OneGuyFromBarlick

How's that for service.....

( couldn't eat it all, but it was yum!)
And I know you don't do carbs, Wendy, but that was only a half cup of dry rice...served between 3. And one Crumbed Chicken Breast, again served between 3.

I respect Wendy's advice about carbs but I doubt if that plate could be dangerous to anyone!
I had started a slow cooker load of stewing steak and pork chunks in fried onion, tomato and the usual suspect condiments. I fried a small pork cutlet to brown it and dropped in in the cooker. Just before I went out for a walk I dropped two whole eggs in to cook and so for dinner I had the cutlet and two boiled eggs. For tea I had a small bowl of the meat which I had topped up with frozen mixed veggies. Some nuts and an apple for pudding.

There is quite a bit of bacteria on the outside of an egg, and I can't say that the recommended way of cooking them is to drop them in your stew, Stanley.
Made a "2 night" pot of Pumpkin Soup today...

Above boiling point Maz so I think it's fairly safe......

Dinner was half a bowl of the meat and veggies. Tea was two wild Bass fillets, peas and a chipped sweet potato. Nuts and an apple for fillers.

A half bowl of the meat and veggie stew for dinner. For tea I extended the stew by adding carrots and the last of the sweet potatoes deep fried. I had a bowl of that and some nuts and an apple.

Dead simple, the extended meat and veggies X two for dinner and tea. Nuts and an apple for a filler.

I extended the meat and veg with a tin of baked beans which made two bowls full. One for dinner and one for tea. Nuts and an apple for afters!

Ham/Cheese/avocado Toasties. ( couldn't eat all mine as I am having a "not that hungry day". )
I go with the flow on not hungry days...

Had some stewed apple and custard to make room in the freezer for this years modest crop.
Put some nutmeg on, but the real thing had run out, so grabbed the ready ground bottle.

Memo to self - stick with the real thing - this ready ground stuff isn't a patch on it.

Later - Well, Chinese Seasoning is the same colour as nutmeg.

Maintained stiff upper lip and finished the lot - bit of an acquired taste though.

Thanks for sharing Tripps!

My husband can't tell Fish from Chicken! ( he often says "that Fish was nice" but it was Chicken)
His last batch of cough mixture he declared to be Aniseed flavour. I checked. It was Peach and Vanilla flavour.
So I never trust him when he says something tastes funny.
I've taken some Chicken Breast out for tonight and want to use up some Spinach, but that's as far as I have got in the decision making process ( so another night of "the fish being nice" I suppose).

I once went in a strange fridge in the dark and instead of milk put orange juice in my tea. That was surprisingly OK.
I made a new stew in the slow cooker. Just had half a bowl of gravy for dinner because I had put too much cider in with the meat and veggies. Very nice nourishing soup! Had the real deal for tea and nuts and an apple.

I decided to oven roast a tray of thinly sliced vegetables - zucchini, pumpkin, carrot, red capsicum and onion slices. When it was almost done I threw the chopped spinach in on top to wilt, and turned the oven off. I've now assembled all the Veg in Layers as. Veg Bake. I will crumb the Chicken and serve with the Veg Bake...and maybe a few steamed baby spuds.

Tuna Mornay for us tonight...

That sounds good Maz. I don't roast veggies enough and I love 'em.
Yesterday I cooked carrots and swede and filled my meat and veg stew up. Lovely! I had it times two for dinner and tea with nuts and an apple for afters.

Meat and veggie stew X two for dinner and tea. Nuts and an apple for afters.

The last of the meat and veg for dinner. Tea was Pickled Herring, two boiled eggs, a knob of cheddar cheese and 6 small oatcakes. Nuts and an apple for afters.

Just a steak pudding for dinner, no peas. Tea was a cold Scotch Egg and then some beautiful Roquefort cheese and olives on crusty Mediterranean bread. I know! But it was beautiful and I don't think I shall die!
Ian, how did Sally fry the pears? I was going to do some but couldn't decide between deep frying in dripping and butter in the frying pan. That's why I got the Roquefort.

She does them in butter in the frying pan. Peeled and sliced of course.

I thought so, that's what I have prepared for. Thanks for that Ian! I think I'll have a stab at it this afternoon before I have scoffed the remainder of the Roquefort.

Sally has just mentioned that she also adds a few flaked almonds on the top as well.

I had another straight steak pudding for dinner and cooked the pears and blue cheese for tea. Sally is right it's a good combination but I have to report it had a quite alarming effect on my transit time!

I made Gnocchi this morning, with a lot of Spinach in it.