Monday, 3 December 2018

Back to normal.

My visitors have gone now - it was lovely to have them here.   They are like family and so no trouble.   In addition D takes Tess on many of her walks and she loves that as he goes quicker and further than I do.  Occasionally P goes too but he has an aversion to poo so objects to collectin the stuff in poo bags and disposing of it in the bins provided!

The shepherd's pie was delicious.  I have of course made one hundreds of times over the years but I ran a recipe off the internet and followed it to the letter  and it was somehow slightly different.   There were additions of tomato paste,  Worcester sauce, a drop of sherry and some beef stock to the original minced lamb and it was certainly tasty.

The bedding and the towels are washed, have been through the drier, have been ironed and are on the airer ready to be back on the beds tomorrow - that's how I like it. Ukuleles this afternoon - Christmas music for fun - a nice relaxation after a busy weekend and now completely back to my normal life tomorrow - always good however much you enjoy the change.

19 comments:

justjill said...

Changes exhaust me! Enjoyable but I am glad when they go too. Your visitors sound delightful particularly to Tess.

Sue said...

You're very well organised.

Midmarsh John said...

The shepherd's pie recipe certainly sounds delicious.

Heather said...

So glad you and Tess had a good weekend with your visitors. Nice of one of them to take Tess out for you. I think I would enjoy a stay with you as the meals you provide always sound delicious. Lovely to have a change but also lovely to get back to normal.

Thickethouse.wordpress said...

You manage your life so very well! I love reading about it, even when wishing I managed my own life a bit better!

Susan said...

Shepherds' Pie is possibly my favourite dish. I was going to make one tonight but was volunteering at the nursing home all morning and not quite up to the peeling and mashing of spuds so I will fling all ingredients into a pot and make a stew.

Shawn Maeder said...

No matter how enjoyable the visit, isn't it nice when the guests leave? Your level or organization is inspiring.

Cro Magnon said...

Minced Lamb is unavailable here (unless you make your own), so I am forced to stick to Cottage Pie; which I also love.

Librarian said...

I would not say no to that Shepherd's Pie!
Yes, having guests is a joy, but having our own place to ourselves again is also nice. The ukulele afternoon will be so lovely for everyone involved!

thelma said...

Enjoyable weekend. Gosh you have got the washing done as well. Now that is efficency!

Rachel Phillips said...

Different now you live in a road of bungalows and neighbours when you have visitors is it not. Previously isolated on a farm. I would find it quite hard to adjust I think.

John "By Stargoose And Hanglands" said...

Good to have a bit of normality now and again. Worcester Sauce is the secret ingredient in many savoury dishes I believe.

Rachel Phillips said...

I would never be without Worcester Sauce in my cooking John, and also as an accompaniment to many of my cold meat meals.

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Anonymous said...

Can I ask - What is your take on a decent Christmas turkey Gravy. Iv just read elsewhere two differing opinions. 1 add marmite 2 add a piece of chocolate.
Being much of our age we had neither in 1950s West Yorkshire but my father, Christmas Dinner being his domain, did put in the bottom bits of the beef dripping basin along with the giblets then finally added a touch of Demerara sugar.

Diana Hyman said...

So glad you had a nice visit. I often here of folks in England putting clothes in the airing closet and wonder what that is exactly?

Elizabeth said...

Back to normal is pretty good too!
I always put Worcestershire sauce in my shepherds pie.

The Weaver of Grass said...

Diana - the airing cupboard is the cupboard which is built around the water tank in the bathroom. It gets warm and cosy in there when the water is hot and is therefore ideal for finishing off the airing of the clothes.
Anon. Never heard of the sugar but nothing in the meat/poultry line was ever cooked without a noggin of beef dripping with all that dark brown jelly underneath (good on toast too).

Thanks everyone.

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