Gravy. Its going to get us through. Promise

Oh sweet mother of Santa Claus, the Easter bunny, and the Tooth Fairy.

I have one thing to say.

And one thing only.

CAN JANUARY PLEASE END?

In Febraury, life will be sweet again.

I start my shiny new job.

I go to India.

Gracious, my bank account might start to look healthy again.

In fact, I might start to look healthy again.

Whereas right now I am a giant barrel of lard, completely skint, and well, bloody freezing if I’m honest.

And there is still a couple of weeks left in this month.

So, while I’m not much of a one for wishing time away, I would like to just be able to get through those couple of weeks.

Sure, shall be simple.

Just a few short weeks.

With no shopping.

*weep*

Just a few short weeks.

Of having to cut back on pies.

*sniffle*

Just a few short weeks.

Of having to work in a ruddy call-centre

*HACKING SOBS OF MISERY AND DEPRESSION*

Oh dear.

I have devised a secret survival plan.

And that plan is gravy.

Gravy soothes.

Gravy heals.

Gravy makes everything OK.

And that, essentially, is what this recipe is.

A vessel.

A special, edible, gravy vessel.

Awesome!

Also, the yorkshire puddings are as cheap as chips to make, easy to rustle up after work, and can contain anything you want.

As long as there is gravy.

With gravy by our sides and in our tummies, we CAN get through ruddy January.

GO TEAM!

First up, drizzle the oil into two cake tins and put into the oven to heat.

Then, weigh out the flour.

My Mother got me this measuring device.

Makes for a pretty picture doesn’t it?

I suspect that may not have been her motivating factor.

Still, good choice Mum!

Call upon your local friendly hen to donate to you two of her eggs…

And crack into a bowl with the flour, as well as some salt and pepper.

Mix together the milk and water.

And whisk into the flour until nice and smooth.

Usually, about here, I have an amusing anecdote.

For some reason, today, I don’t.

Blame January.

Need. More. Gravy.

Take the tins out of the oven, and as quickly as possible, pour in the batter and get them back in there.

If you want to take pictures for your Little Pink food blog, just GET ON WITH IT ALREADY. SPEEEEEEEEEED.

Just saying.

While they are baking rifle through the fridge for anything that might go in the middle and goes with gravy prepare some organic vegetables into the shape of bunnies.

Or something.

Mix them with gravy.

Lots and lots of gravy.

Take your puddings out of the oven.

Marvel at their splendour.

Fill with whatever you want: sausages, bacon and cabbage, roast veg, just gravy…

Serve.

Enjoy.

DREAM of February.

Giant Yorkshire Puddings
Serves 2. Cooking time around 30 minutes.

2 tbsp sunflower oil
150g flour
2 eggs
Salt and pepper
200ml milk
100ml water

1. Divide the oil between two 18cm cake tins and put these into a 180 degree oven.
2. Put all the other ingredients into a bowl and whisk until smooth.
3. Remove the cake tins from the oven, and, working quickly, divide the batter between the two before returning to the oven.
4. Bake for 20-25 minutes, until golden brown.
5. Serve

Spiced Sarah Fries

Eagle-eyed, and elephant minded, readers will remember my woes at not being an Italian mama. My ragu sauce isn’t authentic, my table isn’t scrubbed pine, and I don’t playfully rap knuckles with a wooden spoon when they try to sample my sauce. I sort of make puppy eyes and plead for acceptance and noises of appreciation.

Sometimes I have to wait a Very Long Time.

Well, this week, I have discovered new issues. I have been reading The Pioneer Woman, and basically I now want to be an American mama, in a ranch about Oklahoma somewhere.

I don’t think I’m going to be an American ranch mama, either, if this experiment is anything to go by. I was aiming for simple home fries, to go with an eggy frittata. There is something lovely about egg and potatoes, don’t you think?

Well, I got as far as scrubbing the potatoes, when the maverick cook inside me FORCED me to spice the whole affair up a bit. The results were delicious, so I thought I would share here.

I’m sorry America, for messing with your potatoes. But I’m Irish, so it’s allowed.

First up, we have the ingredients: potatoes, onions, garlic, cumin, paprika, oil, salt, pepper. Butter, too, but I forgot that in the picture. My bad.

Scrub the potatoes, and cut them into evenly sized pieces. Put them on to steam.

While the potatoes are cooking, slice the onion thickly…

And give the garlic a good bash before peeling.

Heat the oil and butter together in a pan…

And add the onions and garlic to soften for a little while.

Avert your eyes, American mammas, because this is where we add the spice: paprika, cumin, salt and pepper.

While that is all frying up, cut the potatoes into chunks…

And add to the pan.

Cook over the low heat for about 20 minutes, but don’t stir toooo much, otherwise you’ll have a mushed up potato mess, and even my unorthodox methods won’t allow for that kind of game playing.

Which really is saying something.

Serve, with whatever takes your fancy. Eggs are really, really good, though.

Spiced Sarah Fries
Serves 2-3. cooking time 45 minutes.

600g potatoes
50g butter
2 tbsp light olive oil
1 onion
5 garlic cloves
2 tbsp cumin
2 tbsp paprika
1 tbsp salt
Few grinds of black pepper

1. Scrub the potatoes, cut into evenly sized pieces, and steam.
2. Slice the onions thickly. Peel and bash the garlic gloves.
3. Heat the oil and butter together in a pan over a low heat., and add the onion and garlic.
4. Add the paprika and cumin, as well as the salt and some pepper.
5. Once the potatoes are cooked, cut into chunks and add to the pan.
6. Cook over the low heat until brown and crispy, stirring occasionally. This should take about 20 minutes.
7. Serve.