Salad rolls in King's Park (Perth) at lunchtime...sat watching the boats in the bay.
Cheese and Tomato Croissants back at our rental accommodation for tea.
Then I sneaked out to the fridge to rescue a small piece of chocolate and Febby accused me of being a "bottomless pit". Hey! I've walked MILES today! I am in a negative calorie situation...
"I am in a negative calorie situation". Ill bet there are many who wish they could say that! You have your chocolate nibble Maz and damn the torpedoes!
Had the spuds and two shear X 2 for dinner and tea. Today is unclear at the moment bit I have bread....... (Butcher's day will be early this week).
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net
"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!
Old age isn't for cissies!
Yet another Salad Roll for lunch on our sight-seeing travels today, and yet another Salad (Tuna) for evening meal at our rental accommodation tonight. Eating out tomorrow evening...we've had a meeting and decided...as we are chock full of Salad and need a taste change.
It ain't 'alf hot here in Perth. We have been here 4 days and have not seen one cloud in the sky! As nice as it is here...couldn't live in this climate. Had to wrap the road map over my legs today as I felt myself getting sunburn in the car as we drove along. Got very annoyed every time Febby asked for directions, as had to remove the map from legs to give a helpful reply. Sun hat was placed on my left shoulder to prevent sunburn there also. Handbag covered lower legs! ( it really was that hot and sunny folks). Probably hard to believe, but true.
A very small steak butty for dinner because I gave daughter Susan most of the steak on her butty as she was visiting. Two small butties for tea, one the onions and gravy from the steak, the other was Boursin cheese.
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net
"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!
Old age isn't for cissies!
Both our tummies are in Fish and Chip mode...so heading out from our rental accommodation ( on foot) shortly to hunt down the local Fish and Chip Shop. Saw one on our after dinner walk last night, but it wasn't open. Hoping for luck tonight, or else it may have to be a local pub ( which we also walked past last night, and it looked a bit rough and menu seemed a bit over-priced). It is either that or we have a half a lettuce and a half a cucumber in the fridge! Or we may just wander about for so long that the hunger passes, and we come back and fall into bed. So...several choices really...!
Later...it's ok...Fish and Chip shop open. Sadly, I can't say they were all that good! But tummies are full, so we move on and forget about it...
Maz, it takes a special talent to spoil fish and chips!
Had a small cheese butty and a meat pie for dinner and steak pudding spuds and carrots for tea.
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net
"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!
Old age isn't for cissies!
Slow cooked some two shear with onions, Had a steak pudding, spuds and carrots for dinner then deboned the chops, put the rest of the spuds and carrots in with some frozen peas and let it simmer all afternoon on the stove in the front room. A lovely winter stew, close to hot pot. Had a small helping for tea and Boursin on oatcakes for a filler. No cooking today!
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net
"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!
Old age isn't for cissies!
My cleaner Sharon remarked yesterday on the nice smells in the house, pipe smoke, baking bread and hot pot warming on the stove. I gave her a piece of meat from the pot and she said it was lo9vely, just like her mother's and how did I do it....
I had a normal bowl of hot pot for dinner and a smaller one for tea reinforced by a Boursin and Beetroot butty on fresh bread to finish the 'out of date' cheese off. One bowl left for today. When we've had a walk I'll put some more two shear on the stove to cook very slowly for tomorrow.... I told Sharon that the trick was to use meat off an older animal and cook it very very slowly for a long time.... Same applies to any cheap cut and best with the bones still in it.
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net
"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!
Old age isn't for cissies!
Ham, cheese and potato bake. The ham grilled earlier and cut into pieces, the potato's boiled for 5 minutes then drained and cooled, later sliced and dropped into hot oil. When slightly brown, drained and left to cool again, then back into hot oil until crispy around the outsides, drained and cooled again. Next built up in layers in a round casserole dish; potato, ham then grated cheddar cheese and so on until dish nearly full. When ready for baking with oven at 175, pour on 300ml of double cream, dress with cheddar cheese, top off with mozzarella, garnish with sea salt and black pepper and bake until a brown crust has formed, pour wine and enjoy.
Porridge for dinner again, lots to be said for a good bowl of porridge.... Boiled spuds and carrots and added them to the stewed meat after de-boning the meat. Lovely hot pot for tea and half a cheese and beetroot butty for afters!
Stanley Challenger Graham
Stanley's View
scg1936 at talktalk.net
"Beware of certitude" (Jimmy Reid)
The floggings will continue until morale improves!
Old age isn't for cissies!
Did a bit of experimenting tonight that turned out really well. I had a small portion of sausage meat and some spare pastry defrosted from the freezer. I mixed the pork sausage meat with half a dozen fresh basil leaves, a large chopped and diced beef tomato and a generous helping of dried chilli and garlic mix from the spice shelf. I intended to make a roll with the pastry but it actually turned out more like a folded envelope, it was easier to contain the mix like this. Seal all the edges and flatten slightly, a few fork pricks and brush with milk. Baked it for about half an hour till golden. I had it with sweetcorn, relatively quick and extremely tasty, the basil set it off really nicely
