roast beef, its been in the slow cooker since 8am, with mash and assorted veg.
hot chocolate fudge cake and cream for desert
I just fancy beans on toast today … with loads of brown sauce.
Chicken breast in a tomato and paprika marinade, salad and a baked potato. Fresh fruit salad to follow.
I love beans on toast with a poached egg on top and loads of brown sauce, which must be Daddies sauce.
God yes … an egg. Trouble is if I add a nice fried egg … I’ll want a sausage too.
Now there’s a thought for my ‘tea’ - buck rarebit - cheese on toast topped with a poached egg.
And a rasher or two of bacon Sags darlin’ and then you can’t have that without mushrooms, baked beans and a slice or two of black pudding and a couple pof hash browns on the side too.
Tonight I cooked up some onion, mushrooms, small pieces of chicken and red, green and yellow peppers in shallow water, then added one of my tomato and chicken stock cubes. I thickened it up with tomato puree, which I ate with some golden rice. Most tastyful. Oh, I added a teaspoon of garlic to that as well. 
Am in a ‘baking’ mood, so tomorrow will make yet another bread pudding, and a banana fruit loaf. Bought a nice duck breast for my Sunday lunch so will make a cherry sauce to serve with it too.
I had Fresh Tomato Soup, no bread…sob.
The Laird had a big plate of Mince and Tatties followed by a big Bowl of Ice Cream…snot fair
Nothing wrong with Mince & Tatties Roxy darlin’ - it depends though on how it is cooked.
As it should be Geoff, everything fresh and picked out the ground by me this morning. Except the mince of course lol. that was steak mince.
Yes Roxy darlin’ - but it hinges in what oil you cooked it in and how much oil. Did you also cook the tatties with the mince too, or boil them???
Rox, you could have a jacket potato with the mince (slow to digest) and then the ice cream…it wouldn’t have peaked your blood sugar then.
OIL? no oils. I brown the mince in it’s own juice and then drain them off, The carrots, onions cooked with the mince, peas added later. Tatties boiled by themselves then mashed, used butter for him as I wasn’t having any.
Janela, thanks for the link:) it’s in my favourites now and I’ll have a read with my morning coffee.
Ahhhhhhhhhh Cottage pie… I use (just a little) Flora Cuisine, then 1Tblsp of flour to soak up the excess fat. A glass of strong red wine (Port is perfect) to the mix and then the gravy too.
You know what, yesterday at work I was famished and couldn’t for the life of me think what I fancied. My chest freezer is literally full to busting so when I got home I opened the lid to see what jumped out at me.
Last week I’d bought a bagful of chump lamb chops so methinks to meself, aha, you’ll do. So, I peeled some spuds and put them in the oven to roast then I wrapped up said chump lamb chop in foil to cook as well, then I cooked up some carrots and pointed cabbage.
Then I remembered I still had some of the juices from a piece of lamb I cooked a while ago, so I defrosted that for the gravy.
Mmmm. Deelish. I don’t normally cook a meal like that for myself, most especially in the week, but I polished the lot off! 
your meal sounds very nice mollie,i just adore Lamb.
today as in friday:-) we had turkey salad rolls it was very filling.
It was Kitty, and living alone I don’t normally cook a “roast” dinner for myself, for two reasons. When I get home from work I’m usually too tired and/or I can’t be bothered with the time it takes. 