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Recreating Sunday afternoons as a child

January 16th, 2006 by Hen

When I was younger, Sunday afternoons (well some of them) were spent with music on in the living room while a roast dinner was cooked. Yesterday I installed the latest Twonkyvision (3.0 - much improved configuration UI) on our mp3 server and today saw me get off my arse and cook a dinner.

The twonkyvision install means we can now play any of our music through the TV (must get an amp one of these days) - so Nathan got some Pink Floyd, a few Who tracks and then some Billy Bragg. Given his current taste in music (Bruce Springsteen, Black Crows, Muppets), I had hopes that he might like the Who, but alas he didn’t take notice of the random few tracks I played. Time to release the secret weapon, I thought, Pinball Wizard. Lo and behold, off he went doing his 1 year old dance thing.

Dinner today was a roasted pork tenderloin, with roast potatoes, boiled peas, fried apple garnish and a brown mustard gravy. I was making things up a bit, so hit my usual state of “everything’s screwed up” with 5 minutes or so to go. Then it all came together and a picture perfect meal was created. Potatoes need a little work, but were still pretty good. Nathan was a fan, happily eating all of it.

Important mentions are:

  • Apple garnish. Take 3 apples, peel and core them. Slice them so you have 15 or so apple rings. Fry in butter (10 minutes maybe?) and sprinkle with cinnamon halfway through. It’s something from a Delia Smith cookbook, with the exception of the cinnamon.
  • The “aha” moment of wondering how to handle the peas being done and needing the boiling water drained off, and the gravy needing 1.5 cups of boiling water.

This entry was posted on Monday, January 16th, 2006 at 10:39 pm and is filed under Family etc. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

One Response to “Recreating Sunday afternoons as a child”

  1. steve Says:
    January 24th, 2006 at 7:34 am

    it’s a well-known thing to top-up the gravy with the water from the veggies. Veggie water holds some of the vits + minerals from boiling the veg, also it’s lightly flavoured and will add a bit to your gravy. I do hope you’re making gravy with the juice from the meat!? (pour the veg-water into the roasting tin and have a little swiz round with a wooden spatula - instant gravy. Remember to take the meat out first).