Yorkies are fairly simple, just eggs, milk, and flour. The key is to use the roast drippings in the bottom of your pan, and you need to get the fat as hot as possible. 500F plus. So hot that it never fails to smoke out the kitchen. Nana's are awesome for all baking that requires technical precision.

My family didn't have much of a Sunday tradition. Maybe Dad cooked more on Sundays because he had time that day. I prefer to cook low key on Sundays, usually because I do a bigger dinner on Friday or Saturday and have friends over (or go to their places.) Sunday I might make a home made soup and salad or a pasta.

For some reason, it was the heating up fat first that scared me a bit. Like I was sure I would not only make an inferior product but disfigure myself in the process.

I think I need to make roasties this weekend though. I made those for my American family and they acted like they had never had anything spud based that was so good. It really is so not at all complicated.