Cooking Divine Show me yours, I’ll show you mine

So has anyone ever made banofee pie? It’s so easy, non bake, which I love! and I guarantee not one person don’t know will be overwhelmed with complete orgasmic feelings of joy when they taste it! (Sorry, but it’s true)! I made this but the final slice is not mine I don’t think as I’m a rushaholic and mine crumbled... if you like toffee and can boil a can, you can make this!

Yes I love cooking, hence my fridge every week!

Great Trick! For Perfect Gravy! After making a roast chicken, abd calved its I throw the carcus, which always has meat on it still, juice, from pan, a few bag leaves, snap two carrots, 3 cloves of garlic, cut 2 onions, a couple of cut I. Half celery sticks, don’t even bother peeling them, a bit of chicken stick, knor or a cube, S&P, boil and simmer 2/3 hours, drain, and freeze in freezer bags, or partly in bullets and take out and put them in freezer bags, then voila! you can... put them straight in the pan on low heat. Watch it slowly heat and it’s your base for gravy for your next roast. Do this with any meat left overs.

Oooh the salmon turned out great, tried a different recipe, and that’s not potatoes, mashed cauliflour with feta cheese, and some garlic butter... honey glazed asaparagus... salmon, cooked how I like it, a little translucent...

Let’s see how this turns out, thanks to my father in law who fishes and doesn’t eat fish!!!