That is an uninituitive-to-me use of a word I thought I knew: I know lemon peel 
But yes, large “spatula” thing. (Brotschieber - Translation in LEO’s English ⇔ German Dictionary)
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The joy of English is we have words that have multiple meanings, often because they are really different words, just spelled the same. My desk dictionary shows three listings for the noun form of peel— which means that they are (in the opinion of the lexicographers involved) different words, with separate origins. It doesn’t give entomological context, though. If I remember, I’ll look in the oed to see where they come from.
(One is the orange peel sense, the others are the baker’s tool and a type of tower built on the Scottish English border in the 1500s. )
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I’ll see if I can save you a bit of work.
Probably a variant of ‘pill’ (meaning the outer covering of a fruit, vegetable, or plant). The etymology for ‘pill’ in that sense seems to be very hypothetical, but I think it boils down to: somebody in the early English context invented it.
From Latin pala (spade) via French and Anglo-Norman
From Latin palus (stake or post) via French and Anglo-Norman.
I see two more nouns: one is obsolete and one is croquet jargon.
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We put polenta on the paddle to stop them sticking. Ideally make and go because as they warm up they get more sticky.
With the oven at 400-420C we go for about 20 seconds and then rotate. Another 20 seconds and done
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Also spelled pele (which is the spelling I’ve seen more).
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Homemade rabbit and vegetable stew, served up with roast parsnips, just came out of the oven. No particular recipe, but it tastes pretty good.
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These were actually pretty good (although my husband declared them solidly “fine”). Still a really weird Christmas party food though - it’s something about the oddly bulbous candy cane shape I think 
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Oh, it’s a candy cane!
That makes more sense. I thought it was a sandworm from Arrakis…
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What could be more festive than a giant, predatory sand worm? 
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All the children look forward to Santa’s sand worm oozing down the chimney while they sleep.
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Relatedly, I could only appreciate our local TV news on Christmas Eve presenting the nation with a quantum physics explanation for how Santa can visit every household in a single night, and why that means that children must be in bed because observing Santa would prevent the other children from getting their presents!
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I’m sorry to say that my first thought is “they’ve never met children, have they?”.
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They look amazing, totally impractical to eat without a bib, but worth sacrificing a jumper or two to the burger gods for.
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Lemon shortbread octopus, anyone?
I’ve mislaid my round fluted cutters but was determined to make Tantallon cakes. Here are the rest - non-traditional but edible.
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Yesterday for Dreikönig we hosted our traditional BBQ party. We had about 30 people over. A bit over 20 ready to consume the BBQ meats. 8 vegetarians and a bunch of kids who still prefer Bratwurst. We first thought we got lucky with the warm sunny weather. But it turns out wind will dissipate the heat from the BBQ and we belatedly had to switch to finishing the ribs and wings in the ovens. Luckily, I had made burgers for the veggie faction that would have profited from some smoke but were just as easily re-heated in pans.
It’s a special cut that gives bigger and more meaty ribs and apparently the butcher left on the whole flank steaks as well (this is pork though). Those have to marinate in apple juice for hours, and then rest in a special spice combo over night and then get smoked for about 7 hours normally. The wings were just a bought spice rub this time.
Here’s the food I made. Mostly my “default” party recipes that I also often bring to parties:
- Porcini butter–caused a bit of a ruckus yesterday because the “children” (aka hungry teenage vultures) were so keen on it they kept getting in my way as I prepared the burgers
- Salsa with nachos–I buy a huge bag of nachos at the equivalent of costco and this is where guests first congregate until the nachos are all finished. I learned though that one of the big bags is enough
- Cheesy oat sticks–now called Jojo Sticks after the kid who usually devours them all. They are an adaptation from a Scottish baking book I have. Very lovely. If I should ever dare to appear at a party without I will probably be chased away
They are made from freshly ground oat and some wheat flour, cheese, a bit of butter and some spices… - Some almond muffins
- Black bean burger patties. It looks like my quest for the perfect vegetarian patty is finally over.
- Brioche buns. Yeah I still need a good recipe for that. I have a great recipe for more traditional burger buns but it is quite difficult and intricate and not suitable for parties and making large amounts.
Friends brough salads, homemade bread, cake, desserts… and they help clean dishes, prepare stuff during the feast, clean up and generally it’s very cooperative partying. As hosts we still have to do most of the work but it is always worth it.
A friend we hadn’t seen since before the pandemic also made an appearance and everyone was overjoyed to see them return “to the fold” if only for an afternoon.
As for games: hilarious lengthy rounds of Just One and the younger kids also played some games I think. I participated in a few rounds of Just One.
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Recipe? I am flexitarian and I love a bean burger
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As proposed in the recipe, I used oatmeal instead of breadcrumbs to hold it together (along with eggs and ketchup). I also added the feta cheese. The smoky taste in my case currently comes from ground ancho chili which is just lovely but any smoky pepper/paprika will do.
The other essential bit seems to be the drying out of the beans in the oven before mixing with the rest.
We made Brioche rolls, added some tomato, salad, guacamole and when eating the leftovers the next day added some raclette cheese and sauted onions on top.
I have more rolls and patties in my freezer now.
I’ll definitely be refining this recipe some more and adapting to my needs.
But the consistency is really great, it doesn’t fall apart like so many vegetarian patties I’ve tried do and it has a good savory taste that isn’t completely dominated by the beans or leaves a “mealy” feeling in your mouth.
The recipe uses two cans of black beans that makes 6.5 patties. If you make them a tiny bit smaller you could probably get 7 or 8 out of it.
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I’ll definitely be trying this recipe out, thanks for sharing.
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