Enjoy, Cassie!
Fixing Chinese tonight: chicken shiu mai and spring rolls.
Home-made cornish pasty, jacket potato and salad…
Everyone has their own take on the “Cornish” pasty Mags, what’s yours? Mine is ; shortcrust pastry with a filling of potato, onion, carrot, swede and shin beef with a sprinkle of salt and a good couple of twists of pepper…marvelous…
Very similar to yours Barry except I don’t include carrot and I use plenty of freshly ground peppercorns.
I made macaroni cheese for our tea…delicious. 
A big crunchy salad with Italian dressing, topped with a sliced chicken breast, and a pan of roasted garlic potatoes. Now to unearth my stash of chocolate…
Shrimp creole, ciabatta roll, blueberries in vanilla ice cream for dessert.
Sunday roast… beef, Yorkshire puds, sprouts, broccoli and carrot batons…
Roast pork loin, new pots, runner beans, cauli & broccoli!
We enjoyed Mrs Plantman’s new recipe for leek & potato soup, served with fresh baked crusty bread, followed by apple & blackberry crumble and ice cream for dessert…yummy…
Sunday roast - turkey joint, roast potatoes, mashed swede, chantenay carrots, runner beans (from garden) and crispy stuffing
Cod fillet baked in a tomato, onion, garlic, parsley and chilli sauce with new pots and cauli
Broiled trout, curried cauliflower, potatoes rissole, half a ciabatta roll, fresh blueberries in vanilla ice cream for dessert.
Roast chicken, sage & onion stuffing, roast potatoes, roast parsnips, steamed sprouts, broccoli, carrots followed by apple tart and ice cream.
We eat well, don’t we?
We had a guest today (Katie) who loves roast dinners! 
We sure do - maybe to well??
In my case I had chicken fillets with lemon & black olives. “Pasta” made of sliced squash to go with it. Walnuts & cream cheese flavoured with pineapple as dessert.
Anyone having any thoughts about how we can distribute food more fairly around the world??
Had my ‘Sunday roast’ yesterday - will be doing ‘Toad-in-the-hole’ later today.
Yesterday had roasted organic pork loin from the farm shop which melted in the mouth served with a variety of vegetables, sharp apple sauce made from this seasons new Bramley apples , stuffing with sage from the garden then apple and blackcurrant crumble or the new seasons pears poached in a syrup with a hint of lemon (to preserve the colour ) and vanilla.
There is just enough meat and bits left over for my dinner today .
Now that is good planning.