Hi Dave,On (18 Dec 24) Dave Drum wrote to Ruth Haffly...

I've done a number of differet lamb cuts. Probably my favourite for "fancy" is leg-of-lamb. Or minced lamb for a *real* Shepherd's Pie.

Shepherd's pie sounds good. I can remember my mom making it maybe once
or twice, as the family grew, left overs for something like that were
more scarce. Especially after my younger brother was born; he had an
adult sized appetite as soon as he started solid food.

If it has sheep meat it is Shepherd's Pie. Any other meat makes it a Cottage Pie. I grump at restaurants that get it wrong.

I know, I don't remember which meat my mom used. Could have been left
over lamb; her mother cooked it fairly often for Sunday dinners when we visited. Mom may have taken leftovers home and made the pie.

Went to the farmer's market today. Got some turnips, spinach, beets,
and baby bok choy for veggies. Also got some sage and thyme plants
(will go outside next spring) and a couple of baked goods--a sopapilla
bar and a coissant filled with a brownie batter and baked. Had the last
as part of lunch today afterwards. The turnips are going to go into a
pot au feu once I get some cabbage (probably next week at Wegman's).

I only like turnips raw and peeled, then sliced. Cooked - you are
welcome to my share and all of my allotment of rutabagas. Bv)=

They're not as strong in a beef stew or p-a-f. I was going to only get
a couple but they weighed less than a pound, total so the vendor threw
in another one to bring it to over a pound, then charged me for only
one pound, even. I've been buying from him for years now; that's
typical for him, for anybody.

The pot-au-feu is on the stove as I write. Meat is cooking now, in a bit
I'll add potatoes, carrots, bok choy and turnips.

Enjoy! Once upon a time, when I was a pre-teen the family was DD>

travelling to the south part of the state to visit some of my mother's

relatives. DD> On the way there she instructed us "No matter what

is served you DD> *will* take a helping and eat it! Without makig faces
or comments."

The aunties we visited first servrd, as part of the lunch, boiled and buttered sliced turnips. Which we knew Mom abhorred. My sister and I
kept passing her the serving dish and saying "Have some m ore of these nice turnips, Mom. They're great." Bv)=

I may have told that story here before. But it's still funny.

You have, and it still gets a giggle. (G)

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Wisdom consists in knowing what to do with what you know.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

Later than usual getting around to doing my Fido. We wee down in Cary
for a radio gathering/lunch and visits to a quilt shop & Bass Pro Shop.
Came home, did laundry, had supper, etc.

If it has sheep meat it is Shepherd's Pie. Any other meat makes it

a DD> Cottage Pie. I grump at restaurants that get it wrong.

I know, I don't remember which meat my mom used. Could have been left
over lamb; her mother cooked it fairly often for Sunday dinners when we visited. Mom may have taken leftovers home and made the pie.

That's just one of my "pet peeves" about recipes. Words mean things.
It costs nothing to be accurate. If I get an otherwise nice recipe labelled "Shepherd's Pie" and made w/beefor any non-sheep meat I'll asterisk the title and explain in the text portion.

May as well, at least you know with the * that it's not likely to be
authentic.

I'm the same way with calls for "Swiss cheese". Usually it's obvious
that the call is for the pale yellow cheese w/large holes - Ementhal.
So I correct the ingredients. There are several varieties of cheese
which call Switzerland home - Gouda, Raclette, Scharfe Maxx, Le
Marechal, Tilsiter, and Vacherin. There are more, but you get the
idea. (I hope)

I know; I generally use the proper names, tho don't always capitalise
them, for cheeses. One of my favorites, a cave aged Gruyere, I've only
found at Whole Foods. Stopped into the Raleigh one a few weeks ago,
couldn't find what I wanted (looked like it may have been discontinued)
but walked out with a block of the C-A-G and various small pieces of
cheese from their small samples box.

And don't get me started on capitalisation of Cheddar - which is a
proper noun. Bv)=

Sigh!


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... One of these days, I'll quit procrastinating.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)