As uber-mother incarnate I made fresh stock yesterday with bones from our butcher..

[Twiglett]

ok, I know .. no biggie .. well it was a first for me

so now I have some lovely lamb stock and absolutely no idea what to do with it

heyulp please

hmmm experience

I don't like food to be an experience

I like it to be delicious and filling or just delicious

If I want an experience I shall go to a gallery or theatre thank you very much

I'd make a big pot of soup.

Lamb stock
Carrots
Potatoes
Swede all in small chunks
Pearl barley

lack of adventure moi

I'll have you know last night we had turkey stuffed with pheasant and duck ... I think that's pretty darn adventurous

and I'm making chocolate coated chillis on saturday

Now chocolate and chilli I heartily approve of.

got Green & Black's cookbook for christmas

Hello fellow foodies

I have two huge slow roast shoulders of pork basted with all things unctuous and I have had to take them out of the oven temporarily while I bake a lime and chocolate cheesecake. But I can't stop picking them, the flesh is so tender and the crispy bits so crispy. They are for the NYE party guests,

Please help me stop, I will get coronary heart disease if I eat them all.

regarding your original question Twig, you should make a huge pilaff with the stock and some lamb shoulder

Cook rice with the stock, it will go nice a crispy on the bottom of the pan. Serve with a lamb curry and some dahl.

BTW I once had a strawberry and scallop risotto at a restaurant in Berlin, and it was sublime, I wish I could recreate it.

blasts suzy with summer heat hoping it will prevent her from remotely wanting roast!! 33 degrees here / 90F.

thanks eids, I need it. It is going to be 21 and cloudy tomorrow, WTF is that all about?

saw you pics of xmas morning at your house, what delicious girls

hot here again tomorrow - we are taking the girls swimming early morning as we have done the last few mornings - so much easier with dh.... rather than trying to stuggle with both of them on my own...luckily the kiddies pool area is fully enclosed so dd1 can wander etc and I don't have to worry about her.

they are rather delicious when they are getting along - seem to be getting very cheeky especially the baby!!

Twiglett I bought myself that book it is amazing, so many things to try, so much chocolate to be eaten in so many ways

heaven

I just look at the recipes and dribble

I want that book too. BUT I don't have a sweet tooth yet Green and Blacks is the only choc that I can't resist. As I am currently trying to drop a dress size for my friends wedding I'll have to give it a miss for the time being. Btw, I diddn't mean to sound pompous Iota and Twiglet, I was kind of agreeing with both of you

I have heaps of the slow roast pork left after our NYE party, do you reckon I could freeze it, it is quite moist?

Please answer, I just can't start a "Can I freeze it" post on MN as those are the ones I live to take the piss out of, well well the defrosting chicken ones mainly.

freeze it suzy

Lord help my arteries, we ate all today, plus a couple of snags

oh yuck, I've just had a flash back to the stench of turkey stock.

I think th etrick with stock is 20 minutes or all day, Soupdragon knows a lot and I reckon she'll be along to tell you what's what soon

OBTW, you remember that hideously unPC dessert you once posted about ages ago, I found a recipe with illustration for it in an old Cordon Bleu book.

stock = 4 to 5 hours

It was you wasn't it, about a dessert they serve in Germany, or am I going mad? I can't repeat the actual name it's too awful

I'll have to PM you then

you are in Germany aren't you?