Food, and things.

[curiouswombat]

It was our minister's last Sunday yesterday - he retires this week. We will miss him, and goodness knows when we will get a replacement, but the ministers and lay preacher from our sister church 15 miles away are going to fill-in, so it should be fine.

Quite a lot of us from Church went out for a meal with him, and his new wife, to mark the occasion. It was a good meal, with good company - but D-d tells me that their spiced red cabbage still wasn't as good as mine...

Last night I put some meat to marinade, then finished the prep during my lunch break today, left it in the oven on timer and... does anyone remember this line from my story Return of The Key -

‘Uh – wonder if I can face eating Bambi’s Pop?’ Dawn thought.

Well D-d and I decided that we could - I have to report that the venison stew was very, very good!

Well, I better start taking some cards and decorations down - D-d and I will go up to my mother's when I finish work tomorrow night, as it is her birthday, so we won't have enough time to do it all on Twelfth Night!

Comments

[curiouswombat.livejournal.com]

Actually there is a minister in Scotland who feels he is being called - but he is not URC, but Church of Scotland, and currently the Admin type Powers that Be are not happy to 'poach' a minister from another denomination that is short of ministers...

We will see where the Lord leads...

As for the cabbage -

Spiced Red Cabbage Recipe

Small red cabbage
1 large or 2 small cooking apples - Bramleys usually.
1 large or 2 small onions.
knob of butter (couple of teaspoonfuls or so) or tablespoon of cooking oil.
2-3 Tablespoonfuls wine vinegar (1/8- 1/6 cup)
1-2 tablespoons brown sugar
1 teaspoonful, rounded, ground cinnamon
handful of cranberries - about a cupful - totally optional.
salt to taste.

Chop cabbage, the peeled onions and the cored apples - you don't have to peel the apples. Melt the butter over a low heat, in a large pan, add all the other ingredients, and a couple of tablespoons of water, put a lid on and allow to cook very gently over a very low heat, stirring occasionally, for about 3 hours.

You can adjust the amount of cinnamon and salt to suit yourself - if worried that it might boil dry you can add another spoonful or two of water, or even orange or cranberry juice - but the fruit and vegetables usually make their own juice enough to cook without any more fluid.

Tastes even better re-heated the next day!

[petzipellepingo.livejournal.com]

Very similiar to the recipe I use, except I use cider vinegar, no cranberries and a cup of chicken broth.

In fact I made some on Sunday for Wednesday's roast chicken dinner.

[curiouswombat.livejournal.com]

There are a lot of similar recipes - it is one of the best winter foods, isn't it? We can actually get it ready made from Tescos or M&S but they 'fast-cook' theirs, which is doubtless healthier than the slow-cooked version, but not such a well-rounded taste.

[bojojoti.livejournal.com]

That sounds quite wonderful!