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Category Archive: eating

Cheap spring eats for the family

Spring time is a great time of year for hanging out with friends and family without breaking the bank. If you’ve been invited to a picnic or BBQ — or are hosting one yourself — you may be looking for inexpensive ways to feed your family for less. Read on for budget-friendly ways to enjoy the summertime, while staying within your budget.

Saving Money On Meat:

If we are hosting a BBQ, we generally revert back to good old ‘Dogs and Burgers. Or maybe Bratwurst now and then for variety. I have been known to put on a July 4th shindig for up to 75 people, and when I do so, I like to offer a variety of meat options. Fried Chicken is a favorite stand by for me. I discovered a pulled pork recipe that saved me heaps of money and kept me away from sites like this, and ever since then this dish has become a family favorite, producing spicy-smokey tender pork for sandwiches. But as we all know: hot dogs and hamburgers are one of the least expensive ways to feed a crowd.

Saving Money on Salads:

From potato salad to Jell-o ring, salads rule the buffet table. If you’re tired of the same old potato salad, try a fresh recipe like Red Potato Salad with Dill, or German Potato Salad. Pasta salad is one of the most wallet-friendly ways to go if you need a salad to take to an event. Pasta (as a side dish or “filler”) can be done so many ways. Italian pasta salad can be as simple as cooked pasta, a bottle of Italian salad dressing, tomatoes, green peppers, onions and black olives. I have a favorite pasta salad that my family asks for time and time again.

Here is a go-to recipe for a tasty summertime salad that bring compliments every time.

Creamy Pasta Salad

  • 1 pound cooked pasta. I like to mix Penne and shell pasta for texture.
  • 1 Cup Real Mayonnaise
  • 3/4 Cup Sour cream
  • 1/4 to 1/2 Cup Half & Half, Milk or  Water
  • 2 Teaspoons White Vinegar
  • 2 Teaspoons Sugar
  • 1 Teaspoon Salt
  • 1/2 to 1 Teaspoon Ground Pepper
  • 1/2 Teaspoon Garlic Powder
  • 1 Cup Frozen Peas, defrosted
    (A simple way to do this is to toss them in with the boiling Pasta during the last few minutes of cooking)
  • 1/2 Cup Colby, Cheddar – cubed
  • 1/4 Cup white or yellow onion, minced

Directions

In a large bowl, whisk together mayo, sour cream, sugar, vinegar and seasonings. Add pasta, onions, and cubed cheese. Mix well and refrigerate for at least an hour before serving – 3 hours is optimal. The mixture may seem like it has too much milk/mayo, but the reason for this is because the pasta tends to soak it up after sitting in the refrigerator.

Why You Should Eat More of It

Sauerkraut: Why You Should Eat More of It

What do the armies of Genghis Kahn, Colonial Era navies, and those who labored on the Great Wall of China have in common? The consumption of sauerkraut.

Sauerkraut is made by pickling cabbage in a process called lacto-fermentation. The process is a fairly simple one. To start the fermentation process, one only has to add salt to shredded cabbage.

The finished product, sauerkraut, can last for months unrefrigerated, which is probably one reason the armies of Genghis Kahn, Colonial Era navies, and those who labored on the Great Wall of China ate it regularly.

Scurvy, caused by a deficiency of Vitamin C, was a huge problem for colonial-era navies and explorers. It was a problem largely solved by carrying plenty of sauerkraut on long voyages. Not only could sauerkraut keep for months at varying temperatures, but it also contained significant amounts of vitamin C, which helped colonial era navies and explorers stay out at sea for longer periods of time.

However, a long shelf life and significant levels of vitamin C were only the most obvious benefits.

Sauerkraut is loaded with healthy bacteria called probiotics, a result of lacto-fermentation. It’s also loaded with enzymes that aid digestion and promote nutrient assimilation.

When you are eating a poor diet like the ones sailors, laborers, and soldiers ate in times past, a fermented food like sauerkraut could literally be a lifesaver.

While we don’t have to worry about scurvy today, many people suffer from poor digestive health. Whether it’s a poor diet, a lack of contact with beneficial bacteria, or both, many people today lack healthy gut flora and suffer from a whole host of digestive issues.

This is where sauerkraut comes in to play. Not only is sauerkraut loaded with vitamins like vitamin C, and Vitamin K, but it can also help many of our digestive problems and leave us with healthier guts.

 

Here are three reasons you should eat sauerkraut on the regular basis.

1) Sauerkraut will help you reestablish and maintain healthy gut flora.

The majority of our immunity takes place in our guts, and it all starts with friendly bacteria. Sauerkraut is teeming with lactobacillus bacteria, far more than exists in yogurt. Sauerkraut is also far cheaper than taking probiotics, making it a great natural supplement.

Just be sure and buy unpasteurized sauerkraut, as the pasteurization of sauerkraut kills off the healthy bacteria.

2) Sauerkraut is loaded with enzymes that aid digestion and help assimilate nutrients.

Enzymes help the body break down and properly digest food. Eating sauerkraut with a meal will boost your body’s ability to properly digest its contents and will help ensure proper absorption of nutrients.

3) Sauerkraut can help eliminate heartburn.

Contrary to what many people think, heartburn is not caused by having too much stomach acid, but not enough stomach acid. Having too little stomach acid is an imbalance that can lead to some pretty uncomfortable moments post meal. However, it’s an imbalance that can be corrected, and sauerkraut can help.

Along with digestive enzymes, sauerkraut is acidic enough to help aid the stomach in acid production, thus reducing or even eliminating episodes of heartburn.

Sauerkraut may also help fight cancer. During the fermenting process, cabbage produces isothiocyanates, which have been shown to remove carcinogens from the body, suppress tumors, and induce programmed cell death in cancer cells. They also show strong anti-inflammatory properties, which may help lower disease risk.

Sauerkraut is an excellent natural supplement, it provides probiotics, enzymes, and helps with heartburn. And unlike many of the over-the-counter drugs used to treat heartburn, there is no acid rebound with sauerkraut.

To receive all of these health benefits, remember to purchase unpasteurized sauerkraut, otherwise, your sauerkraut will be devoid of any enzymes or healthy bacteria.

The Paleo Diet and Professional Athletes

Many professional athletes have adopted the paleo diet (or something closely resembling one if you want to get technical). Not only do the athletes that have adopted the paleo diet not perform poorly, many of them begin to perform at a higher level. Some of the best athletes in their respective sports eat a paleo diet, and they’ve shown the world that it’s possible to not only perform at a high level on the paleo diet but to outperform the competition as well.

Who said endurance athletes have to eat a high-carb diet?

Mountain biker Greg Parham wins 24hr races on the paleo diet and believes grains increase inflammation and make him more prone to injury. He also credits the paleo diet with helping him keep his weight steady, and he touts its ability to help speed recovery as well. Greg’s one of the best in his sport, and he even has his own blog where he refers to himself as Greg “Caveman” Parhan. Greg doesn’t just eat a paleo diet, he’s an advocate!

Professional cyclist Dave Zabriskie, a rider for team Garmin-Sharp, gets 60% of his calories from high-quality fats. Cyclists are often performing at high levels for days on end, and Dave certainly goes against the “grain” in his sport. This guy certainly isn’t sponsored by “conventional wisdom.”

Ultramarathon runner Timothy Olson won the 2012 Western States 100, a 100-mile race through mountainous terrain in record time…and he eats a traditional diet. He often describes his diet as low-carb and is an advocate for the paleo diet and the like on his blog.

Triathlete Simon Whitfield laughs at his old nutritional approach, which wasn’t the paleo diet, of course. But, that was before he linked up with Mark Sisson, a guy who also laughs at his own old nutritional approach. Today Simon Whitfield is a primal dieter and eats a lot of coconut oil, bacon, and butter. He credits his 10 consecutive Canadian Triathlon Championship Titles and his gold and silver Olympic medals with his switch to a traditional diet.

Popular athletes in more mainstream sports have also adopted a diet similar to the paleo diet.

Kobe Bryant and some of his teammates are some of the newest athletes to adopt a paleo diet. When L.A. Lakers trainer Gary Vitti was looking for a new nutritional program for the team, he contacted Dr. Cate Shanahan, whose book, Deep Nutrition: Why Your Genes Need Traditional Food, is the basis for Bryant’s eating regimen. Vitti says, “we’ve turned the whole [food] pyramid upside down.” And indeed they have. Bryant is eating a diet that is 50-60% fat, and replete with grass-fed beef and butter. No margarine or vegetable oils for the Lakers!

UFC fighter Frank Mir went vegan for a whole year! Then he adopted the paleo diet. And why not? I’d imagine that going vegan would draw a lot of people to a more traditional diet when it didn’t work out so well. Frank Mir says that the paleo diet helped him keep his weight down and that when he ate vegan he got “softer”, and got injured a lot more as well. He credits the paleo diet with increasing his strength and endurance, and for giving him back his “umph”, which he said he lost while vegan.

Recently retired NFL player, John Welbourn adopted the paleo diet a long time ago. In fact, the 37-year-old former offensive lineman even has his own company that markets paleo foods.

San Francisco Giants outfielder Hunter Pence eats a paleo diet. The guy eats kale dripping with olive oil in the clubhouse and says the paleo diet has made him leaner than ever.

Healthy eating

A healthy and proper diet is the diet that meets the needs of the organism for optimal daily intake of energy and a sufficient quantity of food and protective substances that are essential for maintaining physiological functions of body and health.

The main guidelines of healthy and balanced diet:

Meals must be varied because no single food contains all the nutritional and protective substances the body needed, and any foods contain a certain amount of nutrient so it is important to combine good to have a varied and balanced diet.

Proper nutrition must provide the efficient quantity:

– Macronutrients

  • Carbohydrates
  • Proteins
  • Fats or lipids

– Micronutrients

  • Vitamins
  • Minerals
  • Water

Carbohydrates:

Carbohydrates are an important source of energy. According to the recommendations of the World Health Organization (WHO), 55-60% of total daily energy should be derived from carbohydrates.

It suggests that the more you eat whole grains, fortified bread is enriched with whole grains, pasta.

Super source of herbal and dietary fiber are fruits, vegetables and whole grain products

Proteins:

Are essential for proper growth and development of an organism, a tissue regeneration and the role of some specific functions. According to WHO recommendations 10-15% of total daily energy requirements should be derived from protein.

It suggests that the more you eat foods of plant origin (cereals, seeds legumes) and animal origin (meat, milk, dairy products, eggs, fish)

Fats or lipids:

Represent an important source of energy, and ensure the absorption of fat-soluble vitamins (A, D, E, K). According to WHO recommendations, 30% of the total daily energy requirements should be derived from fat, of which 10% from saturated fat.

It suggests that increased intake of olive oil-is unsaturated fat and saturated fat is milk, lard, cheese, butter.

Vitamins and minerals:

Vitamins and minerals are essential for maintaining physiological functions of the organism and maintaining the structure of cells and tissues.

It is advisable to increase intake of fruits and vegetables to make up for all the vitamins and minerals in our body.

Water:

Water makes up about 60% of body weight of an adult man. Maintains a healthy working body, especially the process of eliminating harmful (toxic) substances from the body, regulation of body temperature.

It suggests that daily drink about 8 glasses of water.

Water requirements depend on dietary habits, an increased intake of salt and protein, increases water intake.

Always start your day with breakfast:

Breakfast provides about 25-30% of total daily energy, so breakfast is a very important meal.

Breakfast provides the energy needed to start the day, improves memory, concentration, understanding, vitality and well-being.

Proposal for a nice breakfast

Corn-flakes of solid grains with partially skim milk, yoghurt, biscuits and fruit integrated.

Take care of your health

In our every day life, they take tiny care only to look after our health. Without taking much strain, they can safeguard our health by taking healthy food and drink. The food they eat ought to contain fruits and vegetables, since these are the sources of the vitamins, minerals and fiber.

Some people skip breakfast as a measure of reducing body weight. That is wrong. The breakfast ought to contain some cereal, one or three vegetables (cooked or raw) and one fruit juice. Tea with biscuit can be taken in between breakfast and lunch. The lunch may be grand with healthy food and drink. They can take salads and sandwiches in the work of lunch time, along with regular food. Taking much of oil-content food ought to be avoided. Some fruits like apple, orange, banana and grapes ought to be included in our every day lunch menu. In the evening, light snacks with tea is recommended. Nowadays green tea is taken by lots of as it gives energy and keep us fresh. The dinner ought to be light and the stomach ought to not be full, while going for sleep. After taking dinner, they can walk for some time, before going for sleep.

Some people think that eating a lot gives lots of energy. Actually, eating less but healthy food, only gives us the energy necessary.

Drinking water of at least 8 glasses per day is necessary, for our body. It helps digestion and sends out the undesirable wastes from our body. By reducing the quantity of solid food, they can take a cup of fruit juice every day. They can tabulate the healthy food and drink and prepare a chart, for a week. Some food items and one drink ought to be included in our every day menu. After a week, the same menu may be repeated.

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Keeping pigs

At last our first batch of baby weaners have arrived! We collected them this morning from friends of ours who breed Berkshire pigs. They came with completed DEFRA forms which showed the movement from their birthplace to our smallholding.

We chose the Berkshire breed because they are a traditional British, rare breed of pig. The meat of which is white in contrast to their black coloured skin. The meat is described by enthusiasts as “quality meat” and being of a “distinctive taste”, which Pat and I agree is absolutely delicious (both having “tried before we bought””! pardon the pun!).

As the Berkshire pigs have black skin, unlike white skinned pigs, they do not suffer from sunburn and they are one of the hardier breeds of pigs to keep; which are ideal for us as beginners!

Our piglets are both boys (boars) and were chosen by Pat because he thought I may not get as attached to them as I would almost certainly do if they were females (the thought of having piglets of our own has crossed my mind already).

Both piglets seemed to settle into their new sleeping quarters almost as soon as we had unloaded them from the Land Rover! Within ten minutes, they were outside in their pen, snuffling and foraging amongst leaves and twigs, as though they had been here for years!

 

 

Fun In the Paddock

We allowed the pigs Romeo and Julian into the paddock today while I poo picked after our horse Freddie. The dogs Jess and Marnie came with us and even the cats put in an appearance. Both Piggies were very well behaved and didn’t wander too far away from us.

After Romeo was kicked by Freddie the other day, he has learned the hard way not to try to eat horses hooves and today he grazed with Freddie instead of considering him as lunch!

It was so hot, that after a while, I decided to give them a bucket of water, which to the dogs astonishment, the pigs both tried to climb into!

After watching them trying to unsuccessfully cram their entire body into the small bucket that I had provided them with for what seemed the fifteenth time, I relented and set about making them a wallow.

 

What’s a wallow?

To those of you who don’t know what a wallow is, it is a hole which when filled with water and pigs churning through it, turns to cold, thick wet mud!

When it get to this point, the pigs delightfully bask and roll about in it like big beached whales! It helps them cool down. The wetter and dirtier it is, the better they like it!

We have been suprised how clean the pigs keep their living quarters. Contrary to what we had heard about pigs smelling and being dirty animals, they are in fact very clean. They never poop or soil in their living quarters, instead having an area in their enclosure that they toilet in. This means no cleaning out of their living quarters, just the occasional top up of straw.

 

THE FINAL COUNT DOWN…..

Someone let it slip that the boys will be going to the Abattoir on the 06 September 2010, although there were enough clues around as well. The metal ear tags arrived this week complete with hole punch (Applicator) and Pat left a sheet of paper on the desk in the office, which depicted all the different types of cuts you can get from the carcass. Apparently, they will arrive back with us in their new form on Friday 10 September – our Wedding Anniversary. I have been assured that this was not done intentionally!!

I have got used to the idea of the pigs going. I have tried my hardest over the past few months not to spend too much time with them. It has been alot easier to let them go that I first thought, as recently, they have got so large and they now seem to know their own strength. I can no longer venture into their pen to collect their feed buckets without being jostled into and knocked about by them. They look like huge armadillos and when they put their weight behind them, they are like mini bull dozers!

The pigs started putting on weight too quickly a few weeks ago. Pigs put fat on their backs as opposed to their bellies, so you must keep an eye on the size of their neck and behind their ears.  We could see that they had grown an extra chin and their necks were getting thicker, so we cut their one scoop down to 3/4 of a scoop, twice a day. However, we still kept feeding them the vegetable peelings and fallen apples. They have now completely cleared their 40m x 20m pen of greenery and low branches and they are now rooting well into the mud. It is nice to see them in their natural wooded environment.

TAG FITTING

Today we had the task of fitting their metal identification tags. We had sterilised the applicator prior to using it and had planned to do it at tea time whilst both pigs were preoccupied with eating. Pat stood patiently behind each one of them waiting for his chance to pounce. We had read somewhere that the tags should be fitted to the outer part of their left ear. Julian had his fitted first. It was very quick and didn’t appear to hurt him in the slightest. In fact, he didn’t even acknowledge that it had been fitted. Romeo was a little different. He didn’t flinch, but shook his head, flapping his ears immediately afterwards, before continuing with his quest to get to the bottom of his feed bucket.

Pat measured each pig with a tape measure. Both were almost the same. Romeo being slightly rounder than Julian at 40 inches in length and 48 inches around his girth – just under his armpits. He measured 2ft in height.

 

We calculated that each of them now has approximately 250lbs of live weight and approx 75% of this will be dead weight. Pat seemed to be quite content with this. He has already decided that we will have mainly sausages, bacon and small joints from each carcass, as they are easier to sell. I am still mulling the idea over in relation to eating them and I have told Pat that I will know if he tries to blind feed them to me without my consent!

Although we will both find it hard next week, we know that this is farming and it is better to know where your produce comes from. Both pigs have been very fortunate in having such a good life here and that is far more than the majority of pigs bred for meat have.

D-DAY MONDAY 06 SEPTEMBER 2016

Today was very difficult for both myself and Pat. It was probably alot harder for Pat as he had the unpleasant task of taking both boars down to the Abattoir, which luckily for us was not too far away. We used the one just outside Charing Village, which is called Anglo Dutch Meats and is just off the A20.

We decided when we got the pigs that we were going to transport them to the Abattoir in a horse box and because of this, we used the same horse box as their living quarters from the day that we acquired them as weaners. This way, they would be used to going up the ramp and into the horse box, which we deduced would be alot easier when the day came to take them down to the Abattoir.

At 8am, Pat, instead of feeding the pigs in their pen, put the buckets of feed into the trailer and the pigs obligingly went back inside to eat, before Pat lifted the ramp and shut them in.

He then took them both straight down to the Abattoir. I didn’t go with him, so the following is his version of events after he left the smallholding.

“I arrived at the Abattoir early, after driving past it the first time; I was feeling quite upset about the pigs going and I had been trying not to get emotional by focussing on thinking about other things!

Before I had left, I had completed a form for DEFRA which is a Report of a Pig Movement made under the General Licence for the Movement of Pigs. It is a requirement by Law to complete one of these forms every time a pig is moved away from the Registered Premises where they are kept.  The information that goes on the form is the date and time the pigs were loaded and departed the premises, the address premises, the contact details of person transporting the pigs, number of pigs being moved, where they are going to and the reason for taking them there. 

Upon arrival at the Abattoir, the DEFRA form was signed and I completed some paperwork for the Abattoir. The pigs were unloaded and stamped with an identification number. They were then escorted into a building. I arranged to go down to make the collection of the meat four days later, Friday 10 September.

I felt bad all day, but I know that this was what the pigs were bred and reared for. They had a fantastic life free ranging with us and now I am really looking forward to trying the meat.”

I am not as upset as I thought I would be. When I think about the pigs, I try not to think about where they are now, but try to remember the good life they had, in particular, the times when I let them out into the paddock and the last few weeks of their lives when I opened the gate into the wood and our back garden!!

I think it would have been alot easier to let the pigs go for meat if we had a larger number of them. I grew up on a farm and even when I bottle fed lambs, I knew that they would eventually go to slaughter. We only had 2 pigs and I think because of this, it was far easier to get to know each of their individual personalities.

Pat is keen on having some more weaners next year. For me – at the moment, I am not too sure. Next year seems a long time away and time is a good healer.  I have been told by other farmers who breed animals for meat that it does get easier. Only time will tell I suppose!

It has been some months since the pigs were culled and packaged. After a few weeks of trying not to think about them lying in their “crypt”; our chest freezer every time I walked past it, I plucked up the courage to lift up the lid and peer in at them. I saw what I expected to see; packs of professionally packaged sausages, bacon and vacuum packed joints of meat. However, now i had seen the pigs in their new form of packaged, normal looking meat, I found it really hard to make the emotional connection between our pigs and the meat. I was expecting to find myself becoming upset and I wasn’t the slightest bit unhappy. I found myself wanting to try the sausages, to see what they tasted like.

When the sausages were cooked, (we had chosen pork and apple and pork and leek) they tasted marvellous. Both pigs did us proud, they had a happy and good life with us here and this was reflected in the taste of the meat. It was an honour to eat the bacon and sausages that they provided us with.  I am pleased that Pat and I embarked on this experience, it was an interesting and emotional journey for all of us, but it was very rewarding, definately worth it and something that we both wish to do again.

In 2016 we will be getting four more weaners… watch this space for some more piggy antics!

Sausage making

In April 2016 we enrolled on a sausage making course (read about this on our Sausage Making page) and ended up returning home with two Gloucester Old Spot piglets (above) in the back of our Land Rover, one male and one female.

The piglets needed worming and treatment for skin mites, so after a visit to the Vet, we set about giving them their first injections of Ivermectin. Despite us following the Vets instructions on how to administer the injections, the piglets were not amused! Our neighbours later reported that they had heard the pigs squealing from their house and they are some distance away from us!

Injections

The course of three injections needed to be given at 10-day intervals, so we managed to rope one of our Daughters into giving the second one and Pat and I tossed a coin to determine who was going to be delivering the third ones! The pigs tolerated the third injection much more than the first two, as by this time, we had discovered that by giving them a bucket of feed to get stuck into, it took their minds off of what lay in store for them! The piglets skin was quite rough to the touch when we intitially brought them home and we noticed that they were acting very uncomfortably and scratching alot, however, after the second dose, the skin was much pinker and they seemed much more comfortable and content in themselves.

The following month, we added a further pair of male Berkshire piglets to our menagerie. Luckily, these were already vaccinated and were of roughly the same size as our Old Spots. Despite our reservations about putting them all in together straight away, they all got on very well and were soon chasing each other around the trees in their enclosure.

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Sausage making

Last year we tried our hand at keeping pigs for the first time, the experience of which was a great learning curve. Country Smallholding Magazine are to publish our Pig Keeping Feature in their September 2011 edition, so if you are interested in reading how we got on, buy a copy of the magazine.

After trying our free range pork, Pat suggested that we try our hand at making home made sausages, so after booking ourselves onto a course, one Sunday afternoon in April, we found ourselves driving down the M3 with all sorts of images going through our minds on how the course would progress.

The day

We met up with our”Tutor” and four other eager participants around an old style, pine farmhouse table in a converted shed. In the centre of the table, was a bowl of pork mince, a pair of old fashioned weighted scales and an ominous looking bowl containing fluid, with what looked like long condoms floating around in it.

We were each given a pinny to don, a mixing bowl and a sheet of instructions, before we took it in turns to move around the table, weighing out the mince, adding rusk, water and our chosen ingredients. We chose ginger for the flavour of our first twelve sausages and pepper for the remaining twelve. After kneading the soggy mixture with our hands, we took our places at the large plastic sausage filler. Pat took his place at the helm of the machine, with the turning handle and I stood to his left at the nozzle end of the machine. 

Stuff that mince

I waited until Pat had stuffed the mince into the end of the machine and had replaced the handle, before I fished one of the sausage skins (pigs intestines) from the bowl of salty water. Once it was unravelled, it resembled a long stocking. I tied a knot in one end and fed the open end over the nozzle. I really was amazed how much sausage skin I actually needed to feed over the nozzle before I reached the knotted end. 

When the skin was in place, we were finally ready to go and with Pat turning the handle and me feeding the meat through the skin, I soon had quite a nice little pile of sausage curling up on the table in front of me. 

After tying up the other end of the sausage, our Tutor showed us how to twist one end of the first sausage, one way, then picking up the other end of sausage and twisting it in the opposite direction. The end result produced a complete string of twelve professional looking sausages.

We then swapped places, with Pat feeding the empty skins over the nozzle end and me turning the handle at the other end, much to the amusement of our fellow sausage makers! At one point when I put air into the sausage skin as opposed to meat, someone shrieked that I had missed my vocation as a balloon maker! In my defence, with my small and ropey arms, I found that turning the handle was extremely hard work, much harder than I had expected, so much so, that at one point I found myself practically laying over the machine! In addition, I am a little on the short side and the table top was slightly too high for me, making the task in hand much harder than it needed to be.

At the end of the course, we were allowed to take our prized sausages home with us, along with the two Gloucester Old Spot piglets that we purchased from the farm.

We reminissed the days events over a cup of tea and a sausage sandwich when we arrived back home. The sausages had a nice texture, but were lacking in flavour. Possibly because we didn’t add enough ingredients. We both concluded that we had enjoyed the experience, but agreed that the manual way of making sausages is quite time consuming and we didn’t think that this would be suitable for anything other than a smallscale, or hobbyist type of set up.


 

We have decided that for the time being, we will stick to our local abbatoire for the slaughter, the preparation and the packaging of our meat, as although this is probably a more costly way of doing things, it is relatively quick, there is no outlay on machinery; manual or otherwise, there is no mess and the end product and it’s packaging look far more professional than we would have been able to produce.

Mama’s Desire Treat

When I went to a house event, this is a dish I got from a good friend an excellent 20 years back. She didn’t have a business for it. When I made it when my children were teens, they called it “Mama’s Dream Dessert“. I like to use it around the vacations and at Valentine’s Day or various other special occasions. It’s a no bake, no chef dish as well as really a basically one making!

My Mum took this recipe and used strawberry pie filling as well as at various times made use of blueberry pie dental filling, and peach pie dental filling. The family members liked it in this way as well! However, I favour it with the cherry pie dental filling.

Ingredients

  • 2 shop bought rounded angel food cakes
  • 3 cans cherry pie dental filling
  • 2 family dimension package deal Jell-O instantaneous vanilla pudding as well as
    pie dental filling (or French vanilla makes it also a lot better!).
  • 1 (16 ounce) container sour lotion.
  • Milk.

Instructions

  1. Make instant pudding as per package deal instructions. Add sour lotion to dessert as well as blend well.
  2. Tear angel food cake right into bite dimension sheets.
  3. Open containers of cherry pie filling.
  4. In a huge crystal, clear bowl, put a layer of angel food cake pieces.
  5. Next spoon a layer dessert mixture to cover pie.
  6. Following spoon a slim layer of cherry pie loading over the dessert mixture in dish.
  7. Repeat layers, finishing with cherry pie loading on top.
  8. Chill at the very least 24 hours prior to working in.

KEEP IN MIND: My family says these are better the third or 2nd day after making it!

This is a recipe I got from a close friend a great 20 years earlier when I participated in a home party. When I made it when my children were young adults, they called it “Mama’s Dream Treat”. It’s a no bake, no cook dish and actually a basic one to make!

My mother took this recipe and made use of strawberry pie dental filling and at various times utilized blueberry pie dental filling, and peach pie dental filling. I choose it with the cherry pie dental filling.

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