OneGuyFromBarlick

PanBiker wrote: ↑10 Oct 2025, 08:01 I am with the Earby history crew this morning

I dropped Wendy off to see them earlier this morning

I took Wendy home after I finished my bit with the History Society.

PanBiker wrote: ↑10 Oct 2025, 12:52 I took Wendy home after I finished my bit with the History Society.

You were both working well!
I had my usual three hot meals and when I got back from my jab fest I prepped my pork belly, onions and oranges and got it going in the slow cooker. I have just taken the gravy off and put it in the freezer to separate the fat.

Pork dealt with and in the fridge, Sweet Potato chips fried and three hot meals of meat and veggies for breakfast, dinner and tea. I shall survive!

Meat and veggies X three...... All is well!

The usual pork and veggies X three at this stage of the week.... No cooking needed, just serving out three portions in Sistema noodle pots and popping them in the fridge...... Efficient kitchen management!

Meat and veggies for Breakfast and tea. I has hot smoked mackerel and cheddar on oatcakes for dinner.

Three helpings of meat and veggies for breakfast dinner and tea. I had a little treat.... a mid morning snack of a small bowl of freshly cooked chips. A little of what you fancy does you good....

Three helpings of meat and veggies.....

Beef mince and onions, cheesy mash potatoes and marrowfat peas. A meal fit for a King.

I will be having gammon, egg and fried potatoes.

I'd go for that as well Julie although I have to be careful about the carbs.....
I'm never quite sure what gammon is Ian, for many years I thought it was just a posh term for ham. I looked it up again and found that basically that's right.
'England's gammon evolved from the French word jambon while the United States derived the term ham from the same word in Dutch and the German hamme. Both refer to the same preparation of pork, which you'll find in sandwiches and holiday centrepieces in the U.S. and pie in England.'
Here at Graham Towers I had meat and veggies X three. I shopped for the accompaniments to my roast chicken because it's getting to that time of week of course.

When I worked at bacon, ham and gammon producing factories, we tended to talk about gammon as being the raw, cured cut from the leg of pork and ham as being the cooked, cured cut from the leg of pork. Bacon of course comes from around the midriff (if you like) between the shoulder and the leg.

Or the shoulder Julie.... I always liked shoulder bacon, plenty of fat marbled into it.

Three helpings of meat and veggies. I had some peppers left over and the only way I could think of to cook them was to chop and fry them with sausages in a covered frying pan. They turned out nice and have extended the last batch!

Meat and veggies X three. I am getting the last batch of veggies into a corner....
The peppers fried with sausage in a covered frying pan are excellent! I shall be cooking them again before long!

Meat and veggies X three again.... Veggie shopping today, I have last week's cooking crowded into a corner.

Not all that we had, but rhubarb crumble and custard. The rhubarb originally was growing in my grandma's garden on Ringstone Crescent in Nelson, dad took some to Ilford, Essex and from there to Scarborough, we didn't stay there long so the rhubarb and us were soon back to Ilford where we moved a few times; Dad then took it to Hereford and after he died we brought it back from Hereford to Norfolk and we brought some with us when we moved. I reckon that we (collectively) had grandma's rhubarb since 1961.

That's impressive Julie!I don't have any heritage plants like that. Probably something to do with my lack of green fingers....
Yesterday I had meat and veggies X three as I ate my way through the fridge. I had a good veggie shop at the Co-op, they were particularly good for cauliflowers yesterday.
We were discussing my diet yesterday on the site and one of the changes of late has been that I have stopped discarding the outer leaves of cauliflowers and started chopping them up and pressure cooking the result to tenderise them. I did that yesterday with some really fresh leaves off four cauliflowers. So productive that I didn't buy white cabbage.....
(Yes, even I am impressed by 4 caulis and 3 big heads of broccoli... I promise I eat it all, there is no waste.)

Breakfast yesterday was the last helping of last week's cook-in. I missed dinner because I was nibbling as I cooked but tea was chicken and the latest batch of veggies. I think I will survive for at least one more week!

We have a chicken with noodles challenge today. I've cooked it before and it was quite nice, Steve has gone to pick up some red pepper and spring onions at the same time as picking up his prescriptions.

Chicken with noodles..... A favourite dish cooked by my Vietnamese farmer Robert on his Youtube videos....
I had chicken and veggies X three, the new batch. Lovely.

Three more helpings of chicken and veggies....

I've put together braising steak, onions, green beans, broccoli, cauliflower, brussel sprouts, leeks, savoy cabbage, beetroot, garlic, a bottle of beer, stock cubes, salt, pepper, a bit of chilli powder and a small amount of plain flour to thicken it.
I cooked the meat onions and garlic in the pressure cooker, steamed the rest and then mixed it all together. It tastes very good, even if I say so myself and not a root vegetable in sight