tag:blogger.com,1999:blog-33148078.post193332694193389704..comments2023-09-26T09:50:03.781+01:00Comments on Saintly Ramblings: And on the Menu tonight ...Rev. Richard Thornburghhttp://www.blogger.com/profile/01348972142475605435noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-33148078.post-54282644262544542782008-07-02T23:16:00.000+01:002008-07-02T23:16:00.000+01:00Of course, Father.Of course, Father.Rev. Richard Thornburghhttps://www.blogger.com/profile/01348972142475605435noreply@blogger.comtag:blogger.com,1999:blog-33148078.post-1224519387249612422008-07-02T16:48:00.000+01:002008-07-02T16:48:00.000+01:00Can I come for dinner?Can I come for dinner?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-33148078.post-68834037015170249712008-07-02T14:31:00.000+01:002008-07-02T14:31:00.000+01:00Delicious!I totally agree with not putting salt in...Delicious!<BR/><BR/>I totally agree with not putting salt in the water to cook vegetables. There is always the tendency to add too much anyhow. If salt is needed (and personally I do like a little on new potatoes) then two or three grains of good sea salt can be crushed between thumb and finger at the table.Tim Lewishttps://www.blogger.com/profile/12237353402644996286noreply@blogger.comtag:blogger.com,1999:blog-33148078.post-71328885448426772832008-07-02T09:04:00.000+01:002008-07-02T09:04:00.000+01:00Ooops - forgot the second sprig of fresh mint in w...Ooops - forgot the second sprig of fresh mint in with the boiling pots and carrots. It will almost disintegrate, so do not serve it.<BR/><BR/>As far a salt goes - I no longer add it to the water for the veg. I stopped doing that over ten years ago, and do not miss it. We all need to cut down on our consumption of salt anyway.Rev. Richard Thornburghhttps://www.blogger.com/profile/01348972142475605435noreply@blogger.comtag:blogger.com,1999:blog-33148078.post-40323482080643440742008-07-02T09:00:00.000+01:002008-07-02T09:00:00.000+01:00Hardly Cordon Bleu, but ...Four chicken goujons (o...Hardly Cordon Bleu, but ...<BR/><BR/>Four chicken goujons (out of my freezer), defrosted for a couple of hours at room temperature in a marinade of a tablespoon of lemon juice (bottled or fresh) and a sprig of fresh mint.<BR/><BR/>New potatoes, scrubbed, and boiled with sliced carrots (as many as you want of either), in the same saucepan to save water and energy!<BR/><BR/>Heat a small amount of Rev. Richard Thornburghhttps://www.blogger.com/profile/01348972142475605435noreply@blogger.comtag:blogger.com,1999:blog-33148078.post-74467186983317426282008-07-02T03:07:00.000+01:002008-07-02T03:07:00.000+01:00recipes pleaseAiredalerecipes please<BR/>AiredaleAnonymousnoreply@blogger.com