Here's the link for the Garden Journal if you're interested in checking it out! Thank you to all who support my channel, from watching my videos to purchasing products I make - I appreciate you! www.littlemountainranch.com/store
Maw broon is a character from a famous Scottish cartoon called our Wullie (and the Broons) that started way back in 1936 in a newspaper. A lot of us were brought up with it here in Scotland 🏴
Just watched the documentary "Happy Birthday, Broons" (2005) on YT. Well worth it if you're into enduring and endearing family comics (sequential art).
Ahhh Chelsea it's so nice to see you posting so often. You're 1 of my favorites & when I get notification that you've posted I smile big & click quickly. LOL
When. Making hand. Pies use leftover biscuit dough. Add a little more flour to make your dough stiff. Then use apple pie filling. Then fry in cast iron skillet. Make sure you roll your dough very thin, addd a good T. Spoon of pie filling. Fold over wet edges thin crimp with a fork. Fry in cast iron skillet till brown in a little lard. The best fry pies ever. Brenda Gantt recipe from ANDALUSIA Alabama
I remember when we brought a bloated sheep into the house. Took a knitting needle and inserted it between 7/8 ribs & let the gas out of the sheep (what a smell). Let her out the back door porch & she ran into the barn (300 ft.) away, in record time.🐑
The sheep are so adorable! Thank you for keeping the part in about the handpies not working (glad they were yummy!). It's so nice to see that it all doesn't have to be perfect all the time.
I wondered if Maw Broon was the Maw Broon from the Scottish Sunday Post newspaper. The Broons were a cartoon page in the paper every week. They were meant to be a family in a Glasgow tenement. So not a real family but much loved in Scotland! Amazing that someone sent you the book!
Your ambition and kitchen skills are so inspiring. Love that you share when things don’t go perfectly but they always end up lovely, just fine. Well done Chelsea! Val C
I live in the North of England, but I'd never heard of Maw Broon until this video. I'm so intrigued that I've just ordered a 2nd hand copy and can't wait to sit down with a brew and look through it. Also, I use a pastry cutter like that. It was my mum's and i remember watching her use it when I was a little girl and I'm 60 now. Given that I'm the youngest of 8 and my eldest sister is approaching 80, that cutter has been well used and whatever mum paid for it, was definitely money well spent. Things were made to last in those days.
I love the fact that you keep it REAL LIFE. You could have edited out the hand pies after you said they didn’t turn out, but you didn’t. I think your ‘rustic’ pie looks awesome and so do the hand pies. Mine have done that more than I care to admit 🤣 I learn so much from your channel. Not just the information you share with us, but how to handle things when they don’t turn out how we intended and we adapt. How to give ourselves Grace. How to enjoy the beauty all around us from the food stained recipe books to the glorious sunrises or diamonds twinkling on the snow. Thank you
Chelsea - just as you love old cookbooks, you should save the hard copy of your garden calendars to pass along to your children. The newest cupboard doors look great!😍🇨🇦
“Pay close attention” is such a big truth…intuition is a gift from above…some people being more ‘tuned in’ than others. And, I so agree that motherhood is a great place to develop that skill 💖. I think that’s why women are better at intuition. It will be interesting to see if the one that you found to be “really pregnant” will start her labor after her startling experience with the sheep shears! (that would surely do it for me)😅😂. Your new living room is soooo inviting -- & beautiful to peek at.
Thanks for the sharing the sheep shearing & wonderful cooking/baking! I love rustic cooking because it tastes just as great (mine is often very rustic!). Blessings to all 🤗🇨🇦
Love Haggis if done right. The trick is in the seasoning. And must have a rich gravy. Traditional dinner for January 25 which is Robbie burns day. Roast beef, carrots, and neeps( turnips), haggis with gravy, and mashed potatoes or roasted potatoes. A good traditional Scottish meal.
Try your haggis with a whisky sauce next time! Double cream, dijon and whole grain mustard and whisky. Delicious. In Scotland we dont have roast beef at the same time as haggis . It is a frugal dish but the seasoning makes it. Enjoy!
I have the same pastry cutter. I actually used it yesterday for making pies. And I cracked my mixing bowl in the process. It was a plastic one, not very clever but normally I don't use the pastry cutter in that one. This time I doubled the recipe for piecrust and the only bowl big enough was the plastic one. Big stainless steel mixing bowl was added to my amazon shopping cart :)
Good wholesome food in winter u can’t beat it I love winter coz I love soups to day we had 43degrees and yesterday same parts of Western Australia was 49.9 degrease hottest part of the world yesterday 3 small towns. Your sheep are so lucky u have them as a mum
I have never tried traditional Haggis. I stayed at the Glen Eagles in Scotland and they made the most incredible vegetarian Haggis. I wish I could find their recipe. Chefs Kiss!
I am so happy I saw this video! I admit, I was multi tasking when I heard your pie crust recipe with vinegar. I had lost my grandmother's pie crust recipe years ago and have never been able to duplicate it, but know that it had vinegar and she used vegetable shortening and an egg. She actually originally got the recipe from "Hints from Heloise" which was a newspaper food column in Ohio. I listened again, without multitasking but you do not say how much water to mix with the egg and 1 TB vinegar. I am so grateful for your terrific videos. As someone who also has a short growing season (Western WA State), I listen acutely to your gardening suggestions and follow a ton of them. Again, thank you!.
It was my first time shearing last year. I am only a UA-cam expert. What I found with the shearers, it helped to dip them in water to clean them as we sheared. And have some red cote spray incase you nick them. I am looking forward to seeing how you do it.
You should watch "sheepishly me " She is a great library of information. She is also a fellow Canadian. She runs a sheep ranch and you would enjoy her.
For decades our family has made zucchini pancakes! They must be an acquired taste as new family members don’t seem to enjoy it but my daughter and I still do!!!
Watching from Annapolis Maryland USA 🇺🇸… I love watching you explain everything so clearly and easy to understand… you really have so many chores beside your delicious cooking.. and you do it all with a calming manor and you really have a passion for your beautiful live stock… thanks again…
At the end of season last year, I decided I was only planting watermelon this year. It has been such a mild winter, I keep wanting to start all the plants and I MEAN everything but watermelon! Here's to re-planning my garden!!
We are Scottish well hubby is...when we first went to Cape Breton his Mom was eager for us to eat Merrick which is basically onions,oatmeal,suet and spices they form a log slice and fry it up...a I do recall was the gall bladder attack...serious!
The soup looks amazing, so does the bread. I have had pie crust act weird sometimes too, but i love how you are able to pivot so easily and make it delicious anyway!! This is the first video I’ve ever seen where the “likes” and views were almost constantly increasing! I saw the movement out of the corner of my eye. I’ve never noticed them move at all in other people’s videos. So fun to watch and what an encouragement it must be for you. Love your channel!
Hello Chelsea. Interesting that you shear your sheep when they are in lamb, never heard of that being done. We have a small sheep farm and have just started lambing and hope to have around 12 sets of twins and 40 single lambs. Ours are Welsh Mountain sheep, very hardy. The singles birth outside whatever the weather, and the twin mums stay in the barn until they give birth then are put in bonding pens for a couple of days before being turned out into the nearest field to the barn. Good luck with your arrivals.
I have a pastry cutter the same as yours and I also use it to mash potatoes and it’s great for making curried eggs salad for sandwiches, it’s super easy to mash the boiled eggs up with some mayo.
Yes, to Haggis. When in Scotland in 1998 on a family vacation when had haggis for a meal. It was a vegetarian version made with lentils. Delicious! Does this count? 😊
hahaha, came straight to the comments to see if YOUR Maw Broon and OUR Maw Broon were one and the same. Delighted to find they are :-) Every year, they brought out their yearly books. Used to be one year 'Oor Wullie' then the next was 'The Broons' until they joined them together and are still going to this day. Was Maw Broon, Paw Broon, Granpaw Broon. Their children were Hen, Joe, Daphne, Maggie, Horace, the twins and the Bairn (baby). Sorry I've run on a bit there. Thank you for the video x
That animal intuition thing definitely is real. I don't have livestock now but I grew up on a hobby farm and we've had chickens, cows, horses, dogs, and all kinds of pets and rescued wild animals. I do now however have 3 dogs and I pay super close attention and just know ... if I think it is time for a vet visit... it's time for a get visit. There's only been once I have spent money to go to the vet over the past decade that there wasn't anything medically amiss that I thought there was. Every other time has been a check up or something wrong that I caught at the beginning before things got worse. The vet can't believe how accurate I am either. And one of my dogs has had a lot of issues over the years (we just had a cancerous tumor removed 2 weeks ago). The amount of issues has significantly diminished since feeding a raw diet, but any animal can get sick and its amazing how often I am accurate
I’d be super pleased to have some of that homemade lentil soup, zucchini bread, and rustic apple pie for dinner. (I’m not very good at pastry either, but if it tastes scrumptious, who cares?) 😀
I am wondering if the zucchini bread was more like scones because the water was drained so well from your frozen zucchini. When cooking with FRESH zucchini, all the water stays in. I feel like the recipe was expecting more liquid in it. I know when cooking with frozen spinach, it is a very good idea to drain the excess water for things like quiche. (Ask me how I know.) But perhaps in this application, the moisture can stay, or maybe some of it can stay? Just something I was thinking about while watching. Thanks for all your amazing videos. I knew I was going to love your channel, the moment I found it.
Me too, I really like to cool down food in our 3season room when ever necessary. It is so useful. A lot of place and don’t have to wonder that it warms up the food in the kitchen fridge.
Dan and you work great together. The lambs can easily nurse on the sheep now. I'm so looking forward to garden season. Looking forward to seeing your garden. Growing more than last year. I'm trying several different kinds of tomatoes and peppers this year. Are you growing anything for the first time this year? Have a great day.❤❤❤
I tried haggis a few years ago when in Scotland and did not mind it at all. In fact it's quite similar to our Swedish Pölsa, wich I ate regularly as a kid 😊
You should have TRUSTED YOUR LARD MEASUREMENT in the PIE CRUST, by adding the extra flour it made it difficult for you to receive the success you well deserved. However I knew it would taste wonderful because of the LOVE you present in all of your dishes. Your Family is BLESSED TO HAVE YOU.
You did a wonderful Rustic meal today. Yummy! Maybe it didn't live up to your visual desire, but I'd bet money it was tasty!😅 I don't know if you're aware of this baking tip or not, but I've been doing it for years. When baking batter breads, cakes, or brownies, after I put batter in my pan, I lightly tap the bottom of the pan against my counter. It spreads it out a little flatter and supposedly takes care of air pockets. My products always come uniform in shape and size, and insides are not pocketed.
I have had Haggis quite a few times when on my several trips to Scotland (LOVE the place and the people) and I love it. Highly recommended. Of course I don't fully know what goes into it and maybe I don't want to know.
Here's the link for the Garden Journal if you're interested in checking it out! Thank you to all who support my channel, from watching my videos to purchasing products I make - I appreciate you!
www.littlemountainranch.com/store
I love to watch sheepishly me. Sandi is from Canada and a sheep farmer. She's awesome and knowledgeable. Great to watch for sheep stuff.
Love watching Sandi!
Agree, food looks awesome. Take a look at SanDisk sheep.......
I love Sandi too.
I ❤ sandi
Agree!
Maw broon is a character from a famous Scottish cartoon called our Wullie (and the Broons) that started way back in 1936 in a newspaper. A lot of us were brought up with it here in Scotland 🏴
I absolutely love rustic! It works!
Just watched the documentary "Happy Birthday, Broons" (2005) on YT. Well worth it if you're into enduring and endearing family comics (sequential art).
Just love how bright and airy your living room is with the new furniture.❤❤
Your vids makes for a refreshing change of scenery from city life.
Ahhh Chelsea it's so nice to see you posting so often. You're 1 of my favorites & when I get notification that you've posted I smile big & click quickly. LOL
Ty for being real Chelsea. You're amazing.
I love seeing your human moments. I am 66 years old and I have never made pie crust, let alone a pie. I may just have to try.
I’m cracking up 😂 you say 2 degrees like it’s 70 😂😂.
In the sunshine it probably does feel warm to them. 2 degrees C is 35 degrees F.
I love your new cover-up word.💕RUSTIC. It is the real world of cooking.
Mine is EFFICIENT.
Your living room looks so light and beautiful! I want those chairs!
When. Making hand. Pies use leftover biscuit dough. Add a little more flour to make your dough stiff. Then use apple pie filling. Then fry in cast iron skillet. Make sure you roll your dough very thin, addd a good T. Spoon of pie filling. Fold over wet edges thin crimp with a fork. Fry in cast iron skillet till brown in a little lard. The best fry pies ever. Brenda Gantt recipe from ANDALUSIA Alabama
I remember when we brought a bloated sheep into the house.
Took a knitting needle and inserted it between 7/8 ribs & let the gas out of the sheep (what a smell).
Let her out the back door porch & she ran into the barn (300 ft.) away, in record time.🐑
The sheep are so adorable! Thank you for keeping the part in about the handpies not working (glad they were yummy!). It's so nice to see that it all doesn't have to be perfect all the time.
You are so welcome!
I wondered if Maw Broon was the Maw Broon from the Scottish Sunday Post newspaper. The Broons were a cartoon page in the paper every week. They were meant to be a family in a Glasgow tenement. So not a real family but much loved in Scotland! Amazing that someone sent you the book!
They are one and the same. maybe the write up on the cover was meant as an enduring story for those who knew.
We’ve all been there when it comes to pies! Don’t fret. I’m 62 yrs old. It happens. Hand pies are a bit tricky. Taste is better than looks. Always.
I cherish all the old cookbooks I find at thrift stores or fleamarkets.
Love how your family room turned out! new furniture looks great
Your ambition and kitchen skills are so inspiring. Love that you share when things don’t go perfectly but they always end up lovely, just fine. Well done Chelsea! Val C
I love Rustic. Thanks Chelsea!😍
The island looks great with the doors on them!
I have planted a bunch of my seeds too, can't wait!!!
Everytime i log on and see a new video i just can’t wait to watch and learn. Thanks for all you do and i love the way you love your animals.
Your hand pies looked so good. Pie crust is hard sometimes. Great video. Love following you around in your daily chores!
You are fantastic!!!! Thank you so much. God's blessings to you and your family always. 🥰🥰🥰
I live in the North of England, but I'd never heard of Maw Broon until this video. I'm so intrigued that I've just ordered a 2nd hand copy and can't wait to sit down with a brew and look through it. Also, I use a pastry cutter like that. It was my mum's and i remember watching her use it when I was a little girl and I'm 60 now. Given that I'm the youngest of 8 and my eldest sister is approaching 80, that cutter has been well used and whatever mum paid for it, was definitely money well spent. Things were made to last in those days.
I use my pastry cutter for making egg salad too. Works like a charm.
I love the fact that you keep it REAL LIFE. You could have edited out the hand pies after you said they didn’t turn out, but you didn’t. I think your ‘rustic’ pie looks awesome and so do the hand pies. Mine have done that more than I care to admit 🤣 I learn so much from your channel. Not just the information you share with us, but how to handle things when they don’t turn out how we intended and we adapt. How to give ourselves Grace. How to enjoy the beauty all around us from the food stained recipe books to the glorious sunrises or diamonds twinkling on the snow. Thank you
The cabinet doors at your main prep station look fresh & beautiful
Chelsea - just as you love old cookbooks, you should save the hard copy of your garden calendars to pass along to your children. The newest cupboard doors look great!😍🇨🇦
“Pay close attention” is such a big truth…intuition is a gift from above…some people being more ‘tuned in’ than others. And, I so agree that motherhood is a great place to develop that skill 💖. I think that’s why women are better at intuition. It will be interesting to see if the one that you found to be “really pregnant” will start her labor after her startling experience with the sheep shears! (that would surely do it for me)😅😂. Your new living room is soooo inviting -- & beautiful to peek at.
Great job with the sheep shearing, Chelsea! Good for you. The rustic pie looks wonderful - can't beat rustic, lol. Have a good week.
Thank you! You too!
I have been using my grandmothers pastry cutter for most of my adult life. It is one of my favourite kitchen tools.
Thanks for the sharing the sheep shearing & wonderful cooking/baking! I love rustic cooking because it tastes just as great (mine is often very rustic!). Blessings to all 🤗🇨🇦
Hi i have just found your channel and i just want to say your audio is so good i love that i can hear you as you wonder around thanks from Australia
You got the doors on those lower cabinets. They look great. I love the green.
Thanks so much!
Love Haggis if done right. The trick is in the seasoning. And must have a rich gravy.
Traditional dinner for January 25 which is Robbie burns day.
Roast beef, carrots, and neeps( turnips), haggis with gravy, and mashed potatoes or roasted potatoes. A good traditional Scottish meal.
Try your haggis with a whisky sauce next time! Double cream, dijon and whole grain mustard and whisky. Delicious. In Scotland we dont have roast beef at the same time as haggis . It is a frugal dish but the seasoning makes it. Enjoy!
I have the same pastry cutter. I actually used it yesterday for making pies. And I cracked my mixing bowl in the process. It was a plastic one, not very clever but normally I don't use the pastry cutter in that one. This time I doubled the recipe for piecrust and the only bowl big enough was the plastic one. Big stainless steel mixing bowl was added to my amazon shopping cart :)
I adore “rustic”!😂
Good wholesome food in winter u can’t beat it I love winter coz I love soups to day we had 43degrees and yesterday same parts of Western Australia was 49.9 degrease hottest part of the world yesterday 3 small towns. Your sheep are so lucky u have them as a mum
I have never tried traditional Haggis. I stayed at the Glen Eagles in Scotland and they made the most incredible vegetarian Haggis. I wish I could find their recipe. Chefs Kiss!
I am so happy I saw this video! I admit, I was multi tasking when I heard your pie crust recipe with vinegar. I had lost my grandmother's pie crust recipe years ago and have never been able to duplicate it, but know that it had vinegar and she used vegetable shortening and an egg. She actually originally got the recipe from "Hints from Heloise" which was a newspaper food column in Ohio. I listened again, without multitasking but you do not say how much water to mix with the egg and 1 TB vinegar. I am so grateful for your terrific videos. As someone who also has a short growing season (Western WA State), I listen acutely to your gardening suggestions and follow a ton of them. Again, thank you!.
Too funny. I pulled my last bag of shredded zucchini for bread today. My freezer will need more room for a future restock.
Been to Scotland 3 times and if Hagas is made properly it’s very tasty. In Scotland I had a hagas lasagna it was delicious.
Great job Chelsea! Everything looks delicious! Blessings to you all!
I have a new style pastry cutter and a very old wire type one. I much prefer the old one!
Cupboard doors look nice!
Haggis is gorgeous. Best as leftovers fried served with a rich gravy
Doesn't matter how it looks as long as it tastes yummy ❤
yummy!
Love watching you prepare your meals, go with the flow and it always turns out. Excited to see new babies soon too. Thank you for sharing.
I think it all looks very good Chelsea! 👍
It was my first time shearing last year. I am only a UA-cam expert. What I found with the shearers, it helped to dip them in water to clean them as we sheared. And have some red cote spray incase you nick them. I am looking forward to seeing how you do it.
You should watch "sheepishly me " She is a great library of information. She is also a fellow Canadian. She runs a sheep ranch and you would enjoy her.
Agree,Sandi is wonderful.
For decades our family has made zucchini pancakes! They must be an acquired taste as new family members don’t seem to enjoy it but my daughter and I still do!!!
Watching from Annapolis Maryland USA 🇺🇸… I love watching you explain everything so clearly and easy to understand… you really have so many chores beside your delicious cooking.. and you do it all with a calming manor and you really have a passion for your beautiful live stock… thanks again…
The Broons (The Browns) were a family in a scottish comic strip cartoon and all the names you mentioned were characters in the comic strip.
Lemon zucchini bread with a lemon glaze is very good.
At the end of season last year, I decided I was only planting watermelon this year. It has been such a mild winter, I keep wanting to start all the plants and I MEAN everything but watermelon! Here's to re-planning my garden!!
Cupboard doors look great. Hope you smile when you see them. X
My mom would talk left over pie crust roll it out poke holes in put cinnamon and sugar on it then bake it. It was so good
I’ve always done that too, w e all it crazy dough.
but it's gonna taste sooooooooooooo good, because it is made with love, hugs from NW Ga.
I have lentils that I need to cook. I will try to make your soup. Thanks!
We are Scottish well hubby is...when we first went to Cape Breton his Mom was eager for us to eat Merrick which is basically onions,oatmeal,suet and spices they form a log slice and fry it up...a I do recall was the gall bladder attack...serious!
Haggis is awesome. Well worth a try
Yummy, yummy
The soup looks amazing, so does the bread. I have had pie crust act weird sometimes too, but i love how you are able to pivot so easily and make it delicious anyway!! This is the first video I’ve ever seen where the “likes” and views were almost constantly increasing! I saw the movement out of the corner of my eye. I’ve never noticed them move at all in other people’s videos. So fun to watch and what an encouragement it must be for you. Love your channel!
Hello Chelsea. Interesting that you shear your sheep when they are in lamb, never heard of that being done. We have a small sheep farm and have just started lambing and hope to have around 12 sets of twins and 40 single lambs. Ours are Welsh Mountain sheep, very hardy. The singles birth outside whatever the weather, and the twin mums stay in the barn until they give birth then are put in bonding pens for a couple of days before being turned out into the nearest field to the barn. Good luck with your arrivals.
I have a pastry cutter the same as yours and I also use it to mash potatoes and it’s great for making curried eggs salad for sandwiches, it’s super easy to mash the boiled eggs up with some mayo.
Yes, to Haggis. When in Scotland in 1998 on a family vacation when had haggis for a meal. It was a vegetarian version made with lentils. Delicious! Does this count? 😊
hahaha, came straight to the comments to see if YOUR Maw Broon and OUR Maw Broon were one and the same. Delighted to find they are :-) Every year, they brought out their yearly books. Used to be one year 'Oor Wullie' then the next was 'The Broons' until they joined them together and are still going to this day. Was Maw Broon, Paw Broon, Granpaw Broon. Their children were Hen, Joe, Daphne, Maggie, Horace, the twins and the Bairn (baby). Sorry I've run on a bit there. Thank you for the video x
That animal intuition thing definitely is real. I don't have livestock now but I grew up on a hobby farm and we've had chickens, cows, horses, dogs, and all kinds of pets and rescued wild animals. I do now however have 3 dogs and I pay super close attention and just know ... if I think it is time for a vet visit... it's time for a get visit. There's only been once I have spent money to go to the vet over the past decade that there wasn't anything medically amiss that I thought there was. Every other time has been a check up or something wrong that I caught at the beginning before things got worse. The vet can't believe how accurate I am either. And one of my dogs has had a lot of issues over the years (we just had a cancerous tumor removed 2 weeks ago). The amount of issues has significantly diminished since feeding a raw diet, but any animal can get sick and its amazing how often I am accurate
Haha "Today it is beautiful outside, 2 degrees." Wow that in itself is challenging, much less making yourself get out and walk in it!!
Lol! I forget that to lots of people 2 is cold.
Thats 2 degrees centigrade.
Loved watching today, from the sheering to all the cooking. The cook books are really neat.
Good grab on that last ewe Dan! Exciting that lambing time is coming soon 🙂
I have red lentils and a cured ham hock both which need to be used up. Think I'll try this soup too.
I love your sheep Chelsea!
Pastry knives (cutters) also work great to chop up eggs for egg salad.
The pastry cutter is great for chopping eggs for egg salad or tuna.
I’d be super pleased to have some of that homemade lentil soup, zucchini bread, and rustic apple pie for dinner. (I’m not very good at pastry either, but if it tastes scrumptious, who cares?) 😀
Pie looks great as does the soup and bread!!!
I am wondering if the zucchini bread was more like scones because the water was drained so well from your frozen zucchini. When cooking with FRESH zucchini, all the water stays in. I feel like the recipe was expecting more liquid in it. I know when cooking with frozen spinach, it is a very good idea to drain the excess water for things like quiche. (Ask me how I know.) But perhaps in this application, the moisture can stay, or maybe some of it can stay? Just something I was thinking about while watching. Thanks for all your amazing videos. I knew I was going to love your channel, the moment I found it.
Me too, I really like to cool down food in our 3season room when ever necessary. It is so useful. A lot of place and don’t have to wonder that it warms up the food in the kitchen fridge.
Everything looking so yummy thank you for sharing
Dan and you work great together. The lambs can easily nurse on the sheep now. I'm so looking forward to garden season. Looking forward to seeing your garden. Growing more than last year. I'm trying several different kinds of tomatoes and peppers this year. Are you growing anything for the first time this year? Have a great day.❤❤❤
If you would add a few ice cubes to your broth the fat will attach itself. Won’t affect the stock or make it watery.
That’s a neat idea!
Looks great.
Everything looks great!
With haggis if you like liver you may like it. I had it in Scotland years ago. Personally not a fan but others I was with loved it
I tried haggis a few years ago when in Scotland and did not mind it at all. In fact it's quite similar to our Swedish Pölsa, wich I ate regularly as a kid 😊
In Western Australia we are about 44°C today. Bit warm.
Yum
Hey. As long as the pie tastes good. Rustic pie is good. I'm sure it will be fine.
You should have TRUSTED YOUR LARD MEASUREMENT in the PIE CRUST, by adding the extra flour it made it difficult for you to receive the success you well deserved. However I knew it would taste wonderful because of the LOVE you present in all of your dishes. Your Family is BLESSED TO HAVE YOU.
Actually, I just received my order from your company! Tomatoes, peppers, flowers, herbs and more!
Yay!!!
You did a wonderful Rustic meal today. Yummy! Maybe it didn't live up to your visual desire, but I'd bet money it was tasty!😅 I don't know if you're aware of this baking tip or not, but I've been doing it for years. When baking batter breads, cakes, or brownies, after I put batter in my pan, I lightly tap the bottom of the pan against my counter. It spreads it out a little flatter and supposedly takes care of air pockets. My products always come uniform in shape and size, and insides are not pocketed.
Waiting on baby lambs ❤
I looovee haggis! If you've got the ingredients I'd definitely give it a go. Beautiful with mashed potatoes and turnips (neeps and tatties).
I brought back some vegitrian haggis from Scotland when I visited last April. For some reason I'm still nervous about trying it.
I have had Haggis quite a few times when on my several trips to Scotland (LOVE the place and the people) and I love it. Highly recommended. Of course I don't fully know what goes into it and maybe I don't want to know.
You don’t! Lol
I sent the the broons cookbook keep away from haggis but that's just my choice. But the rest of my family love it