recipe


Collision cooking- Christmas Pie 1

I really didn’t want to do a turkey, but felt the need for something Christmassy. So I made a pie.

None of the “deep” pie tins I found in the shops merited the description, so I made the pie in a medium sized pyrex dish. As I’ve said before, I don’t bother mixing up pastry, but use the ready-made stuff. Once the dish was lined, the first part of the filling was a layer of stuffing. On top of this went some cranberry sauce, then sausage meat, more sauce, chunks of turkey, more sauce and the rest of the stuffing. Then I poured some chicken gravy on, to fill any gaps. Lidded, the pie cooked for just over an hour (it was deep and full of meat that went in raw, so I wanted to be sure) at gas mark 6.

If I were to do it again, I might put in less gravy, or mix it so it was thicker. Otherwise, this was a definite success. The only thing that could have spoilt it would have been the foolhardy inclusion of sprouts.


Be careful when asking for the non-dairy creamer

Natural Harvest: A collection of semen based recipes.

Erm.

I will not be making anything from this recipe book. The rest of casa Spinneyhead can rest easy.

Semen is not only nutritious, but it also has a wonderful texture and amazing cooking properties. Like fine wine and cheeses, the taste of semen is complex and dynamic. Semen is inexpensive to produce and is commonly available in many, if not most, homes and restaurants. Despite all of these positive qualities, semen remains neglected as a food. This book hopes to change that. Once you overcome any initial hesitation, you will be surprised to learn how wonderful semen is in the kitchen. Semen is an exciting ingredient that can give every dish you make an interesting twist. If you are a passionate cook and are not afraid to experiment with new ingredients – you will love this cook book!

via Greg Laden’s blog