Sorry to hear that UJ. I hope you are improved now.
We had fish, cauliflower cheese and green beans, followed by blueberries and fromage frais.
Tried out a new recipe today, well, a variation of what I’ve done before.
Bought a pack of pork tenderloin meat (6 pieces) and before I’ve cooked this with a sachet of a mushroom sauce. Couldn’t find this again so picked up a small can of creamed mushroom (well, it’s almost the same). Made up two portions (one to freeze), in tin trays - spooning the cm over the pork, and just cooking in oven. Served with potatoes, carrots and peas.
Nice.
Thank you Mall darlin’ - yeah I’m fine again now. Once the pollution blew over on Thursday evening I was Ok.
Just had Bangers, Mash and Peas with onion gravy, mmmm
Got a gammon boiling at the moment will do it with salad for meat eaters and just have the salad myself. Lots of cheese in the salad so plenty of protein for me.
Some toast at lunchtime, of Mediterranean bread from the Co-op. Then for supper, some buttered slices with mushroom soup (home made, natch). Cooking now. A chicken garlic kiev, cheesy potato, carrot, peas & broc.
Probably some NAS cream soda, with ice cream, to drink with it.
We had Pork Chops marinated in Hot Piri Piri spices with cubed oven baked potatoes mixed with peppers, onions, garlic, ginger & five spice, and beans.
Tonight, having the same as yesterday: chicken from a joint, together with roast tats, snips, k/rabie, sw. tat, and left over from yesterday’s meal, carrot and broad bean, and sausage meat and stuffing.
Absolutely yummy.
Just had cold chicken, stir-fry and a jacket spud.
Made a big dish of cottage pie this morning - ate half of it at lunch time - will polish off the rest tomorrow.
We gad a salad today, might do a Bread and Butter Pudding for later.
Just made a big box of salad as everyone is coming and going today doubt anyone will eat together so they can just dip into that.
Will be doing ‘faggots’, & steamed veg with gravy. I also have a rhubarb pie in my freezer so may have of that with custard as a ‘pudding’.
Funny you should mention pie I just found one in the freezer and have no idea what it is. Will defrost it for tomorrow but whether it has custard with it or gravy I am not sure 
Just had Thai Chicken Curry and Noodles.
Sarnie for tonight.
Sorry uncle joe, I hate coconut, unless occasionally in a coconut cake, or in a very thin sprinkling on the top of the custard in a Manchester tart, and the cherries worked just fine.
I have often used a can of creamed mushrooms as a sauce on roast chicken, but for a casserole where you need a little more sauce, have you tried condensed mushroom soup?
Picked up a couple of rather large chicken breasts topped with a cheese sauce and wrapped in smoked streaky bacon for £2 so am going to roast those, and will boil some spuds in their jackets skin, dice and sauté them and serve with French beans and carrots.
Here’s a bit of a conundrum, why do carrots cut into batons taste better than those cut into slices?
Mmmm, salad with chicken, bacon and avocado and oooh, so sweet tomatoes. I wish fresh food in Ireland were as cheap and tasty!
Has anyone else had the thought that this thread is a bit like those times in a restaurant when you have just placed your order and the waitress walks past with someone else’s meal, and you think, Ooo, that looks nice?
Any way tomorrow we are having a childhood favourite which is both very easy very cheap, and soooo tasty. Simply peel and slice a couple of large onions and start to fry on a medium heat, then peel and quarter some floury spuds and start them boiling, as the onions begin to brown, gradually tip in some of the potato water, literally continue in this way until the potatoes are cooked and you have a frying pan full of soft brown onions. Sprinkle some plain flour over the onions and stir in, then gradually add more hot water until you have achieved a thick glossy onion gravy. Now just layer in slices of corned beef and reduce heat, and cream the potatoes. Serve with veggie of choice although when I was a child all them years ago my mum would use tinned processed peas and add the juices to the gravy, added a lovely flavour. The corned beef simply dissolves into the gravy and you just pour it over the creamed spuds and peas. Not the prettiest of dinners, but one of the cheapest and tastiest.