OneGuyFromBarlick

Comfort eating everything we couldn't get to our taste in France chinese takeaway last night. Pea and Ham soup sounds good Stanley but I don't know about the carrots. Eileen

Roast brisket, yorkshire pudding, carrots, sprouts,, roast & mash potatoes & gravy - proper job!!

They fitted in nicely Eileen. I froze four bowls of it and extended the rest with some spuds that needed using up. Good stuff, the sort of soup that makes your lips sticky! Had a treat after tea last night, six thin oat biscuits with Blackcurrant Conserve and Cheddar Cheese, just for a sweet taste....

Roast Beef & Yorkshire Pudding with all the trimmings followed by chocolate brioche and custard. Eileen

Finished the augmented ham and pea soup, four portions of the original still in the freezer. Kath called in last night and delivered two drawers full of what looks like excellent Dexter Beef. I am going to have a luxurious day today, two steaks marinading as I write and a loaf baking. Steak butties on home made bread and I'll guarantee that nothing finer will be served today in the best restaurants in the world! Pity the poor pensioners starving in their freezing garrets!



Two pieces of shoulder steak in Worcestershire Sauce with sea salt and black pepper.

Pie and beans for dinner and the steak butty for tea. Superb! The other steak will go into a casserole today with some onions and a tomato. We will survive!

Chip butty at dinnertime and half the casserole with chips for tea. It was good but the second half will be even better today!

Beef casserole was superb! The oxtail meat has solidified and will be eaten on the new loaf baking as I speak. Economy is the household mint so I have taken the fat off the stock I got from the oxtail and trotters and put it in the deep fryer. The stock had set solid so I popped it in the pan with a frozen block of ham and pea soup, added some peas and sliced spuds and it is cooking slowly as I write. By dinnertime it will be a cheap and nourishing soup which will go down nicely with an oxtail butty!

Minted lamb chops, new potatoes & cauliflower tonight with trifle to follow.

Chowdry's was open when I was on my early morning walk and so I got a bag of broth bits and chucked them in the soup as well. By dinnertime it had argued itself into a lovely veggie soup. Plenty left for today and the oxtail butties are good as well.

Sill on Oxtail butties and the soup will fie today, one bowl left. I'll put a boned sirloin joint in the ven tonight straight out of the freezer and cook it sloly all night. I shall get up to a nice smell and a good piece of meat for more butties!

Rabbit (gift from a neighbour) stewed in the slow cooker with onions, carrots, swede & leeks, served with mashed potatoes. Delicious, especially as it didn't cost anything

Those meals are always the best. We had roast pork with all the trimmings last night, so for breakfast this morning I had a very unhealthy, but very enjoyable, pork dripping on toast.

Moh, I roasted a piece of Dexter brisket all night in a slow oven and have just poured the fat and gravy off into a small bowl. As i put it in the fridge I thought 'yes. dripping on toast!' Some oxtail left but there will be at least one beef butty! Probably at teatime.
Wendy, lots to be said for rabbit but I like to see the livers left in, that way I can tell if they were healthy. Mixy was the worse thing that ever happened to rabbits.....

I didn't know the reason why the livers were left in. What should I be looking for Stanley?
Meal out last night at the Alma with a few friends, it was all very nice, but my mushroom lasagna wasn't wonderful.

We have only eaten there once and it was not good.
Bacon, egg & new potatoes tonight - easy and simple.

Wendy, if a rabbit has mixy its liver is discoloured and has holes in it, the extent depending on how badly they were infected. That's why, when I was rabbiting, I always left the livers in. A good clean dark red liver is a sure sign they were healthy. So always refuse a rabbit with no liver in it.
Moh, I mixed the beef fat and the stock together, added a drop of Worcestershire sauce and sea salt with black pepper. Two slices of bread and dripping for tea. It was lovely and cheap! Today I'll attack the slow-roasted brisket.

Brisket butty was excellent!

I have some lovely shin beef cooking in the slow cooker - this will be used to make a meat & potatoe pie with suet pastry tonight and broth tomorrow.

Filling stuff Moh! I wasn't hungry and just had half a Soreen loaf and fruit for tea. The beef butty at dinnertime must have been better than I thought.

The broth has simmered nicely, just the suet dumplings to add this evening.

Sounds good.... I finished the beef yesterday and just had a bowl of ham and pea soup out of the freezer for tea. I have started another batch, got two big ham hocks from Stewart yesterday. It looks like meat pie and perhaps some St Augur cheese on oat biscuits for tea. I feel like eating less....

Define "meat pie " please. Is it home made or from Stuart's or even perhaps (beloved from my youth) one of Hollands? I love your idea of 'eating less'.

Pork steaks for tea, I have not decided what to do them with yet - an idea will come!!

Stewart Brown's (or rather Kathy's) prize winning pork pies.
New ham and pea soup built yesterday. Will re-heat to boil again today and freeze some. Meat pie and old ham and pea soup at dinnertime, A crust spread with St Augur for tea and fruit for pudding.



The soup after resting on the hob overnight. The rich brown colour is down to the use of whole onions with the skins on and the Worcestershire Sauce. Powerful stuff.....