tag:blogger.com,1999:blog-173263937309643922.post1285112267016384058..comments2024-03-09T06:25:33.630+00:00Comments on Neil Cooks Grigson: #385 Apricot and Pineapple JamNeil Butteryhttp://www.blogger.com/profile/07465149114879599176noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-173263937309643922.post-79405898189178192342013-11-10T14:01:05.781+00:002013-11-10T14:01:05.781+00:00Hi Charlene - thanks for your post and thanks for ...Hi Charlene - thanks for your post and thanks for following!<br /><br />I've yet to do the venison sauce, but the shepherds pie was tackled in the early days. The recipe is great, though my writing back then was not!Neil Butteryhttps://www.blogger.com/profile/07465149114879599176noreply@blogger.comtag:blogger.com,1999:blog-173263937309643922.post-55821019889476063422013-11-10T07:43:05.569+00:002013-11-10T07:43:05.569+00:00Hi, I am a new follower. I just want to say that I...Hi, I am a new follower. I just want to say that I love the concept of your blog - I'm really interested in food history, so this kind of stuff appeals to me! I've cooked a couple of recipes from Grigson's book myself - the Shepherd's Pie is still the best one I've tasted, and I once did the Venison sauce from there, which was delicious. Quite a feat to tackle all the recipes, though! <br /><br />The jam looks great!Charlenehttps://www.blogger.com/profile/05006079545073139724noreply@blogger.com