Monday, 7 March 2011
Doors . . .
There are many kinds of doors . . . some look very inviting and speak a warm welcome . . . others repel the glances of a walker by.
There are friendly cottage doors with a cosy homely air . . . doors where the adjacent walls are filled with tangled roses, clinging as if they long to linger there . . . come in, come in, they seem to say.
Doors of churches . . . hallowed doors . . . doors which, too, seem to invite one to enter in and to worship. Doors which inspire one to song and to praise, and which bid or should bid a warm welcome as well.
There are doors to learning . . . to Schools and Universities. These too, should inspire and weave a love of learning about all those who enter in. It is such a priviledge to be able to do so freely. Tis a pity so many take this for granted . . .
The warmest doors of all are the doors to your heart, where hopefully any visitor will find a swift response of sympathy, a word of welcome . . . warm and kind, a sit and stay a spell . . .
Those are the best doors of all!
Had a wierd night's sleep last night. I spent the whole last two hours dreaming about cooking breakfast for my ex FIL who has been dead for about 22 years now. It just wasn't working out, the top of the stove kept closing down on it. What should have been a doddle was being a real challenge! Dreams are funny things aren't they? I may just go back to bed, coz I still feel tired!
Before I do though here's a tasty new recipe for Salisbury Steak that I tried at the weekend. I got it from the Kraft site. I borrowed their picture too because mine was not very appealing. Meat doesn't seem to photograph well sometimes. Nevermind. It tasted wonderful! Todd really enjoyed, but then . . . he is a real meat and potatoes man!!
Classic comfort food with a tangy mushroom gravy. What's not to like??
1 1/2 lb of extra lean ground beef
1 package of stuffing mix
1 1/2 cups of water, divided
3/4 cup of chopped onions
8 ounces of fresh mushrooms sliced
1/2 cup of barbeque sauce
Preheat the oven to 190*C/375*F/ gas mark 5. Spray a 10 by 15 inch baking pan with some nonstick spray and set aside.
Place the meat into a bowl and mix together with the stuffing mix, 1 1/4 cups of water and the onions, until wel blended. Shape into 6 (1/2 inch thick) oval patties. Place on the baking pan. Bake for 25 minutes, until done.
While the meat is cooking, spray a large nonstick skillet with some more cooking spray. Add the mushrooms and cook over medium high heat for about 5 minutes, until tender. Add the barbeque sauce and remaining 1/4 cup of water. Simmer on low for several minutes until heated through.
Serve the meat with the sauce spooned over top. We like mashed potatoes and green beans with this!
In The English Kitchen today, delicious Bacon and Egg Breakfast Muffins.