Seeing as though there are so many gardening experts I present you my garden as a blank canvas to work on.

Seriously we have a garden that has just been laid to grass that I would love to turn into a real garden but I am an absolute novice. What plants would you suggest as the basis of a good garden?

My sister bought me tulips bulbs from Amsterdam, it was a lovely thought, however they've just been sitting and staring at me.

Now I thought I could dig real deep and get them in the soil now, with the hope that someday they would pop up, but is this a complete waste of time - I know you should really plant bulbs in September time, but does that mean you can't plant them any other time????

In gearing up for March and St. Patty's Day-here is a note on Pot-au-feu.

The cuisines of most Western countries include a poached meat dish - France has pot-au-feu; Italy, bollito misto; and Spain, cocido. (The Us equivalent is of course a New England boiled dinner better known as corned beef and cabbage usually made for St. Patrick's Day, which is slightly different from the above listed dishes as the meat, corned beef, is cured, while the meats in the other dishes are fresh.)

Though every country has its own variations and cuts of meat, the techniques are essentially the same: meat, aromatic vegetables and a bouquet garni are gently simmered in water or broth until the meat and vegetables become meltingly tender. Many of these dishes were traditionally designed to provide two courses, the rich broth served as a first course, followed by a plate of meat and vegetables. In practice, the broth can also be served with the meat on a plate or in shallow bowls. Or you can choose not to serve the broth at all, but save it for making soup or sauces.

A traditional pot-au-feu requires several cuts of beef-usually chuck, shank and short ribs. All of these cuts are relatively tough and gelatinous and require long, moist cooking, making them perfect not only for pot-au-feu, but for stews, daubes, and pot roasts.

Poaching is a great way to cook any relatively tough cut of meat -- In addition to the beef chuck, shank and short ribs, you may want to also try veal shanks and lamb shoulder. Except for lamb shoulder which has a strong flavor that takes over the flavor of the broth, cuts of meat from different animals can be poached and served together. for a luxurious touch, add a chunk of beef tenderloin to a pot-au-feu about 15 minutes before it's done.

Pot-au-feu is also the lightest, least rich way to eat these meats since poaching them requires no fat and the broth isn't thickened with rich ingredients.

In France, a pot-au-feu is served with mustard, coarse salt, and little pickles called cornichons.

Place the meat in a large pot just large enough to hold it.

Pour over enough cold water to cover and bring to a gentle simmer. Skim off any froth or scum that floats to the top during the first 30 minutes of poaching.

When the broth is clear, and the meat partially cooked, after about 1-1/2 hours add a bouquet garni and the vegetables. The meat is done when it is easily penetrated with a knife or skewer, 1 to 3 hours more depending on the size of the roast or the cut.

Transfer the meat and vegetables to a serving platter. Serve plates or bowls of sliced meat and the vegetables. The broth can be served over or around the meat.

(sent to me via a friend in sa)

Makes 10 servings

" Hearty and traditional Irish lamb stew. It's best to refrigerate the stew overnight, and reheat it the next day for eating. This soup "ages" well! "

1-1/2 pounds thickly sliced bacon, diced
6 pounds boneless lamb shoulder, cut into 2 inch pieces
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon salt
3 cloves garlic, minced
1 large onion, chopped
1/2 cup water
4 cups beef stock
2 teaspoons white sugar
4 cups diced carrots
2 large onions, cut into bite-size pieces
3 potatoes
1 teaspoon dried thyme
2 bay leaves
1 cup white wine

Saute bacon in large frying pan, reserve fat and bacon.

Put lamb, salt, pepper and flour in large mixing bowl-toss to coat meat evenly. Brown meat in frying pan with bacon fat.

Put meat into stock pot-leave 1/4 cup of fat in frying pan. Add the garlic and yellow onion and saute till onion begins to become golden. Deglaze frying pan with 1/2 cup water and add the garlic-onion mixture to the stock pot with bacon pieces, beef stock and sugar. Cover and simmer for 1 1/2 hours or till tender. Add remaining ingredients to pot and simmer covered for 20 minutes until vegetables are tender.

Makes 4 fillets

" This is a great beer batter fish recipe and is very easy to do. Yummy and great! "

2 quarts vegetable oil for deep-frying
4 (8-ounce) cod filets
salt and pepper to taste
1 cup all-purpose flour
2 tablespoons garlic powder
2 tablespoons paprika
2 teaspoons salt
2 teaspoons ground black pepper
1 egg, beaten
1 (12 fluid ounce) can or bottle beer

Heat oil in a deep-fryer to 375 degrees F (190 degrees C).

Rinse fish and pat dry; sprinkle with salt and pepper.

Combine flour, garlic powder, paprika, 2 teaspoons salt and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish though the batter after it has been dipped.

Drop fillets into the batter. Cook one at a time, turning once, until both sides are golden brown. Drain briefly on a paper towel and serve warm.

6 pound piece of brisket, sirloin tip or eye of round
3 bay leaves. finely chopped
1 teaspoon powdered mace
6 finely ground cloves
1 teaspoon crushed black peppercorns
1 large garlic clove made into a paste with salt
1 teaspoon allspice
2 tablespoons molasses
2 heaping tablespoons brown sugar
1 pound cooking salt
2 teaspoons saltpetre

Mix all spices and flavourings together. Place beef in a large dish and rub well all over mixture. Refrigerate in a covered bowl.

Repeat this process every day for a week, turning the meat and rubbing in the spices which will now be mixed with the juices drawn from the meat.

Tie the meat up firmly and rub a final teaspoon of ground cloves. Cover with water and simmer slowly for 6 hours. When cool enough to handle remove from the cooking liquid, place in a dish and cover with a weighted plate. Slice very thinly and serve.

YIELD: 4 servings


8 small Lamb Chops, Thawed
1 Salt And Pepper
1 tablespoon Vegetable Oil
Parsley, Bay Leaves
Peppercorns, Thyme, Rosemary
1 pound Potatoes, 3 To 4 Medium
2 cups Finely Shredded Cabbage
1 medium Onion, Chopped
1 large Leek White, Thin Sliced
12 small White Onions
1-1/2 cups Celery Stalks, Diced
1-1/2 cups Peas
Chopped Fresh Parsley

Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth.

Lower heat and simmer. Meanwhile, **** potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes, then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Garnish with parsley and serve.



You can make this either with lamb chops or a boneless lamb shoulders, cut in 3/4-inch cubes.

Piglets thread just reminded me of all the old wives tales we were told as kids or those that the old people (and some of us ) still swear by. ie.....

heartburn during pregnancy = baby with lots of hair.

eating chocolate during pregnancy = baby with bad skin.

if the wind changes direction while you are pulling a funny face, your face will stay like that.

touch a frog and you'll get warts !!!!!!!!!!!!!!!!!!!!!

a full moon affects woman

any more????

Hi folks,

do any of you out there have an interest in scale military modelling, whether from scratch or in kit form?

I prefer the 1/35 scale military kits, they are large enough to be well detailed without being so intricate that they are a nightmare to to work on.

I have also found Ebay an excellent way to obtain old and new kits at cheaper than retail prices, and many or old/discontinued kits too.

It is over 20 years or more since I last constructed these type of kits, and wow, how things have changed in that time, it is more a case of model engineering now than merely kit construction.

BH

The daffodils in the coldest corner of my garden are flowering already Spring has come early to my garden, how about yours?