Welcome November what's cooking!

bethk wrote:Geeze Louise, what a day! It's been 3 months since I had my hair cut and I finally decided today was the day I had to get it trimmed to shape up the shaggy ends.  My neighbor told me she really liked the place she went to so I decided to give them a try.  I explained to the stylist I just wanted to shape up the back, I had already trimmed the front and was in the process of letting it grow out. The first thing that made me think I was in trouble was when she combed the hair by my ear and promptly whacked it off.....It went downhill from there.  Once the first wrong cut was made I knew there wasn't a thing I could do but let her finish the cut she had started.  

Oh, well...it will eventually grow out again.

Today is Lyn's birthday so we're going out for dinner to celebrate. She and Bill just got home yesterday from Cleveland visiting her family and they leave on their BIG trip in week. So tonight we celebrate!

bethk wrote:This evening our English friends came for a 'farewell' dinner as they are returning to the UK on Thursday.  Judith had promised to show me how to make Yorkshire Pudding and she was 'sweatin' bullets' as she had been told by her friends that no one has been able to make true Yorkshire Pudding in the US because the correct ingredients aren't available.

Normally she heats up beef tallow fat in the baking dish but that's not available here, at least neither of us could locate it.  But I suggested bacon fat as a substitute and she thought it might work.

AND IT DID!

Of course, as it was heating up in the bottom of the muffin tin with the oven set at 525° the smoke alarm went off 3 times ~ but, hey, no big deal......LOL

She was praying they would rise up and cook as they do for her at home so we watched through the oven window and were really excited they cooked just as she had hoped.  Personally, I would simply call them a popover that you pour gravy on.....and say they are yummy!  




I had made a typical pot roast with carrots & potatoes and then made a rich beef gravy.  The meal was pretty tasty.  I don't know that I would ever have thought to tear open a popover and pour gravy over it if Judith & Gordon hadn't instructed us to do so.  I probably would have slathered them in butter.  They were quite tasty.



This morning I made that apple cake again ~ I knew I wanted to make a dessert and that seemed like the most American of choices (since I didn't have enough apples to make an entire pie).

Bugster2 wrote:I use the rendered fat from a standing rib roast for Yorkshire pudding. Seems to work just fine.

NormM wrote:I made those once. I even bought a popover pan for them.  The kids didn't think they were anything special but I didn't know about the gravy part.  I'll have to try them again sometime.

NormM wrote:I was in the Army in Germany in the late '60s and went on leave to Paris. In a restaurant, I ordered a grilled ham and cheese sandwich.  The waiter asked me what kind of cheese I wanted and I didn't know there was any other kind than Kraft. I asked for American cheese and he looked puzzled and brought the sandwich with cheddar on it.