Needing to use up some 'left overs':
Ham omelette, penne pasta, with steamed broccoli and red pepper.
An orange for dessert, and, no doubt, some Bordeaux wine to wash it all down with.
Needing to use up some 'left overs':
Ham omelette, penne pasta, with steamed broccoli and red pepper.
An orange for dessert, and, no doubt, some Bordeaux wine to wash it all down with.
Barry
Yesterday:
Braised steak in an onion gravy, with root vegetable (potato, sweded and carrot) mash, steamed brocolli,red pepper and a few 'suger snap' peas.
Museli with Greek yogourt for dessert, and some Le Bourg Bordeaux wine.
Barry
Tonight:
Lambs' liver and bacon in an onion gravy, with mashed potato and steamed cabbage and sweetcorn niblets.
Large naval orange for dessert, and the rest of the Le Bourg Bordeaux wine.
Barry
T-bone steak with a tomato, garlic and onion sauce. Boiled potatoes, red and yellow peppers, leeks and green beans.
Fresh mango for dessert. All washed down with a 2017 Cariñena Monte Plogar, Gran Reserva.
Sorry, no pics, but it should not be too hard to visualise.
Barry
Spanish classic spinach and chick peas, which I turned into a chicken stew. Along with a bottle of Rjoca, I only lasted 3 weeks this time, well, and one day.
Current system 1210 GR. CDP - Meridian G08. Amp -Sugden A21I - Sig. Wharfedale Lintons.
Spicy pork last night pasta tonight
Both look good. What was the wine to go with the spicy pork Roy?
Barry
I only drink lager with spiecy food. Drinking fine wine with curries is a waste: all subtlety is lost by the overpowering spices.
Barry