Right now there is a list on the "reminders" of my phone, there is a list beside the computer, there is a list on the kitchen table... You get the idea. Most of the items or tasks have to do with gardening. There is weeding, edging, and flower in pots planting still to be done. I am hosting a big party in twelve days and the pool area still isn't ready. There are things to be carried, things to be cleaned, things to be installed!!! I have to make jam soon (today, tomorrow??), I have to buy five shrubs to be given as gifts, the hummingbirds are out of food, Husband has requested Yorkshire puddings with his meal tomorrow for father's day (???? how do you make them if you aren't doing a roast, but instead doing steaks??? actually, how do you make them at all???) and my gawd people, my roots are starting to show!
So instead of keeping you abreast of my progress (or lack thereof), I was reminded of a tongue twister yesterday, as I was complaining about someone becoming bitter. You know, the old Betty Botter bought some butter, but she said the butter's bitter...
For your enjoyment, say this five times, quickly. "toy boat"
Now I must continue reading and commenting on blogs this beautiful Saturday morning, so that I can proceed with my lists.
You don't need to be making a roast - just take four ounces of plain flour with a pinch of salt, break an egg into the flour, pour in half a pint of good milk and whisk until you have made a creamy mixture (not too thick, so add a drop of milk if you feel it has thickened up too much). Now the most important thing of all. Put the fat into the bottom of the small tins (or one larger tin if you prefer) and put it at the top of the oven in the hottest part - beef dripping is the best to use for the fat - now let it get very hot indeed. Don't pour your pudding mix into the tins until the fat is scorching hot. They will rise well. Good luck
ReplyDeleteAhhhh Weaver... I should not be surprised that a Brit has come my rescue concerning the cooking of Yorkshire Puddings. (Personally I don't like them at all, but Husband had a grandma who lived in England and apparently made "the best" Yorkshire pudding!)
DeleteOkay, you've just made MY list of To Do's seem much easier to accomplish!
ReplyDeleteIt is impossible to say "toy boat" five times, quickly. I think it's my mind that trips over it more than my tongue, if you know what I mean.
I've never even tasted Yorkshire pudding let alone made it, but it sounds as if Weaver (above) is the expert to follow. (Bless the Internet, eh?)
Good luck with all you have to accomplish in the next twelve days. I'm going to go take a nap now after reading over your first paragraph. ;o}
List ?? I tell my husband the best thing about us being together...we can forget twice as much. I still make grocery list and leave them on the table...but by writing things down, I have a better chase of recalling. LOL. Blessings, xoxo, Susie
ReplyDeleteI absolutely rely on a list these days. I also get the satisfaction of crossing things off.
DeleteAfter reading your list, I think I need a rest. ;)
ReplyDeleteBest wishes to you in getting it all done. (and if you do, tell me your secret!)
Isn't it great that you have someone (from Yorkshire) to give you advice on the perfect Yorkshire pudding? You must let us know how it turns out.
Busy, busy, busy! I was getting tired for you! LOL... Have fun while you get things done.
ReplyDeleteNew to your blog. Enjoying it very much ! I like to read blogs but don't often comment. Couldn't resist this time because oddly enough, your list matches mine almost item for item ..... and yes, my roots are starting to show too. {sigh}
ReplyDeleteI'm too late with this pearl of wisdom but I like the frozen mini yorkies. You just put them on a cookie sheet and bang them in the oven for 3 minutes.
ReplyDeleteAnother easy way of making yorkshires is by volume. 3 eggs will make loads but you can open freeze them. Then every time hubby wants them you can simply take them out of the freezer, straight into a hot oven on a baking tray, 3-4 minutes, done.
ReplyDeleteSo I crack 3 eggs into a little ramekin, then use my eyes to fill the same ramekin with milk, wash n dry it , then use same amount of plain flour. Whisk together. Leave to rest. As Weaver said, hot smoking fat is a must - I cook mine in the centre of my oven about 20-25 minutes and DO NOT OPEN THE DOOR!! Good luck!