KFC for dinner since it’s my final night before back to work tomorrow 
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Sea Bass, new baby potatoes, courgette bake and carrots.
Dinner was hot chicken on a bed of pad Thai noodles with fried pur and a fresh diced onion and green chilli garnish.
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That’s not cat is it ? 
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I’m not sure if I just want to admire it or eat it.
Sadly the latter isn’t an option.
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pur = pastry
So, not purr as in 
but pur as in…well, pur.
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It tasted as good as it looked.
Here’s the link to a recipe:
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from a work luncheon yesterday.
Lovely… thank you!
We have a long luxurious weekend ahead of us in the UK.
I’m determined to get to grips with the rice according to the instructions that you kindly sent.
I’m not sure that I’m quite ready for the exotic just yet, all in good time… hopefully!
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Making Chilli-con-Carne, Wild Rice and Garlic Bread.
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Lunch today was an omelette with a lucky doubled yolk egg plus 3 more. Chopped up ham slices, can of mushrooms, two handful of shredded cheese, chopped onions and Herbes de Provence for seasoning with buttered toast.
Dinner, we just made dessert, homemade Apple Cinnamon Turnovers with fresh Pink Lady apples and JusRoll Puff Pastry.
Main meal Old El Paso, burritos kit, with minced beef, chili beans and peppers. Greek-style yoghurt instead of sour cream.
Hungry now?
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Gumbud wrote:
“I sorta eat around the clock and when the urge takes me so breakfast can’t remember now stml kicking in but lunch is still fresh in my tum. one of my favorite asian dishes is Bechalan spicy prawn and runner bean mix. Messy to prepare but easy to cook and delicious to eat:”
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I had to chuckle when I began reading this so decided to check the origins of the author.
Reason being the use of the ‘word’ Bechalan? . What did this person actually mean?
Was this going to be some wierd sweet dish as in … if the ‘word’ Bechalan was meant to be Bechamel then I would expect butter and flour and nutmeg as the primaries as it is from a roux originating and famous in French cuisine.
However the fact that reference was made to an Asian dish suggested that this ‘word’ Bechalan was actually intended to refer to Belachan or more usually Belacan which has Indonesian and Malaysian origins.
There is much confusion with naming of foods and spices.
I recall some years ago finding a jar in an Asian shop under the brand Otak Udang which broadly translates to Prawn Brain. It is a derogatotory term used in some Asian areas which is broadly the equivalent of the English term “Sh*t for Br**ns”
Can you imagine buying an item if so marked in English ? 
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Some years ago, I too, was preparing an omelette and the first three eggs out of the box were all double-yolked - my lucky day, I thought, as I closed the box, put it in the refrigerator and thought no more.
A couple of days later, I was preparing fried eggs - I only wanted two out of the box, but they were both double-yolked - I was incredulous, so I had to know about the third - it, too was a double-yolker … 
I was anticipating some sort of financial windfall to follow … but none did … 
Anyway, while on a countryside walk, I mentioned the double-yolkers to a lady who had been a farmer. She was impressed but not overawed. She asked if they were obtained locally and I said yes. She asked if the were very large and I said yes. Then she provided her explanation - the eggs had (probably) come from several sources with a lot of young hens - these had produced batches of (unidentified) double-yolkers, which were merely sorted (according to size or weight) by the farmers as “Very Large” - few bothered with time-consuming candling.
So, no mystery or magic, merely a combination of circumstances … 
The chances of finding the same again are, I imagine, remote. Egg-sorting is now highly-mechanised:
I still try to buy fairly local, though:
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Today we had home made chicken Tikka Masala - brilliant!
Lunch was just bread, cheese, olives, followed by fruit, lots of strawberries.
Supper will be chicken legs, the complete thing, drumsticks with thigh attached, roasted. With lettuce, tomato, gherkin, maybe a couple more of those olives,
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Hey d00d 
I’ve never eaten olives, do they taste similar to any other food?
Hey @Megalodon
Olives are an odd things: inedible straight off the tree, they have to be treated, and they do -pretty much- taste of what they’ve been treated in.
There are many many different types, different colours from different parts of the world, soaked in salt water, lemon peel & herbs for a few days or anything up to a year. Other additives can be used. So it’s difficult to say what they taste like: I’ve currently got some Greek olives that taste vinegary.
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Oh I see. I’ll have to try and get some at the local grocery store and see what they’re like. Thank you d00d. Have a good day.
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