OneGuyFromBarlick

Actually I think it was what I used to sell as 'bullet sago', the biggest size of tapioca. You never hear that word now. Wendy, my mother made wonderful fish pies, always a favourite even during the war.
Had a big burger butty for dinner and sausage onion gravy and wedges for tea.

Enough Sausage, onion and wedges for dinner yesterday and a butty for tea. Topped up with an apricot conserve butty. If there's anything nicer than a good jam butty on fresh bread I haven't met it! (I will never be slim....)

All day breakfast yesterday. Bacon, tomato and egg butty for dinner and porridge for tea!

I had some two shear cooking slowly on a bed of onions with some carrots nesting round it all day. Meat butty for dinner and two shear and rice with peas and carrots for tea.

I extended the two shear with a tin of baked beans yesterday and had two shear and basmati rice for dinner. Had a treat for tea, cheese and tomato butty. (Branston baked beans at 30p a tin in the Cathedral of Choice yesterday. I filled my boots, cheap protein!)

Parboiled some potato wedges, fried them and had two shear plus wedgies X 2 for dinner and tea. Butcher's treats today.....

Chicken butties for dinner and pressed beef stew on butties for tea.


Meanwhile... here's a rare beastie for you, one third of a loin of mutton I got yesterday from Stewart's. It's on a bed of onions and will cook very slowly for a long time on the stove so no leccy burned. Proper mutton from an old sheep....

Pie and peas for dinner. I had some tomatoes that needed using so I made some relish and had that on a haslett butty for tea. Meanwhile, the mutton had been quietly cooking down all day so I poured the gravy off and put it in the fridge to separate the fat. When that was solidified and popped in the deep fat fryer I put the gravy back in, added some frozen peas and left it on the stove all night. I lifted the meat off the ribs and put it in the fridge for butties and this morning stripped the meat off the bones so I have some mutton stew. It tastes lovely and nothing wasted except the boiled bones.

Very nice mutton butty for breakfast, slow cooking is the way to go with mutton! Mutton stew and chips for tea.

Mutton and chips for dinner and a cheese and tomato relish butty for tea. Fruit for pudding of course Maz!

Mutton stew and chips for dinner and a toasted cheese sandwich for tea. Another mutton joint put on the stove and cooked slowly. Fat separated off overnight in the fridge and it's all back together now on the stove for another couple of hours of slow cooking before stripping the meat off.

Just to reassure Maz that I'm getting my veg.... Here's the new mutton stew extended with peas, carrots and parsnip!

Lip smacking good.

Only you eating Stanley??
Beef casserole, new potatoes & carrot & swede mash tonight.

Yes Moh.... Stew X 2 yesterday, decks cleared for butcher's treats today!

Ok...I will pay that one, Stanley...though I don't see any green "leafy" veg.

Soup tonight ( contains onion, carrot, spuds, butternut pumpkin, zucchini, baby peas, cauliflower, celery and sweet corn...plus lots of Parsley, Black Pepper and Chives.)
I think we meet our daily veg requirement today!

Ah, but have you had your three cups of coffee? (See 'We are what we eat'.)

Pie, peas and a pint at The Cellar Bar last night. Very tasty. The new chefs are settling in nicely methinks

Fish, chips & mushy peas from the chippy tonight - a nice 'lazy' tea.

Maz will be glad to know I shredded some carrots and asparagus together, sweated them until soft and I'm using it as a sandwich filler. Haslett and filler for dinner and Carrots and asparagus only on tea time butties.

I offered his lordship several choices for evening meal...but he didn't fancy any of them. He wants Baked Beans!

Well, at least they are a good natural food. Not all tinned foods are bad, tomatoes in particular are excellent, just as good for you as fresh ones.

Pork fillet with onions & garlic in a tomato sauce, with new potatoes & garden peas.

You are an example to us all Moh! I had meat and three veg as well but in a slightly different form. I extended the carrot and asparagus with peas and had it with a meat pie X two for dinner and tea. A sort of luxury pie and peas!

Tuna, Cauliflower and Sweetcorn Mornay with crunchy crumb topping...served with Baby Peas and Mash.