Food, glorious Food

[Jovial Monk]

Yeah, home ec.

In 1961 I had to do Art and woodworking. Woodworking I scraped a pass due theory. The art, mostly lettering bored me shitless and was my one fail in HS. Advanced Physics & Maths wasn’t until 1965.

[lisa jones]

Yeah, home ec.

In 1961 I had to do Art and woodworking. Woodworking I scraped a pass due theory. The art, mostly lettering board me shitless and was my one fail in HS. Advanced Physics & Maths wasn’t until 1965.

Gosh .. how old are you??? I wasn't even BORN until the 70's .. and I thought I was old

I've always assumed you were around 50 for some reason Mr Monk.

[Jovial Monk]

I am ancient. methuselah was my younger brother but didn’t live very long, well not by the standards of our family. Cain is still alive and is LOTO under a false name. Mentally deficient and suffering delirium tho, poor old thing.

[lisa jones]

LMAO! Good to see you have a sense of humour Mr Monk.

Oh .. and there's a lot to be said for experiential knowledge too!

[Jovial Monk]

Well, I would have loved to do home ec and typing would have been good too, bought my first computer in '79 and been two finger typing ever since. Of course, in 1961 I would not have realised all this but would have switched pretty soon if I could have.

[lisa jones]

Home Economics and Typing .. as High School subjects?? And at the expense of important subjects which could help you get into University to complete a degree ??

Ummm okay.

That would NEVER happen in my family.

[lisa jones]

As a rule .. I always SLOW roast using plenty of European herbs/spices and I cover my deep oven pans/dishes with alfoil so as to seal in all the flavours and juices.

We're having slow roasted lamb shanks and vegetables tomorrow night (cooked the same way). I enjoy cooking easy to prepare Winter dinner roasts. My family love eating them also. So .. it's a win - win situation.

The lamb shanks/vegetable dinner's on and is presently slow roasting to perfection

[Jovial Monk]

Spotted dick in steamer, custard made. Moroccan goat tagine simmering in the errrr tagine, veges added in 30 minutes.

Good, artery clogging winter food!

[Jovial Monk]

Tomorrow while all you wage slaves are working I will be brewing a nice batch of house ale.

House ale, a 3.5% ale with malt and hop flavor and to spare, a body more commensurate of a bigger beer. The sort of beer you can swig a pint of, savoring every mouthful and probably be able to go and drive, not that I ever do. This will be my everyday ale and it leaves tasteless crap made mainly from sugar like West End, VB, Fourex and the like for dead flavorwise!

I love brewing! Malty smells as I stir the mash, the mix of malted grain, bit of unmalted grain, and hot mash liquor, then the glorious smell from the kettle of wholesome sweet wort boiling, then the change as handfuls of hops are added ahhhh! Then the blip blap of the airlock as the ale ferments, best of all of course lifting that first, fresh fresh fresh tankard of aromatic, clear as crystal beer!

Cheers!

[lisa jones]

We enjoyed an awesome home made chicken vegetable soup tonight.

My family love their soup nice and thick like stew ( and yes .. you could have eaten the soup using a fork )