Just taken the loaf out of the oven. Just read your question Betsy.
‘Sweating’ vegetables is something we do all the time. Slice/cut them into small pieces, lightly coat in butter and cook in a large saucepan or a pan on a very low heat. It takes a while for them to cook. They do not brown and they melt in the mouth. Great for soups and brioche bread rolls when I make them. Pasties too. We buy leek pasties by the dozen and have one each for our Sunday tea but we don’t make them. Houlia, our Greek baker and cake maker, who owns The DoughMother does that. They are perfection.
Here is a link you might find of interest. Susan says once you read you will realise you do it already and just, being in America, call it something else!
Thank you, Robert. My son had to postpone his visit thx to the flu. He will come within the next few weeks and I'm sure it will be just as nice then. I confess to feeling a bit out of balance today though
Never easy when you have been so looking forward to something. As you say your son will come soon and being nearer to the festive holiday will make up for today’s downs I’m sure. ❤️Robert 🐰
Anne, hope you got the PDF file. I captured the NYC subway map, then imported into my Apple graphics app and overlaid with my own box template before printing onto A4 card. I am using the NYC large print map to create my own diagrammatic map with less text. A bit of work still to do. Once I have lines correct, I have to type in the name of every station!
I love this! But I also want to know what it means to sweat a leek.
Just taken the loaf out of the oven. Just read your question Betsy.
‘Sweating’ vegetables is something we do all the time. Slice/cut them into small pieces, lightly coat in butter and cook in a large saucepan or a pan on a very low heat. It takes a while for them to cook. They do not brown and they melt in the mouth. Great for soups and brioche bread rolls when I make them. Pasties too. We buy leek pasties by the dozen and have one each for our Sunday tea but we don’t make them. Houlia, our Greek baker and cake maker, who owns The DoughMother does that. They are perfection.
Here is a link you might find of interest. Susan says once you read you will realise you do it already and just, being in America, call it something else!
https://www.reluctantgourmet.com/how-to-sweat-vegetables/
In my imagined world it would be lovely to sit around a table talking and enjoying simple homemade food together.
❤️❤️Robert🐰
P.S. You find time for me with your son in the house? Thank you.
Thank you, Robert. My son had to postpone his visit thx to the flu. He will come within the next few weeks and I'm sure it will be just as nice then. I confess to feeling a bit out of balance today though
Never easy when you have been so looking forward to something. As you say your son will come soon and being nearer to the festive holiday will make up for today’s downs I’m sure. ❤️Robert 🐰
Robert, now I am curious how you make your cubes! Do you acquire and cut up actual paper NYC subway maps?
I will send you a PDF file in a bit - AkaK🐰
Anne, hope you got the PDF file. I captured the NYC subway map, then imported into my Apple graphics app and overlaid with my own box template before printing onto A4 card. I am using the NYC large print map to create my own diagrammatic map with less text. A bit of work still to do. Once I have lines correct, I have to type in the name of every station!
Now that's dedication!