My didnt my kitchen smell good today. Corned Silverside on the stove simmering while I cooked 3 bacon and 2 tuna quiche, was making my mouth water. How do you cook your corned silverside, any special hints you can give us? I put a couple of bay leaves, brown sugar, nutmeg, mustard and vinegar in mine. I always leave the meat sit in the water it was cooked in, in a container in the fridge overnight, helps set in the flavours and is easier to cut when cold. Seen in this photo is my bay tree that I grew from a sucker off a tree in my neighbors yard, havent used any of mine yet, still got a stash of dried leaves from the parent tree. Thankful I have grown my own as the large original tree has now died, I think from lack of water over the last couple of years. Mine will have to grow a lot more before I can convince myself to rob it of its beautiful shiney new growth. I also put together 50 single portion cheese cakes, 2 pineapple slices, cut up a slab of silverside I cooked last night, boiled 3 doz eggs, set up the tables at the School of Arts hall for the wake tomorrow, picked some flowers and arranged 12 posies for the tables. When I snuck outside to take this pic of the bay tree I promised myself I wouldnt take any other photos, should have known better, 72 pics later !!!! I was pleased I checked as I found a very obliging bee that was quiet enough for me to capture, a couple of kookaburras, amongst other flowers out in bloom that werent yesterday. Havent got time now to post them, still got to peel and mash the eggs, cut up that 2nd slab of corned meat and iron our CWA aprons for tomorrow, I think every one of our aprons must be in my ironing basket. Then its off to bed for me, 7am start to bake scones in the morning and then its all hands on deck for our Glenreagh CWA ladies providing the refreshments for an estimated 200 plus. Beautiful picture perfect blue sky today and heres hoping we have much of the same again tomorrow.
Posted on: Wed, 15 Oct 2014 11:39:26 +0000
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