This morning when my alarm sounded off at 5:00am, I promptly hit snooze...about five times.
Around 6:00am, when I tried to sit up out of bed, I was met with a wave of pain.
"Lo, what is this?" I thought.
(Yes, for the purposes of this blog post, let's assume that I really speak to myself using words such as "Lo").
Sore throat, puffy glands, stiff neck and shoulders, hot and clammy. I realized then that I was sick.
At this point I shot an e-mail off to my supervisor requesting a sick day, sunk back into bed and woke up no earlier than 1:30pm.
Apparently, I was tired.
It is on days like these, that one needs comfort food. So I dragged my bum out of bed and cracked open my Elinor Klivans Pot Pies cookbook and whipped myself up some cottage pie.
Did you know that cottage pie is made with ground beef and shepherds pie is made with ground lamb (which makes total sense)? I have been calling the former shepherds pie my whole life, but Pot Pies tells me differently. Who knew?
If this isn't the kind of meal that makes sick people well, I don't know what is.
I think I'll collapse into those covers soon, and hopefully the rest combined with the good food will render me a new woman come tomorrow morning!



6 comments:
yum and fell better soon! it's not the season for being sick ;)
Corned beef or lamb, both sound extra tasty to me. Hope you're on the mend!
I know.We've always called it sheperd's pie,but, my grandparents who spoke only french called it patoux chinois (chinese pie) Soooo funny.
I hoep you're feeling better by now x
I've always known about the pie names but end up calling them both shepherds pie most of the time!
Feel better! And we always called it shepherd's pie, too...
I am hoping by now you are all over your illness. And I hope you have another "Shepherd's pie in the oven and I will find my dinner invitation in my e-mail any minute now!
Diane's sweetie introduced me to this delicious concoction a couple years ago and it is a family favorite already.
But I make mine a little different! I use beef, but I actually make pot roast and shred it. Then I moisten it with lovely rich gravy made from the pan juices.
Try it sometime. I suppose we will have to come up with a new name for this one too!!
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