Made myself giggle when I decided on today's title... Reminded me of the Rowan and Martin Laugh -In routine introducing their "Pot-Pourri" segment. Dick Martin took great pains to pronounce Pot Pourri POT Pourri rather than the customary POE-Pourri. He was rather tickled with himself for all that. Silly, silly POT-pourri. Another name for spicy brownies?
Okay, I'll paddle back from way down the stream of consciousness to present this week's Four Foods on Friday, courtesy of Valerie, lady and mistress of Fun, Crafts and Recipes. (I'm also in the middle of reading OUTLANDER, so you get archaic Anglo references as well... )
Here are this week’s four questions.
#1. Olive oil. What kind do you prefer to use?
I love me some EVOO (extra virgin olive oil, for you non-Rachael Ray-ites). I only use it on stuff that will be enhanced by the fruitiness, like salad dressing, or as a dip for crusty bread, or over pasta or on a chicken I'm about to roast, with herbs and sometimes lemon, or hummus. Okay. Anything else, I use canola or vegetable oil.
#2. Meatballs. Do you make them from scratch, buy premade cooked or buy premade frozen?
Either, depending on time. I do love to make them myself, if I have the time, and I don't use dry crumbs, rather bread soaked in a bit of milk. Keeps things so nicely moist!
#3. Do you use napkins at home? Paper or cloth?
In a former life, I had several sets of cloth napkins, usually sturdy enough to flange into dishcloth roles when too shabby for the table. But now, with Medium Boy and laundry up to the ceiling, it is paper all the way.
#4. Share a recipe for a white sauce.
The basic bechamel, two tbsp each of flour and butter, mixed together and cooked over medium/low flame about five minutes, then add gently one cup of milk, stirred until thickened. Takes 15 or so minutes, but you can do so much with it. Add some shredded cheddar, voila cheese sauce. Add onion and garlic into the butter before the flour, saute them a bit and then make the roux, thicken the milk then add some parmesan grates and herbs (basil, oregano), alfredo sauce.
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