WHAT DID WE HAVE FOR TEA?

LizG · Post by **LizG** » 15 Jan 2015, 21:01

Grilled flathead fillets with quinoa salad for us.

Post by **Stanley** » 16 Jan 2015, 05:00

Last of the sausage casserole and wedgies with peas for dinner. Kath gave me a small white loaf so two small fried egg butties reinforced by a small pork pie and fruit for tea. Not a big fan of white bread but waste not want not!

Post by **Moh** » 16 Jan 2015, 13:20

Haddock, chips and peas tonight.

Post by **Stanley** » 17 Jan 2015, 05:36

Casseroled some sausage with onions and had the last of the white bread, two small sausage butties for dinner. Cooked spuds and carrots and had the rest of the sausage and onions with them for tea.

Post by **Moh** » 17 Jan 2015, 14:03

Steak & kidney pie, new potatoes & cauliflower tonight.

LizG · Post by **LizG** » 18 Jan 2015, 00:46

Pork chops with potato salad and the leftover quinoa salad for us last night. Dinner tonight will depend on what we have for lunch. It may not be much.

Post by **Stanley** » 18 Jan 2015, 04:51

Very close to Moh again. Sooky! Spuds, carrots, peas and a steak pudding X two for dinner and tea....

Post by **Moh** » 18 Jan 2015, 10:44

Roast pork, apple sauce, stuffing, new potatoes, cauliflower, carrots & gravy.

Thomo · Post by **Thomo** » 18 Jan 2015, 15:53

The turkey we didn't have at Christmas, with new potatoes, crispy roast potatoes, chopped carrot and swede, sprouts, pigs in waistcoats, and onion gravy from last nights braising steak, the Christmas pudding is still in abeyance, but we may have the Glayva and after eights.

Post by **Stanley** » 19 Jan 2015, 05:05

On Saturday evening I slow cooked some two shear and after de-boning it yesterday I tipped a tin of chopped tomatoes in and some frozen peas. Had the resulting stew with boiled Basmati rice for dinner and tea. I noticed that the best before date on my Lubna rice is 2009.... Don't worry Maz, good rice kept well lasts virtually for ever....

Marilyn · Post by **Marilyn** » 19 Jan 2015, 10:16

I don't know why you bother checking dates, Stanley. It's not as if knowing that things are out of date changes your decision to eat them.
Red Salmon Patties tonight, with Mash, Carrot, Baby Peas and fresh Mushrooms.

Post by **Stanley** » 20 Jan 2015, 05:28

It's not as bad as it sounds Maz. I know which ones to ignore....

Last night I cut a blade of two shear in two so it would fit in the pan, popped it in with three small onions and the usual suspects and put it on a very slow stove in the front room at about 16:00. It never came to the boil so I left it in there all night and popped it on the hob to bring it to the boil this morning. 12 hours cooking before I brought it in here. It's still gently simmering. Lovely way to cook meat! By the way, Maz would have cringed when I took it in the shed and cut it in half with a hacksaw so I could get it in the pan!
Boiled some spuds and carrots yesterday and had the last of the previous stewed lamb with it. Had two small beetroot and cheese butties for tea....
I shall de-bone the shoulder, cut the meat up and add the spuds and carrots with some peas. We will not starve today!

Post by **Moh** » 20 Jan 2015, 13:22

Lasagne & chips tonight - hubby will have apple pie & custard to follow.

Post by **Stanley** » 21 Jan 2015, 05:26

I de-boned the two shear, poured the gravy off and put it in the fridge so the fat could be separated and then gave it a boil with the remainder of the spuds and carrots reinforced by some frozen peas added to it. Lovely hot pot for dinner, The meat is superb, slow cooking is the way to go. For tea I had 4 very small toasted teacakes with grated mature cheddar in them. Just because I fancied them! No cooking today!

Post by **Moh** » 21 Jan 2015, 13:32

Chcicken in blackbean sauce (home made) and rice tonight. We have just had fritatta for lunch with end of ham corner I cooked the other day.

Post by **Stanley** » 22 Jan 2015, 04:48

Had a butty with cold stew as a filling for dinner, Gave the stew another slow simmer in the afternoon and had a bowlful for tea. One bowl left and in the fridge for today....

Post by **Moh** » 23 Jan 2015, 13:19

Toad in the hole last night - chicken curry & rice tonight.

Post by **Stanley** » 24 Jan 2015, 04:48

Butcher's day yesterday so a meat pie fresh out of the oven for dinner. I was too busy to do any cooking but went out for a third walk at dinnertime and got some roast ham from Harry Muff's to go on a small fresh brown cob Kath gave me. I made three small but very well filled ham butties and had some expensive cheese on the two slices that were left. An expensive meal but very tasty.

Post by **Tripps** » 24 Jan 2015, 11:52

After years of product placement on here for St Augur blue cheese, I bought a portion last week. It's very good. I only eat blue cheese occasionally - but I'll definitely be back.

Post by **Moh** » 24 Jan 2015, 13:25

Lamb chops cooked with onions & potatoes with carrots in a hollandaise sauce.

LizG · Post by **LizG** » 25 Jan 2015, 01:19

Tonight it is a birthday bbq. In amongst all the sadness in our lives my beautiful Grandson (no I am not biased...) turned 7. The cake is about out come out of the oven. It will be a happy night.

Post by **Stanley** » 25 Jan 2015, 05:23

Good Liz! Just the ticket, An island of normality in an ocean of stress....
David, the nice thing about St Augur is that they seem to have it on offer quite frequently. Glad you agree with me, it's a nice cheese.
I boiled up spuds, carrots and.... (wait for it Maz!)... Cabbage! Steak pudding and veggies X two for dunner and tea.

Post by **Moh** » 25 Jan 2015, 13:24

Slow cooked brisket, new potatoes, cauliflower, carrots, yorkshire pudding & gravy tonight.

Post by **Stanley** » 26 Jan 2015, 05:23

Slow cooking.... Take notice of Moh! She's a good cook.
I had started slow cooking some oxtail and onions on Saturday night, finished it off yesterday morning and poured the lot over the spuds carrots and cabbage and gave the lot a slow heat. So oxtail and veggies X two for dinner and tea. I put a frozen ham hock in water on the stove last night and let it simmer slowly for a few hours. Poured that water off and replaced with vinegar and water with lots of pepper. I let it sit in that all night and this morning it's simmering on the electric hob to finish it off. Ham butties on the horizon! (Must remember to have some good cider in the cupboard for cooking ham....)

LizG · Post by **LizG** » 26 Jan 2015, 05:42

Stanley wrote: I put a frozen ham hock in water on the stove last night and let it simmer slowly for a few hours. Poured that water off and replaced with vinegar and water with lots of pepper. I let it sit in that all night and this morning it's simmering on the electric hob to finish it off. Ham butties on the horizon! (Must remember to have some good cider in the cupboard for cooking ham....)

I avoid ham because of the preservatives in the slices from the deli. Would this method of cooking get rid of all the nasties?

OneGuyFromBarlick

WHAT DID WE HAVE FOR TEA?

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