the german potato salad i make is so much more involved and complicated and takes forever to make i might just bring this simple potato salad (and the asparagus) to mothers day this weekend! how fabulous!
Miss Randall, thank you and the team for making my day. Seeing your menu, I believe it’s possible to get a ham with fewer factory ingredients. And those leftovers.....
I gotta say, I LOVE your channel concept! You take away the stress of planning the entire menu for a dinner party! I am going to do your picnic menu next weekend for a girls lunch. Can't wait :)
Hi Randy... This cherry blossom 🌸 episode is so beautiful... 🌼🌻 🌺 The sweet and lemony flavours, the colours and combinations make for a wonderful, bright, fruity, zesty, summertime dinner. Wow!! Thank you for remembering me Randy. Means a lot to me 💞🥰 I binge watch your videos whenever I'm feeling low and they always make me HAPPY!! SO HAPPY! You, Leo and the DPT team are my favorite, most certainly... 😘😘 Love and blessings to all of you all the way from India. 💝
Randy - I kept staring at your apron. I bought my daughter the rough linen taupe apron for her birthday but the forest green is just beautiful on you. I love your show so much and it is quite well done. I’m surprised you don’t have 1 mil subscribers.
One minute into this episode and I'm filled with joy. Thank you Randy, thank you all. Celebrate because today is today. Or Celebrate tomorrow because it's tomorrow. Pick a day and a reason to celebrate. We can (cautiously) gather again. Choose how you can do it with those that are important to you and do it. You Can Do IT!
Fabulous dinner. I remember my mom would glaze ham with ginger ale and maple syrup - it also made the most amazing roasted potatoes and carrots. Great video, thank you.
Yet again I'm thrilled to see a brand-new episode of DPT!!! Thank you Randy and the whole crew for all your hard work - your efforts ARE absolutely appreciated.
Wow, thank you for the mention ! That mint sauce reminded me of when I worked for a local magazine and the editor made similar with lamb, but she used confectioners sugar. Another great Dinner Party Tonight episode!
Mint sauce on new potatoes is something I grew up eating. I'm originally from the Isle of Man now living in Ireland. Haven't eaten it for ages , gonna now! Thanks. Love your channel 🙂
Randy! You know Dalmatia?! How cool is that! I grew up there and wanted to say, if you ever get your hands on dalmatian sour cherry liqueur, think of me. My nonna taught me how to make it when I was little. Lots of love! 🤍
Not sure if you ever heard of an older British show called Two Fat Ladies, I still watch it on UA-cam, they taught me the same bacon trick, about running the blunt part of a knife to stretch streaky bacon. Kinda fun show, some of the food was odd but they traveled to interesting locations and I've been a fan of theirs for a very long time :)
Thank you Randy & Leonard, this was wonderful! No, I have never heard of The Lost Dauphin but will research it. I would make the potato sauce with Dill since I think it a divine accompaniment with potato . Love your channel!
we have prunes and bacon every xmas day - its my hubbys fav , we are in edinburgh scotland and call them nana's on horseback ( nana's are scottish grandmas & obvs prunes are wrinkly 😂) just found your channel - love love love it .
Thanks Danna!! I’ve been to Edinburgh several times!! I’m so glad that the prune version is already in existence! I shall now refer to them as “Nanas on Horseback”… thanks so much for taking the time to write - Christmas episodes on the way!
Love your pots. Wondering if u ever tried viccyoise. Cold leek soup. Sounds gross but had it on a cruise once and Absol loved it. Great soup for a hot day
When I was married 30 years ago, I served only fruitcake for dessert! Everyone told me not to have fruitcake...I quickly dropped those people from my life....😂
About 19 minutes into this and answering your pole without google it: I'm not sure but if I remember correctly, wasn't the lost Dauphin a mysterious child which ended up as a prisoner to Louis XIV or so? Wasn't he the 'man in the iron mask'? That said, I really like this menu - doable but it still looks like one put some extra effort into it.
the german potato salad i make is so much more involved and complicated and takes forever to make i might just bring this simple potato salad (and the asparagus) to mothers day this weekend! how fabulous!
Thanks always for your delicious meals that you could have for lunch or dinner.
Miss Randall, thank you and the team for making my day. Seeing your menu, I believe it’s possible to get a ham with fewer factory ingredients. And those leftovers.....
I gotta say, I LOVE your channel concept! You take away the stress of planning the entire menu for a dinner party! I am going to do your picnic menu next weekend for a girls lunch. Can't wait :)
Hi Randy... This cherry blossom 🌸 episode is so beautiful... 🌼🌻 🌺 The sweet and lemony flavours, the colours and combinations make for a wonderful, bright, fruity, zesty, summertime dinner. Wow!!
Thank you for remembering me Randy. Means a lot to me 💞🥰 I binge watch your videos whenever I'm feeling low and they always make me HAPPY!! SO HAPPY!
You, Leo and the DPT team are my favorite, most certainly... 😘😘
Love and blessings to all of you all the way from India. 💝
Love ! This episode. Thank you thank you .
Randy - I kept staring at your apron. I bought my daughter the rough linen taupe apron for her birthday but the forest green is just beautiful on you. I love your show so much and it is quite well done. I’m surprised you don’t have 1 mil subscribers.
One minute into this episode and I'm filled with joy. Thank you Randy, thank you all. Celebrate because today is today. Or Celebrate tomorrow because it's tomorrow. Pick a day and a reason to celebrate. We can (cautiously) gather again. Choose how you can do it with those that are important to you and do it. You Can Do IT!
Yum!! If you butter your measuring cup the honey/molasses/other sticky stuff, will come out easily.
Great tip...I still like to avoid it though..hahaha
Merci beaucoup. Love everything you do. Wishing you and yours a very Happy Spring Randy.
Fabulous dinner. I remember my mom would glaze ham with ginger ale and maple syrup - it also made the most amazing roasted potatoes and carrots. Great video, thank you.
Yet again I'm thrilled to see a brand-new episode of DPT!!! Thank you Randy and the whole crew for all your hard work - your efforts ARE absolutely appreciated.
Wow, thank you for the mention ! That mint sauce reminded me of when I worked for a local magazine and the editor made similar with lamb, but she used confectioners sugar. Another great Dinner Party Tonight episode!
Mint sauce on new potatoes is something I grew up eating. I'm originally from the Isle of Man now living in Ireland. Haven't eaten it for ages , gonna now! Thanks. Love your channel 🙂
Lovely as always 💕 ❤ 💖 😍
Randy! You know Dalmatia?! How cool is that! I grew up there and wanted to say, if you ever get your hands on dalmatian sour cherry liqueur, think of me. My nonna taught me how to make it when I was little. Lots of love! 🤍
I've never heard of The Lost Dauphin:-( But I sure loved this episode. Thank you!
Not sure if you ever heard of an older British show called Two Fat Ladies, I still watch it on UA-cam, they taught me the same bacon trick, about running the blunt part of a knife to stretch streaky bacon. Kinda fun show, some of the food was odd but they traveled to interesting locations and I've been a fan of theirs for a very long time :)
Thank you Randy & Leonard, this was wonderful! No, I have never heard of The Lost Dauphin but will research it. I would make the potato sauce with Dill since I think it a divine accompaniment with potato . Love your channel!
we have prunes and bacon every xmas day - its my hubbys fav , we are in edinburgh scotland and call them nana's on horseback ( nana's are scottish grandmas & obvs prunes are wrinkly 😂) just found your channel - love love love it .
Thanks Danna!! I’ve been to Edinburgh several times!! I’m so glad that the prune version is already in existence! I shall now refer to them as “Nanas on Horseback”… thanks so much for taking the time to write - Christmas episodes on the way!
Love your pots. Wondering if u ever tried viccyoise. Cold leek soup. Sounds gross but had it on a cruise once and Absol loved it. Great soup for a hot day
Another great video! Thank you for the amazing recipes 🌸 🌸🌸
👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼👏🏼
When I was married 30 years ago, I served only fruitcake for dessert! Everyone told me not to have fruitcake...I quickly dropped those people from my life....😂
Lovely! I’m admiring your island. What is the stone or material and style?
Now All I can think of is the lost dauphin....
About 19 minutes into this and answering your pole without google it: I'm not sure but if I remember correctly, wasn't the lost Dauphin a mysterious child which ended up as a prisoner to Louis XIV or so? Wasn't he the 'man in the iron mask'?
That said, I really like this menu - doable but it still looks like one put some extra effort into it.
How long did it take to get your tattoos ? Angel wings..I want to hear that story...
We would like you to join our cooking platform Khal,com. You could get featured on the homepage..................,