Liz and Don had their first real meal out since the beginning of Corona measures. The kids had been sent to Nana Suzie’s and they were free to check out the vegan buffet restaurant they had heard so much about.
They both enjoyed a first round of tasters, and Liz found the Cajun onion fritters and the cauliflower curry to be her favourites. Don, for his part, fell in love with the nine bean risotto.
After a wonderful meal, they headed home for an intimate evening of “cuddles,” while the kids were away. Don headed to the bedroom to light some candles for atmosphere, while Liz locked up. As she began her ascent she was given a stark reassurance that she had been right to tell Don that three servings of the risotto were enough.
The rise of Western skepticism and atheism had taken it’s toll among the Heavenly Host. Put simply there wasn’t much of a market for guardian angels anymore.
Theoestel found the lack of activity stupefying, and sought permission from “higher up” to diversify. Taking human form, Theoestel acquired the lease to a small eatery and set out to make some heavenly delights “down to earth.”
Theoestel’s didn’t seem much of a name for a restaurant, so the liberty was taken to dub the eatery Michael’s. The truly heavenly cuisine soon made it the biggest “must try” establishment in all of London. While all of the food was absolutely delicious, it was Theoestel’s angel food cake that was beyond belief. Well after all, it was angel food.
The Beef Wellington is a classic British dish and is said to have been created to honour Arthur Wellesley, First Duke of Wellington.
Ground Beef 2.2 pounds/ 1 kg
Onion 1 large
Carrots 2 large
Potato 1 large
Flour 1 cup
Beef Stock Cube 1
Salt to taste
Wellington 1 (size 4 to 5 is sufficient for most families)
Water to steam
Peel and dice the onion, carrot, and potato. Place veg into a large bowl and add the beef, flour, and salt. Then add the egg and crumble the stock cube into the bowl. Mix well (approximately three minutes). Then spoon the mixture into a single Wellington (I find the left one works best). When the Welly is filled, heat water into a large pot with a lid, or a steamer. Clip the Welly closed (clothesline pegs work well for this) and add the Welly to the pot or steamer. Cook for about 60 minutes. When finished discard the beef mixture and serve the Wellington with a little salt.
*Fibbing Friday 11th September – This “recipe” was produced to answer the Fibbing Friday question – “What is the main ingredient in Beef Wellington?” While it does not actually address the entire Fibbing Friday challenge, it was inspired by it. As far as Beef Wellington goes, I do strongly suggest that this recipe be avoided, but hopefully appreciated in the spirit it was meant.