MaryIsobel

When my daughter went to uni in Galway, Ireland, she developed an obsession with bangers. She has tried what claim to be bangers here but said they just taste like giant breakfast sausages. I happened to see on a local reddit page that a butcher I frequent sells them and apparently they are the real deal. I'd like to surprise her with them for Christmas breakfast. We don't normally eat sausages and the few times we have, it is just the breakfast link type so I googled how to cook bangers. A lot of recipes, including Martha Stewart's call from browning them for a couple of minutes and then adding chicken stock, peppercorns and garlic and simmering them for about 10 minutes. Am I on the right track?

Ahh - I see, thanks.

Lovely plate! What is shamrock sauce?

Gorgeous!

I always made mince tarts because my Dad loved them, then found out that my boss did too but his wife thought they were disgusting so never had them in the house (?) Then my dad died and I retired and since I'm the only one in the family that likes them now, I quit making them. I honestly never thought about buying a few for myself so thanks for the thought! I could live on digestives and sharp cheddar, sometimes with a sliced apple or pear.

My sweet Nana (my Dad's Mom) must have used the same recipe as your ex-MIL. Bless her heart, she always put on a big spread for family - sometimes 4 different pies but all with the same inedible pastry. Honestly, you couldn't cut it with a fork and although I never tried, pretty sure a knife wouldn't work either. She was also very proud of her own seasoning mix, which we all called "Nana Spice." Unfortunately she used it in everything, so everything from devilled eggs, to bread, to mashed potatoes, to veggies all tasted the same. None the less, what I wouldn't give to sit at her table again.

That's a nice idea. There are 4 out of the twelve of us that don't like chocolate (cretins!) but the other 8 would fight over such a gift.

That's a great idea - thank you. I am suffering from gift buying fatigue!

Your pastry looks great. I have been using "Nathan's Never Fail Pastry" for about 20 years. I think the lard is the key. Having said that, I use half butter and half lard. Since I only make pies once or twice a year now, I don't fret about the lard. I have both cookbooks in the I've Got to Have That Recipe series. - lots of great recipes. Not gourmet by any means, just good, reliable recipes. NATHAN'S NEVER FAIL PASTRY ********************************** These quantities make enough pastry for 3 double-crust pies or 3 1/2 dozen tart shells - muffin size. 5 cups flour 1 teasp salt 2 teasp baking powder 1 lb (454 grams) Tenderflake lard 2 teasp white vinegar 1 egg - slightly beaten. Add water to vinegar and egg to make 1 cup 1) Mix together flour, salt and baking powder. Cut in lard until crumbly (using two knives.) 2) Add liquid and mix gently with hands. (I use a fork to help me here.) Roll into a ball. 3) Roll out amount needed on a floured board. Refrigerate or freeze remainder. Source: 'I've GOT To Have That Recipe' Doubleday Canada - Victoria, B.C. 1986

Dirty Santa is a game where everyone brings a gift (in our case the cap is 50.00) The gifts have no to or from on them. The first person chooses a gift and unwraps it. The second person can steal the first peron's gift or chooses a new one, and on and on. At the end of the game the first person chooses a gift and the game is over.

We are all adults so rather than giving gifts to everyone, we do a Dirty Santa game - cap is 50.00. I've already figured mine out. Going to get two really nice strip loin steaks from the local butcher along with a jar of steak seasoning from a popular local steak place, along with a decent bottle of red wine. My husband can't figure out his. I suggested a nice block of parm, some fancy pasta and a microplane but a thinks that is a lame gift. We are half 20 somethings and half 60 somethings. Most have their own homes and are interested in food and cooking. Any bright ideas?

love aglio e olio for those nights when nothing appeals - also do it with chicken parm - my nephew's favourite meal, so I can always bribe him with that if we need some help around the place!

Same here. One year my daughter said "Dad, can I carve the turkey this year? I really want to learn how to do it." She did and it was grand so she is now the officia turkey carver and she does a wonderful job as she is much more concerened about presentaion than my husband ever was!

My mom (may she also rest in peace) always cooked the turkey to death until the oven died one Christmas. We pulled a chair up to the oven and took turns turning the broiler on and off until the turkey was done. Best turkey we ever had.

The last few years, I just take requests from my daughters and husband and then add something new, so that is four types of cookies and that's as far as I'll go because my daughters and sisters usually contribute baking so we have more than enough but I do like to bake. I've already made a Raspberry Swirl Cheesecake and a Frozen Chocolate Mousse cake, both of which are frozen. The Frozen Chocolate Mousse Cake was a recipe from the back of the TV Guide in the 80's and tastes like Purdy's chocolate. If you are Western Canadian, you'll know what I mean. You basically make a flourless chocolate cake and bake 1/2 the batter in a springform pan, then add whipped cream to the remaining batter, top the baked and cooled cake with it andd freeze the whole shebang. Yes - you are eating uncooked egg in the mousse but you could use pasturized eggs if you are concerned. I never have - I know my audience and the chickens that the eggs come from.