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Morning all

Lunch looks super Sylvia - Lamb is my all time favorite meat - with loads of mint sauce

Do not have it very often as it is very expensive here - and generally a bit on the poor side - no grass I suppose
- but never less it is Lamb -

Two of my sisters were visiting my brother and SIL in France - last month - and decided to treat them to a leg of lamb - the smallest leg was 40 euros - and my SIL said dont buy it - I could not eat it at that price !!!! so they had pork

Pork is very very cheap here - and the Spanish always eat pork - almost exclusively in this region - any meal in a restaurant or recipe that says carne - ( meat) it is always always pork

With all the legs and shoulders being used for Jamon - there is a lot of pig left over -


I agree 100% with you Fans - process food is full of salt and or sugar - I too cannot eat it -

My mother never cooked with salt and it was never added at the table - so I taste even the smallest amount in food - if I want to enhance a flavour I use herbs -

As a consequence of a lifetime of no salt - I have the blood pressure of - I am told - a 20 year old ballerina - told this both in Spain and UK - and I am almost 66 yrs

Salt is not good for you -


Renes

Lovely lunch Sylvia - I am 'stuffed' !!

Renes, that reminds me of when I used to take groups over to Madrid + surrounding areas!!

On one evening we used to take the passengers up to a tiny tiny village in the mountains called Chinchon and after a wander around we would have a meal in a local restauraunt which was an old Olive Mill - They had a huge clay oven , wood fired, where they would slowly cook all their meat.

The main course for our meal was lamb and there was one lovely Spanish waitress who I think 'took a liking to me' as when she served it to me she sought out all the really bony bits with hardly any meat on them and would say, with a wink. (I will translate to English here) - 'The nearer the bone the sweeter the meat' - Oh how I longed for the fat meaty bits that she gave to everyone else!! (My 'Driver' sometimes snook me a big meaty bit of his when she wasn't looking) - Happy memories.

Dea Xxx

She did, however give me extra morcilla in my entradas(like a black pudding but including rice and other things ), - delicious !!

Dea

Here in Granada we call the starters
Entrantes

In our village we make two morcillas - one plain - with a little onion - and one with rice and onion -

I always add lots of onions to my mix - and when made - they always say - Mind you do not take Irene s - it's full of onion


Renes

Yeeh - there are many colloquilisms ??? (spelling) ??

I think de entradas is more Latin American Spanish - In castillian - entremeses, in Andalucia , obviously entrantes!!

All means the same though - starters !!! - Yuuummm !!!

Dea Xxx

Anyway - anyone else out there ????????????

Dea Xxx

LK - (with your opthalmological !!knowledge ) what does it mean when you look out of the window and it is sleeting/snowing, BUT it isn't ???

Any ideas please?

Dea x

With regard to the 'Danish Apple Pie' - I mis-remembered - it was 'Dutch Apple Pudding' !!

Still Yummy though and here is the recipe for those of you who might care:

8 oz Self Raising Flour
4 oz Suet (Ginny - veg suet might just work ???)
4 oz granulated sugar
2 tablespoons Golden Syrup
pinch of salt
1 1/2 lb Cooking apples
Juice of 1 lemon
1 oz soft brown sugar.

Mix flour, salt + suet, add colcd water to make a firm dough.

Roll out thinly + line a square tin with 1/2 the dough

Peel apples, slice and arrange on dough, sprinkle with sugar + lemon, cover with other half of dough. - Seal edges with water.

Spread top with syrup + sprinkle over with brown sugar.

Bake at gas 4 (350 degrees for 1 hour until crust is crisp like toffee.

Serve with custard and prepare for a couple of hour sleep to digest !!

Hope you enjoy !!

Dea x

Right ,i am trying to trace my family ,which this sight is meant to be for ,and you all do a grand job,i appretiate what you all do ,N ow i have got back to my grt grt grandparents and i am now stuck.So are you saying i cant ask for help with that stage because i have allready asked for that surname before?Maybe you could in laymens terms as i am not a wize kid ,tell me what to do so i know.Thankyou

Calm now Densirl,

I don't know what you are refering to but there is NO WAY that you cannot ask for help again !!

What this thread is trying to say is that you don't start 'another thread' on the same family !!

It sounds like you have received some help on this family on a previous thread - all we ask is that you add to that thread to bump it up and add your new request regarding this same family - that way, we have all the info on the family which has previously been found to help us in our search.

Hope that makes sense to you??

Feel free to pm me if you do not understand !!

Anyway, - you are VERY welcome to all the help we can give.

Very Best regards.

Dea Xxx

Have pm'd Densirl with an explanation as to who we are and how we would like to help. - I fear she has misunderstood.

Dea Xxx

Dea,

I think that Brummiejan might be on the case:

http://www.genesreunited.co.uk/boards.asp?wci=thread&tk=1242169&pk=7259549&jump=7259549#7259549

That's good Jonesey but we don't want her to think we are 'against her' - Glad to see that Jan is also helping out

Dea Xxx

Hi Dea, that was probably a wise thing to do in pm'ng Densirl. I think she probably just clicked on the reply button and would not see all our waffle. Hope you are able to help her.


It's been a beautiful day here but a bit chilly.....and please, do not mention that four letter word.......snow. Can't abide the stuff.


Every time I come on here, it's as though I'm in someone's kitchen! As long as I'm not expected to cook, that's fine. Dea, that veg suet should be fine. I use it for making dumplings in the winter. I do cook obviously, but just don't enjoy it as I have no imagination or particular flair in that direction. I made a pork casserole today with mushrooms, tomatoes etc......I think we managed a total of 8 veg all told, so felt virtuous after that!


Have to admit to a liking for salt. We do use the Lo-Salt type though. Cooking salt is stored ready for the ice and s**w.


Right, off to do the TTF board now.

Well she duplicated so I mentioned she should nudge up the other thread rather than go to another board.
Had she not come on here and mentioned it I would not have looked

ja...x

Sorry Cynths - I won't say the word - I 'SEE' sn##w but it isn't really here !!

Perhaps a side effect from one of my many meds !!???

Just wondered if LK had come across it ??

I will get to the Opticians soon but there are SSSooo many other things going on !!

Dea Xxx

Sorry Cynths - I won't say the word - I 'SEE' sn##w but it isn't really there !!

Perhaps a side effect from one of my many meds !!???

Just wondered if LK had come across it ??

I will get to the Opticians soon but there are SSSooo many other things going on !!

Dea Xxx

Densirl is O.K. now - Jan is helping her and I think she is O.K. with us also !!

Dea x

Half an hour and the 'Archers' will be on - I wil listen to that and then I will have to go to bed (Soooo boring - but true for me !!)

Anybody out there 'till this happens ???

Dea Xxx

WHERE is everybody ????

Dea Xxx

Boo...

Cant stop,sorry.I have an urgent appointment with my late dinner.
Its been so nice ,warm and sunny here today that I lost track of time while painting outside of sheds.

Sniff, sniff,yep that Rolled brisket of beef smells cooked.

Bye

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