Jelly piece

Well what exactly is a jelly or a jeely piece?  A slice of bread and jam and unfortunately the tea i.e. supper of many kids in Scotland because there was nothing else at home for them to eat.  My mum used to come home from work telling us just how lucky we were.

and while we are at it, I've pasted a nice little song on here...which explains quite a lot of "typical" Scottish expressions too....
http://www.bbc.co.uk/scotland/learning/what_can_you_learn_from_the_jeely_piece_song.shtml

Eggs mashed-up in a cup

Was thinking about when I was small in Dundee and  my favourite teas - especially when I was unwell.  My mum would hard boil some eggs in a pan and then shell them and pop one of them into a cup or a mug and mash it up with a dod of butter and some salt and pepper.  Just like the one in the picture

This was usually served with  either toasted soldiers

or melba toast which is really easy to make.  You toast some bread under the grill on both sides and then cut off the crusts and slice down the middle like the picture below

 and toast the untoasted side under the grill and "et voilá"

My mum used to put this on a plate for me on top of a paper serviette.  I didn't like my toast dry so I usually spread some butter on top in between eating teaspoonful's of eggs mashed-up in a cup and soon started to feel better again.

The humble spud

The humble spud or potato, according to the Mail Online is not so unhealthy as people think.  i was brought up on them and don't seem to have suffered any ill effects. Have a read of this article and you'll find out how good eating spuds can be for your health
http://www.dailymail.co.uk/health/article-1206765/Why-potatoes-suprising-health-benefit-key-lasting-weight-loss.html
I swear by them.  At home, in Dundee, we had potatoes every day as a main vegetable with our lunch and/or dinner - boiled, mashed, baked in their jackets, fried, in soup, in potato salads, in "gratin dauphinois, as one of the ingredients in corn beef hash.  Obviously, this was long before the invention of "French bread".  And one of my favourites were  boiled new potatoes straight from my dad's garden when they were in season.
So how do you make them?  Obviously, first dad digs them up from the vegetable patch.  Then you scrub them to get rid of the dirt, but not the skins.  Boil in salted water until they are cooked (stick a fork in and check). Drain.  Put into a dish and add a knob of butter and some freshly cut parsley (my dad grew this as well in his herb garden!!).  Mouthwatering.