Monday, August 27 –
Sometimes life throws us a curve ball and there is absolutely nothing we can do about it. Sometimes life is just simply too hard or too sad to follow through on goals that mean a lot to you. That “sometimes” was my day on Monday. I had to say goodbye to one of the greatest loves of my life, my cat Tubby. It was completely unexpected and literally knocked all of the breath and goodness out of me. I know you’re thinking, “But wait! There was a dinner planned that day!” There was, and my wonderful friends rallied together to make it happen. I didn’t cook a thing, and yet the table was covered in dish after dish of amazing food. The potluck for England was a great success, and I owe all of the thanks in the world to the people who rescued the day. So much love, and so many thanks, go out to BestestFianceEver, Bestie Extraordinaire, Mistress Whiskey, NewOrleans, Hot Momma, Mr. Hero, BabyBear, MissingMan, TexanBoy, Sassy Desserts, RubsWithLove, Sir VJ, ChinUp, MyBuddy, DangerD, and OurCuz. The food was amazing. Ah.Maz.Ing. Even through the sadness I had at least a few bites of each dish, and I really wish that I could have some of them again. Right now. We had (in no particular order) Brussels sprouts gratin, shepherd’s pie, spotted dick, bangers, two different kinds of pasties (shepherd’s pie and curried potato), sage and bacon Yorkshire pudding, cod in a lemon dill caper sauce, trifle, and banbury tarts.
And now, here’s a write-up by Sassy Desserts and the two dishes she made:
Banbury Tarts: Yum these were so yummy and easy!! I stated by making a tart crust, that was super easy will defiantly use again. I chopped the figs, boiled some water and let them sit for about 30 minutes. Mixed the egg and sugar added the figs, peeled citrus, raisins and nuts. Filled the tarts and baked, I let them cool slightly before sharing!
Brussels Sprouts Gratin: WOW these were great! With help from TexanBoy we rocked these! I started by trimming the sprouts, I choose to roast the sprouts verse steaming them because I wanted a “more complex flavor” oiled them up and baked them at 400 for about 40 minutes turning once. They came out perfect golden brown with a little crunch. Aaron made the sauce, he melted the butter added the flour and let it thicken. We whisked in the half and half, the lumps were removed and brought to a boil, reduced the heat and let simmer till it thickened again about 4 minutes. We then added about 2 cups of grated sharp cheddar cheese. Sprayed the bottom of the pan dusted it with breadcrumbs and then added the roasted sprouts. Then we poured the cheesy mixture over the sprouts and dusted with more breadcrumbs. Baked for about 10 minutes then we decided to add some crumbled cooked bacon that was not being used and baked for 10 more minutes. Not exactly the healthiest way to eat Brussels sprouts but they were defiantly delicious.