EASTER
Easter is the time for new beginnings when spring starts to show what has been hidden away beneath the earth. It’s also a time for families to get together, to sit and eat and enjoy the year ahead.
A Sunday roast was always the highlight of our week as a family, though we never understood whether Sunday is the first day of the week and so the beginning or the last, the seventh day of the week. Either way round we would all sit round the dining room table and enjoy whichever roast, with roast potatoes, Yorkshire puddings, vegetables and lots of gravy made from the meat juices. The meat fat was always kept to make dripping wh
ich would be spread on toast the next morning as well as any leftovers cooked up the next day for pies and soup. It seems that using every part of a joint of meat was important then and just as important today, not to waste but to make more of what we have got.
ich would be spread on toast the next morning as well as any leftovers cooked up the next day for pies and soup. It seems that using every part of a joint of meat was important then and just as important today, not to waste but to make more of what we have got.
