dianel wrote:Oh, yeah! bread & dripping with salt & freshly ground black pepper. My dad used to make that. It was a staple for his family during the war, but a rare treat for me. That reminds me ... I've got some duck fat in the frig from a roast duck that I cooked. It has a faint flavour of bay leaves through it. I wonder how that would go on bread?
proberly better to do roast taties in
A person should have an opinion on everything, It becomes tact whether you reveal that opinion or not.
dianel wrote:I've got some duck fat in the frig from a roast duck that I cooked. It has a faint flavour of bay leaves through it. I wonder how that would go on bread?
Pretty good, but better still to cook your roast potatoes in.
This talk of food has made me hungry, so am off to do some Bacon & Eggs. Eggs are from my ladies in the garden. Madge (a Rhode Rock) had gone broody but is back in lay again, I'm pleased to say. She lays huge, brown eggs, with very large yolks. Yum, yum.
Just because you're Paranoid, it doesn't mean to say they're not out to get you.
dianel wrote:Oh, yeah! bread & dripping with salt & freshly ground black pepper. My dad used to make that. It was a staple for his family during the war, but a rare treat for me. That reminds me ... I've got some duck fat in the frig from a roast duck that I cooked. It has a faint flavour of bay leaves through it. I wonder how that would go on bread?
It'd probably be good on bread, failing that it'd be great for roast spuds!
Snoopysue
Logic merely enables one to be wrong with authority.
Settled for the quick & easy option first. Had it on fresh, crusty bread ... HEAVEN!!! (Still got some for the praties - I specialise in having my cake and eating it too.)
dianel wrote:Settled for the quick & easy option first. Had it on fresh, crusty bread ... HEAVEN!!! (Still got some for the praties - I specialise in having my cake and eating it too.)
