My lunch with the bacon and cheese in a couple of spatchcocked croissants was different, sweet and savoury together, acceptable and filled a hole.
Our trustees dining out at the Tempest was a different kettle of fish. I had a starter of pigs in blankets with brown sauce. My mains was a buttermilk chicken burger and triple fried chips. The burger was enough actually without the chips. I passed on a pudding.
Yesterday I was faced with the last of the chicken and veggies so I had a salad on teacake for lunch from Babs at Barlic bites and saved one lot of chicken and veggies for today. I did some veggies shopping at Chaudrey's and of course it's Co-op early doors today so I shall have a veggie cooking day.....
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!
Guess what! It gets better each day. It takes me 5 minutes to portion out three meals and as I said before, 4 minutes in the microwave and I have a hot substantial meal.
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!
Barlick Raj Buffet for Christmas lunch with P and middle offspring and then a brew at eldest offspring's house to follow, most enjoyable. Off to Harrogate tomorrow for lunch with youngest offspring.
Family get together at Silsden. A couple in "The Counting House" pub with friends which has new landlords in the old bank. Then at our Carla's for a traditional Christmas Dinner (Teatime), present openings and games with the kids.
That's right, you've guessed it and it gets better as the week goes on..... I'm so lucky I am so easily satisfied. I put it down to being reared under rationing when we were grateful for anything and ate all that was put in front of us!
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!
We had a roast pork dinner last night for our two kids and grandchildren. There is an odd slice of pork left which I think I will turn into a rissole for tea. We have few spuds so I can chuck the whole lot in the air oven.
I was fed what was called rissoles in childhood, but mine were really a beef burger with just minced beef and onion - no potato and breadcrumbs etc. Wiki says for UK -
In Great Britain during and after World War II, rissoles were typically an economy measure, made from cooked meat remaining from the Sunday roast dinner. They are not pastry-covered. Rissoles are sold in chip shops in south Wales, north-east England, and Yorkshire. Rissoles and chips are a common choice of meal. These rissoles are meat (typically beef), or fish in Yorkshire, mashed up with potato, herbs, and sometimes onion. They are coated in breadcrumbs or less frequently battered and deep-fried.[2]
Born to be mild Sapere Aude Ego Lego Preferred pronouns - Thou, Thee, Thy, Thine My non-working days are Monday - Sunday
Spuds will be oven chips, my rissole will be minced roasted pork, onion and an egg to bind it all together. I have a spare pork sausage as well which I might as well cook and have a piggy fest.
I will be baking a spud in the air fryer (8 mins in the microwave, 10 mins in the air fryer at 200C). We'll have half each topped off with some chilli (leftovers from last week) and some grated cheese.
