General kitchen advice

Buy Local Food : Take a child shopping with you, pick up one of the offending products and say quite loudly "Well we’re not buying that, think of the energy it’s used up just getting here!"

When you are travelling, you should have a quick think about where your food has come from. When/if it is locally produced, your food is likely to be tastier, better for the local economy and fresher.

Buy Local Food : Bringing more local produce into your kitchen may leave you wondering what to do with unusual things such as Jerusalem artichokes, kohlrabi or mizuna. “I get requests all the time from CSAs asking permission to put my recipes into their delivery boxes,” Madison says. “I always say yes.” Get a good produce-based cookbook and don’t be reluctant to ask for recipe ideas from growers.

Cook safely

If you're called away from the cooker - by the phone, say, or by someone at the door - take pans off the heat. It's the easiest thing in the world to forget about them.
Don't put oven gloves or tea towels down on the cooker after you've used them.

Grannys Broth (Cawl Marngu) Welsh

	Category	Lamb Recipes
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Ingredients And Procedures

2 lb Best end of neck Welsh lamb

1 Small swede (Turnip)

1/2 lb Carrots

1 lb Potatoes

2 Large leeks

1 oz Parsley

1/2 oz Flour

Salt and pepper Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully. (This can be done the night before and the fat allowed to set on the surface. This makes it easier to skim off.) Then add the carrots (cut in half), the swede (sliced) and the white of the leeks, and simmer gently for 2 - 2 1/2 hours. Add the potatoes (cut in four) and

continue to simmer for another 30 minutes. When the potatoes are almost cooked, thicken with flour and a little water. Lastly, add the green of the leeks and parsley (chopped) and simmer for further 10 minutes and serve in basins while hot. Cawl was the dish most commonly served for dinner on the farm during the winter months in th ecounties of South and West Wales. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. Croeso Cymreig

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<h1>Grannys Broth (Cawl Marngu) Welsh</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>2 lb Best end of neck Welsh lamb <P>1 Small swede (Turnip) <P>1/2 lb Carrots <P>1 lb Potatoes <P>2 Large leeks <P>1 oz Parsley <P>1/2 oz Flour <P>Salt and pepper Put the meat into the saucepan, cover with cold water, add salt and pepper, bring slowly to the boil and skin carefully. (This can be done the night before and the fat allowed to set on the surface. This makes it easier to skim off.) Then add the carrots (cut in half), the swede (sliced) and the white of the leeks, and simmer gently for 2 - 2 1/2 hours. Add the potatoes (cut in four) and <P>continue to simmer for another 30 minutes. When the potatoes are almost cooked, thicken with flour and a little water. Lastly, add the green of the leeks and parsley (chopped) and simmer for further 10 minutes and serve in basins while hot. Cawl was the dish most commonly served for dinner on the farm during the winter months in th ecounties of South and West Wales. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. Croeso Cymreig <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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