treated us all tonight,we had fillet steak salad and a few chips
sounds good 
For tea I’m having home-made chicken tikka, golden rice and a prawn madras to go over the top. 
Chicken Korma with garlic and coriander naan bread…
on slim piackings till tomorows shoping day so not shure yet
Breaded Haddock avec potato croquettes
Nothing planned yet. Will probably be ‘Ifits’…if it’s there we’ll eat it 
:-D:-D penny’s just dropped:-D:-D That’s what I have every night
beef stew winters here
Chinese Saturday: potstickers and spring rolls.
I haven’t a clue what I’m having yet, but please, what are potstickers?
Chicken drumsticks and mushroom flavoured rice for me, with a nice vanilla for afters.
Jiaozi typically consist of a ground meat and/or vegetable filling wrapped into a thinly rolled piece of dough, which is then sealed by pressing the edges together or by crimping. Jiaozi should not be confused with wonton: jiaozi have a thicker, chewier skin and a flatter, more oblate, double-saucer like shape (similar in shape to ravioli), and are usually eaten with a soy-vinegar dipping sauce (and/or hot chili sauce); while wontons have thinner skin, are sphere-shaped, and are usually served in broth. The dough for the jiaozi and wonton wrapper also consist of different ingredients.
You brown the bottoms in a little oil, then add water enough to come up about midway, cover the pot and steam till dough is tender and ingredients are cooked. They sometimes tend to stick, hence the name. Very yummy!
Thanks for that, Eileen. That sounds really good. 
Aitch, put a bit of extra rice on and I’ll be up at yours in an hour! 
Grilled pork chops, mashed potatoes, green beans, carrots and gravy with apples sauce.
Roast beef tomorrow with yorkshire pudding of course
Tonight we are having a BBQ probably the last as the cooler weather at night is now setting in.
We are grilling pork souvlaki kebabs after marinading in garlic olive oil lemon and honey. Then a simple Greek village salad with some flat leaf parsley scattered on top. OH will make his Tsadziki and along with a bit of crusty bread, that’s it. I must add there is a shop bought cake in the fridge though, chocolatey and creamy with choc decs on top along with pistachio decoration, which puts the BBQ on the back burner!
Unless we have one in the day which is quite feasible, that will no doubt be our last nighttime BBQ until next April. It’s much cooler at night now. Thank heaven!
I discovered yesterday that Greggs bakers have made a variation on their delicious caramel doughnuts and vanilla cream. Now they do a variety that has triple chocolate on it (still has the vanilla cream inside though) OR another variation - a Jaffa doughnut - has that delicious orange cream inside with a plain chocolate topping which is streaked with orange. Just gotta try these two varieties!!!
(Jean??? - are you watching???)
The Jaffa doughnut sounds really yummy!! Thing is, I only have to look at something like that and I’ll put on the pounds.
Let us know what it’s like Uncle Joe.
Under Jean’s strict orders not to touch till she gets here in a couple of weeks Carmen darlin’ - but will report back when I do taste them and Carmen darlin’ - what’s a few pounds between friends???
Yes, sod it! Will wait for you to report back and may indulge.