Alison's Food of the Week : Nanna's cooking

It wasn't very hard at all. Simple really. We have now been at my grandparents house for 10 nights,(thanks stupid thumb), and we have decided that every meal my Nan has prepared is the best we have eaten. She has wowed us with such traditional fare as roast pork served with peas, green beans, carrots, potatoes, yorkshire puddings, and a heathly splash of gravy. The condiments on the table included HP sauce and mint sauce made from the mint in their lovely garden. We've had a home cooked big Australian Breki like the one we had in the picture Rachel already posted and Nan's own MEAT PIES!, with mushy peas and chips. Both of these meals were accompanied by HP sauce, tomato sauce, and salt and white pepper. I asked why white pepper instead of black, but they didn't know. Tomato sauce is the Aussie equivalent of ketchup, it doesn't have as much flavor, more like runny tomato paste. These are important things to know for future writings. Let's get back to the food. We have also enjoyed more exotic foods like her Moroccan chicken tangine and rice, which had tons of spices, apricots, and raw almonds. One night Granddad did most of the cooking. We had Thai basil beef with chili paste and snow peas, egg fried rice, and sang cho bow. The last item is a ground pork mixture of asian goodness, eaten wrapped in a piece of lettuce leaf. Yummy. I don't want to tell you about everything because it would be to much for some of our more delicate readers to be able to handle. This is aleady a lot to dream about. I will conclude with the meal shown in the picture at the top. Chicken shnitzel covered in a luscious Diane sauce surrounded by boiled white potatoes, sauteed tomato and zucchini, steamed snow peas, and broiled tomato halves with fresh thyme. Whatever Diane sauce is, we like it! Beautiful, filling, tasty, perfect.