Well I'm always moaning about the cold and snow round here and it snowed heavy this afternoon about 1" settled but the rain has washed it away now. Its due again tonight and we're expecting it to settle.I forget sometimes that some people have never seen snow or its intrinsic beauty when fresh, plus the fact untill a couple of years ago I loved it. I thought I'd post a series of pictures to show how nice it can be:

 

This is a frozen reservoir

 

You on ther pop again Sully?

 

Did you break your old thingy playing with it too much?

 

Just thought it was about time we bumped the ladies room up again

 

I've just been watching one of those celeb chefs on TV making a poncey Yorkshire pudding and he should be ashamed of himself. So I thought I'd post mine. I'm not much on measuring and the recipie was passed down from my Grandma and generations before. Yorkshire pudding is always served as a course on its own with gravy and in years past it was what poorer folk ate to fill their bellies before the meat and veg.

7oz plain flour, teaspoon salt, 3 eggs, Milk as required (maybe to start 1 cup). Roasting tin, oil or fat.

Beat vigourously by hand whisk till no lumps, consistancy has to be right, thicker than panckes, but thinner than cake.

Then you need either Lard, oil, or goose fat, (tablespoon of oil or desertspoon of lard). Hottest oven, really hot, piping hot.

Turn tin around after 15 mins, give another 10 mins or so, till it looks like pictures. Maybe 25 mins, maybe half hour.

Differnat flours absorb differant amounts of milk and the consistancy has to be judged by eye.

You need to use a seasoned roasting tin of suitable size and if its a new tin then bring the fat to very very hot, pour away and start again

 

*Printing the recipe out* I have yet to make the other bread you shared but I have to wait til there is time..hopefully soon, thank you @AnX for sharing

 

Just a quick post for a friend of mine to see, its very local to my house and a view I never tire of