Just wanted to pop in and say I cooked the turkey meatballs with giant cous cous last night for dinner. Extremely tasty and low cal to boot! A definite winner.
Well done on your 1st year anniversary. I have just upgraded because you have been such good value this year and gave me so much more confidence. Here’s to your second year!
Congratulations on your first anniversary, Catherine! Always a pleasure to read your writing and your recipes always make me hungry. Your love of good food and knowledge of it shines through your posts. Complimenti!
Happy anniversary! I adore venison, and this recipe looks wonderful. *whispers* I think there's a bit of a typo here - surely the venison shouldn't be stewed, as described in the ingredients list? I thought I'd flag that up immediately, in the hope that it's helpful.
I keep meaning to thank you for your quinces post. I'd never met a quince until I moved to Australia in 2005. I'd buy them at markets there, and I've got a slew of lovely Aussie recipes, including a gorgeous quince tarte tatin. After moving back to England the first thing I did in the garden was plant a quince tree. I get great crops, and make membrillo every year, but these English quinces are too soft for a lot of my Aussie recipes - so when you wrote about the Greek ones sent to you being different, I was reassured that it's not just me, or my quince tree!
Just wanted to pop in and say I cooked the turkey meatballs with giant cous cous last night for dinner. Extremely tasty and low cal to boot! A definite winner.
Happy first anniversary, and your lovely encouraging Substack.Am slowly converting most of friends to pressure cooking.
Well done on your 1st year anniversary. I have just upgraded because you have been such good value this year and gave me so much more confidence. Here’s to your second year!
Congratulations on your first anniversary, Catherine! Always a pleasure to read your writing and your recipes always make me hungry. Your love of good food and knowledge of it shines through your posts. Complimenti!
Happy anniversary! I adore venison, and this recipe looks wonderful. *whispers* I think there's a bit of a typo here - surely the venison shouldn't be stewed, as described in the ingredients list? I thought I'd flag that up immediately, in the hope that it's helpful.
Thank you! And oh dear, yes, I don't know how that stewed got in there. I can't correct either without sending out the email again!
It'll be a test of who's paying attention!
I keep meaning to thank you for your quinces post. I'd never met a quince until I moved to Australia in 2005. I'd buy them at markets there, and I've got a slew of lovely Aussie recipes, including a gorgeous quince tarte tatin. After moving back to England the first thing I did in the garden was plant a quince tree. I get great crops, and make membrillo every year, but these English quinces are too soft for a lot of my Aussie recipes - so when you wrote about the Greek ones sent to you being different, I was reassured that it's not just me, or my quince tree!
Happy anniversary! And hurray for chicory - it helps make February palatable