mmmm… Lamb…

[erastes]

Cooked Sunday lunch today for me and Dad. Lamb shanks, roast potatoes, vegetables and yorkshire pudding. Yum. I feel as full as a bull!  :D

I’d better not share what we had for dessert. But at least I only had one portion of it.

I have received the proof audio copy of Hard & Fast, which will be out via Audio Lark sometime this year or next, and I’m so disappointed in the narrator. He’s got what I assume to be a posh Bostonian or Hampton accent or something. He sounds like that git Peter Campbell in Mad Men – and it’s so wrong for my very very cut glass accented English officer to sound like he’s a bit part in the Philadelphia Story. Argh. Oh well. Can’t be changed now – I just wish they’d tried a bit harder to get an English accent. I probably could have found them someone had they asked me.

And this will be of no interest to anyone other than Dragon Keepers:

What?
ERASTES LAGOON LOVER is evolving!
Congratulations! Your ERASTES LAGOON LOVER evolved into MAGIKARP BADGE!

Hurrah!

Comments

[m-barnette.livejournal.com]

Lol. I just got my first two of those shallow water dragons. Naturally they both gendered male. *mutters*

I'm going to try for the badge once I get a few more dragons that can do 'splash'.

Sorry about Audio Lark not knowing British from Bostonian.

And on your lunch at your dad's house: That sounds delicious. I love lamb.

[erastes.livejournal.com]

It seems to have taken me AGES - at least a month - perhaps two doing splash every day, god alone knows how random it is.

[crawling-angel.livejournal.com]

Dave just called you 'bitch' cuz he didn't have lamb shanks. He meant lucky bitch. lol. There's a lush pub in Keswick who put mint sauce in their gravy when the cook the lamb shank...they call it a Lamb Henry. Gorrrrrgeous.

Guesses at sticky toffee pudding?

Oh...accents. At least you have posh ones. Imagine how my Geordie boys will confuse things. At least your characters would be understood! ;p

[erastes.livejournal.com]

I don't like mint with lamb. (southern softie here) I braised it in Rosemary and garlic. (the Rosemary who fired me from Steeles. bwahahaha.)

Banoffee pie!

I may post an excerpt of it under friends lock to share the pain.

[crawling-angel.livejournal.com]

'lucky bitches'

Hahaha...that just reminded me of a French and Saunders sketch. Jackie Collins mickytake. ;p

*nom*

Oooh. Didn't have a baby, did she? At least you used garlic and not tannis root. Soz, I'm watching too much 70s horror. Sam Neill tonight *swoon*

[aishabintjamil.livejournal.com]

Lunch sounds yummy. It had never occurred to me that you might do Yorkshire pudding with anything other than beef. Now I'm going to have to try it. Perhaps it will be more successful than my beef version (or at least I'll be more satisfied with it, having nothing to compare it against). My wife and friends all insist that my Yorkshire pudding is quite good, but I've never managed to get it to come out like my grandmother's used to taste.

We have a friend who's going to sell us an entire lamb for the freezer, as soon as she slaughters at the end of the month, so there is definitely roast lamb in the future.

[erastes.livejournal.com]

As a family we've always had yorkshires for every sunday dinner, no matter what it was. Mum sometimes - very very rarely used to make it "under the meat" which is one pan of it, rather than individual patties, cooked under the meat which is bare on the oven shelf, so it can drip the meat juices into the pudding. That is sinfully gorgeous but I've never tried it myself.

[aishabintjamil.livejournal.com]

"Under the meat" is much closer to my grandmother's approach. She used to pull out about half the meat drippings for gravy, then she'd mix up the yorkshire pudding in the pan the meat was cooked in, using the remaining drippings, and put it back in the oven to cook. I don't think I ever saw her make a roast of beef without the Yorkshire pudding. It was wonderful.