meal starts with my Mom's pork chops
and associated bell peppers and mushrooms. This is very
easy to make, and tastes very good. The Yorkshire
pudding was a bit more of a challenge
because they're just generally fiddly to make. Whipping
the batter like mad, heating a drippings-filled pan,
et cetera. They're best when hot and puffy, but I find
I like them just as much after you microwave them; it
changes the texture in a way I like. Oh, and instead
of beef gravy I made these with turkey drippings. Yes,
the Thanksgiving turkey is still with us. I'm beginning
to think turkey doesn't have a shelf life, it has a
half-life. Finally, I have spinach
with mayonnaise and homemade an pan.
My first experience with Yorkshire pudding was when
I visited Mom in England back when I was in college.
She made some "Yorkies," and said they came
out all wrong, because they were so rubbery they bounced
when you dropped them. I don't know, I liked them anyway.
I keep wanting to make a batch so she can try one and
tell me if I got it right. At least they don't bounce.