Page 6
Not to be outdone, Donna Boyce stepped in a depression in a curb lawn the Monday after Thanksgiving on her way to a cookie exchange. All members of the Broken Ankle Brigade were lucky enough to make it through with only various styles of braces instead of casts.
Nancy Ewing spent January 3rd at Riverside Hospital having a total hip replacement -- best wishes go out to Nancy!
WSCO hopes everyone in Sick Bay is recovering with no lasting side effects.
WSCO Board member Marilynn Miller was driving when hit by another car. Marilynn came out ok but her car was totaled, prompting her to give up driving for good. Board member and Good Samaritan Charlotte Prior volunteered to drive Marilynn to Board meetings.
WSCO board member Dave Shelby and his wife, Jan, spent three weeks in August in Wales, Scotland and England. Their tour started in London, went up the coast to Scotland, curved back down to spend four days in Wales, went down to the Penzance area, and ended back in London for the trip home. Dave said that the problem with a tour is that you don’t have enough time to spend in any particular place. The highlight of their trip was attending the Edinburgh Military Tattoo -- something Dave has long wanted to do, and it ties in with Jan’s Scottish heritage. A treasured souvenir is a DVD of the Tattoo.
David C. Jones has returned from another successful tour of the UK with some of his students from Otterbein College. David had dinner with WSCO life members Matthew and Beth Barry at their home in Cardiff, Wales. David was glad to able to see them again and is happy to report that Matthew continues in excellent health after his surgery two years ago.
Heard at NAFOW 2006 – Joe Sooby is moving to Michigan; Meredydd Williams will be staying in the Rocky River, Ohio, area but is putting his house up for sale and will be moving to a condo; WSCO board member Stacy Evans and his wife, Cheryl, will be retiring soon and moving from Nelsonville to Granville, Ohio.
And, speaking of “on the move” -- do your remember the “Where’s Waldo?” rage? Well, Membership Chair, Bruce Davis, has been traveling sooooo much with his new job that he inspired the Welsh version “Where’s Bruce?” If you happen to spot him, tell him to call home.
A very Welsh Sunday dinner, after church, served with roasted potatoes and green vegetables
| 4 lb. leg of lamb | salt & pepper |
| 6 Tbls. honey | ½ pint cider |
| Sprig of fresh rosemary or 2 Tbls. dried rosemary |
Set oven to 400°. Place the leg of lamb in a foil-lined roasting pan. (Foil should be long enough to form a tent over the lamb.) Brush lamb with 4 Tbls. of warm honey and season with salt and pepper. Place the rosemary on top of the lamb. Draw up the foil to form a tent and roast for 15 minutes. Lower the heat to 350° and continue roasting for 1½ hours until the juice runs pink, or longer if preferred for well done. Open up the foil to crisp and brown the skin for the last 20 minutes of cooking time.
Pour off the fat from the lamb and make the gravy from the meat residue, adding ½ pint of cider and two Tbls. of honey. Reduce to two thirds volume by boiling.
* * * * * * * * * * * * *
In Victorian times, bread-based puddings were considered ideal fare for children and for adults with delicate digestions
| ¾ pint milk | grated rind of one lemon |
| 1 oz. butter | 6 oz. fresh white breadcrumbs |
| 1 oz. sugar | 3 egg yolks |
| 3-5 Tbls. strawberry jam |
Set oven to 350°. Put milk in saucepan, add the butter, sugar and grated lemon rind and bring to a boil. Put the breadcrumbs in a bowl and pour the hot mixture over them. Allow to cool and swell. Stir the egg yolks into the cooled mixture and then spread half the mixture into a greased, oven-proof dish. Melt the jam, pour half of it over the mixture, add the remaining breadcrumbs mixture and finish with a layer of jam. Bake for 40-45 minutes until set. Serves 4.
Monmouth Pudding reveals bold red and white stripes when served.
* * * * * * * * * * * * *
WSCO’s Kitchen would be interested to know if any of our good Welsh cooks have tried any of the WSCO’s recipes, and we would also love to hear if you have a favorite Welsh recipe not published in our column. Send us your recipe to be shared and enjoyed by the membership. Looking forward to hearing from you!
Peggy Morgan Speakman, % WSCO, PO Box 12023, Columbus, OH 43212; Jcspeakman[at]yahoo[dot]com