seclusion
Ejaycee
away from the storm and tempest
Ejay
S Viemeister
> I do find it nice to be able occasionally to come in here and be comfortably
> away from the storm and tempest
>
>
of baking...
Robert Peffers
"S Viemeister" <firs...@lastname.oc.ku> wrote in message
news:7ouq6gF...@mid.individual.net...
enjoying it. Trouble is, with all her pretty fringes, she picks up the snow
and gets too heavy to run. I have to unclog her to get her going again. Daft
dug just runs out and clogs up again. I wouldn't mind but when we get back
inside she wants to share my big chair while her fringes thaw out. A wet
rear is not comfortable.
--
Auld Bob
Val
> "S Viemeister" <firstn...@lastname.oc.ku> wrote in message
heh- young lady needs a kiltie of her own to sweep the path.. I am
grateful for my cat, who not only wont go out in cold, but gets
indignant I dont stop rain on command
Ejaycee
"S Viemeister" <firs...@lastname.oc.ku> wrote in message
news:7ouq6gF...@mid.individual.net...
Oh goodie goodie - settling further into the chair
but its white coffe [instant] no sugar ta!
Ejay
Lesley Robertson
"Robert Peffers" <peff...@btinternet.com> wrote in message
news:vaadnZlhSrjlo7fW...@bt.com...
trailing in the snow. A friend of mine with long-haired daschund has it
running around with one of her old gaiters around it just to keep it's hair
out of most of the snow.
Lesley Robertson
Lesley Robertson
"S Viemeister" <firs...@lastname.oc.ku> wrote in message
news:7ouq6gF...@mid.individual.net...
Good idea - I'll make potato scones tomorrow - they go so well with thick
pea soup.
Lesley Robertson
S Viemeister
is! Would you like a bit of cream in that, too?
S Viemeister
tattie scones, too.
Ejaycee
"S Viemeister" <firs...@lastname.oc.ku> wrote in message
No No thank you - just a dollop on the scones -
you have done scones haven't you?
Ejay
Ejaycee
"S Viemeister" <firs...@lastname.oc.ku> wrote in message
Now your making it too hard to choose - I'll just need to stay longer
Ejay
S Viemeister
> "S Viemeister" <firs...@lastname.oc.ku> wrote
>> Ejaycee wrote:
>>> "S Viemeister" <firs...@lastname.oc.ku> wrote
>>>>> I do find it nice to be able occasionally to come in here and be
>>>>> comfortably away from the storm and tempest
>>>>>
>>>> Will you have milk and sugar with your tea? And I've just done a batch
>>>> of baking...
>>> Oh goodie goodie - settling further into the chair
>>> but its white coffe [instant] no sugar ta!
>>>
>> I know I have a jar of that instant stuff somewhere....ah, _there_ it is!
>> Would you like a bit of cream in that, too?
>
> No No thank you - just a dollop on the scones -
> you have done scones haven't you?
>
store-bought do?
And today there will also be cake, baked while the fancy plaited bread
is rising.
S Viemeister
> "S Viemeister" <firs...@lastname.oc.ku> wrote
>> Lesley Robertson wrote:
>>> "S Viemeister" <firs...@lastname.oc.ku> wrote
>>>>> I do find it nice to be able occasionally to come in here and be
>>>>> comfortably away from the storm and tempest
>>>>>
>>>> Will you have milk and sugar with your tea? And I've just done a batch
>>>> of baking...
>>> Good idea - I'll make potato scones tomorrow - they go so well with thick
>>> pea soup.
>>>
>> I have a batch of lentil soup in the fridge - that should go well with
>> tattie scones, too.
>
> Now your making it too hard to choose - I'll just need to stay longer
>
Lesley Robertson
"S Viemeister" <firs...@lastname.oc.ku> wrote in message
I bought some grapefruit curd at a WI thing last summer - it was remarkably
good. I've made orange before, by converting a lemon curd recipe, so I
assume you do the same with the grapefruit......
Lesley Robertson
S Viemeister
Lesley Robertson
"S Viemeister" <firs...@lastname.oc.ku> wrote in message
The curd was pinkish, so it must have been the red sort.
I don't have too much storage space, so I tend not to make my own jams and
pickles these days.
Lesley Robertson
S Viemeister
so I'll need to make something he can have, as well.
Lesley Robertson
>
> I may try that - although Himself has been ordered to avoid
> grapefruit, so I'll need to make something he can have, as well.
Now that limes are so much easier to get, it might be interesting to
try with them. It should work with any sort of citrus, or even a
combination.
Lesley Robertson
Robert Peffers
"Lesley Robertson" <l.a.ro...@tnw.tudelft.nl> wrote in message
news:2fe5d$4b2b50d3$83b4502b$23...@news1.tudelft.nl...
Not so easy with a Papillion. The coat is long, thick & silky. She would
cook if I put any kind of cover on her.
The only photos I have uploaded are some puppy photos and a couple of her
taken in Summer with a lighter coat.
http://www.flickr.com/photos/petalpapillon/sets/72157602748978733/detail/
--
Auld Bob
S Viemeister
> "S Viemeister" <firs...@lastname.oc.ku> wrote
>>
>> grapefruit, so I'll need to make something he can have, as well.
>
>
> Now that limes are so much easier to get, it might be interesting to try
> with them. It should work with any sort of citrus, or even a combination.
>
>
And blood orange could be interesting, too.
Val
wrote:
> "Lesley Robertson" <l.a.robert...@tnw.tudelft.nl> wrote in message
>
> news:2fe5d$4b2b50d3$83b4502b$23...@news1.tudelft.nl...
>
>
>
>
>
> > "Robert Peffers" <peffer...@btinternet.com> wrote in message
> >news:vaadnZlhSrjlo7fW...@bt.com...
>
> >> "S Viemeister" <firstn...@lastname.oc.ku> wrote in message
> >>news:7ouq6gF...@mid.individual.net...
> >>> Ejaycee wrote:
> >>>> I do find it nice to be able occasionally to come in here and be
> >>>> comfortably away from the storm and tempest
>
> >>> Will you have milk and sugar with your tea? And I've just done a batch
> >>> of baking...
> >> Aw richt fir some! The snow has reached Kelty today. The wee Papillion is
> >> enjoying it. Trouble is, with all her pretty fringes, she picks up the
> >> snow and gets too heavy to run. I have to unclog her to get her going
> >> again. Daft dug just runs out and clogs up again. I wouldn't mind but
> >> when we get back inside she wants to share my big chair while her fringes
> >> thaw out. A wet rear is not comfortable.
> >> --
> > Get her one of those twee little coats - at least it would stop the hair
> > trailing in the snow. A friend of mine with long-haired daschund has it
> > running around with one of her old gaiters around it just to keep it's
> > hair out of most of the snow.
> > Lesley Robertson
>
> Not so easy with a Papillion. The coat is long, thick & silky. She would
> cook if I put any kind of cover on her.
> The only photos I have uploaded are some puppy photos and a couple of her
> taken in Summer with a lighter coat.
>
>
> --
>
> Auld Bob
Noting her final curl-up-the young lady has excellent taste! (vink!)
Robert Peffers
"Val" <dzq...@gmail.com> wrote in message
news:e82e685f-ea5e-48d1...@k32g2000prb.googlegroups.com...
The Wee One has two jobs and does them both with great devotion. I have
hearing problems. I cannot hear higher pitched noises and I have constant
noises generated in the inner ear. The wee dog tells me when such things as
the whistling kettle sounds, the phone, or doorbell, rings. She warns me if
a vehicle hoots and so on. Her second job is what really makes her a star. I
trained her as a Therapet and she visits the homes, hospitals and hospices.
I have never come across such a wee dog that had so much love and affection
for everyone. No matter where we go she makes friends but her favourites
seem to be women & children. These Therapets know when anyone is ill, old or
disabled. It is quite something to see how they make a special effort with
such people.If I take her a walk anywhere there are people I have to allow
extra time as she has to stop and befriend anyone, and everyone, she meets.
She is a real joy to everyone she meets. In the photo she shares with me she
is in her favourite position, sitting on my shoulder.
--
Auld Bob
Reverend David of the Clan Gunn
>
> - Show quoted text -
Sounds like a wonderful dog Bob. Smart and generous. It is amazing
how close we can get with our pets. Mine is a Yellow Labador/Golden
Retriever mix. She has the short hair of a Lab but the beautiful
color of a Golden. She is a great watch dog (as she will let me know
when people/.dogs/cats/ squirrels/bunnies or birds are within 100
yards of the house). Her bark sounds like she wants to kill you, but
she really loves people and in her 12 years has never bitten anybody
(which is the classical, bark is worse then her bite). We got her for
my father when she was only 3 weeks old and she was literaly with him
till the day (well night really) he died, she was at the foot of his
bed with him till the end. She made his life happy and now she makes
our life wonderful, even in her old age. Normally this sort of dog
only lives 12-14 years but she is in good health and we hope she is
around another two years. God Bless our pets for being there for
us.
Val
She sounds a very loving creature-your deserved good fortune to meet
such a one!
Robert Peffers
"Reverend David of the Clan Gunn" <silnt...@gmail.com> wrote in message
news:54e1775b-9f1e-48d6...@v30g2000yqm.googlegroups.com...
Strangely the two best breeds for becoming Therapets are the Papillion & the
Labrador..
It seems to be in their nature. Both breeds are very playful and will play
all day. The wee one has toys from the back fence to the front gate and all
over the house.
I sometimes meet a lady with a Labrador in some of the OAP homes we go to
Her dog is the most patient animal I have ever seen.
It is quite comical as it is trained to pick up and return anything that is
dropped.
I watched it one day with an old lady. The old girl dropped a glove.
The dog trotted all the way across a fairly large lounge and picked it up
for her.
It then returned to the owner and the old man she was sitting with
Then the old dear dropped the glove again and off went the Labrador again.
This went on for some time and the dog never got fed up.
Seems the dog got fun out of the game and the old dear was enjoying getting
the dog's attention
--
Auld Bob
Robert Peffers
Dogs behave as they are brought up. If you get them young enough they will
have the same kind of nature as the owner. I have had dogs all my life and
none of them were ever anything but friendly. This one, though, really takes
the proverbial biscuit.
I've had her since she was five weeks old but I was going in most days while
she was in the litter.
The day I took her home I started introducing her to anyone or any animal we
met.
There is only one lifeform she cannot stand - crows.
There is a crows nest in a tree two gardens away and I think the crows were
stealing her toys and goodies from our garden.
One of her favourite games is with a hamster feeding ball.
I fill it with kibble and she shoves it around to get at the kibble.
She takes it with her to the garden and she has lost three of them in the
last couple of years.
Something has to have made off with them as there is really no place for
them to be hidden.
My bet is the crows took them as the wee one will make a grab for her kibble
ball if there is any sign of a crow flying by.
--
Auld Bob
Ejaycee
"S Viemeister" <firs...@lastname.oc.ku> wrote in message
I'm not fussed about the jam anyway
but lashingsof butter would be nice......
and a bit of cheese to go with the bread as well.
Ejay
Ejaycee
"S Viemeister" <firs...@lastname.oc.ku> wrote in message
Clicking the red shoes together and wishing .... wishing......
Ejay
S Viemeister
cauliflower.
Scotty
Lesley, I remember my Dad wanting my Mum to make him tattie <something>. He
had no recipe.
Not scones as I understand the description, she tried several times but
never got them quite the same as my Granny apparently used to make them.
As I remember they were grated potato with a binder of some sort and fried
in a skillet. Any recipes? Ladies. Bob, David, maybe I could get my wife to
make some for me or even surprise her with my own effort :-)
Both kinds if there are scones and fries.
Thanks in advance,
Scott
charles
<nob...@home.net> wrote:
> Lesley, I remember my Dad wanting my Mum to make him tattie <something>.
> He had no recipe.
> Not scones as I understand the description, she tried several times but
> never got them quite the same as my Granny apparently used to make them.
> As I remember they were grated potato with a binder of some sort and
> fried in a skillet. Any recipes? Ladies. Bob, David, maybe I could get my
> wife to make some for me or even surprise her with my own effort :-)
> Both kinds if there are scones and fries. Thanks in advance, Scott
from The Book of Plain Cookery Recipies, Edinburgh School of Domestic
Science; pub Nelson 1932 [my mother's cookery book]
Half-pound cooked potatoes
about 2oz flour
About half-gill sweet milk
Pinch of salt.
Mash or sieve the potatoes, and add the salt ; knead as much flour into
this as it will take up, and add enough milk to make a stiff dough. Roll
out very thinly on a floured board. Cut into rounds, and prick with a fork.
Bake on a hot girdle for about five minutes, turning when half cooked. When
baked, butter the scones, rollup, and serve very hot.
--
From KT24
Using a RISC OS computer running v5.11
Robert Peffers
"Scotty" <nob...@home.net> wrote in message
news:ls6hj5p2365uj9pfn...@4ax.com...
You could try this recipe.
Take -
500g of mashed potatoes
100g of plain flour
50g of butter
Pinch of salt
(Some folks also add some grated Cheddar cheese).
Boil tatties and mash them well.
Add butter, and salt if needed, but easy on the salt.
Mix all together in mixing bowl - hint - don't let mixture dry out.
Roll out to a round, about 3mm.thick, and lightly score to form traditional
triangle, (petticoat tail), shape.
Cook on a griddle, (a frypan will do), until browned..
Turn and do other side.
Traditionally served hot at breakfast but can be re-heated in electric
toaster at any time.
Nice with a little butter, or marge, but I've seen jam, marmalade, honey and
even Marmite used on Tattie Scones.
--
Auld Bob
Scotty
Thanks Charles, Bob. The vintage is about right, my Dad would have just
left home. That's not what I remember from the results of my Mum's
efforts. Google show lots of references to Tattie scones but nothing
resembling the fried stuff I remember.
This one looks like I could eat a lot of them:
http://www.donaldrussell.com/pages/recipes/RecipeProduct.asp?prod=RD653A&ctgry=&cookie%5Ftest=1
I notice that some use baking powder and some don't, I'll try both and
report here.
Scott
Robert Peffers
Tattie Scones to be eaten hot right from the griddle but to make large
batches. The following morning the Tattie Scones were then re-heated in the
fry pan along with whatever the breakfast was that morning.
So take the recipes given and instead of popping them into the electric
toaster to reheat have them fried in the fry pan. By the way I noted that
ASDA has two versions on sale. One billed as Irish Potato Cakes and the
other as Potato Scones. Never tried them but they looked much the same to
me. The Irish ones looked a bit thicker than the other ones.
Anyway after you have tried the recipe as given try frying some with next
mornings fried breakfast.
I make little use of a frying pan these days.
--
Auld Bob
Ejaycee
>
> "Scotty" <nob...@home.net> wrote in message
> news:0keij59rca15cpilv...@4ax.com...
>> On Mon, 28 Dec 2009 14:36:17 +0000 (GMT), charles
>> <cha...@charleshope.demon.co.uk> wrote:
>>
>>>In article <ls6hj5p2365uj9pfn...@4ax.com>, Scotty
>>><nob...@home.net> wrote:
>>>
>>>> Lesley, I remember my Dad wanting my Mum to make him tattie
>>>> <something>.
>>>> He had no recipe.
>>>
>>>> Not scones as I understand the description, she tried several times but
>>>> never got them quite the same as my Granny apparently used to make
>>>> them.
>>>
>>>> As I remember they were grated potato with a binder of some sort and
>>>> fried in a skillet. Any recipes? Ladies. Bob, David, maybe I could get
>>>> my>>>> wife to make some for me or even surprise her with my own effort
>>>> :-)
Grated potatoe with an egg binder is a hash brown or
>>>
>>>> Both kinds if there are scones and fries. Thanks in advance, Scott
>>>
>>>from The Book of Plain Cookery Recipies, Edinburgh School of Domestic
>>>Science; pub Nelson 1932 [my mother's cookery book]
>>>
>>>Half-pound cooked potatoes
>>>about 2oz flour
>>>About half-gill sweet milk
>>>Pinch of salt.
Tatties scones in our house were always made to use up left over mashed
potatoes.
First baked on a griddle with no fat at all then like Bob said, fried with
the bacon the next day .
When the potatoes are grated and combined with egg it becomes Potato Rosti
or pancake http://yumblog.co.uk/archives/226
Does anyone remember frying left over Scotch pancakes with their bacon and
egg?
Heavenly......
Ejay wondering if anyone still has bacon and egg for breakfast?
Lesley Robertson
>as Irish Potato Cakes and the other as Potato Scones. Never tried
>them but they looked much the same to me. The Irish ones looked a bit
>thicker than the other ones.
I always ask folk to bring me tattie scones when they come (I find the
commercial ones freeze better than fresh) and someone brought me the
irish ones last year. Their texture is closer to bread than the
scottish version - maybe they've got more flour in them. I found them
stodgier than the others.
>
> Anyway after you have tried the recipe as given try frying some with
> next mornings fried breakfast.
> I make little use of a frying pan these days.
Lacking a griddle, I use a heavy-bottomed frying pan instead.
Lesley Robertson
Robert Peffers
"Ejaycee" <gene...@westnet.com.au> wrote in message
news:kNudnf2s_sViAaTW...@westnet.com.au...
Sunday morning breakfast.
This is where the old Scottish saying, "Ach! Weel! Back tae cauld kale an
parritch", comes from.
Meaning going back to any less salubrious conditions.
Which brings us to the place Kale played in Scottish language and history.
Kale is a curly-leaved member of the cabbage family. It was once the staple
of the Scottish diet. It is now being touted as the latest 'superfood'. It
is tasty as a salad, the basis for Kale as a soup and is nutritionally
superior to most other vegetables. Rich in vitamins, minerals and the
highest protein content of cultivated vegetables. It has certain
phytonutrients as well as antioxidant properties. It is thought to protect
against some cancers and helps to maintain healthy vision. Scots once grew
it in their kitchen gardens, (once called their, "kaleyards". The Kale is
hardy and grows well into Winter where its flavour actually improves after
getting a touch of frost. Kale has had many references that passed into,
"Wir ain lied", (Our own language). For example, "tae bi aff yir Kale", was
to be off your food. "Cauld Kale het", is an old tale retold and comes as a
literal translation of leftovers being reheated. By the way, a pot of Kale
tastes better when re-het next day. Authors such as, J.M.Barrie, who wrote
Peter Pan, were said to be writers of, "The Kaleyaird School of authorship
as they often featured nostalgic rural Scottish life.
Here is one basic recipe for, "A Pat o Kale", but, like Stovies", there are
as many recipes as there are Scots families.
1 cup barley.
1/2 lb fresh beef.
2 leeks.
Kale.
Salt.
Water.
Put a cup of Barley into a pot with cold, salted, water.
Bring to the boil.
Finely chop the beef and add to the pot.
Bring back to the boil and simmer..
Meanwhile wash well the Kale & Leek.
Chop the Kale & Leek and add them to the pot.
Continue boiling until the greens are tender.
Here is my own work, -
Ode tae, "A Pat O' Kale"
Noo Rabbie Burns aince scriever a rhyme aboot a certain dish
An' since yon day A'h scanced yon rhyme Ah've haed a secret wish,
Fir Haggis wis Rab's favorite food, he'd even eat ane hale,
Bit maist, wha bide in Scotland, aye prefer a Pat o' Kale.
Noo like yon folk in England, or even further sooth
A'h wadna' pit oor Rabbie's favorite food intae ma' mooth,
An' gin ye think aboot it, Ah'm shair ye canna' fail,
Tae tell the Warl, at large, ye aa prefer a Pat O' Kale.
I'll spier ye a' a question, an' ye maun answer true,
Hoo mony times a week wis Haggis oan yer maws menu ??
I'll bet an even tenner, an' never mind the Bard,
Ae Pat O' Kale gaed oan the stove whenever times were hard.
An' times were hard in Scotland, it's been yon way lang syne,
Especially whan men roon' here gaed delvin' doon the mine,
An' when the shift wis ower, ae thing wad never fail,
Tae lift the spirits O' the men, a muckle Pat O' Kale.
Oor Rabbie, thae a lad O' pairts, haed got it in his heid
That Scottish men, the Warl ower, a' liked his kind O' feed.
I like the neeps an. tatties fine, ( the champit anes, no hale),
Bit whan it cams tae Haggis, though, gie me a Pat O' Kale.
Ma' Mither used tae mak' guid broth, an' even made guid lintil,
An chicken soup, an' tattie soup, that maks me sentimental.
Whan Mither passed awa', lang syne, anither sorry tale,
She left a legacy tae me --- her recipe fir Kale.
By Auld Bob Peffers.
Dedicated to my Mother, who made the best "Pat O' Kale" that anyone ever
had.
And here is a reply, in verse, to the editor of a local rag who wrote, in
verse, about how the younger generation had forgotten how to cook, "Guid
Scots Fare".
Guid Scots Fare
Dear Ed I note the verse ye wrote aboot thone "Pea & Ham" ,
An' hoo the young yins dinna ken, nor dinna gi' a damn,
Aboot the fare their Grannies mak' in Scotlands grand traditions
So print a recipe, or twa in some O' your editions.
The young yins ha'e a bill o' fare like Granny never saw,
It's true tae say there's some O' it that isna' very braw.
There's pasta dishes some folk eat when fillin' up their bellies,
Like canniallonies, Pizza Pies and even Tagliattellies.
There's Papadums from India an' Fried Rice frae the Chinkie
An' some o' them like curried food,(bit I jist find it stinky),
While ithers micht like Cordon Bleu, I find it never fails
Tae gar me grue aboot the thoucht O' Puddocks legs, or snails.
There's cairry oots fir everythin' frae chips tae Madras Curry
An' that's jist fine for a' they folk whits always in a hurry.
There's Spud-U-Like an' Hamburgers an' Pancake Hooses tae
An' ony ither kind o' grub that they micht tak' away.
The young yins micht like foreign foods or eatin' frae a tin
Or goin' oot, fir a cairry oot, that they can cairry in.
Bit when they eat at Grannies Hoose, it's a fact, ye canna' beat it,
They maybe can't cook guid Scots fare, bit by Goad they can eat it.
Noo come on Gran, an' Grandad tae, so they can be weel fed,
Write doon a recipe or twa an' send then tae the Ed.,
Jist mind that guid Scots cookin' kin be raither hard tae beat,
So mind an' keep yon spellin' richt, an' keep yir writin' neat.
By Auld Bob Peffers.
Aw boady Hae a braw Hogmanay noo.
--
Auld Bob
Robert Peffers
and was pleasantly surprised.
--
Auld Bob
.
Ejaycee
>
> "Ejaycee" <gene...@westnet.com.au> wrote in message
> news:kNudnf2s_sViAaTW...@westnet.com.au...
>>
>>
> In most Scottish homes the fried, bacon and egg breakfast was reserved for
> Sunday morning breakfast.
It surely was - after Sunday school we went home to a bacon and egg
breakfast.
Through the week it was porridge.
My brother and his wife had bacon and egg every morning up to a few years
ago.
Sunday was the day we had our main meal [dinner] at night, through the week
it was eaten at mid day. ' Lunch' wasn't a repast we had ever heard of when
I was a child.
Ejay
Robert Peffers
--
Auld Bob
phred
> "Robert Peffers" <peffer...@btinternet.com> wrote in message
>
> news:h9Kdne5WG6c136TW...@bt.com...
>
>
>
>
>
> > "Scotty" <nob...@home.net> wrote in message
> >news:0keij59rca15cpilv...@4ax.com...
> >> On Mon, 28 Dec 2009 14:36:17 +0000 (GMT), charles
>
> >>>In article <ls6hj5p2365uj9pfnrs21n95tbkimkt...@4ax.com>, Scotty
> >>><nob...@home.net> wrote:
>
> >>>> Lesley, I remember my Dad wanting my Mum to make him tattie
> >>>> <something>.
> >>>> He had no recipe.
>
> >>>> Not scones as I understand the description, she tried several times but
> >>>> never got them quite the same as my Granny apparently used to make
> >>>> them.
>
> >>>> As I remember they were grated potato with a binder of some sort and
> >>>> fried in a skillet. Any recipes? Ladies. Bob, David, maybe I could get
> >>>> my>>>> wife to make some for me or even surprise her with my own effort
> >>>> :-)
>
> Grated potatoe with an egg binder is a hash brown or
>
>
>
> >>>> Both kinds if there are scones and fries. Thanks in advance, Scott
>
> >>>from The Book of Plain Cookery Recipies, Edinburgh School of Domestic
> >>>Science; pub Nelson 1932 [my mother's cookery book]
>
> >>>Half-pound cooked potatoes
> >>>about 2oz flour
> >>>About half-gill sweet milk
> >>>Pinch of salt.
>
> Tatties scones in our house were always made to use up left over mashed
> potatoes.
> First baked on a griddle with no fat at all then like Bob said, fried with
> the bacon the next day .
>
> When the potatoes are grated and combined with egg it becomes Potato Rosti
>
> Does anyone remember frying left over Scotch pancakes with their bacon and
> egg?
>
> Heavenly......
>
> Ejay wondering if anyone still has bacon and egg for breakfast?
Yes, Ejay, I still have bacon and egg for breakfast, but only two or
three days a week as a compromise to please my wife and the doctor.
Scotty
wrote:
Bingo, we have a winner... That looks almost like my Moms attempts, only
better :-) I might have written the narrative myself. Don't know why I
didn't think of Rosti though.
But Bob provided the clue, they were probably Irish Potato Cakes, Google
found this, are they known in Scotland?:
http://homecooking.about.com/od/vegetablerecipes/r/blv253.htm
There isn't a phoatie but the ingredients are similar to what I remember.
Either way, I've got a lot of material to keep me busy. I'll never know
which it was that Dad wanted because Mum never succeeded but I'll have some
fun and something different to try, and tattie scones as well.
Some of these look sublime.....
http://timeinthekitchen.com/2009/02/irish-potato-cakes/ but sound like
tattie scones.
My Dad would have had a heart attack if he knew that what he wanted was
Irish though.
Thanks to all,
Scott.
>Does anyone remember frying left over Scotch pancakes with their bacon and
>egg?
>
>Heavenly......
>
>Ejay wondering if anyone still has bacon and egg for breakfast?
Yep, Sunday brunch, with two slices of toast and jam...
Scotty
wrote:
Sunday lunch was always special when I was a kid, roast chicken with roast
potatoes and peas, the chicken was stretched to about Wednesday when the
remains were dumped into vegetable soup.
>Ejay
>
Reverend David of the Clan Gunn
> "Ejaycee" <geneli...@westnet.com.au> wrote in message
>
> news:kNudnf2s_sViAaTW...@westnet.com.au...
>
>
>
>
>
> > "Robert Peffers" <peffer...@btinternet.com> wrote in message
> >news:h9Kdne5WG6c136TW...@bt.com...
>
> >> "Scotty" <nob...@home.net> wrote in message
> >>news:0keij59rca15cpilv...@4ax.com...
> >>> On Mon, 28 Dec 2009 14:36:17 +0000 (GMT), charles
>
> >>>>In article <ls6hj5p2365uj9pfnrs21n95tbkimkt...@4ax.com>, Scotty
>
> - Show quoted text -
before? Please keep it up. : )
-David
Robert Peffers
I used to run my own website with my own work. Short stories, longer short
stories and poems.
Then I changed my ISP and the new one insists on putting advertisements on
the website pages. I did not like that so have never put the website back up
again.
I do post the odd ode from time to time. I posted my, "Benarty Ballad", a
month or so back, (on scs).
I've actually written poems since I learned to read & write. On one occasion
I ended up having written every article in the school magazine - only one
poem was under my own name. My best mate got the school prize for one he put
in under his name. The teachers all thought I should become a writer but, to
me, if I had, the fun would have gone out of it.
--
Auld Bob
Reverend David of the Clan Gunn
> "Reverend David of the Clan Gunn" <silntth...@gmail.com> wrote in messagenews:728eec69-1206-444b...@p8g2000yqb.googlegroups.com...
I see. In my youth I wrote a little but only when I was inspired or
moved by a tradgedy (like a broken heart). Since this did not happen
every day I was not prolific.but I do appreciate the talent and effort
it takes. I have always enjoyed the romantics with Byron and Tennyson
being among my favorites (Yes, I know it is a crime not to say Robby
Burns is my favorite although I like a great deal of his work lol).
Robert Peffers
The love of Burns is not a requirement.
The thing that marks Burns out above most others is twofold.
He wrote many love songs and ballads and his expressed political views that
were way ahead of his time.
Who else but Burns could write -
Then let us pray that come it may,
(As come it will for a' that,)
That Sense and Worth, o'er a' the earth,
Shall bear the gree, an' a' that.
For a' that, an' a' that,
It's coming yet for a' that,
That Man to Man, the world o'er,
Shall brothers be for a' that.
Or
Address To The Unco Guid, Or The Rigidly Righteous
O ye wha are sae guid yoursel',
Sae pious and sae holy,
Ye've nought to do but mark and tell
Your neibours' fauts and folly!
Whase life is like a weel-gaun mill,
Supplied wi' store o' water;
The heaped happer's ebbing still,
An' still the clap plays clatter.
Hear me, ye venerable core,
As counsel for poor mortals
That frequent pass douce Wisdom's door
For glaikit Folly's portals:
I, for their thoughtless, careless sakes,
Would here propone defences-
Their donsie tricks, their black mistakes,
Their failings and mischances.
Ye see your state wi' theirs compared,
And shudder at the niffer;
But cast a moment's fair regard,
What maks the mighty differ;
Discount what scant occasion gave,
That purity ye pride in;
And (what's aft mair than a' the lave),
Your better art o' hidin.
Think, when your castigated pulse
Gies now and then a wallop!
What ragings must his veins convulse,
That still eternal gallop!
Wi' wind and tide fair i' your tail,
Right on ye scud your sea-way;
But in the teeth o' baith to sail,
It maks a unco lee-way.
See Social Life and Glee sit down,
All joyous and unthinking,
Till, quite transmugrified, they're grown
Debauchery and Drinking:
O would they stay to calculate
Th' eternal consequences;
Or your more dreaded hell to state,
Damnation of expenses!
Ye high, exalted, virtuous dames,
Tied up in godly laces,
Before ye gie poor Frailty names,
Suppose a change o' cases;
A dear-lov'd lad, convenience snug,
A treach'rous inclination-
But let me whisper i' your lug,
Ye're aiblins nae temptation.
Then gently scan your brother man,
Still gentler sister woman;
Tho' they may gang a kennin wrang,
To step aside is human:
One point must still be greatly dark, -
The moving Why they do it;
And just as lamely can ye mark,
How far perhaps they rue it.
Who made the heart, 'tis He alone
Decidedly can try us;
He knows each chord, its various tone,
Each spring, its various bias:
Then at the balance let's be mute,
We never can adjust it;
What's done we partly may compute,
But know not what's resisted.
The man would fit right into modern thinking.
Try reading his, "To a Louse", to see his views on the class system.
--
Auld Bob