05-13-2024, 06:42 AM
Toad in the Hole here as well. Also fish fingers but I prefer the haddock ones.
Every Saturday we would have home-made trifle. Tinned fruit and trifle sponges in the jelly. Thick home-made custard. Whipped double cream and for topping a crumbled up flake or two.
One thing I have never managed to replicate are my grandmothers chips (fries). She deep fried them in dripping. She would also drain the oil off cooked meat and add it to the chip pan. Absolute heaven! I have fond memories of the chip pan being a solid block of fat with the sieve stuck in it. I believe this is still a thing in Scotland.
Every Saturday we would have home-made trifle. Tinned fruit and trifle sponges in the jelly. Thick home-made custard. Whipped double cream and for topping a crumbled up flake or two.
One thing I have never managed to replicate are my grandmothers chips (fries). She deep fried them in dripping. She would also drain the oil off cooked meat and add it to the chip pan. Absolute heaven! I have fond memories of the chip pan being a solid block of fat with the sieve stuck in it. I believe this is still a thing in Scotland.
.. an upbeat cynic
In the heart of darkness, shadows have their own secrets.
Where silence screams and the dead still dream...
You’re never alone when the night is alive.
In the heart of darkness, shadows have their own secrets.
Where silence screams and the dead still dream...
You’re never alone when the night is alive.
