About

These are recipes that my family enjoy. Some are hand-me-downs and others are tweaked from cookery books or exceptional creations from friends’ websites. If I know the source, I’ll state it with a URL link back to the original version. Occasionally I have no clue where these recipes originated. That sort of memory-fog comes with age; you forget the stuff that matters and remember the stuff that doesn’t.

If you have any problems or questions about these recipes, please do hesitate at least twice before sending me a message. In all likelihood, you’ll already know better than I could ever hope to …. but …. I’ll attempt to answer you as soon as possible with something intelligent.

No promises though.

To John: I’m glad that you find this blog useful. If there’s anything more that you’d like to see added, just shout and I’ll do my best to include the info.

To Gerda: If you see anything specific that you want translated to Danish, please point and I’ll add a transalation for you.

And for my daughter-in-law, 25-minutes is too long to hard-boil an egg … unless it’s an ostrich egg. I hope that you find this cookery blog useful.

~ Misky

Danish Translation:

Disse opskrifter, at min familie nyde. Nogle er hånd-me-downs, og andre er sammenknebne fra kogebøger eller ekstraordinære kreationer fra venners hjemmesider. Hvis jeg kender kilden, vil jeg staten det med et URL-link tilbage til den oprindelige version. Indimellem har jeg ingen anelse om, hvor disse opskrifter stammer fra. Den slags memory-tåge kommer med alderen, du glemmer de ting, der betyder noget og huske de ting, der ikke gør.

Hvis du har problemer eller spørgsmål om disse opskrifter, er du meget velkommen til mindst to gange, før du sender mig en besked. Efter al sandsynlighed, vil du allerede kender bedre end jeg nogensinde kunne håbe på at …. men …. Jeg vil forsøge at svare dig så hurtigt som muligt med noget intelligent.  Ingen løfter om.

Til John: Jeg er glad for, at du finder denne blog nyttige. Hvis der er noget mere, du gerne vil se nogen ekstra, bare råbe og jeg vil gøre mit bedste for at inkludere info.

Til Gerda: Hvis du ser noget konkret, at du vil oversat til dansk, kan du punkt, og jeg vil tilføje en transalation for dig.

Og for min datter-in-law, er 25 minutter for lang til at hårdt koge et æg … medmindre det er en struds æg. Jeg håber at du finder denne madlavning blog nyttig.

 

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4 Comments

  1. What a delightful blog,really enjoyed the read , and recipes look fab 🙂

  2. Misk Cooks says:

    Thank you, Lynds, and I’m delighted that you enjoyed reading my cookery blog. Please do feel welcome to add comments to what the many other cookery and baking friends have written here. We’re a friendly bunch, so I hope you’ll feel at home to jump right in. 😀

  3. Emily Walker says:

    Hi,
    I’m a reporter at The Argus and saw your post about your early blooming rose while looking for unusual things that have happened as a result of the recent weather.
    Could you give me a call about it for a story I’m working on?
    You can get hold of me on 01273 544519.
    Thanks
    Emilly

    1. Misk Cooks says:

      I’ll ring you tomorrow, Emily.

Comments are closed.