Anything Beautiful.

Well I had a beautiful tea (or dinner if your posh) this evening.

Boiled potatoes with fresh mint, boiled fresh runner beans with mint, Lamb chops and mushrooms.

The spuds I served with butter and the runner beans as well.....you cant beat fresh produce can you......mind you the lamb must have been the oldest part of the tea. The mushrooms were hand picked by yours truly from a mushroom growing kit...yummy. Oh yea, I added toms (with fresh basil) and spring onions and water cress to the meal. The lamb and mushrooms were done in mustard and paprika. The mint sauce was home made of course. The final dish was sprinkled with fresh parsley and sage.

I then had treacle sponge and custard to finish off with.:thumb:

An now for something really beautiful.

 

Mmmmmmmmmmmm sounds really lovely Tweaks. We had mince and onion in rich gravy, new spuds off Mr 02's brother,fine green beans, cauli, carrots and peas. He had sherry trifle with cream. While i had a fresh peach in greek yoghurt. 02

 

I had lamb and mint too..... Walkers flavoured crisps

 

I was lazy yesterday then...........went to a Thai Restaurant for a yuumy lunch.

 

I had thin sliced fillet pork, stir fried with sage, onion and apple, new spuds, runners and gravy. I'm tending to use the Wok much more these days stir frying is usually much quicker and less hassle than roasts, or stews. Stews or casseroles I usually do in the winter months, must have me dumplings.

 

You are all making me feel hungry :rolleyes:

Yesterday my dinner was

Roast chicken
potatoes
carrots
green beans
(all veg fresh from garden)
Strawberries with icecream.

Lovely this time of year having such
fresh veggies isn't it?

 

Decision time, do I have mince and spaghetti or beef curry and rice today, think it may be a case of which meat I find first in the freezer.

Must look for a smaller dish for toad in the hole, that's due later in the week, having thought of that reminds me I must have a sort through the freezer and try to split some of the larger packets, bags etc into smaller portions, I can't manage much more than 6 - 8 ounces of meat at one meal, anything that won't split easy I'll have to cook then refreeze.

Have to get out to a PYO and stock up on runner beans to freeze and stop buying Teco's imports from Kenya or Zimbabwe. No room to grow me own, the garden's full of roses!!

Cheers MIKE

 

Well my tea is sorted veg wise as I always do too much veg and spuds on purpose...so I can have my equivalent of bubble and squeak the day afterwards.....waste not want not.

Regarding what to have with it....well it's either sausages, or pork chop/chops. Like you Mike, I can't eat too much meat with a meal anymore. I always pack my meat in meal size pieces before I freeze it...then if anybody else want's what I'm having I will get two lots out of the freezer.

I shall probably have my usual toms and mushrooms with it as well.:thumb:

I'm quite fond of the wok as well.

I wonder how many men on here actually do the cooking. That would include me....and I cant stand anyone else in the kitchen when I am preparing food....they just get in my way to be honest....is that unusual??

 

I've done the cooking now for over 25 years.

Initially I was working from home a lot of the time, then when that changed I was getting home earlier than Joyce so it made sense to us.

By the way the mince came out first so that's it for today.

 

Rainbow Trout tonight....what should I have with it?

 

Pigeons love to dine on garlic and mr. fiz nicked this to dish up for them....
:(

 

Slow roasted fennel, absolutely gorgeous stuff.

 

Hey Fiz....that milk looks a bit off:rolleyes:

Great idea Claire, was only going to use lemons....but have fennel in the garden....so will stuff some of that in it, leaves and flowers yea.....decided to have a salad with the fish:thumb:

 

Stop talking about food, i'm starving and its hours until dinner time!

 

Baked potatoes cooked in the Remoska.
Covered in melted cheese and pickle
Beetroot on the side..
Yum...