TONIGHT`S DINNER

My DH has made a mince beef and onion pie. We are going to have it with Jersey royals and green beans. I NEVER eat pies as I am always watching my weight but it looks so delicious I am going to risk a pound or two (not a pound or two of pie, a pound or two of extra weight }

Sounds scrummy Hilda.

Sorry Nankake I seem to have accidentally given you an extra a.

Nanakate Swiss baked eggs-you put a dessertspoon of cream in a ramekin, place in pan with water two thirds of the way up the ramekin, bring to simmer, break in two eggs and put lid on pan, simmer for 5-6 minutes remove from pan andvadd another dessertspn of cream and sprinkle with grated cheese, grill until cheese is bubbly and brown. Eat and enjoy. I've just about given you Deliah's recipe word for word.

Hilda what are Swiss baked eggs ?

Today for lunch we had chicken (unwashed), dauphinoise potatoes and broad beans. DH works in the evening so tonight I had Swiss baked eggs and wholemeal bread. I fancied a nice glass of wine but having no-one to share it with, I have settled for a nice glass of water instead .

Ok it probably shouldn`t be termed dinner but tonight we had an open prawn sandwich - homemade Marie Rose sauce (does that count) artisan wheaten bread - doesn`t that sound good locally sourced and inspired by last week`s Celebrity MasterChef programme when none of the contestants knew how to boil prawns and their Marie Rose sauce left a lot to be desired.

This was all washed down with a `naughty little Pinot Grigio` somebody else had used the word `cheeky` so there you go

The Wonderful Man prepared dinner tonight: brown rice with onion, prawns, fried egg, salad and a starter of globe artichokes with a butter and lemon dipping sauce. A cheeky little chardonnay washed it down and the WM has just popped down to the allotment to collect strawberries for pudding.

There is a downside - once we had to eat apple tarts 2 nights, 5 weeks in a row because he was trying out recipes for the perfect one. I was on a diet at the time.

You lucky thing, janerowena!

DBH cooked, and it was excellent. King prawn and scallop risotto, a bottle of pinot grigio, followed by a mango and peach mousse with a creamy whipped centre dotting with toasted and caramelised almonds. He is a very good cook.

Beewitch thanks For the offer of your hubby gratefully accepted.

My own DH would like a break from looking after me. He told me once that I was rather high maintenance and from then on I have tried to be more hands on. So the offer of an extra pair of hands from your DH will fit the bill admirably.

I'm still on the Pinot Grigio waiting for DH to get back with takeaway!

A very quick homemade chicken and tomato curry, with pineapple and peanut butter, follow by a nice shop-bought tiramisu. All washed down by a large cold, real gin and tonic. Rather nice!

Why oh why am I so impatient I forgot desert - this is the last of wonderful afternoon tea from yesterday and DH (he has had a stroke) said I can`t eat that (or words to that effect) because DD had transferred a lovely little mousse type thing onto a plate for him so of course I steamed in and said its only the 2 of us here I`ll do the same and he scoffed it I had the last quite delicious (even though it was a day old) tiny fresh fruit tart

Tonight`s dinner is/has been peppered steak with homemade chips and I know I shouldn`t say it but it was very good. DH has just finished and there is a clean plate. I cooked steak with garlic and my skillet needed some liquid so added a dollop of butter. Mine I served with a sour cream and chive dip which I thought enhanced the whole dish of course DH shuddered at the thought

NanKate Your comment made me smile ... I too was blessed with poached eggs in my youth! Also, if you don't mind a huge mess in your kitchen, my hubby is welcome to make you some poached eggs. By mess, I mean he makes a mess ... not that he IS the mess. Well, not all the time anyway!

Last night we had Sausage rolls made by 4yr old DGS. We took him to the Railway Museum in York when they were here at Christmas and the only thing he seems to remember is that he had a lovely sausage roll for his lunch. He declared his own were just as good (thankgoodness for that !)

Tonights meal is in the lap of the gods

Kaufman, not Faufman. Finger trouble.

Did you post on the wrong thread,Stewball This is about food, not churching.

The mikveh - that is every month, not just after childbirth! Perhaps no harm done, as you say, but she is considered unclean, and untouchable to men (including her husband, of course, and I do mean "touch", not just intimate touching) for a week after her period has stopped. So no cuddles, no affectionate pats, and for the very pious, not even sharing a bed.

Read "The Marrying of Chani Faufman" where the rabbi's wife has a miscarriage and he is so bound by the "no-touch menstruation" rules that he is hesitant to touch her to help staunch the flow of blood. He is also anxious that her own hair is not seen by other men and that it is covered before the stretcher takes her out to the ambulance.

Superstitions about the evil powers of women and keeping their attractions completely hidden from all but one man.

Regarding churching

Religious Jewish females will be 'churched' cleansed after they have stopped bleading and go to the special baths called mikves where they submerge themselves in water make a special prayer meeting to God and are considered cleansed. This has been go in on for thousands of years with no harm done . Just less infections.

Currently stuffing myself with leftovers from amazing afternoon tea at a swish hotel hosted by DD for our 50th Wedding Anniversary celebrations. DH is lying down recovering - there was rather a lot of champagne most of which I drank plus his (he`s recovering from a stroke) and you know what I don`t feel guilty at all

We are having prawn cocktail[no surprise there] and pizza, still a bit tired,
and a little libation to say farewell Stateside, see you next time !!

Bandar monkfish (Iranian dish with yoghurt and spices) with lentil and quinoa salad.
We are still working our way through the Persiana cookbook and it doesn't disappoint.

Sorry, replied to bottom of page 3, thought I was at the end!