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A day in the life of President Bush (photos): 12/10/04
White House, Yahoo

Posted on 12/10/2004 6:11:28 PM PST by MJY1288

This morning President Bush nominated Deputy Treasury Secretary Sam Bodman as his choice for energy secretary and later on President Bush helped fill care packages with volunteers at an Operation USA Care Package stuffing facility in Fort Belvoir, Virginia

ENJOY YOUR VISIT TO SANITY ISLAND!


TOPICS: Miscellaneous; News/Current Events; Politics/Elections
KEYWORDS: bodman; bush43; carepackages; fortbelvoir
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To: Miss Marple

I had not heard this until I read the dose this morning; I watch FOX last night but must have missed this when they did the news unless it was not released until after I had gone to bed.

Yes this is sad I hope it was not because of the media dragging up his past personal life; I would not have thought so because he himself mentioned it in his book. I guess it is just one of those things. Has anyone else been suggested yet?


101 posted on 12/11/2004 1:27:47 AM PST by snugs (An English Cheney Chick - BIG TIME)
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To: Mo1

Thanks Mo1!!


102 posted on 12/11/2004 1:32:25 AM PST by Kath (Luvya Dubya)
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To: Ex-Dem

Not by much!!


103 posted on 12/11/2004 1:33:02 AM PST by Kath (Luvya Dubya)
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To: Miss Marple

I heard the same thing. It's disappointing.


104 posted on 12/11/2004 1:36:02 AM PST by Kath (Luvya Dubya)
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To: ilovew

An illegal nanny....


105 posted on 12/11/2004 1:36:54 AM PST by Kath (Luvya Dubya)
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To: GretchenM

Thank you Gretchen


106 posted on 12/11/2004 1:38:43 AM PST by Kath (Luvya Dubya)
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To: kitkat
What is hard sauce is that another name for Brandy sauce hard being that it has alcohol in it?

Plum duff is a term my nan used to use and I believe what Christmas pudding used to be called in the UK over a hundred years ago. Today we just call it Christmas pudding and you can only get it at Christmas.

I normally buy mine; have made it but for it to be really good you need to make it many months in advance and really since mum has been ill that has not been an option maybe next year.

Recipe, I found one a few minutes ago which makes 2 puddings.

4oz plain flour, 1 level tsp allspice, 1/2 level tsp cinnamon, 8oz fresh white breadcrumbs, 12oz suite finely shredded, 8oz soft brown sugar (dark) or molasses sugar, 12oz sultanas, 8oz currants, 4oz seedless raisins, 2oz mixed chopped peel, 2oz blanched almonds chop the nuts not too finely, Finely grated peel of one lemon, 4 eggs well beaten, 4 tblspn brandy, whiskey or rum 1/2 pint milk or stout (Guinness).

Well grease 2 x 2pt pudding basins. Cut and grease 2 rounds of foil to go over top of basin to act as lids.

Sift flour, allspice and cinnamon into bowl. Toss in breadcrumbs, suet, sugar, dried fruit, chopped peel, nuts and grated lemon peel.

Fork in eggs, spirit and either milk or stout. Mix thoroughly. Divide between the prepared basins, cover with clean tea towel and leave in the kitchen overnight.

Next day cover with rounds of foil and tie on with thin string or thick thread. Place in large saucepan and add sufficient boiling water to come half way up sides of basin.

Cover with lid and cook steadily for 6 hours when pudding should be well risen and firm. Replenish boiling water every now and then to keep up the level.

Cool to lukewarm then turn out of basin. Wrap in greaseproof paper when completely cold then wrap completely in foil. Store in the cool until needed.

Before serving re-cook each pudding for 2 hours in greased basin. Turn out, coat with brandy or rum (about 3 - 4 tablespoons) and ignite. Add a season decoration on top of pudding such as sprig of holly.

Serve with brandy sauce, custard or cream; I usually have cream and a little whisky with mine as I do not do the igniting thing.

Alternatively and what most people do is buy one from the supermarkets or an expensive one from a specialty grocer or farm shop. The microwave has helped enormously here for example a very small one I have (only 1lb in weight) would take 60 mintes to re-steam it conventionally but with a microwave 3 minutes, I do the microwave LOL.

Hope that explains what Christmas pudding is if you are interested and do not under my description of the ingredients as we seem to call different things by different names do not hesitate to ask.

Question I have is your custard the same as ours?
107 posted on 12/11/2004 1:55:01 AM PST by snugs (An English Cheney Chick - BIG TIME)
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To: tommix2

Does this automatically disqualify him crumbs if this was the case I would have thought half the British cabinet would have things in their background that would disqualify them.


108 posted on 12/11/2004 1:57:28 AM PST by snugs (An English Cheney Chick - BIG TIME)
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To: Roos_Girl

What is sausage gravy and biscuits? Turkey has now become the traditional English meal for Christmas but years ago it was goose. I love goose but it is so expensive and I also get a little nervous with all the hot fat that comes out of it and get scared of burning myself. I would love a goose but cannot really justify the price this year maybe next.


109 posted on 12/11/2004 2:25:31 AM PST by snugs (An English Cheney Chick - BIG TIME)
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To: texasflower; All
Be strong America President! Good morning America President Italia George W. Bush z wizyt¹ we W³oszech: zdjêcia Para prezydencka w towarzystwie premiera Berlusconiego odwiedzi³a mauzoleum walk II wojny œwiatowej Fosse Ardeatine w Rzymie(Rome)That is 5 June 2004 Swoj¹ wizytê prezydent Bush rozpocz¹³ od spotkania z prezydentem W³och Ciampim 31.05.2003.Kraków Wawel wizyta prezydenta USA Georga Busha w Polsce na zdjêciu brawa od prezydenta Kwaœniewskiego po wyst¹pieniu Busha. Fot. S³awomir Kamiñski / AG Bia³y Dom. Prezydent George W. Bush z ma³¿onk¹ Laur¹ Bush i wiceprezydent Dick Cheney z ¿on¹ Lynne Cheney podczas ceremonii upamiêtniaj¹cej trzeci¹ rocznic¹ zamachów z 11 wrzeœnia 2001 r.
110 posted on 12/11/2004 2:25:53 AM PST by anonymoussierra
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To: anonymoussierra

Who is the older nearly bald guy with the President?

That cicada picture gives me the creeps. I HATE flying bugs!

Nice pictures otherwise though.


111 posted on 12/11/2004 2:28:07 AM PST by texasflower (Liberty can change habits. ~ President George W. Bush 10/08/04)
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To: texasflower

That is Italia President Ciampim. Thank you America friend I like America President that person is good be strong America good country!Thank you


112 posted on 12/11/2004 2:30:51 AM PST by anonymoussierra
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To: kitkat

I love roast beef and yorkshire pudding but unfortunately I will not have enough room in the oven for yorkshire pudding with the turkey unless I precook the yorkshires and just warm them up; I might do that if I get time.

Since BSE dad will not eat beef so will have to do with turkey.


113 posted on 12/11/2004 2:35:19 AM PST by snugs (An English Cheney Chick - BIG TIME)
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To: snugs
If you ever visited Texas, you wouldn't get to leave without trying biscuits and gravy. (grits too. Yummm)

Here's a recipe and a picture for you...

Down-Home Sausage Gravy

Savory breakfast sausage adds a ton of flavor to this simple biscuits 'n gravy recipe. It's practically a meal in itself but don't be shy about adding eggs and hash browns for a hearty brunch.

Ingredients

* 1 (16 ounce) package fresh breakfast sausage
* 2 tablespoons finely chopped onion
* 6 tablespoons all-purpose flour
* 2 (12 fluid ounce) cans NESTLE® CARNATION® Evaporated Milk
* 1 cup water
* 1/4 teaspoon salt
* hot pepper sauce to taste (Tammy's note here -YUCK. I'd skip the hot sauce.)
* hot biscuits

Prep Time:

5 mins

Cook Time: 15 mins


Ready In: 20 mins


Serves: 8


Directions

COMBINE sausage and onion in large skillet. Cook over medium-low heat, stirring occasionally, until sausage is no longer pink. Stir in flour; mix well. Stir in evaporated milk, water, salt and hot pepper sauce. Cook, stirring occasionally, until mixture comes to a boil. Cook for 1 to 2 minutes.

SERVE immediately over biscuits.


You can serve it with eggs or anything else you want of course.

Definitely not your most health conscious meal, but it is sturdy and holds you for a long time.


114 posted on 12/11/2004 2:40:45 AM PST by texasflower (Liberty can change habits. ~ President George W. Bush 10/08/04)
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To: anonymoussierra

Thanks. I should have known that!

I knew I had seen him before.


115 posted on 12/11/2004 2:42:06 AM PST by texasflower (Liberty can change habits. ~ President George W. Bush 10/08/04)
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To: MJY1288
I must say that I am thankful every day that he is the President, rather than the alternative.
116 posted on 12/11/2004 2:45:36 AM PST by Dec31,1999 (www.protestwarrior.com)
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To: anonymoussierra
Even after four years, our President is still a breath of fresh air!


117 posted on 12/11/2004 2:46:46 AM PST by Quilla
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To: snugs
Oh, you too? If they don't test it, we won't eat it either.
118 posted on 12/11/2004 2:50:05 AM PST by Dec31,1999 (www.protestwarrior.com)
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To: texasflower; All
Thank you America persons happy America Strong President again!
119 posted on 12/11/2004 2:55:31 AM PST by anonymoussierra
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To: Quilla

:}}}}} Thank you


120 posted on 12/11/2004 2:56:46 AM PST by anonymoussierra
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To: snugs
Oh, you too? If they don't test it, we won't eat it either.
121 posted on 12/11/2004 2:57:07 AM PST by Dec31,1999 (www.protestwarrior.com)
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To: snugs
Your cabinet is different than ours. While yours are made up of members of Parliament in the same party as the PM, our cabinet is made up of people NOT in Congress who are nominated by the President. They then have to go through confirmation hearings in the Senate and then are voted on by the Senate as a whole.

Pre-1980, this was simply a formality. Now, however, with the democrats being run by the radicals, they will do anything to destroy a nominee. The hearings are ugly, because the democrats get television time to make all their wild accusations. A nominee must not have anything that will give them ammunition, because they will turn even a minor thing into a full-blown controversy, with the assistance of the major media.

I am sorry for losing Kerik, as I thought he would have been an excellent person to lead Homeland Security. Maybe Guiliani will take it, although he has just started a business and cannot be expected to suddenly abandon it.

122 posted on 12/11/2004 3:40:50 AM PST by Miss Marple
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To: texasflower
I think there might be some confusion over which bald guy you mean. THIS guy is the new Secretary of Energy, whose name is Borman, I think:


123 posted on 12/11/2004 3:43:56 AM PST by Miss Marple
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To: Miss Marple

Well actually, I was talking about the Italian President, but I didn't know who this one was either, so it works great both ways!

I guess I had passed over this picture too fast last night.


124 posted on 12/11/2004 4:48:51 AM PST by texasflower (Liberty can change habits. ~ President George W. Bush 10/08/04)
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To: anonymoussierra; JustaCowgirl; texasflower; Miss Marple

Love that first photo of Dick Cheney.


125 posted on 12/11/2004 5:02:02 AM PST by snugs (An English Cheney Chick - BIG TIME)
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To: texasflower

I have question regarding the sausages what shape are they and how big and are they spicy or herby?

We serve sausages normally with mashed potato and onion gravy in Britain or as a special breakfast with fried tomatoes, fried or scrambled egg, fried bread or toast and possibly baked beans (I do not allow Heinze beans in the house now!!! LOL)

Also I have already asked but what is American custard is it the same as British which is served hot over puddings or fruit?


126 posted on 12/11/2004 5:09:06 AM PST by snugs (An English Cheney Chick - BIG TIME)
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To: Roos_Girl

Our family tradition is to have breakfast on Christmas Eve, the girls will then hang their stockings, we'll read Christmas stories and then they go to bed....in the morning we have orange rolls and milk and open our packages. For dinner we have a ham, spinach salad, scalloped potatoes, vegetables and yeast rolls. I know it is strange to have the breakfast at night, but with hot biscuits and hot cocoa it's comforting and the girls love it.


127 posted on 12/11/2004 6:50:05 AM PST by EmilyGeiger
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To: Miss Marple

It's a shame he has to resign when he wasn't in the wrong. I feel sorry for his wife, she probably feels very guilty about it all and feels really low.


128 posted on 12/11/2004 7:02:53 AM PST by EmilyGeiger
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To: snugs
American custard is a baked dish in which eggs, milk, sugar, vanilla, and nutmeg are mixed together and baked in the oven in a water bath. It is not a sauce, as you use in Enngland, but rather something more like what we call a pudding, and what I believe you call blancmange. We also make pies in which the filling is custard.

The sausage texasflower is referring to is not a shaped sausage, sold in casinings. It is seasoned ground pork and is sold in packages. American cooks either fry it in patties to accompany eggs at breakfast, or crumble it and pan fry it to make sausage gravy.

129 posted on 12/11/2004 7:22:14 AM PST by Miss Marple
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To: MontanaCowgirlCop

Hi and welcome from one Cowgirl to another. I'm not a cowgirl copy, I'm JustaCowgirl! LOL.


130 posted on 12/11/2004 7:43:48 AM PST by JustaCowgirl (I don't know what I said yesterday, but I know what I think, and I assume that's what I said- Rummy)
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To: texasflower

texasflower, that looks like a great recipe for Sausage Gravy. Having spent a fair amount of time in England back in the day, I can tell you that the British know gravy. And everything else starchy, pretty much. Snugs, I'll bet you can back me up on that.

I'm a fan of starchy foods. They are my downfall rather than sweets. But I can clearly remember after a month of nothing but starches, mostly white, and meat and fish and chips in English pubs and restaurants, I wanted something else in my diet. At that time, the English didn't use nearly as much spice as Southwesterners use in their cooking, so I also found it bland. Good, but bland.

I'll always love Orange Marmalade, though, and Lemon Curd. One of my favorite recipes is bread pudding, which I think is English, too. Maybe I'll post a recipe for that. Simple but oh so good. The secret, like all puddings, is in the sauce.

snugs, I know the feeling of relief at thinking your mom is being well taken care of. I went through that with my mom, and I was so relieved when we found a place where she was comfortable and well taken care of.


131 posted on 12/11/2004 8:05:46 AM PST by JustaCowgirl (I don't know what I said yesterday, but I know what I think, and I assume that's what I said- Rummy)
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To: snugs

Ping to #131. I forgot to include you on that one.


132 posted on 12/11/2004 8:06:34 AM PST by JustaCowgirl (I don't know what I said yesterday, but I know what I think, and I assume that's what I said- Rummy)
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To: MontanaCowgirlCop
Cowgirl cop, I mean, not Cowgirl copy !
133 posted on 12/11/2004 8:11:35 AM PST by JustaCowgirl (I don't know what I said yesterday, but I know what I think, and I assume that's what I said- Rummy)
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To: newzjunkey

Who knows-we may get some pics of Diddy at the inaugural? He can give a speech on how it would have been better to kick Bush's arse out of there and then give a great example of family values and talent and honor the President and First lady with one of his many fine songs. He can bump and grind and show why he got that White House personal tour being one of our fine national treasures.


134 posted on 12/11/2004 9:21:37 AM PST by bushfamfan
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To: MontanaCowgirlCop

I lived, biefly, in Great Falls many years ago. It was lovely, very windy from the Chinooks (sp?).


135 posted on 12/11/2004 11:13:33 AM PST by joybelle
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To: Miss Marple

Always think of "The Girl of the Limberlost" when thinking of Indiana. Our teacher read to us every Friday before school let out. Wasn't the "Hoosier Poet" from Indiana?


136 posted on 12/11/2004 11:17:55 AM PST by joybelle
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To: joybelle
My grandfather was from Portland, Indiana, which is Limberlost country. I live in central Indiana, near Indianapolis, which was the home of James Whitcomb Riley, the Hoosier Poet.

Riley wrote a lot of poems, but the most famous is "Little Orphan Annie." Riley was originally from Greenfield, and I believe there is a home there set up as a museum to him.

137 posted on 12/11/2004 12:22:47 PM PST by Miss Marple
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To: JustaCowgirl

I LOVE lemon curd and orange marmalde too!


138 posted on 12/11/2004 1:29:35 PM PST by texasflower (Liberty can change habits. ~ President George W. Bush 10/08/04)
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To: snugs

We use ground sausage. It is so good.

I'm not sure about custards though.

Your special breakfast sounds good too.


139 posted on 12/11/2004 1:35:13 PM PST by texasflower (Liberty can change habits. ~ President George W. Bush 10/08/04)
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To: Miss Marple

Thanks for the food education. We also have custard how you describe it, we call that baked custard or egg custard.

The custard that we use for a sauce is bascially corn flower with vanilla flavouring which we add milk and sugar to, bring to the boil and cook for a few minutes.


140 posted on 12/11/2004 6:36:21 PM PST by snugs (An English Cheney Chick - BIG TIME)
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To: JustaCowgirl

Bread pudding or bread and butter pudding. I like both though bread pudding is the more spicy one. English cooking has changed over the years we now use more spices and herbs than we have for many years.

We eat a lot of Indian food it is our most popular take-away (take-out).

Thanks for your comments regarding mum yes it is a weight off our minds an expensive one but still a weight lifted.


141 posted on 12/11/2004 6:39:48 PM PST by snugs (An English Cheney Chick - BIG TIME)
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To: EmilyGeiger

What are orange rolls?


142 posted on 12/11/2004 6:41:43 PM PST by snugs (An English Cheney Chick - BIG TIME)
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To: texasflower

My favourite is ginger marmalade or ginger conserve as we have to call it as it is not technically marmalade


143 posted on 12/11/2004 6:45:10 PM PST by snugs (An English Cheney Chick - BIG TIME)
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To: snugs

Sausage gravy & biscuits is a southern delicacy! You cook up breakfast sausage (Tennessee Pride is the brand we've found to be the best), not links or patties, just the bulk meat. From the drippings of the sausage you make a thick milk gravy, then dump the sauage back in to really cook in the sausage flavor. The sausage gravy is served over hot biscuits. If you've never had it before, don't even bother with trying to get it in a restaurant. I've never found a restaurant that makes it taste better than just edible. And if you know how to make a good milk gravy you'll be happy with the results of making it yourself.

I've never had goose, or duck, but I'm not really fond of dark meat on chicken or turkey, so I'm not sure I'd enjoy them.


144 posted on 12/13/2004 9:24:55 AM PST by Roos_Girl
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To: texasflower

Might I suggest using regular whole milk instead of the evaporated milk and water? My family makes a roux from the sausage drippings and then adds milk to thin out the roux. I love adding hot sauce to mine, but the rest of the family doesn't, so I just put a little bottle of Cholula at my place setting. If you use the Tennesse Pride brand you can get hot or mild (stay away from the sage). The hot will add a nice kick, but again with the family I have to use the mild.


145 posted on 12/13/2004 9:37:15 AM PST by Roos_Girl
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To: Roos_Girl

Actually, I usually do use just regular whole milk for the gravy.

Sometimes we use use the evaporated milk though.

I can't stand hot sauce, but I do like the idea of using hot sausage instead of regular though. Yum. I'll have to make some for breakfast soon!


146 posted on 12/13/2004 11:54:18 PM PST by texasflower (Liberty can change habits. ~ President George W. Bush 10/08/04)
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To: snugs

That sounds good. Doesn't that breakfast have a particular name?

I was talking to one of my daughter's friends from Scotland on instant message the other day and he called it something and told me to look it up, but I forgot what he called it.

The sausage I use is just ground sausage for the biscuits and gravy.

I usually use mild but I think I would like spicy sausage. Just not hot sauce!

That mashed potato and onion gravy sounds good. How do you do that?


147 posted on 12/13/2004 11:58:58 PM PST by texasflower (Liberty can change habits. ~ President George W. Bush 10/08/04)
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To: JustaCowgirl

So did I miss the recipe for Bread pudding that you said you might post? :)

I love bread pudding, but I have no idea of how to make it.


148 posted on 12/14/2004 12:00:17 AM PST by texasflower (Liberty can change habits. ~ President George W. Bush 10/08/04)
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To: texasflower

The breakfast is what we call in Southern England full English Breakfast what the Scots call it I do not know.

Regarding sausage and mash with onion gravy. We use normal English sausages just a regular herby sausage and the gravy is usually made from stock cubes or powder and cooked onion which if you have fried the sausages would have been fried first with them to give more flavour if you have grilled (broiled) the sausages then the onions would just have been fried gently in a frying pan with a little oil until soft and then added to the gravy.

Hope that made sense.

Best regards
Eleanor


149 posted on 12/14/2004 12:05:55 AM PST by snugs (An English Cheney Chick - BIG TIME)
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To: texasflower; Roos_Girl

All this talk of biscuits and sausage gravy sounds wonderful. Unfortunately, I can feel my arteries clogging just from reading it! :-)


150 posted on 12/14/2004 4:27:54 AM PST by JustaCowgirl (I don't know what I said yesterday, but I know what I think, and I assume that's what I said- Rummy)
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