Book Review of And Then There Were None, by Agatha Christie

I finished And Then There Were None, and I can't believe I used to shun murder mystery books before… Honestly I feel like I was missing out because my mom used to read so many Agatha Christie books in summer when we were camping and the sort. I used to make my poor grandmother bring me to the library every week to check out five books. (Oh yes I'd read all five!) Had I known I would've ventured into my mother's book shelves more often and discovered more authors that I could read. Needless to say I'm sure you can tell that I really loved And Then There Were None - but if you want read my full book review!

And Then There Were None
By
Agatha Christie

         I’ve never read an Agatha Christie novel before, and I’ve never read a murder mystery book either. Needless to say I couldn’t have been happier than when I chose to read this novel by Christie before any other of the same genre. Agatha Christie’s And Then There Were None is a story in which ten individuals are brought to Soldier Island off the coast of Devon, England. One by one those same individuals are being murdered - and one of which is the killer themselves. Christie follows the viewpoint of each individual throughout the book, therefore as a reader you get to view it from different perspectives. 

I would love to mention the most prominent characters, but I don’t want to give away to much information - after all there’s ten characters and one is a killer. I do want to say though that Christie did an amazing job swapping from one person’s viewpoint to another. The different viewpoints were all distinct, and never forced. As a reader I got a distinct impression of the characters and felt that I was getting to know them in the way that Christie introduced them throughout the book. I will say that none of the characters seemed forced or faked - and that is something I will always appreciate. 

I find that Agatha Christie did an amazing job in writing And Then There Were None, there really wasn’t much in the way I can critique this work. And Then There Were None led me to believe one thing, only to leave me guessing until the very end. In one sense I guess the second to last chapter would be my only gripe about her work, and it was only because the dialogue seemed forced as opposed to realistic. However one small chapter doesn’t diminish the whole of a book - especially one in which it was strong throughout. 

In the end I loved this book, and I can’t wait to indulge in another Agatha Christie novel down the road. I will say that this book will shock you with the ending, and you’ll actually sift through the whole thing over again trying to pick up on something that could have clued you in from the get go. I guess for anyone looking to try a new genre like this, then there’s a good chance this should be the book you start with.  

My rating: 4.75 out of 5 Stars. 

I really liked this book, it reminded me of the board game/movie Clue. (Although not remotely humorous.) I think this is a great book to start with for those of you who have never read a murder mystery book - because it's very easy and straightforward. Yet And Then There Were None isn't so easy and straightforward that it becomes boring. It's a book that makes you want to keep reading to find out the big answer of -whodunit!?

I hope to catch you all tomorrow as I introduce my next book! It's gonna be takin' place somewhere in the South ya'll - I want me some spicy food!

Pork Loin with Apple Chutney

I can't say much more about this recipe except for food-orgasm. Honest. I absolutely can't believe how well this mix of stuff paired together. I mean I literally just through together this stuff on a whim. My only concept was it had to have 10 ingredients this time around in honor of the ten individuals that have passed in And Then There Were None by Agatha Christie… (A moment of silence for those ten ingredients in my stomach now…)

I think this dish is a great Fall or Winter meal, it has the perfect amount of spice, sweet, and savory to it. None of which overpowers the other. The other thing that I absolutely loved about making this was how I got to can my Apple Chutney for down the road. (Like it will survive not being touched for long - yeah right!) I guess what makes this dish fun too is the fact that it was all spontaneity. I originally went into this evening thinking I was going to make some Bangers and Mash for And Then There Were None and instead this opportunity arose and I couldn't be happier.

So for a dish that will warm you up, and also give you an amazing gift in return then join on in!

Pork Loin with Apple Chutney

Main

• Pork Loin (3/4 - 1 Pound of Pork Loin, Divided into Three Equal Pieces)
• Pepper (2 Tablespoons)

Apple Chutney

• Apples (6, Cored, Peeled, and Diced)
• Onion (1, Chopped)
• Ginger (2 Tablespoons, Minced)
• Golden Raisins (3/4 Cup)
• Apple Cider Vinegar (3/4 Cup)
• Fresh Orange Juice (1 Cup, About 2 Oranges)
• Dark Brown Sugar (1 Cup, Lightly Packed)
• Mustard Seed (1 Teaspoon)
• Red Pepper Flakes (1 Teaspoon)
• Salt (1 Teaspoon)

Instructions

• In a large saucepan combine together everything from the Apple Chutney mix except for the Golden Raisins, and bring to a boil. Reduce heat and simmer for around 50 - 60 minutes stirring occasionally. Most of the stock should reduce by then.
• Preheat oven to 400 Degrees Fahrenheit.
• Coat the Pork Loin in the Pepper, and place on a baking sheet. Take some of the Apple Chutney sauce and spread onto the tops of the three Pork Loin pieces, and also take one tablespoon of the Apple Chutney and put on to each Pork Loin.
• Bake this in the oven for 20 - 30 minutes (or until the meat is done).
• Plate and Enjoy!

This was so yummy, and I loved how the Apple Chutney worked with the Pork Loin. Nothing was overpowering, and it was a simple 12 ingredients (10 if you remove such things like the inclusion of Salt/Pepper as ingredients)! It's also rewarding to be able to can leftovers from something like this because then you can preserve your food to share. Or if your selfish (like us) you can preserve it for yourselves!

A quick tip on canning (if anyone wants to for the Apple Chutney): follow these simple instructions!

Hopefully you all will enjoy trying out this recipe! Let me know what you think.

I'll be giving my review of And Then There Were None tomorrow - so stay tuned!

Cous Cous, and Sun-dried Tomato Stuffed Chicken Breast Wrapped in Bacon

I'm on the home-stretch for cooking for And Then There Were None. Needless to say it's been a little harder making recipes towards the end of this because at the end of the day almost all the main characters are dead - and the remaining ones are eating tinned tongue… Yeah that sounds appetizing - never. So I've been trying to be inventive! The Roasted and Stuffed Tomatoes I made Friday were a tribute to a good stuffed plot - god knows I've been floundering in the whodunit mystery. (I didn't know who the damn killer was until the epilogue!) So for this evenings meal, I used leftover cous cous mix from Friday, and I stuffed a chicken breast with that mixture and served the rest on the side. The symbolism to And Then There Were None you may wonder? Well you might say, "And then there were none for our groceries!"

Enjoy!

Cous Cous, and Sun-Dried Tomato Stuffed Chicken Breast Wrapped in Bacon

• Cous Cous Mix from my Roasted and Stuffed Tomatoes (1 Cup)
• Bacon (1 Piece)
• Chicken Breast (1, Butterflied)

Instructions

• Preheat oven to 350 Degrees Fahrenheit.
• Place a couple tablespoons of the Cous Cous mix into the center of the butterflied Chicken Breast, fold that in half, and wrap it with the piece of Bacon.
• Bake for 30 minutes, or until done.
• Plate and Enjoy!

Honestly, nothing beats home cooking utilizing whatever is leftover or currently in your freezer. It makes things easy, cheap, and quite frankly inventive. This was a pretty yummy and quick dish, and I got to utilize a few things that weren't sufficiently satisfying on their own. A big win-win for me!

See you all on Tuesday with my final cooking episode from And Then There Were None!

Roast Stuffed Tomatoes

I'm sorry I haven't posted on a schedule lately! I've enjoyed a mini-vacation from quitting my old job! Not only that but I've been crafting away lately in preparation for the upcoming holiday season - in other words real life is real busy. Ain't nothin' wrong with that, and I love taking the time to make stuff. I guess that's why I love cooking as much as I do because it's always fun to me.

This recipe was inspired by And Then There Were None, and it's something that's supposed to be quick and easy. I really wanted to make Roast Stuffed Tomatoes because I've been craving something stuffed and most people only do stuffed squash or peppers - tomatoes aren't really thought of for doing that.

Needless to say, I hope you guys try out these little appetizers and let me know what you think!

Roast Stuffed Tomatoes

• Tomatoes (4, Top 1/4 Inch Cut Off, Inside Scooped Out)
• Cous Cous (1 Cup)
• Marinara Sauce (2 Tablespoons)
• Sun-Dried Tomatoes (6, Finely Chopped)
• Onion (1/2 Onion, Finely Chopped)
• Celery (1 Stalk, Finely Chopped)
• Garlic Clove (Finely Chopped)
• Butter (Tablespoon)
• Shredded Cheese (4 Tablespoons)

Tomatoes, Pre-Filling

Instructions

• Saute the Butter, Sun-Dried Tomatoes, Onion, Celery, and Garlic Clove for around 10 minutes.
• Mix together the Cous Cous, Marinara Sauce, and sautéed mixture into each tomato. Don't worry if you still have a lot left, I wanted extra for lunch tomorrow!
• Preheat the oven to 375 degrees Fahrenheit.
• Place the stuffed tomatoes on parchment paper on a cookie sheet and bake for 15 - 20 minutes.
• Plate and Enjoy!

I love these little tomatoes, they're very sweet and refreshing. If you only have the stuffed tomato as well - it really is a perfectly light appetizer. Sometimes appetizers can be so filling you don't have room for a full plate meal, and that's why I love stuffing these with cous cous instead of bread or rice.

I may be rethinking how I schedule my posting - I'll be honest it isn't always the easiest posting 6 days a week. In addition sometimes it's hard trying to think of what to post on the none cooking days because quite frankly I don't always have a lot to say about what the hell I'm gonna be cooking. I'm sure that most of you don't have to sit and analyze a roast chicken you'll be making some nights, so I think maybe my schedule will now be Friday, Sunday, Tuesday, and once a month Wednesday's. Still not quite sure though!

Lebanese Inspired Cottage Pie

Let me just say, "nom-nom-nom!" I really loved this play on my boyfriend's English and Lebanese culture by making this Cottage Pie with a traditional Lebanese Seven Spice Mixture.

I can't help but love the way the spices mix together with what is normally just the savory taste of an English Cottage Pie. The spices made it seem lighter, more aromatic, and it just smells amazing.

Lebanese Inspired Cottage Pie

• Hamburger (1 Pound)
• Baby Carrots (2 Cups, Diced)
• Peas (1 Cup)
• Onion (Finely Chopped)
• Butter (1 Tablespoon)
• Chicken Broth (1 Cup)
• Black Pepper (1/2 Teaspoon)
• Clove (2 Whole Pieces)
• Cinnamon (1 Teaspoon)
• Cardamom (1 Teaspoon)
• Nutmeg (1 Teaspoon)
• Ginger (1 Teaspoon)
• Potatoes (3, Diced)
• Milk (2 Tablespoons)

Instructions

• Take the Butter, and sauté for five minutes the Carrots, and Onions.
• Add in the Hamburger, and Peas. Cook until the Hamburg is just about cooked through. Drain the grease from the pan and set aside.
• In the meantime bring together the Chicken Broth, Pepper, Clove, Cinnamon, Cardamom, Nutmeg, and Ginger together to a boil and until well dissolved. Remove the two cloves from the broth and pour into the pan with the Hamburger, Peas, Carrots, and Onions.
• Preheat the oven to 375 degrees Fahrenheit, and in boiling water add the Potatoes. Cook these until they are finished, and drain.
• In the same pot add in the Milk and mash till smooth and creamy.
• In a large casserole dish put in the meat mixture, and top generously with the mashed potatoes. Bake for only about 20 minutes max, as everything is already cooked through.
• Plate and Enjoy!

You don't have to have Lebanese in your roots to appreciate this, and honestly at the end of the day I just like good tasting food! If you do too, then give this twist on a traditional Cottage Pie a try!

Whoops!

I was going to make a Lebanese inspired Cottage Pie this evening, until I took a look into my fridge - and realized no way that was happening!
When you have a full stocked fridge of pre-made food, then why bother making a whole new meal that would have to be quickly eaten?
I promise though tomorrow I shall be making a Cottage Pie with a twist!

I'm not sure in my tired memento last night whether or not I mentioned what a Cottage Pie is, but it's essentially a Shepard's Pie but with hamburg instead of lamb. (Although I do love ground lamb…)

So once again sorry for my lack of cooking tonight, but why bother!

How many of you enjoy regular Shepard's/Cottage Pie? If so what's your way of making it?

Lizzie Borden References - Make for Good Recipes

This is going to be a short and sweet post. Mainly cause I'm tired, and I'm looking forward to bed!

Tomorrow I plan on making a Lebanese Flavored Cottage Pie! This all stems from a Lizzie Borden reference that was mentioned in And Then There Were None, and it's ironic because my boyfriend Ricky has Lizzie Borden genes! You may wonder why I'm going to make it Lebanese, but it's because Ricky also has Lebanese genes.

Therefore I'm making Lebanese Cottage Pie - essentially a Shepard's Pie with Hamburg instead of lamb. 

I'm way too tired to keep muttering on.... So why don't we catch up tomorrow instead! (With food!)

Buffalo Chicken Wings and Bleu Cheese Dressing

So so sorry this post is a little late. I've been celebrating my last shift at my crappy job that I was able to finally quit! (Thank the lord!) Needless to say I was out celebrating a bit and realized woah it was 9:00 by the time I started cooking. Time flies lately...

Next week is the last week for my And Then There Were None book! I'm not gonna lie I'll be sad to see it end - but now I know a new author I can gravitate to - and it's not just fantasy books!

So moving on - enjoy these little babies!

Buffalo Wings and Bleu Cheese Dressing

Main

• Chicken Wings (12)
• Celery (2 Stalks, Quartered)

Buffalo Sauce

• Hot Sauce (6 ounces, I can't tell you which brand I use as its a family secret!)
• Butter (4 Tablespoons)
• Honey (2 Tablespoons)

Bleu Cheese Dressing

• Mayonnaise (1/2 Cup)
• Sour Cream (1/4 Cup)
• Milk (1/4 Cup)
• Worcestershire Sauce (1 1/2 Tablespoons)
• Bleu Cheese (1/3 Cup, Crumbled)

Instructions

• Preheat oven to 400 degrees Fahrenheit. 
• Mix together the Buffalo Sauce Mix and set aside. 
• Mix together the Bleu Cheese Dressing mix and set aside. 
• Bake the Chicken Wings for 12 minutes on a cookie sheet. Pull out and drizzle with half of the Buffalo Sauce. 
• Bake the Chicken Wings again for 15 minutes, and plate. Add the remaining Buffalo Sauce to the Chicken Wings.
• Plate and enjoy!

This is a favorite recipe of ours for wings. Honestly you can't beat this buffalo sauce. It's the perfect appetizer for game night. (Hence why I posted this so late!)

I wish I could divulge the hot sauce we use, but it's legitimately a secret! All I can say is grab something similar to a cayenne pepper sauce. 

I hope to see you all soon! Let me know what you think!

Honey, Honey, Honey - You're the Death of Me!

There's just something about bees and their honey that can make some dishes pop. I have a vague idea of what type of dish I'll be making that uses honey - but not 100% sure yet!
I do know that the reason I want to do a honey dish is because of how the next dinner guest will be going. Oh what joy! Another murder you say? Certainly the hysteria is settling into the remaining individuals from And Then There Were None!

"And that's why I'm asking - do they keep bees on this island? -  Isn't it funny? - Isn't it damn funny…?"
She began laughing wildly again. Dr. Armstrong strode forward. He raised his hand and struck her a flat blow on the cheek." (Christie, Ch. 11).

So tune back in tomorrow for some sort of dish involving honey!

Bacon Hassalback Potatoes

My "I just don't know meal" is now a different take on a baked potato! Bacon lovers rejoice - these spuds are loaded and baked so the bacon fat cooks into each sliver of the potato. (Yum!)

These are the perfect little appetizers for a movie night or game night. Ricky and I made these so that we could enjoy them while we watch Maleficent! I had mixed views on how these potatoes were going to turn out, I was nervous that they'd turn out to be too greasy but it was a wasted thought. (Just try to use the less fatty pieces!)

Bacon Hassalback Potatoes

• Large Potatoes (3, Bottom 1/4 inch Cut Off, Sliced 3/4 Way Through)
• Bacon (3 Slices, Cut Into Inch Size Pieces)
• Olive Oil (1/2 Tablespoon)
• Salt (To Taste)
• Pepper (To Taste)
• Butter (1 Tablespoon, Melted)
• Garlic Powder (1/2 Tablespoon)

Instructions 

• Preheat the oven to 400 Degrees Fahrenheit.
• Put some parchment paper on top of a baking sheet, and lightly drizzle with Olive Oil. Place the potatoes flat side down. (This is why you have to cut part of the bottom, so they lay flat).
• In each individual slice you'll be pushing in a piece of Bacon. Any remaining pieces will just drape over the Potato. 
• Top with a bit of Salt and Pepper and bake for 30 minutes. 
• Meanwhile mix together the Melted Butter, and Garlic Powder in a small bowl. 
• Five minutes before the Potatoes are done, drizzle just a little bit over each, and bake again for the remaining five minutes.
• Plate and Enjoy!

All I have to say is not knowing what you'll be making for dinner sometimes, allows for little experiments like these! Give it a whirl and let me know what random creations you all decided to make on a whim!

See you all tomorrow!

To know, or not to know? That is the question...

Sometimes the most frightening thing of all for an individual, is to not know. That's certainly the case thus far in And Then There Were None by Agatha Christie. The question is is it truly that frightening not to know? Or is it more of an adventure to find out as you're going along?
Certainly the characters in Chritie's novel would much rather know than not, and then again facing imminent murder is likely to changes things up a bit.

"I don't know. I don't know at all. And that's what's frightening the life out of me. To have no idea…."(Christie, Ch. 10).

Of one thing I am certain of though, and that is that I don't know what the heck I'll be cooking tomorrow. Most certainly it will be an adventure rifling through my kitchen cabinets trying to think of something. I do know that it will be based on one of my favorite things - using what may be going bad soon! (I wonder why no one stays for dinner - it's because they read those things…)

One thing I can guarantee though is that not knowing something in life certainly brings out more tasteful ingredients. (Harder won in my opinion!)
So stay tuned for tomorrow's mystery dinner!

Fish and Chips

I've finally made fish and chips, and while I can't say they're completely British but at least I can say I've made my own version of Fish and Chips. (In other words I forgot to bread the fish before I made it…)

It truly is in the eye of the maker though as to how you make something, and I decided to make a variation of fish and chips that I hope you all will enjoy!

Fish and Chips

Main

• Fish (1 pound, Salmon, Cut in Half)
• Potatoes (2 Potatoes, Cut Into Small Wedges)
• Olive Oil (2 Tablespoons)
• Salt (To Taste)
• Pepper (To Taste)

Marinade 1

• Water (2 Tablespoons)
• Worcestershire Sauce (2 Tablespoons)
• Ginger Powder (1 Tablespoon)

Marinade 2

• Lemon (1/2, Juiced)
• Ginger Powder (1 Tablespoon)
• Cayenne Pepper (1/2 Tablespoon)
• Chili Pepper (1/2 Tablespoon)

Instructions

• Preheat oven to 450 Degrees Fahrenheit.
• Meanwhile mix Marinade 1 into one bowl, and Marinade 2 in another. Add to each bowl one piece of the Fish. Let this stand in the fridge for at least 3 hours. (Overnight would be best.)
• Use the Olive Oil to grease a pan, and put the Potatoes on adding the Salt and Pepper. 
• Bake the Potatoes till golden brown, and in the meantime fry the Fish in a pan with a little bit of the Olive Oil for 4 minutes on each side. 
• Plate and Enjoy!

Delightfully yummy, and healthy. Had I made a true Fish and Chips I'm certain it would've been a little less healthy as generally it's fried. Yet this could be a nice alternative. I'm certain you could bake it as well with panko crumbs but I just forgot to even bread the thing!

Where's your favorite place to get Fish and Chips where you live?

Nothing Says Near the Ocean Like Fish and Chips!

I can't believe that after living here in Maine right near the ocean myself, that I've never actually had Fish and Chips. I know it's primarily a British dish - however it is quite popular here as well. 

We even have a restaurant that has been hitting the spotlight lately for it's fish and chips, it's called Susan's Fish'N'Chips. I plan on making my own variation of Fish and Chips for tomorrow, so I hope you all tune in!

It'll be great to try to make! What kinds of fish and chips do you all like to do? 

Scones with Golden Raisins

I've finally had my own British Afternoon Tea with Scones! Not to mention it was a perfect day for it - first snow of the season here in Maine. (It's only November 2nd!)
I enjoyed hunkering down and enjoying my Assam Chai tea though while watching some football this afternoon, and I'll tell you these scones are actually quite filling! (I'm not complaining.) So if you all want to enjoy yourself some relaxation time, and a little treat for the noontime drag then get some scones and tea!

Scones with Golden Raisins 

• Flour (2 Cups)
• Baking Powder (4 Teaspoons)
• Salt (1/3 Teaspoon)
• Sugar (1/3 Cup)
• Butter (4 Tablespoons)
• Shortening (2 Tablespoons)
• Cream (3/4 Cup)
• Egg (1)
• Golden Raisins (Generous Handful)

Instructions

• Preheat oven to 375 Degrees Fahrenheit, and in a large bowl mix together the Flour, Baking Powder, Salt, and Sugar.
• In a separate bowl mix together the Butter, Shortening, Cream, and Egg.
• Slowly add the wet mixture to the dry mixture, making sure everything is well blended. 
• Toss in the Golden Raisins, and mix well.
• Flour a working surface, and roll out the dough to desired thickness. (I like thinner cookie-like scones.)
• Cut out circles from the dough, and place on well greased cookie sheets.
• Bake for 15 minutes or until golden brown. 
• Plate and Enjoy!

Scones, Dab of Butter, and Jam

So delicious, Ricky and I are excited for some coffee and scones in the morning.

Catch you all again on Monday!

What Have I Always Wanted To Do? Have Afternoon Tea with Scones!

I'm a huge tea drinker, and here in Maine we have an amazing tea shop owned by my friend Sarah called Homegrown Herb and Tea. (Seriously, you should buy some for holiday gifts!) I have some lovely blended tea from her that I am going to enjoy for my own afternoon tea tomorrow - with some traditional scones.



I find the reason of mine for doing a traditional British Afternoon Tea is because of the small lunch the guests had from And Then There Were None. Needless to say their tea break was not much in the way of calming to say the least - however it does leave one to more questions!

"That's just it, sir. Last night, when I was clear ing up, there wasn't but nine, sir. … There's only eight, sir! Only eight! It doesn't make sense, does it? Only eight…." (Christie, Ch. 6).

I am loving this Agatha Christie novel right now, and I'm still entirely engaged. I keep trying to determine who the killer is but I'm just not certain! Needless to say, I think I've found a new genre that I like - Mystery!

I hope you all tune in tomorrow for a simple day of tea, and scones. Mayhap you'll tell me some choices you'd put into an afternoon tea?

Toad in the Hole

Every time I read the name of this I laugh. It's such a weird name, and frankly doesn't sound very appetizing - but woah! After trying this Toad in the Hole recipe, I really think I've fallen in love with British cooking. I know some people only think of Black Pudding for British food which I must say still grosses me out. But I digress…

I made a very simple, and easy meal for four people to share with this Toad in the Hole, and don't forget you can always add your own twist! I cook with so much whiskey by now, everyone must be assuming that I have some sort of whiskey addiction. (It's just so damn good though!)

Toad in the Hole

• Flour (1 Cup, and 1 Teaspoon)
• Egg
• Milk (200mL)
• Plain Pork Sausages (4-5)
• Vegetable Oil (1 Tablespoon)
• Onion (Diced)
• Butter (2 Tablespoon)
• Brown Sugar (1 Teaspoon)
• Worcestershire Sauce (1 Tablespoon)
• Beef Stock (1/2 Cup)
• Irish Whiskey (1/2 Cup)

Instructions

• Preheat the oven to 350 Degrees Fahrenheit.
• Mix in a large bowl the cup of Flour, Egg, and Milk until the batter has no more lumps.
• Place the Sausages into a glass pan and drizzle the Vegetable Oil over all of the Sausages mixing them well. Place into the oven and roast for 15 minutes.
• Carefully pull out the pan from the oven, and pour the batter over all of the Sausages. Place this back into the oven and bake for 40 more minutes. 
• In the meantime sauté the Onion, Butter, and Brown Sugar for five minutes.
• Add in the tablespoon of Flour, Worcestershire Sauce, Beef Stock, and Whiskey - bring to a boil, simmer, and reduce. 
• Plate, Drizzle the Sauce, and Enjoy!

Not The Prettiest Plating, but Delicious!

This is quite a yummy dish, and the bread, sausage, and whiskey sauce go so well together. 

Death by Whiskey? Well I'll Partake Anyway!

There's nothing like a book with a lot of drinking involved. I never truly understand the undertakings of British writing and how they always seemingly include liquor in their writings. (Granted I've only read a few British books, so I can only make a generalization.) I just find there always appears to be an alcohol beverage involved in more than a few individuals refreshment choices. (I say drink on to that!)

I still am not quite sure what I'll be cooking up tomorrow, but you can be guaranteed that it will be whiskey oriented! I honestly am thinking of possibly Toad in the Hole. It was a dish I had wanted to make in March for my old blog, but I never ended up having the time for it. It is more of a homey dish, and I personally am looking forward to it!

I'm going to leave you all with one quote from And Then There Were None:

"He thought: Best of an island is once you get there - you can't go any farther … you've come to the end of things.
He knew, suddenly, that he didn't want to leave the island." (Christie, Ch. 5).

Yorkshire Pudding and Roasted Steak

This is my first true blue British meal I've ever had! I've always wondered what a Yorkshire Pudding was ever since I first started reading Harry Potter. After all, those books are just brimming with different British delicacies. (None of which I've had before.)
I loved these perfect little puffs of pastry. (They soak up gravy so well!) This is also another one of those meals that is great for two individuals and one more day of leftovers. Plus it's only four simple ingredients to make the Yorkshire Pudding!

Yorkshire Pudding with Roasted Steak

For the Pudding:

• Eggs (4 Large)
• Flour (1/3 Cup + 1/2 Cup)
• Milk (1/3 Cup + 1/2 Cup)
• Vegetable Oil (2 Tablespoons Per Muffin Tin)

For the Roast:

• Steak (1/2 Pound, Thick Cut)
• Sweet Potato (1, Thinly Sliced)
• Vegetable Oil (To Coat Potatoes)
• Brown Gravy (A Recipe, or Cheap Packet - Don't Judge)

Instructions

• Preheat oven to 385 Degrees Fahrenheit.
• In a medium sized bowl mix together the Eggs, Milk, and Flour. Make sure there are no lumps within the mix. Don't worry that the mixture seems runny - it's fine!

Runny Mixture - It's All Good!

• Drizzle two tablespoons of Vegetable oil into each muffin spot. Place this pan in the oven (without batter in it) and let it heat for five minutes.
• Pull out the tin, and carefully pour the batter inside the tins. Put back in the oven for 25 minutes. (Don't worry that they look flat! They'll puff up!)
• Pull out the Yorkshire Puddings once they've turned a nice golden brown.

Puffing Up!

• Put your steak on a roasting pan, with the sweet potatoes and roast for 15 minutes on one side.
• Flip the steak and roast for another 15 minutes. (Or until done). 

• Plate, pour some gravy over everything, and enjoy!

This was a really good meal, and honestly it would be truly amiss without the gravy. I know a lot of people would probably cringe that I used cheap mix gravy, but sometimes it just works. (Sometimes I'm just that lazy!) Anyway, I'll catch ya'll on Thursday!

Perhaps A Wee Bit British Now

I have no idea what it is about 'fanciful' dialect, however I must say that I do love myself a book with that same type of dialogue for characters. It's seemingly so proper and I must admit I'm a sucker for the British talk. (Or a Scotsman's!)

I feel that I shall be making a lot of more fancy foods, or just small things that pair well with the more fanciful attitudes dictated from the characters.
I know thus far they all seem to love their brandy (or the men do). The woman seem to have a certain rigidity about them as well, especially Miss Brent. Nevertheless expect to be bamboozled with English flair cooking for the next month!

I feel like another dainty meal is in order, or maybe a more classy affair on a traditionally sloppy American dish… I'm not quite sure what, but perhaps a Yorkshire Pudding…?

Stay tuned tomorrow to find out!

Caramelized Onions in White Balsamic Glaz

There are some things that you can make on such a short notice, and sometimes those things are almost needed to make a simple thing have that needed flavor. These little onions are one of those things. I love to drape them onto my cheese and crackers, and Ricky decided they would go well on top of a steak.

I don't have much else to say about these, but I will say if you're a cheese plate fan like my family is - then you must try these.

Caramelized Onions in White Balsamic Glaze

      

• Red Onion (1, Halved and Thinly Sliced)
• White Balsamic Vinegar (1 1/2 Cups)
• Butter (1 Tablespoon)

Instructions

• In a medium-sized frying pan, take the Butter and Onion - sautéing for 5 minutes.
• Add in the White Balsamic Vinegar and reduce for 20 minutes. (Or just until the Onion is tender.)

• Put in a bowl, and pair with a cheese plate or meat. Enjoy!

Yum!

These little onions paired very well with just an oven roasted steak, and even just paired with a cheese plate they're delicious. You may have to get used to the tang, however once you do these are a fun easy little thing to add to any meal.