She was an amazing woman, and my hero.
Peggy, I miss you every single day.
She and I would laugh, a lot, together. Like naughty school girls. Despite the fact that she was born in 1911, and I was born in 1969, we were so close. Like two peas in a pod. And we giggled, a lot, together.
One thing that made me chuckle throughout my childhood, and the memory of it makes me smile even now, was "pink meat".
It was a staple saturday night dinner at my Granny's house.
"What's for supper, Granny?"
"Pink meat, and good enough for you"
It is a staple dinner in our house now. Exactly the same.
Each and every time I dish it up, with its mashed potatoes and carrots & cabbage, my children call it "pink meat" too.
(I hope, really hope so much, Granny, that you look down upon us, and smile?)
1.5kg peice of corned silverside, rinsed
2 tablespoons brown sugar
1 stick of clelery, chopped into big chunks
10 whole cloves
1 small onion, halved
1/2 cup vinegar
Slap the whole lot into a slow cooker/crock pot and cover with cold water
Cook on high for 6 hours or low for 8 hours
Remove the meat from the water. Rinse in hot water. Allow to rest for 30 mins, wrapped in foil before carving into slices.
Serve with steamed carrots, steamed cabbage, mashed potatoes and parsley sauce.
Tell me, do you have old fashioned family favourite meals like this?
Share with me?