Here we are. I am out with Fr. Finigan, Fr. Briggs, and blogger Mulier Fortis.
Lunch is a classic.
I am literally posting this from the phone as we eat, since there is wifi here. With the great wordpress ap I have it is a snap.
Does this remind you of another meal?
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since Sat., 25 Nov. 2006:
The roast beef with Yorkshire pudding looks great! Which restaurant is this? I’d like to stop by there when I go to the UK in a few months.
A proper roast dinner and a pint, doesn’t get much better than that on a Sunday afternoon!
It looks very good Father, esp. the yorkshire pud., but the beef is sadly healthy. Proper English Roast Beef should have plenty of FAT on it. That’s where the flavour is. Get Fr. Finigan to cook you a roast rib of beef on the bone.
M: Or… I could cook it.
haha, I remember the bottom picture! To put you on the spot, which tasted better?
Father Z, you are amazing and we would be lost without you, but perhaps you’re a little bit too obsessed with the power of technology. Just because you have wifi, a phone camera, etc, does not mean you need to feel compelled to post photos of your meals. [Then I suggest you go to some grim blog where no one recounts anything fun or interesting.] Plus, this is the sort of stuff Catholic bashers love to point out as decadence among the clergy (hey, you’re entitled to eat, but you know how those Calvinists are!) [WDTPRS does not care what Calvinists think. Furthermore, I will continue to post what I want on the blog, and whence I desire to post it, and by what means.]
Father, I see from Mulier Fortis’ blog that you were lunching at Chislehurst Golf Club. Did the small matter of the Ryder Cup come to your notice? Were you singing “My Old Kentucky Home” by the end of the evening in the manner of my dear American friend who called me at 11 pm just to do that very thing?
Christabel: Now that you mention them, none of these occurred to me!
Tiny: I think my roasted vegetables were better. The puddings about the same. Their gravy and the cauliflower were superb. Their beef was more tender than mine. Bu in my defense, I was constrained by the cut of meat I was using which was a) bought by someone else and b) not a very good cut. I must figure out how they made their horseradish sauce.
Fr.
There’s a special message for you on my blog re horseradish sauce containing two recipes and an offer to send you horseradish roots and other ingredients.
thoughtsfromoasisinfrenchcatholicism.blogspot.com
or perhaps you may get at it more easily by googling Jane Mossendew (that’s my pen and maiden name.)
Keep using the tech. and posting about food. As you say we need light relief and humour.
Jane
Father,
Looks yummy.
Out of curiosity, Father, how many calories would guess that one dish to be?
God bless you.