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| A Holiday Feast by Larner | 7 Review(s) |
|---|---|
| Tari | Reviewed Chapter: 18 on 12/21/2014 |
| Yummy! I'm ready. Author Reply: I think I am, too, Tari! Heh! | |
| Lindelea | Reviewed Chapter: 18 on 12/19/2014 |
| Oh, yeah. Although my latest favorite way to prepare root vegetables is roasted. Toss with olive oil, sprinkle with coarse sea salt, roast until they caramelize... mmm. Author Reply: They sound excellent, Lindelea! My leave has been granted. See you perhaps Friday the second? | |
| harrowcat | Reviewed Chapter: 18 on 12/18/2014 |
| Whoops! Make that NEEPS sorry. Author Reply: Neeps? Rather like marrows when we speak of zucchini squashes. But then the first time I went to Britain I kept frowning when I saw gammon on the menu, until I realized it meant what we refer to as ham steak--one of my favorite dishes! It's odd how our languages are even now drifting apart. | |
| harrowcat | Reviewed Chapter: 18 on 12/18/2014 |
| Hi Larner, Quietly following on an thoroughly enjoying as usual. Query? Rutabaga. I had to look it up which is always good for me. Great word but confined to the U.S. We, here, would probably cook needs to go with the Gaffer's 'taters! Hope the Season is treating you we'll. Author Reply: Ah, dear--another word that doesn't translate properly to both sides of the Atlantic. Rather like when I spoke of filberts, a common usage in Washington and Oregon referring to hazel nuts, as they are named elsewhere. But rutabaga goes well with the alphabet, at least! Heh! Don't have enough energy to get much done as yet. Will probably put up the tree Monday evening, although traditionally we put it up today, my brother's birthday. But working ten hour shifts sort of drains me, particularly when I don't seem to be getting anywhere enough sleep. | |
| Kaylee Arafinwiel | Reviewed Chapter: 18 on 12/18/2014 |
| We likes taters, preciouss! :D And roasts are very nice too :) I've never had lamb, duck, goose, or venison though. And pork I'm more familiar with chops than the shoulder. I don't know much of anything about rutabagas, and I've seen radishes in salad mixes basically, all sliced up, but I like my mum's pot roast with potatoes, celery and carrots! Author Reply: The only one I've not had was roast goose. Venison is excellent if the hunters have properly dressed the carcass. If not, it tends to taste quite gamy. I'm not big on rutabagas, and like beets only if they're cooked from fresh and served al dente. But jicamas are good to eat raw. My husband introduced me to them--cut them into thin slices and eat them. They can be excellent if dipped in ranch dressing, I've found. Mom used to put small radishes, green onions, carrot and celery strips on our relish trays. As I cannot tolerate green onions any more than any other form of the beast, I substitute broccoli and snap peas for the onions and radishes. But we, too, likes taters, and about any way you can fix them! | |
| Soledad | Reviewed Chapter: 18 on 12/18/2014 |
| You can always count on Hamfast Gamgee when it comes to root vegetables. *nodnod* Author Reply: But of course! The Gaffer knows his root vegetables, at least! Was looking at the rutabagas at Safeway while shopping for my client today. They were sitting right by the beets and above the green beans. | |
| shirebound | Reviewed Chapter: 18 on 12/18/2014 |
| I'm looking forward to reading all of these over from the beginning when the feast is finally served. :) Author Reply: I suspect even Fatty Bolger will come away from this replete! Heh! | |