Well, youngest is now officially a Uni student, we took him up yesterday, settled him in, shuffled round the supermarket with the rest of the stunned looking teens and the mothers all saying very similar things ie ‘do you need……’ Took him for lunch, clucked around him for a while, then a tearful goodbye (me) – he will be fine x
I,ve got my ‘big girl knickers’ on and and will not dwell 🙄 The house is a state after a couple of weeks of storing stuff for him to take, so this week I need to sort and clean and get back to normal.
Its very much cooler here, we woke this morning with 3 out of the 4 cats sharing our bed 😳
Dinner today will be Toad in the hole, with mash, peas and gravy. I will have to get used to cooking for 2, not the army I usually cater for 😇
I’m using Sausages from Market Porter, really good quality 😋 I start by mixing plain flour and 2 eggs with a pinch of salt and very cold water – you are looking for double cream consistency, then leave for at least an hour, whisking again just before use I like to add a fat teaspoon of whole grain mustard at this stage – I use my enamel dishes and put a little bit of oil in the bottom and heat in the oven for at least 20 mins on 200.
Whilst this is all going on, peel and chop the potato’s and add to boiling salted water for a half hour till soft and floury, then drain, leave to steam for a minute, I then tip into the Kitchen Aid bowl with a big blob of butter and some salt and pepper and beat till smooth and creamy.
Then add your sausages to the hot oil in the oven pan, and add the batter mix, get into the oven at quickly as possible, for 30-45 mins till golden and risen.
Serve with mashed potato, peas and thick onion gravy – Mmmmm…