and the roots. The tops, which look like celery. do very well as an adjunct to a bloody mary cocktail (personally I don't drink one of these more than once a decade, if that)
You then peel it quite thickly, ie using a knife not a potato peeler, until you have a nice clean knob. Any dark bits should be cut off.
You then chop it into sticks about 50mm (ok not so exactly, I do not have OCD)across and 2 inches long.
Nice work Elaine, mixing metric with imperial!
You then cook it in boiling salted water till tender, and mash it with potatoes and garlic or whatever. I added half of mine to the casserole and mashed the other hald. It has a quite delicate taste of celery, and I would eat it mashed on its own.
btw love your blog and tlm's one. You must be feeling the cold now!
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