Pixie <Pixie@AnnWheatley.com.invalid>wrote:
/snip
>If you look carefully at the design (the real one, not the chicken
>one),
/backflips
/gyrates .n. shudders
"chicken"... !!..
I say..
I say..
"chicken" I tell ya..!..?....that, THAT.. m'Lady, is
the veritable Ear of the Sympathiser...!!!... I will
have you know..!
"Looks" aint everything ...
/mumble mumble
pHeh... "chicken" indeeeed >8-P
/snarf
>
>Small details like size are very important to a man... /chortle...
>
>Pixie :-))
>Back to my Bechemel sauce... touchy stuff is that... /phew, no lumps.
>
Using weevil[d] flour????
Isn't the same sauce without "grit"..:-D
oH... btw...????
I have a microwave recipe for this too!
#melt butter
#with a small spatula, mix in some plain flour
#cook till it is kinda smoothly pasty - usually less
than two minutes of "stop/start"
# add whole milk (not that reduced everything crap -
find a cow)
#heat and beat with the spatula until you get a smooth
consistency
#add chopped onion and parsley
# cook on 30% , stirring closely.. for around 80secs.
Add salt and pepper and serve.
The whole deal might take you 10minutes.. and that is
buying and chopping the onion included..!!
Yummo "White Sauce"
[next week]
"How to make preserves the Microwave way"
/chuckles
ooRoo
--
hopper
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