Well, three days back they were saying the List was "dead"...listen to it now! My ears pricked up at the mention of schoolboys eating in the street. I went to what some said was a "mildly posh" school in south Manchester and, at lunchtime, we'd buzz off to the bakers, buy a loaf of bread and eat the centre out of it (in bits) while waiting in line at the chippy. When we got our threepence-worth of chips we'd stuff them inside the hollow loaf, go outside and open our mouths to the widest you've ever seen and take a bite of the whole bloomin' lot! And, if we got caught in school uniform, all hell would break loose. Posh? Hmmm! Now, regarding sayings: Sometimes when I asked what was for tea (ie the main evening meal), m' Mum would say "duck and lashout"...and it took me a long time to realise what she meant. Anyone else remember this? Finally, at the risk of antagonising the whole List because I bet not one of us will agree, I'll pass on MY recipe for Potato Pie to those who asked. (And note I'm the sort of cook who doesn't give exact amounts of ingredients - after all, it's ART, not CHEMISTRY!) Potato Pie To serve 8 modern "cuisine minceur" eaters ... or 2 or 3 who really love their food, like me! Also apologies to the deprived part of the world that still works in inches and pounds :-) About 500g of CHEAP cut of lamb or beef (you decide which is best...but the cheap cuts are MUCH tastier) 4 big potatoes 2 big carrots (or turnip, parsnip etc) 1 big onion seasonings (salt, pepper, Worcestershire sauce etc etc) about 4 standard (250ml) cups of SR flour about 1 cup of suet (or cooking marg if you must...but the suet is great!) 1. Make a standard pastry with the last two and water and put in fridge in a ball 2. Chop up the meat (about 2cm cubes) and brown off in a hot pan (to seal in the juices) 3. Add the chopped onion and chopped carrots and "caramelise" them slightly too. 4. Add boiling water, salt, pepper and Worcesterhire sauce (L&P of course!) and stew until meat nearly tender (1-2hrs) 5. Add chopped potato (big pieces) and keep cooking until potato tender. 6. Pour off SOME of any excess gravy into another small pan as your "gravy on the side" and put rest in a deep casserole dish. (Say about 25cm diameter and 20cm deep.) It's important that the dish be nearly filled so that the crust can touch the "wet stuff" underneath. 7. Roll out pastry and put a THICK crust on top. (Best if at least 2cm in thickness.) Brush with milk if you want to be a bit "poncy" :-) 8. Bake at about 160 ('C) until crust is golden brown Seve with the extra gravy and any of: pickled onions red cabbage piccalilli raw onion in vinegar Worcestershire sauce chutney etc etc and, of course, a pint or two of good English (or Australian!) beer Cheers Alan

Thank you Alan, As one of the "deprived" who lives in a world of inches and pounds, I am grateful for your recipe. And as one who has no artistic bent at all, I need all the help I can get. Here in the states, we have our own peculiar sayings as well. Many, I suspect, inherited from Great Britain. But some of them confuse me. I'm wondering if this saying from my childhood had a British root. When I would ask my father, where he was going, he would always say, "To get cat's fur to make kitten britches!" Does that mean anything to anyone on the list? Now I know where my father got the phrase, "You make a better door than a window" when he wanted me to move from in front of the TV! Thank you! Kathy in Missouri, USA