Shrimp creole with rice, roll. Yours sounds lovely, DM, miss not having a pork roast.
No Cook Monday, shrimp salad, crisps and sweet corn.
Easy-cook-meal-for-one … cold roast pork and bubble and squeak. Now I wonder if that one has crossed the pond?
Heard of it, DM, in British fiction, isn’t it fried potatoes and cabbage? Never had it.
Yup - leftover potatoes and cabbage made into a patty and fried nice and brown
Leftovers from Saturday but the apples are so good, I made an apple cobbler. Ate out yesterday.
My mom used to make extra mashed potatoes so she could make fried potato cakes the next day. Haven’t had them in years, or thought of them, actually.
My mom used to make extra mashed potatoes so she could make fried potato cakes the next day. Haven’t had them in years, or thought of them, actually. I have had colcannon, mashed potatoes and cabbage …
That’s an Irish variation isn’t it?
Is ‘champ’ just the same, or does that have bits of bacon in it? Almost a meal in itself
I suspect colcannon is Irish, Mom was half Irish. What is champ?
I wasn’t sure - so here is a reipe from an Irish site
[I] *1lb of Potatoes
* 8-10 Spring onions, also known as scallions, eschallots, shallots or Cibies
* pint of milk
* 6oz of butter
How make Champ or Poundies
Wash and peel the potatoes and boil in a large pot until fully cooked, make sure to drain the potatoes once fully cooked. Add a spoonful of butter and a little milk to the pot and proceed to mash the potatoes until smooth, its advisable to use a hand masher over an electronic mixer. To get the best result of mashed potatoes make sure there is no lumps or hard pieces, creamy mashed potatoes taste better.
Slice and cut the spring onions into small pieces, now depending on your location spring onions maybe referred to as one of the above mentioned. Once cut into small pieces add them to the mashed potatoes and mix.
Serve the mashed potatoes onto warm plates or bowls but here is the important part, shape the servings into a volcano shape adding a well in the middle of the serving. Add a spoonful of butter into the well of each serving and then fill with milk.
[/I]
That’s just mashed potatoes the way my Mom fixed them except we put gravy in the well instead of milk. Interesting; never heard it called champ before. I do HATE lumpy mashed potatoes! A lot of things are better with bacon, but don’t think I’d like it in this …picky, picky!
They’re scallions here, although Whole Foods persists in calling them spring onions! :roll:
Nobody has mentioned Toad-in-the-Hole yet. 
Once again, heard of it … sausages in some sort of batter, isn’t it? Very inventive names for food on your side of the Pond. We have pigs in a Blanket …
A Thai recipe with a funny name: Ka Pow. It’s chicken, garlic, scallions, green chilis and basil; spicy, over rice. The basil and chilis are from my garden, we haven’t had frost in the City yet.
Tonight will be small whole plaice, just cooked with oil & lemon and a bay leaf in the oven, with potatoes cooked in olive oil with rosemary and lemon peel.
I think that should be quite nice
Sounds quite nice indeed, DM! Boring no-cook Thursday here: tuna sandwich, crisps, either cauliflower or sprouts, haven’t decided. Somehow it felt like Friday this morning so I took the chicken broth out of the freezer to defrost for soup …then remembered I was a day fast, d’oh!
Tomorrow, I’m going to have [B]chicken with 30 cloves of garlic[/B]
I don’t know why I’ve never tried it before - lots of people have told me it’s really good - but I’ll let you know how it goes.
Are you dining alone, DM? ;-)
No - we’ll both have it, so that’s OK
It’s said to be OK socially, as long cooking makes the garlic sweet - but it’s not recommended before you go on a first date! 