The hours sleeping before midnight are the most important.
Eat three pieces of fruit every day, otherwise your growth will be stunted..
Close that door, were you born in a tent...
Don't put that in your mouth, you don't know where it's been!
Eat your brocolli, thousands of starving children would!
Bored? I was never bored at your age!
If I'd talked to my mother the way you talk to me....
Always change your underwear, you never know when you'll be in an accident.
I slave for hours over a hot stove and that's all the thanks I get!
Because I'm your mother, that is why!
If I've told you once, I've told you a thousand times....
Take your elbows off the table!
Just wait till you have children of your own, then you'll understand why!And the list goes on....
This morning, driving my daughter to school in the torrential rain, I looked at her and said, " Great weather for ducks!!" She duly raised her eyes to heaven, sighed, curled her lip and looked out the window.
No further comment.
It's also good weather to EAT duck...foie gras season is upon us in in south west France.
Here's an easy terrine recipe that freezes well...getting ready for xmas!!
The trick to great foie gras terrine is simplicity...
Susie's Simple Foie Gras Sauternes Terrine
700gr fresh quality foie gras
1 teaspoon salt
1 teaspoon white pepper
1/4 teaspoon freshly grated nutmeg
Separate delicately the 2 lobes of foie gras. Pull out gently the nerves with the aid of a sharp pointed paring knife. Dab off any moisture with a paper towel. Salt and pepper the lobes and pose them in a buttered terrine dish...should fill up to 2/3rds of the dish's volume. Pour over the wine , cover and leave to marinate in the fridge for 12 hours.
Preheat oven to 150°.
Take terrine from fridge, turn over the lobes. reclose the terrine. Bake in a bain-marie for 45 minutes.
Remove from oven and let chill.
Grate over nutmeg. Cover with cling-film and gently push down the contents. You can also use a small board the size of your dish to push down the foie.
Put it in the fridge and leave 48hrs before serving.