Easter Repast Reprise

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Tonight's dinner alongside last night's post: the lamb was probably tastier and more tender tonight than it was yesterday. The only freshly-cooked item on tonight's menu was the ponch [family term, probably originating in North-East Wales. Around here in the North-West, it's called stwnsh rwdan]; basically a swede & potato mash with white pepper, butter and cream. Jane's been making this since we first moved in together over forty-five years ago, and it sits alongside all the little linguistic clues as to her Welsh origins that were always present from our first meeting, fifty years ago. BTW, the lamb was slow-braised in wine/water with a whole head of garlic and bay leaves. It was an investment of half a day - and perhaps too much electricity - but rather worth it...

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