Author: Wattle

Hello this is Wattle, reporting to you from the Shining White Plate.

The venue looks fabulous, really its just amazing with all the shining stainless steel reflecting hundreds of knives, forks and spoons at tables covered in many different types of material cloths, all the shades of green you can ever imagine.

This year’s Septnana Spring Vegelogies are being co-hosted by Meet Beef and by Potato, who I must say is looking distinctly less than he was at last year’s Vegelogies.

Dressed in a beautiful light salmon pink sheen coating, a blushing Mushroom is now thanking its mentors, Cream and Port after receiving The Best Sauce Vegelogie. It came as a great surprise to everyone, including Mushroom itself, because this is the first year that a Funghi has won a Vegelogie.

Bean, looking very tall and slender in a shining, silky, sheath outfit has taken out the Best Green Vegelogie.

As expected, a very confident Cauliflower has accepted the Vegelogie for the category of Best Steamed. She looks stunning in a green cape with a white velvet dappled frock. During that advertising break she said that she would like to thank her Cullinary BFF (Best Friend Forever) for cooking her in such an attractive way, night after night for a whole month, giving her such maximum exposure and placing her strongly in the running to win the award.

Well viewers, that just about sums it all up for this year’s Septnana Spring Vegelogies.

This is Wattle signing off now, from the Shining White Plate.

You may have noticed our tendency to include “Commercial brand Hollandaise sauce” with our evening meals. Tonight is an exception. We are having home made gravy. The main reason for this is to have some available to use in the recipe for port and cream mushroom sauce.

This is how I make the gravy. Add three teaspoons of plain flour to about 3 centimeters of cold water in a cup and mix it really well. Meanwhile, add about one centimeter of cold water to the pan the beef steaks and mushrooms have been cooked in. The main reason for this addition is to cool the pan’s base down. Pour in the flour and water mix and stir it so it forms one mixture, incorporating all the meaty brown goodness from the bottom of the pan. Gradually stir in some of the vegetable water from the steamer and bring it to the boil. Keep stirring, as it boils for a small time it thickens.

It isn’t quite as flavoursome home made gravy as boiled vegetable water would give, but it is fine for our purpose, which is to set aside one cup. Allow it to cool and then freeze it. If the gravy making is not a success, there are still several meals to practise making it before it is needed for the port and cream mushroom sauce. If the gravy making turns out to be disastrous, fear not because “Commercial brand gravy” may be used in the recipe.