Recently I have been publishing posts with my purchases of organic meat and vegetables, and from that have also posted some recipes. Now, all my life I have been known as "The Casserole Queen"; the reason for this being that I was married to a man whose time of arrival home (and sometimes the number of people he brought with him) was wildly variable. The easiest way of coping with this was to cook casseroles as they could be left on a slow cook until required.
I have to admit defeat, and to a Young Pretender* missbliss who not only turns out to be an imaginative and good cook, but who also takes photographs of professional quality of the various stages from raw ingredients to the finished article. [Have you tried finding a publisher for this sort of thing?]
Not only that but she makes cakes which had me slavering over a hot pc keyboard.
The Little Medic is a very lucky man.
I hereby renounce my title in favour of missbliss, and look forward to many more interesting recipes (and photos).
*Pretender = Claimant
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6 comments:
I can cook a good roast dinner, I can do a decent curry even making my own curry paste, I can manage many dishes that don't have sauces (I don't do them well and I like most dishes without them, as my late grandfather said about gravy, "If I want fluid all over my meal I shall have soup!")
But for all I've tried, I've never yet managed a good casserole. Unlike my better half who can produce a gorgeous one effortlessly. Must be a woman thing :-)
I hope that renouncing your title does not mean that you wont be publishing any more recipes! I love the simple yet tasty way you cook things and look forward to reading more of your creations.
Lots of love from your concerned daughter x
To the shrink:
You may be right about the roast/casserole divide, but really the only reason I don't cook a roast is that I live on my own, and there would be too much in the way of left overs. mmmm Lamb curry? Mind you, I do cook a roast chicken (free range, organic) from time to time.
I do make my own curry, though not making a paste - I fry the onions, then stir in the spices and keep stirring until the flavour is well spread through before adding the other ingredients.
To daughter - of course I shall publish more recipes. I tend to do that when I have just made something, so that it is fresh in my mind.
no no no! I shall not take it! I think it's great to be sharing tried and tested recipes from a pretty similar ingredient set. Too often I find recipes that are too faffy or require too many new things. I love reading your recipes and nabbing them for future reference.
As for the pictures, well I just like taking photographs (of most everything) so it's a nice way to put together two of my favourite things. (I almost broke into song there)
Thank you for re-invigorating my original (but neglected) intention to blog about food - I saw that people actually were interested in recipes on your blog.
:)
p.s. Could I be the casserole princess instead? ;)
awww, you're such a nice and friendly person :)
I hope this encourage missbliss to make more casarole, especially in future with my variable home coming times.
To missbliss. Thank you very much - and you can certainly have the title of Casserole Princess. Keep these recipes coming whenever you can be bothered.
To the little medic = cherish her!
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