Today we are having Sausages, Mash & Beans.
Thai Chicken Curry and Singapore Noodles.
Tonight a slice of Bread Pudding.
I have no idea, but as I am going to catch a bus at around 5.30 to meet my son so we can go to the cinema at 7.30, I would hazard a guess that he will chose MaccyD, KFC or Pizza Hut, or we may even manage to squeeze in a steak at Harvesters.
Today for lunch we are having Pork Chops, R. Potatoes, R. Parsnips, Swede, Peas and Gravy.
Lunch - bacon and mushroom ciabattas.
Dinner - Gammon steak with colcannon, carrots and peas.
Just a sandwich for lunch and Venison casserole (Roe deer) for diner.
We are having lamb…new jersey potatoes…broccoli…
And strawberries and cream…
Yums!!
Well yesterday my son phoned and said not to meet him from work, as he wanted to come home and change before the cinema. So found a couple of lamb loin steaks had picked up in the reduced fridge at Tesco, zapped them through the mincer, and along with some onion (zapped in new mini mixer thingy, wonderful, no more tears!!) diced carrot and peas and a lamb stock cube, prepared to make a shepherds pie topped with swedie mash. But, just as was about to assemble, he arrived and said he could smell the mince all the way up the stairs and it had made his stomach growl quite loudly, forget the pie, mince n tatties it was.
As for today, well that is a bit of a moot point, as he took a small pork joint out of the freezer for me, but then left it in ‘fridge’ and it is still solid. Soooo, am contemplating using some Monterey Jack cheese picked up in same section as the aforementioned lamb, (it tastes quite like Gruyere), some bacon lardons have tucked away in 'fridge, along with onions and some of that new Carnation stuff for savoury sauces, and making some Dauphinoise potatoes, and I am sure I have a couple of steaks lurking in one of the freezers, and plenty of veggies to go with.
Oh and for pud, am going to make some sultana scones, and serve with clotted cream, and piles of these amazing teeny tiny strawberries on off at Tesco. They are so very sweet and full of flavour. Will make a concession to the diabetes and sprinkle with canderel teehee.
Summer must be early in West Yorkshire - strawberries already! I’m contemplating a rhubarb crumble - but I don’t think it would go with the venison.
Yes English strawberries to boot…
Obviously forced in a plastic covered heated tent…
But English nevertheless…
Enjoy your strawberries. I’ll just have to wait till mine are ripe. I bought some plants from Lidl 7 years ago. Don’t know what variety, but they taste fantastic.
Lunchtime today we had fresh smoked salmon pieces which was marinated in chilli, ginger & garlic, bought it from Aldi’s, you could eat it hot or cold, it was very nice, with boiled potatoes, cauliflower cheese and French beans.
Tonight we had a Pizza.
Just put my Gammon Joint boiling on the stove, so we will be having Gammon, R. Potatoes, B. Onion, Carrots & Peas today for lunch.
Ahhh but George matey, Iit most certainly does!!! - have eaten Venison casserole and had rhubarb crumble & custard for ‘pudding’!!!
Lunch was a ham sandwich.
Dinner is going to be bangers and mustard mash with onions, sweet corn and peas.
Lunch will be corned beef sandwiches.
Dinner will be pork chops with spiced mushroom and onion gravy, carrots and broccolli, and saute potatoes.
Tuna, lettuce and mayo sarnie
One of my favourite late night viewings is a programme on the food network hosted by Guy Fierretti (sorry if incorrect spelling) any way he has a phrase he always uses when observing subjects create their sauces/marinades, and that is “everything in the pool”, and this is what my son calls my salads.
See there is none of that nicely arranged picturesque plateful, oh no! Wait for it! First off boiled some Charlotte salad pots, diced them then added Mayo and finely diced red onion, set that aside, skinned and flaked a few fillets of smoked mackerel, set that aside, and prepared a dressing with lemon juice, olive oil mustard powder and black pepper, and, yes you guessed it, set that aside. Then the fun begins, in two pasta bowls place a layer of mixed salad leaves, then diced cucumber, halved piccolo cherry toms, grated carrot, diced orange and green pepper,; drizzle over dressing and lightly toss, then add the fish, some finely diced cheese, some thinly sliced kalamata (sic) olives, some halved black grapes, thinly slice the other half of onion and sprinkle over, then make a slight hollow in the middle and add a good dollop of the potatoes, oh and son added some finely chopped jalapeño pepper (from a jar, not fresh). And there you have it ‘every thing in the pool’ salad, ingredients and amounts can be varied to suit taste, but each and every forkful is a taste sensation because you actually get all the individual flavours.
Oh and tonight we will have grilled gammon steaks with Dauphinoise pots (planned for a few days ago but not done) using some Monterrey jack cheese, bacon lardons, white onion, and a carton of that Carnation for savoury sauces, with roasted cherry toms and French beans, followed by gooseberry pie and Elmlea .
I started my diet today so for lunch I am having 4 slices of cardboard (cunningly renamed Ryvita)…lol…and 4 triangles of laughing cow cheese (light)…it was delicious…I think I’m making chicken and bacon pasta bake…H