Continuing with our cooking theme from Monday, here's a little lesson on Yorkshire Pudding. Originating from Northern England (circa 1735) in the county of Yorkshire, there are many ways it can be served. Mom and I had a Sunday roast at Sudbury Golf Club, where we learned about this traditional English side dish.
"Yorkshire pudding is a baked pudding made from a batter of eggs, flour, and milk or water. A common English side dish, it is a versatile food that can be served in numerous ways depending on its ingredients, size, and the accompanying components of the meal. As a first course, it can be served with onion gravy. For the main course, it may be served with meat and gravy and is part of the traditional Sunday roast, but can also be filled with foods such as bangers and mash to make a meal. Sausages can be added to make toad in the hole."
Did you know that National Yorkshire Pudding Day has been celebrated on the first Sunday in February in Britain since 2007?
Below is a photo of Mom from Sunday at lunch and some shots from the golf course. My friend Damian Cullen played in our three-ball nine-hole outing. Mom made an excellent par on the 7th hole shown in the photo, a downhill par 3. She hit a beautiful 7-iron from 130 yards to about 12 feet! It was so impressive that Damian insisted on buying the drinks we enjoyed on the patio before the roast.
Love you,
Dad
