Recent content by Soma

Looks sooooo good, except I don't see any celery in this dish. In my tongue-world, celery is a necessity with chicken. It adds a titch of salty flavour, strangely. I've been off or near-off salt since triple bypass 13 months ago, and now I can really TASTE salt, even in raw vegetables. I looked...

I had a favourite Aunt that used to hire herself out as a house-de-ghoster. She advertised in local papers, in the help offered columns. My favourite story of hers: a woman phoned to ask her over for tea (no mention of ghosting, just 'come for tea'). While Aunt Mary was drinking her tea, she...

Chief: it does sound good, I love croquettes of any kind - usually make salmon ones using canned salmon..... although 1 cup flour to 1 cup milk + breadcrumbs sounds like a pretty thick mixture. Let us know how it turns out?

Oooh, I do like those wellies PF! Mine are plain black, and nothing to look at....well, they do have nice-ish blue bottoms, which cause a bit of an edging.... in a bit of a funk today....can't decide what to do so did nothing....walked around the house noticing messes, didn't want to pick...

Oh Harry!.....ooooooh, Harry, Harry, Harry.....you've done it again, a feast for our eyes (and watering mouths). I roasted a chicken, too late to eat last night, but saved it for a curry chicken casserole with apples, got it simmering now, 9AM Sunday.....taking it to the nuns' hermitage to...

I roasted a chicken, late last evening (had nachos and cheese for a quick snack supper, cuz of a large fish lunch. This morning, I cut up the chicken, rescued the gravy from roast pan, added some curry spices, and suddenly felt a need to add chopped apples. Bringing this to the Buddhist nuns'...

You have an "other heart", Princess?.....what other heart and where is it?

Great idea, Andy! I'm currently taking a hobby photography course, and our homework for this week is "curves". Chickens have curves.....right?....so I'm off to visit a neighbour who raises chickens. He has some for egg-laying and other, pretty and colourful chickens as pets. Should make for...

oh, sorry.....should have read "1/4 cup butter" (but 1/2 cup (or even more) is much yummier....if you're not worrying too much about your heart).

Can I do the braise in the oven? I prefer oven-roasted meat.

Hi Fiona!....I've been off the food forum for many months, depressed about this cardiovascular disease which threatens to clog every artery .....so not been interested in cooking, nor eating. Lost almost 20 pounds (only, cuz I hate diets). Walking a plenty, daily.....actually beginning to like...

I bought a 2-pound slab of sirloin steak from a butcher shop;was going to make a Moroccan beef stew with it, but there's no fat on it, hardly any. So it would be tough stew, right? maybe Swiss steak in the oven? still too tough? or, maybe I'll simply sliver it and make a stir fry in wok, with...

Last week I made a pumpkin pie using a fresh pumpkin, and added only 1/2 cup Splenda sugar substitute.....YUCK! it tasted strange, almost metallic, but more veggie than sweet. Back to brown sugar I go. as for your pie, I'd try the cream cheese solution....then let us know! I had a piece of...

I'm late, it's now Oct 22nd, but can't resist commenting on Harry's photos. It must be fabulous walking by Harry's house at suppertime! I think I'd camp out on his lawn, feast on the aromas.

I've even used a cream cheese in potatoes, instead of or along with butter.