Friday 17 July 2009

Friday.


We invented a new dish yesterday. Instead of toad in the hole - sausage in a batter pudding for the benefit of my colonial readers (sorry Lori) - we used Cumberland sausages, and called this one snake in the grass. The grass is chives chopped into inch lengths and mixed in to the batter. With new potatoes, and our own runner beans, and of course gravy, it fed Ann, Matthew, and meself nicely.
More later perhaps. Blog not pudding.
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7 comments:

Lori Skoog said...

Thank you for filling me in. It DOES look like snake in the grass (and looks delicious).

Crowbard said...

Enough there to fill the Cumberland Gap Mike. (Did you see what I did there? Linking your sausage to your early skiffle career - and it takes an expert to link sausages.)
A very creative pudden' and eye-some as well as tooth-some... with its given name it's even mind-some as well.

'Pooter thinks the grass in which your snake finds itself will soon become hay, as it has chosen its hay-making tools for the v-word - 'myteders'

Crowbard said...

'Pooter has next commented on the cooking method and meal at which to eat it.
- bakeduct - 'baked you see, tea!'

halcyon said...

I should have been around in the twenties, my take on a 'snake in the grass' is

1.0 Cherry
2.0 cl Gin
2.0 cl Lemon juice
2.0 cl Triple sec
2.0 cl Vermouth

Cheers

Unknown said...

Good looking grub having only just finished my supper I'm still feeling a little peckish.

Unknown said...

Hello Halcyon. I'd forgotten it's a cocktail. Still, I should think it's out of copyright by now. Sounds Wodehousian,somehow.

Unknown said...

Hi Tim. We'd never tried Cumberland sausages before. They're quite tasty and lend themselves well to our snake in the grass recipe.
Cheers, Mike and Ann.