Meat & Veggie pies are in the oven...

[piccicatopolka]

...what you got?

I made beef stew without too much sauce and fresh dough that's about 1/3 whole wheat so it hearty but not too stiff. Its pouring rain and I'm enjoying a nice day off after working very hard at odd hours for the last few days. Treats to me don't have to be sweet.

 

[butters]

sounds proper tasty especially on a rainy day!

it's been warm and bright here for a few days, and i didn't feel like cooking tonight so the boys had takeaway and i just raided the fridge: sweet cherry tomatoes, baby salad leaves, some lime juice drizzled over the leaves, chestnut mushrooms (fresh), two slices of smoked ham and some chunks of cooked chicken, a bag of chicken balti-flavoured crisps and a peach yoghurt - with a glass of cranberry juice. sounds a dreadful mix, but i enjoyed it anyway

 

[sweepthefloor]

bread butter booze and salt.

 

[butters]

bread butter booze and salt.

sweeps, you rock the world

 

[Stewart_Pidd]

Finnan Haddie and potatoes bro!

Stew

 

[sweepthefloor]

sweeps, you rock the world

Thanks! I always wanted to be a rock star!

 

[gotsnowgotslush]

My psyche needs to catch up. I'm eating ak-mak sesame flatbread crackers with goat-butter and nutritional yeast, marrow spears
soaked in fresh lemon juice and sea salt. It was in the 26.6C, for a couple of days. Today I took the geranium indoors. The flower
buds and leaves have wilted from the cold. It was -2.7C Last night. It snowed about 80.4 km away from me. I should be eating
hearty soup and bread. But it is sunnier than it has been, in a long time.

 

[piccicatopolka]

Finnan Haddie and potatoes bro!

Stew

Smoked? Mmm...

And mine are shepherd's pies actually. The kind you can wrap in a kerchief and stuff in your pocket to eat later when you're out in the field. This dough is very light though. Don't know how well it would hold up under those conditions.

Also made a killer tabouli. Lots of garbanzos, olives, cucumber & tomatoes, mixed into the parsley bulgar. It'll keep for a few days.

 

[Image]

It's really Springy here. I've got a nutty wild rice blend with fresh spinach. And a nice piece of trout under the broiler!

 

[Stewart_Pidd]

Smoked? Mmm...

And mine are shepherd's pies actually. The kind you can wrap in a kerchief and stuff in your pocket to eat later when you're out in the field. This dough is very light though. Don't know how well it would hold up under those conditions.

Also made a killer tabouli. Lots of garbanzos, olives, cucumber & tomatoes, mixed into the parsley bulgar. It'll keep for a few days.

yes, smoked haddock is the best bro!

shepherd's pies are the best! especially with a fillo type dough. mashed potatoes in them? taboili, light on the parsley is good. Lebanese or Greek style?

Stew

 

[Image]

Also made a killer tabouli. Lots of garbanzos, olives, cucumber & tomatoes, mixed into the parsley bulgar. It'll keep for a few days.

Gawd! That sounds delicious!

 

[warrior queen]

Also made a killer tabouli. Lots of garbanzos, olives, cucumber & tomatoes, mixed into the parsley bulgar. It'll keep for a few days.

I've been making mine with quinoa instead of bulgar, and sometimes with cilantro in place of parsley.
Loving the addition of olives in yours - may have to try that next time!

 

[Stewart_Pidd]

I've been making mine with quinoa instead of bulgar, and sometimes with cilantro in place of parsley.
Loving the addition of olives in yours - may have to try that next time!

cilantro adds a nice dimension...so do sundried tomatoes bro!

Stew

 

[piccicatopolka]

yes, smoked haddock is the best bro!

shepherd's pies are the best! especially with a fillo type dough. mashed potatoes in them? taboili, light on the parsley is good. Lebanese or Greek style?

Stew

Well dude... I'd have to call it San Francisco style since its got Sonoma olives and fresh mozarella in it. This is heavy on the parsley so more Greek.

 

[piccicatopolka]

I've been making mine with quinoa instead of bulgar, and sometimes with cilantro in place of parsley.
Loving the addition of olives in yours - may have to try that next time!

Greek olives are good on the side but kind of tangy to be within. Cilantro, like mint would give it some zest for sure.

 

[RoryN]

sweeps, you rock the world

Your AV is making me LOL

 

[butters]

Your AV is making me LOL

me too

 

[butters]

Smoked? Mmm...

And mine are shepherd's pies actually. The kind you can wrap in a kerchief and stuff in your pocket to eat later when you're out in the field. This dough is very light though. Don't know how well it would hold up under those conditions.

Also made a killer tabouli. Lots of garbanzos, olives, cucumber & tomatoes, mixed into the parsley bulgar. It'll keep for a few days.

over here, we call them pasties - sweet or savoury, the pastry having that thick, turned over edge for dirty hands to hold. shepherd's pie, on the other hand, is a cooked mixture of lamb (beef for cottage pie) and onion/veggies blanketed with a thick layer of fluffy mashed potato. nottttttt so great for wrapping in a kerchief to eat later