Big stack of homemade blinis on the pancake maker for lunch today with a few Becks. Some with cheese and chicken, some with jam, and some of my daughter's own special creation of yoghurt and hundreds and thousands. Tasted gorgeous, but then I had a kip for an hour and woke up feeling like something had shat in my mouth. Half a yoghurt for tea I reckon.
How ****e was that performance then? They shouldn't be paid, end of. Twats. Chorizo and potato and something else soup for tea with a ciabata. Washed down with Rioja I would imagine. Can't wait for bed as I will wake up and play golf. Need to be out on the course for a few hours, thought today would be a day of good sport but it turned out ****!
I have a food baby. I can't bend in the middle. Did a magnificent roast today.. On the advice of a friend I used estima potatoes for the roast potatoes. They are better than king Edwards made cauliflower cheese made my own cheese sauce too. Also bought cabalanero cabbage.
Tonight I'm having pan fried pork chops with black pudding, boulongere potatoes (made with homemade chicken stock) and cabalanero cabbage.
Sounds nice. I had venison burger and chips. With two types of relish and some rocket. They were oven chips too and bloody lovely.
Having a ruby Saturday night, it's been too long. A seven spices of goa job, nice and hot. **** me has it rained today. Blimey.
Used 'Just Eat' for my curry Saturday night. Was ok but not anywhere near up to the standard of the one we usually use. Yesterday, a lovely beef stew. Superb winter food, washed down with a very nice Rioja indeed.
Was on the Rioja yesterday also. Was hammered. Went out last night for dinner. Had potato cake with a poached egg crispy bacon and black pudding with a balsamic reduction. Main was sirloin of beef with dauphinoise potatoes.
Stew round 2 tonight. Your meal sounds good. Up in Manchester next weekend and now can't decide whether to have a nice meal or trawl the Christmas market sausage stalls.
Nice. Dry ribs no sauce but cooked in my own rub and then marinade. 7 hours of cooking later, bloody lovely. From memory. 2 large racks of ribs 4 HEAPED TABLESPOONS OF DIJON MUSTARD 2 Heaped tablespoons of smoked paprika 1 Heaped tablespoon of mild/hot chilli powder 1 teaspoon of allspice s&p Cover the ribs in the rub and cook on lowest heat (120) in a baking tray boneside down for 5 hours. Dissolve 4 tablespoons of brown sugar 1 tablespoon of cider vinegar 2 tablespoons of honey large knob of butter pour over the ribs wrap onto a foil parcel and turn up to 130 for 1 hour. Take out of the foil and back in the oven for 40 mins on 140 keep all the juice from the foil to pour over at the end and season again.
