You making the cheese?

MMMMMMM 'Breakfast Smoothie!' woot woot ! :thumbsup

http://s3-media1.ak.yelpcdn.com/bpho...OVbNPAIQ/l.jpg
with cornbread purple cows and 7up cake

Looks dry as fuck.

why did someone post that shit pic in food thread, not cool, despite the fact that OP is shit eater

enjoy! :thumbsup

My family tradition is spaghetti and meatballs or sausage but yesterday I cooked roast beef and potatoes.

Did a Pineapple and Ginger Glazed Ham yesterday, with mashed potatoes, and roasted root vegetables from the garden. I like doing Sunday dinners, its a departure from the normal how quick can I cook this and scarf it down, rest of the week type fare.

yes but not the cows and the grass

Ukrainian borsch of course!

http://ua-traveling.com/uploads/gall...ch-recepie.jpg

I miss Yorkshire pudding. I need to see if there is anywhere here that does them. It was one of the few foods from over there I never really learned to make from scratch. All the Nana's and their pride for their own method intimidated me.

The only real Sunday food tradition I grew up with was that on Sunday the main meal was lunch but they called it 'supper' and whatever my mom or grandmother would normally have made for the evening meal she did for lunch after church with the family around.

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.