View Full Version : OK, What's For Lunch or Tea Today?
oddly im inclined to eat a burger outwith a bun. on plate with chips:D
Yeah, that's the old-fashioned way of doing it, but then you don't get the texture or flavour sensation of all the accompanying salad/pickles/sauces, etc, as you bite in. Just not the same or as interesting for me:)
Marco.
Yeah, that's the old-fashioned way of doing it, but then you don't get the texture or flavour sensation of all the accompanying salad/pickles/sauces, etc, as you bite in. Just not the same or as interesting for me:)
Marco.
in a roll i usually stick to soft or softened cheese as a cheeseburger, but no relish, or with either tomato or preferably good brown sauce. not keen on most relish or creams
Onion bagji veg and chips
https://uploads.tapatalk-cdn.com/20210630/6bfd1f360d052a572cc7e27ef909ec2f.jpg
walpurgis
30-06-2021, 19:17
I had tuna salad. It wasn't exciting enough for a piccie. :)
I had tuna salad. It wasn't exciting enough for a piccie. :)
It's been too cold around here for a picnic. :(
It's been too cold around here for a picnic. :(
Too true, I've been wearing a jumper all day :(
Onion bagji veg and chips
https://uploads.tapatalk-cdn.com/20210630/6bfd1f360d052a572cc7e27ef909ec2f.jpg
Looks like decent onion bhaji, mate. Usual Sainsbury's? And the chips are epic as usual!:)
Marco.
Too true, I've been wearing a jumper all day :(
Jumper....JUMPER??:eek: Southern Softie Alert!!:D:ner:
;)
I don't think I've had my shorts and t-shirt off for weeks!!
Marco.
Today's scran... Del's homemade gnocchi with homemade tomato and basil sauce, topped with freshly grated Parmigiano Reggiano and fresh basil leaves, served with some crusty bread:
https://imagizer.imageshack.com/v2/1024x768q90/924/092aJe.jpg
I'd originally decided to have it with a Chianti Riserva DOCG, but it was such a lovely evening that we cracked open a bottle of a rather excellent chilled sparkling rosé, as the princess LOVES pink!:D
https://imagizer.imageshack.com/v2/1024x768q90/922/Q8Lelq.jpg
Both slipped down rather nicely on a hot, sunny evening:cheers:
Marco.
Jumper....JUMPER??:eek: Southern Softie Alert!!:D:ner:
;)
I don't think I've had my shorts and t-shirt off for weeks!!
Marco.
not even for bath time :ner: :lol:
Haha... No, Del likes to peel them off slowly, all wet, when we share a shower!:stalks::eyebrows:;)
Marco.
No-one eating anything today?:eek:
Just a simple prawn cocktail for lunch, washed down with a rather nice chilled glass of authentic Vinho Verde, from the local Portuguese deli, as it's been rather warm...
Taken indoors:
https://imagizer.imageshack.com/v2/1024x768q90/923/la1XKk.jpg
And outdoors:
https://imagizer.imageshack.com/v2/1024x768q90/923/q1eR8Q.jpg
I love food like this during the summer months - light and fresh! No idea how anyone can eat 'stodge' when it's warm...:eek:
https://imagizer.imageshack.com/v2/1024x768q90/922/PQkrGO.jpg
:cool:
Marco.
might eat fish myself:eyebrows:
No dinner for me. I was bad and fell when working on the scooter doh.
I need my wee niece [emoji8]
rmcin626
02-07-2021, 16:47
King prawn paella tonight as Spain are playing https://uploads.tapatalk-cdn.com/20210702/cbef22addcbb7e14b175e5af8abea8f1.jpg
Sent from my iPhone using Tapatalk
Beobloke
02-07-2021, 20:25
No-one eating anything today?:eek:
Just a simple prawn cocktail for lunch, washed down with a rather nice chilled glass of authentic Vinho Verde, from the local Portuguese deli, as it's been rather warm...
Taken indoors:
https://imagizer.imageshack.com/v2/1024x768q90/923/la1XKk.jpg
And outdoors:
https://imagizer.imageshack.com/v2/1024x768q90/923/q1eR8Q.jpg
I love food like this during the summer months - light and fresh! No idea how anyone can eat 'stodge' when it's warm...:eek:
https://imagizer.imageshack.com/v2/1024x768q90/922/PQkrGO.jpg
:cool:
Marco.
Aha - Casal Garcia, A fine choice!
Been a big fan of this for many years and we always cram a few bottles into the case to bring home when we go to Portugal.
King prawn paella tonight as Spain are playing https://uploads.tapatalk-cdn.com/20210702/cbef22addcbb7e14b175e5af8abea8f1.jpg
You dropped a bit :D
rmcin626
02-07-2021, 20:42
You dropped a bit :D
Only for the photo
Apologies in advance for this Marco, fair to say you're not going to like this as much as you liked my chilli.
Late supper, an Iceland deep pan meat feast 'pizza', it was very tasty, better than some Dominoes efforts I've had in the past and with one of the many email offers I get from Iceland it cost me the princely sum of 1p.
https://live.staticflickr.com/65535/51285917183_a0a89f1226_o.jpg
washed down with this
https://live.staticflickr.com/65535/51285002937_8f5717e356_b.jpg
No dinner for me. I was bad and fell when working on the scooter doh.
I need my wee niece [emoji8]
Jeez, mate, nightmare... Hope you're ok.
Your wee niece says she'll come up to tuck you in later and kiss it better!:kiss:;)
Marco.
King prawn paella tonight as Spain are playing https://uploads.tapatalk-cdn.com/20210702/cbef22addcbb7e14b175e5af8abea8f1.jpg
Looks good - something I often knock up for myself.
King prawn paella tonight as Spain are playing https://uploads.tapatalk-cdn.com/20210702/cbef22addcbb7e14b175e5af8abea8f1.jpg
Looks nice, Robin. I like that - the quality of the prawns in particular looks good!:thumbsup:
Marco.
Aha - Casal Garcia, A fine choice!
Been a big fan of this for many years and we always cram a few bottles into the case to bring home when we go to Portugal.
Cheers, Adam. Yup, CG always hits the spot, especially well-chilled on a hot summer's day! We're fortunate to have a superb Portuguese deli in the centre of Wrexham, which sells all manner of goodies that they import from Portugal.
However, the wine, both red and white, and port selection is to die for!:)
Marco.
Apologies in advance for this Marco, fair to say you're not going to like this as much as you liked my chilli.
Late supper, an Iceland deep pan meat feast 'pizza', it was very tasty, better than some Dominoes efforts I've had in the past and with one of the many email offers I get from Iceland it cost me the princely sum of 1p.
https://live.staticflickr.com/65535/51285917183_a0a89f1226_o.jpg
washed down with this
https://live.staticflickr.com/65535/51285002937_8f5717e356_b.jpg
Hahaha...No comment, Best thing about that is the wine!:D
As long as you enjoyed it, though. However, I like seeing food here that's been COOKED [freshly prepared by someone's own fair hands], rather than merely heated up...
Marco.
Apologies in advance for this Marco, fair to say you're not going to like this as much as you liked my chilli.
Late supper, an Iceland deep pan meat feast 'pizza', it was very tasty, better than some Dominoes efforts I've had in the past and with one of the many email offers I get from Iceland it cost me the princely sum of 1p.
https://live.staticflickr.com/65535/51285917183_a0a89f1226_o.jpg
washed down with this
https://live.staticflickr.com/65535/51285002937_8f5717e356_b.jpg
Had a Co-op wood fired 'Salami Diavola' pizza the other day - simply to 'christen' my new pizza cutter. ;)
https://www.dikes-direct.co.uk/supermarket/public/cache/Co%20Op%20Irresistible%20Salam%20Diavola%20Pizza-dzas__width_900__height_900__zoomcrop_none__bgcolo ur_FFF.jpg
Washed down with a 2016 Château La Gorre, Médoc, Cru Bourgeois
https://images.vivino.com/thumbs/qpOnrou8Q0SPNBWI_W3AsQ_pb_x600.png
Cabernet Sauvignon, Merlot and Petit Verdot. 14% ABV
I quite like those Co op wood fired pizza, not too "doughy" (and they quite often have an "offer" on them). I always put a few Jalapeños on them.
Jeez, mate, nightmare... Hope you're ok.
Your wee niece says she'll come up to tuck you in later and kiss it better!:kiss:;)
Marco.
bruised and battered lol.. i'll live:doh:
Glad to hear it. The princess was upset that her uncle Granty had fallen!
Marco.
I quite like those Co op wood fired pizza, not too "doughy" (and they quite often have an "offer" on them). I always put a few Jalapeños on them.
Me too (nice one, Barry), mainly because the base is decent, which is what proper pizza is [almost all] about. If the base hasn't been wood-fired, then it's not a pizza!
However, what I prefer to do is buy the Margherita version of the same, minus most of the toppings, and replace them with better quality ones, especially the salami (even better using Parma ham), which instead I get freshly sliced from the Deli, then put my own chillies and stuff, plus black olives on top, and the results are much better.
You get the best of both worlds that way: good base and top-notch toppings!:cool:
Marco.
Glad to hear it. The princess was upset that her uncle Granty had fallen!
Marco.Lol. I'm bloody sore. Tell her ta.. If she was here she could rub it better [emoji23]
A ready meal and a few frozen chips.
Beef casserole and dumplings.
https://uploads.tapatalk-cdn.com/20210703/cd8f1fa67ff15e5d052b836e4e8d005c.jpg
Today, my dad's coming round for lunch, so it's Del's homemade antipasti and crusty bread:
https://imagizer.imageshack.com/v2/1024x768q90/923/9XTivF.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/oNYeqs.jpg
Plus some spaghetti with tomato sauce and tuna - pics to follow!:cool:
Marco.
Just to explain what the antipasti consist of... In the centre is some wild rocket dressed with olive oil and lemon juice (which Parmesan shavings were added to later), then clockwise:
Coppa (Italian cured meat).
Assorted marinated fresh peppers with fresh basil.
Borlotti beans with balsamic vinegar, olive oil and red onions.
Chargrilled courgettes (from our garden) marinated in olive oil, lemon juice and mint.
Spaghetti getting prepped...
https://imagizer.imageshack.com/v2/1024x768q90/923/DGj8xj.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/EhmRyi.jpg
Fresh tomato sauce, made with San Marzano cherry vine tomatoes and Mutti Roma tinned tomatoes and fresh basil, to which tuna is about to be added.
Marco.
spag and tom sauce will be nice.. a sprinkle of cheese etc:eyebrows:
Spaghetti and added with some capers, just before tuna:
https://imagizer.imageshack.com/v2/1024x768q90/922/hSZzFW.jpg
And served:
https://imagizer.imageshack.com/v2/1024x768q90/923/PIPa5j.jpg
:cool:
Marco.
Baked spud with cheese and baconhttps://uploads.tapatalk-cdn.com/20210703/b60fd2269a71437625e03b9aacd42de1.jpg
spag and tom sauce will be nice.. a sprinkle of cheese etc:eyebrows:
Lol - no cheese ever with fish pasta sauces, dude. It's an Italian thing:)
But yes it was lovely!
Marco.
Spaghetti and added just before tuna:
https://imagizer.imageshack.com/v2/1024x768q90/922/hSZzFW.jpg
And served:
https://imagizer.imageshack.com/v2/1024x768q90/923/PIPa5j.jpg
:cool:
Marco.New that would look good
Lol - no cheese ever with fish pasta sauces, dude. It's an Italian thing:)
But yes it was lovely!
Marco.I would have had mine without tuna
And pudding....
Homemade meringue nest with vanilla ice-cream and fresh strawberries, topped with fresh mint and lemon thyme flowers:
https://imagizer.imageshack.com/v2/1024x768q90/922/P78wkp.jpg
That was awesome!:D
Marco.
And pudding....
Homemade meringue nest with vanilla ice-cream and fresh strawberries, topped with fresh mint and lemon thyme flowers:
https://imagizer.imageshack.com/v2/1024x768q90/922/P78wkp.jpg
That was awesome!:D
Marco.
yum, yum.. where's mine;)
Lol... Do you think the princess should do a 'Nigella-style' video?:D:eyebrows:
Marco.
Lol... Do you think the princess should do a 'Nigella-style' video?:D:eyebrows:
Marco.
i think she sould start cooking for moi;) pity your 250 miles away:lol:
Lol - well you know what you've got to look forward to when you visit!:D
Marco.
New that would look good
Cheers, mate. It was good, and yes you can easily have it without tuna, but if you like tuna it gives it another layer of texture and flavour:)
Anyway, Del's tired now, so gone off for a wee sleepy with Gilbert:D
Marco.
Me too (nice one, Barry), mainly because the base is decent, which is what proper pizza is [almost all] about. If the base hasn't been wood-fired, then it's not a pizza!
However, what I prefer to do is buy the Margherita version of the same, minus most of the toppings, and replace them with better quality ones, especially the salami (even better using Parma ham), which instead I get freshly sliced from the Deli, then put my own chillies and stuff, plus black olives on top, and the results are much better.
You get the best of both worlds that way: good base and top-notch toppings!:cool:
Marco.
Spooky - did exactly that tonight :eek:
Today, my dad's coming round for lunch, so it's Del's homemade antipasti and crusty bread:
https://imagizer.imageshack.com/v2/1024x768q90/923/9XTivF.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/oNYeqs.jpg
Plus some spaghetti with tomato sauce and tuna - pics to follow!:cool:
Marco.
That looks brilliant - except the Rocket.
I can't stand the stuff (I call it "Devil weed"), even one leaf in a mixed salad tastes/smells foul to me.
I think it may be genetic, as my eldest daughter feels the same way about it, while my wife and younger daughter love the stuff.
Lol - no worries... We love all types of salad leaves.
The Parmesan shavings help dilute the effect you're referring to, ramp up the flavour and make the rocket more digestible, plus Del had still to add the Farro on top, which is a type of barley/wheat, see here: https://www.google.com/search?q=farro&rlz=1C1RFPM_enGB708GB709&oq=farro&aqs=chrome..69i57j46i275i433j46i199i291i433j0l6j0i 271.2020j0j15&sourceid=chrome&ie=UTF-8, very popular in Tuscany, and when combined with extra-virgin olive oil, parsley and various other fresh herbs, is delicious!:)
When you eat the whole thing together, through the rocket leaves, it's quite different from just having the rocket on it's own. Didn't you like the pasta or meringues, as you didn't mention those? Although I know you're big into antipasti:D
Normally there'd have been more meats, but it was mostly for Del, who as you know is veggie.
Marco.
pasta and meringues also very tasty looking (meringue in particular) - I would have been happy just missing out the pasta course, as you have noticed I love antipasti :)
Ha - no worries, I love me pasta too much for that. That's one thing I probably couldn't ever give up - I'd give up meat first!:eek:
I love pasta like Brits love CHIPS!:D
Marco.
Ravioli for lunch.. Cheesy fishcake and chips nowhttps://uploads.tapatalk-cdn.com/20210704/6db8bc6968783c60ef42b5f0a010cfd8.jpghttps://uploads.tapatalk-cdn.com/20210704/e27e692e66677cb2cd50991553b447cb.jpg
walpurgis
05-07-2021, 16:17
It's teatime. But for once, I just can't think of anything I fancy eating. I'm stumped! :D
Made up some pulled pork.. Stop sniggering at the back! [emoji23]
And a packet of Batchelors arabiata pasta. Combine and it was lovely. Plenty pork for afters
https://uploads.tapatalk-cdn.com/20210705/211b08be2606497e4a4b76d6296b9b2c.jpghttps://uploads.tapatalk-cdn.com/20210705/d2144a7e065d66769272342655e9821e.jpg
Did you pull your own pork Grant?
Sausage toad tonight, couldn't be arsed to do veg
https://live.staticflickr.com/65535/51292485278_d4bb5c067f_o.jpg
https://live.staticflickr.com/65535/51292307861_aabdfcfebd_o.jpg
Did you pull your own pork Grant?
Sausage toad tonight, couldn't be arsed to do veg
https://live.staticflickr.com/65535/51292485278_d4bb5c067f_o.jpg
https://live.staticflickr.com/65535/51292307861_aabdfcfebd_o.jpg
lol, there is no answer to that... But yes and no.. I bought a sainsbury chunk of pork ready for pulling. Just heat in oven then drain and pull it, then add the bbq sauce and top up the heat again. just remember to remove the not so edible bits.
I think it was steam cooked originally(pressure)
walpurgis
06-07-2021, 12:28
I thought pulling pork meant picking up a fat bird? :scratch:
:D
mightymonoped
07-07-2021, 14:32
Harissa Chicken & Veg traybake.
Quick and easy one roasting-dish meal. Just slather a carton of yoghurt mixed with Harissa and your favourite spices over some potato wedges, veggies and chicken thighs, then roast for 40 mins.
https://uploads.tapatalk-cdn.com/20210707/cc7783f75ddaf1cdd581f2546e714767.jpg
Sent from my iPhone using Tapatalk
mightymonoped
07-07-2021, 18:57
looks great
Cheers Grant, it did the trick! [emoji4]
Sent from my iPhone using Tapatalk
I thought pulling pork meant picking up a fat bird? :scratch:
:D
Or having a wank if you can’t find one?
Sent from my iPad using Tapatalk
Harissa Chicken & Veg traybake.
Quick and easy one roasting-dish meal. Just slather a carton of yoghurt mixed with Harissa and your favourite spices over some potato wedges, veggies and chicken thighs, then roast for 40 mins.
https://uploads.tapatalk-cdn.com/20210707/cc7783f75ddaf1cdd581f2546e714767.jpg
Noice, Tony - looks tasty as usual!:)
Loving all the 'wee willie winkies' being cooked, too!:D
Marco.
Today's lunch, enjoyed al fresco... Fresh plaice (on the bone) with a lemon and parsley butter, served with Jersey Royal new potatoes and pan-fried fresh spinach with lemon, chopped shallots and garlic:
https://imagizer.imageshack.com/v2/1024x768q90/923/ya85FO.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/T6HeTH.jpg
https://imagizer.imageshack.com/v2/1024x768q90/923/Kp42X7.jpg
Enjoyed with a nice chilled bottle of Meursault:cool:
Marco.
nicely presented as always..:)
Cheers, mate. Please the eyes first, then the palate... That's what Del said about me when we first met!:lol:;)
Marco.
Cheers, mate. Please the eyes first, then the palate... That's what Del said about me when we first met!:lol:;)
Marco.
aye, you looked better than you tasted:eyebrows:
Yesh, that's what she said after sucking my lolly:eyebrows:
Marco.
prefers strawberry to banana?:ner:
Steak blitzed in the foodi with loads of garlic
https://live.staticflickr.com/65535/51298671556_452f3751f5_o.jpg
Washed down with
https://live.staticflickr.com/65535/51298813698_1d11059fe7_c.jpg
Looks nice Roy. :)
Thanks, it was, but I could still eat some chips ;)
Yup, Roy, looks good! Nice wine choice, too:)
No-one seems to be commenting on my food now apart from, Granty! Have you all fallen out with me or something?:D
I guess Barry doesn't like plaice either, lol...;)
Marco.
Yup, Roy, looks good! Nice wine choice, too:)
No-one seems to be commenting on my food now apart from, Granty! Have you all fallen out with me or something?:D
I guess Barry doesn't like plaice, lol...;)
Marco.
Apologies, your food looked amazing as ever & Meursault :drool:
Lol, cheers, mate. Decided to push the boat out, wine wise, as it goes well with the 'creamy' nature of the plaice:)
Marco.
Plaice is not my favourite fish. I would have been more interested in the wine (however spelt!). ;)
Lol, no worries. Out of interest, what is your favourite fish - something away from the norm? I've had dover sole recently - do you like that?:)
Wine was a Louis Jadot Meursault:
https://imagizer.imageshack.com/v2/1024x768q90/923/dSXvVw.png
Marco.
Lol, no worries. Out of interest, what is your favourite fish - something away from the norm? I've had dover sole recently - do you like that?:)
Marco.
Salmon, cod, haddock, mackerel, followed by the flatfish: plaice and turbot. I'm not sure I've eaten sole.
It is only in the last five years that I've become an icthyophage (partly being due to being diagnosed as diabetic), before then I wasn't interested in fish at all, apart from the occasional fish cake (:lol:).
However when on my travels to 'parts foreign', I like to partake in local delicacies: when in Japan I thought about trying the hugely expensive fugu, but declined when I learnt it tasted just like snapper (or perch).
I like prawns (both freshwater and sea), crab and lobster, but dislike scallops, oysters, whelks, mussels and whitebaite.
Love octopus, but am indifferent about squid and eel.
rmcin626
08-07-2021, 21:37
Lol, no worries. Out of interest, what is your favourite fish - something away from the norm? I've had dover sole recently - do you like that?:)
Wine was a Louis Jadot Meursault:
https://imagizer.imageshack.com/v2/1024x768q90/923/dSXvVw.png
Marco.
Very drinkable
Salmon, cod, haddock, mackerel, followed by the flatfish: plaice and turbot. I'm not sure I've eaten sole.
It is only in the last five years that I've become an icthyophage (partly being due to being diagnosed as diabetic), before then I wasn't interested in fish at all, apart from the occasional fish cake (:lol:).
Ah ok, noted. I like all of those, although not terribly keen on mackerel, as I'm not big on oily fish, although I know it's good for you. Do you like (fresh) kippers or sardines? My favourite flatfish is turbot, with Dover sole/lemon sole a close second. I also love fresh-water trout, which I prefer to salmon. What about sea bass?
Do you prefer eating fish on the bone or filleted?
For me, the only time the latter doesn't spoil the flavour of the fish is when at a restaurant the waiter fillets it for you at the table [during the old days of silver service], so you get the best of both worlds: the extra succulence and flavour imparted by the bones when the fish is cooking, and the convenience of not having to deal with the bones yourself. However, suitably armed with a good fish knife, it's fine:)
For me, anything on the bone, meat or fish, always tastes better than off it. The same also applies to things that are supposed to have stones in, such as olives. Pitted olives are always drier, and for me rather tasteless in comparison. Same with anything (such as shellfish), which is supposed to come inside a shell.
Good food, for me, is all about freshness/quality and extracting maximum FLAVOUR.
However when on my travels to 'parts foreign', I like to partake in local delicacies: when in Japan I thought about trying the hugely expensive fugu, but declined when I learnt it tasted just like snapper (or perch).
Haven't heard of Fugu, but I like snapper, especially cooked with Asian spices.
I like prawns (both freshwater and sea), crab and lobster, but dislike scallops, oysters, whelks, mussels and whitebaite.
Love octopus, but am indifferent about squid and eel.
I love prawns, but preferably unpeeled, 'au natural', so one has to do the work oneself, and the resulting 'meat' inside is always much tastier. My favourite though would be Dublin Bay prawns or langoustines.
Lobster and crab are divine. I also love scallops, but not with the roe/coral, as I find it terribly bitter, and only when the scallops themselves have been cooked correctly (properly seasoned, then seared in butter), so that the surface of the scallop is nicely caramelised, but the inside still moist and tender, and served with some crispy pancetta ['surf and turf']!:drool:
Oysters I hate, as they remind me of snot, and I'm not really into whelks. Mussels, however, I do like, especially Moules Marinière, when the mussels are fresh from the sea. I also love fresh clams, especially with linguine. Whitebait is ok. I also can't stand caviar, as I find it terribly salty, and rather like oysters, vastly overrated and overpriced!
I tend to prefer baby octopus, as part of a nicely dressed cold seafood salad. Can't stand eel, but don't mind squid, again as long as it's cooked right:cool:
Marco.
Very drinkable
Indeed it was. One of my faves, along with Puligny-Montrachet, Pouilly-Fuissé and any quality Chablis, say a grand cru from a vintage year. If you haven't tasted the former (PM), Robin, ensure that you do (with a good vintage) before you die, as it's something else!;)
As indeed is any Grand Cru de Bourgogne, Sancerre or Vouvray.
Marco.
Very drinkable
Wants to be at 40 quid a bottle :eek:
Have you tried Puligny-Montrachet, Roy?:)
Marco.
Have you tried Puligny-Montrachet, Roy?:)
Marco.
Funnily enough no :eyebrows:
Lol, it can make Meursault look cheap!:eyebrows:
I think you'd have an orgasm, though, dinking it, as it'd be right up your street...;)
Marco.
Lol, it can make Meursault look cheap!:eyebrows:
I think you'd have an orgasm, though, dinking it, as it'd be right up your street...;)
Marco.
I recall Meursault being a wonderfully crisp white, lovely stuff. Maybe I'll treat myself but that kind of money would buy a half decent watch ;)
Lol - you're a watch guy, I'm a wine guy!:D
Marco.
Lol - you're a watch guy, I'm a wine guy!:D
Marco.
Truism. And a 40 - 60 quid bottle of wine would be wasted on my jaded palate.
I'll always favour this kind of thing ;) (worth more than your car :eyebrows:)
https://live.staticflickr.com/65535/50093875881_7f74941c0c_o.jpg
Lol, very nice, but sorry, I just don't get excited about watches. I get far more excited by fine dining and fine wines!:)
Plus, I'm also much more into nice cars, than expensive watches, mate, so that's where any major investment would go. Different strokes for different folks:cool:
Marco.
I'm also much more into nice cars
Thought you drove an old diesel Merc? :D
Lol, but it's not just any old diesel Merc, plus the stereo in it alone costs more than some of your watches!:ner:;)
Not to mention the rims, at nearly a grand a pop...
Essentially though, if I were going to drop Rolex prices on anything, it would be a cool car, such as the next one that replaces the Brabster:)
Marco.
Truism. And a 40 - 60 quid bottle of wine would be wasted on my jaded palate.
I don't buy that at all, which is what most folks say who often underestimate their powers of discernment.
You might not be willing to pay for it (preferring to spend your dosh on other things), but I *guarantee* that if I served you a bottle of Puligny-Montrachet, with some top-notch grub to compliment it, prepared and cooked by Del, you wouldn't be talking about having too 'jaded a palate' to appreciate it:eyebrows::nono:
That's the other thing too, we spend in excess of £10k a year on food and drink (and that's just the shopping bill, not including when we go out to eat), as we like to eat well and appreciate good wine, so I guess that's the equivalent of a decent watch!;)
Marco.
Lol, but it's not just any old diesel Merc, plus the stereo in it alone costs more than some of your watches!:ner:;)
Not to mention the rims, at nearly a grand a pop...
Essentially though, if I were going to drop Rolex prices on anything, it would be a cool car, such as the next one that replaces the Brabster:)
Marco.
Grand a corner? I'd shit meself every time I had to parallel park!
Doesn't make sense to me to spend those kind of sums on what is essentially a tin box to get you from a to b and it's dead money, no one will pay for your mods when it comes to trade in/sale time.
Rolexes in particular are an appreciating asset these days and it's something I get to enjoy 24/7 whilst it's on my wrist. But as has been said elsewhere 'different strokes..'.
I don't buy that at all, which is what most folks say who often underestimate their powers of discernment.
You might not be willing to pay for it (preferring to spend your dosh on other things), but I *guarantee* that if I served you a bottle of Puligny-Montrachet, with some top-notch grub to compliment it, prepared and cooked by Del, you wouldn't be talking about having too 'jaded a palate' to appreciate it:eyebrows::nono:
That's the other thing too, we spend in excess of £10k a year on food and drink (and that's just the shopping bill, not including when we go out to eat), as we like to eat well and appreciate good wine, so I guess that's the equivalent of a decent watch!;)
Marco.
Still don't think I'd be convinced said wine was worth a fiver a mouthful ;)
And your food bill at roughly £13 each per day indicates that you don't imbibe in them 'fine wines' most days.
Grand a corner? I'd shit meself every time I had to parallel park!
Doesn't make sense to me to spend those kind of sums on what is essentially a tin box to get you from a to b and it's dead money, no one will pay for your mods when it comes to trade in/sale time.
Rolexes in particular are an appreciating asset these days and it's something I get to enjoy 24/7 whilst it's on my wrist. But as has been said elsewhere 'different strokes..'.
Yup to some, a car is just to get from A to B, but others its a whole lot more. A bit like a Rolex and a ten bob watch.. both tell the time.
Grand a corner? I'd shit meself every time I had to parallel park!
Well, you just learn to park properly, lol! And that certainly teaches you to:D
Doesn't make sense to me to spend those kind of sums on what is essentially a tin box to get you from a to b and it's dead money, no one will pay for your mods when it comes to trade in/sale time.
Lol, I could say the same thing about your watches, in that a £5 Chinese digital watch would do the same job (i.e. tell the time), simply because as you're not a car connoisseur, I'm not a watch connoisseur, therefore neither of us derive the same pleasure from owning the things we don't really appreciate:)
Plus, I never buy nice cars as an investment or worry about 'dead money'. That's not the point. It's about the PLEASURE derived from driving them. What price could I put on all the FUN I've had over the years from driving my car? And for me, life is all about having fun and being happy!
Rolexes in particular are an appreciating asset these days and it's something I get to enjoy 24/7 whilst it's on my wrist. But as has been said elsewhere 'different strokes..'.
Firstly, that's the difference between you and me; I'm not interested in 'appreciating assets'. I live for the moment! You could be dead long before you get to enjoy your appreciating asset. And I get to enjoy driving my car every day, in an area with almost zero congestion that's full of beautiful scenery. I might think differently about cars if I lived where you do.
Anyway, this is a pointless discussion, as it boils down to whatever floats your boat, and in that respect fill your boots!:cool:
Marco.
Still don't think I'd be convinced said wine was worth a fiver a mouthful ;)
Then, aside from watches, you judge life too much on how much things cost, even when you can afford it..;)
And your food bill at roughly £13 each per day indicates that you don't imbibe in them 'fine wines' most days.
Indeed, because we drink in moderation. I also collect fine wines, and currently have around 300 bottles, mostly around the £20-30 mark. Work that out for yourself, lol.
Marco.
Yup to some, a car is just to get from A to B, but others its a whole lot more. A bit like a Rolex and a ten bob watch.. both tell the time.
Yup, and I'm firmly in the latter camp!:)
Plus I've just made that very point about watches.
Marco.
rmcin626
09-07-2021, 09:14
Lol, but it's not just any old diesel Merc, plus the stereo in it alone costs more than some of your watches!:ner:;)
Not to mention the rims, at nearly a grand a pop...
Essentially though, if I were going to drop Rolex prices on anything, it would be a cool car, such as the next one that replaces the Brabster:)
Marco.
My alloys are a pain to clean, I was thinking of changing them and on one of the times the Q5 was in for a service I asked about changing them. I was quoted £1400 which I thought was ok for a set of 4 until he mentioned they were £1400 each.
My alloys are a pain to clean, I was thinking of changing them and on one of the times the Q5 was in for a service I asked about changing them. I was quoted £1400 which I thought was ok for a set of 4 until he mentioned they were £1400 each.
robbery.. you can bet they cost a fraction of that
Then, aside from watches, you judge life too much on how much things cost, even when you can afford it..;)
I don't, I just consider value for money before making a purchase, which is something you always condone with regard to hifi ;)
And the car I drive has nothing to do with where I live, there are plenty of fun roads out there in rural Essex should I choose to take my clunky old Clio to it's limits :D
Sure, but "value for money" is entirely subjective.
I don't consider paying multiple thousands of pounds for a watch (or even anything remotely approaching that) as "value for money", whereas I do a £40, or even a £100 bottle of wine (some of which I have in my 'cellar'), simply for when the time comes the sheer pleasure it gives drinking it!:)
How much is Grant's whisky collection worth, and would he rather have spent that on a fancy watch? I suspect not;) It's all relative, mate. Ditto, the expensive rims on my car, or the £5k stereo in it, which makes me grin like a daftee every time I play music on it:D
Anyway, best to just agree to disagree on this subject and move on:cool:
Marco.
Sure, but "value for money" is entirely subjective.
I don't consider paying multiple thousands of pounds for a watch (or even anything remotely approaching that) as "value for money"
Always nice to know you could get twice your money back should the need ever arise though ;)
Btw, just to clear this up:
And your food bill at roughly £13 each per day indicates that you don't imbibe in them 'fine wines' most days.
That terminology isn't mine, btw (in case you thought so). It's commonly used to distinguish between what's deemed as 'table wine', i.e. ready for drinking immediately, and indeed better for such, or that which benefits from 'laying down', and that will improve with age.
Indeed I gave Barry a rather nice bottle of Margaux for his 70th birthday from my collection of the latter, and which makes up most of my 'cellar' (in desirable vintages), which I only drink occasionally, whereas the former (what I call the 'gluggers'), and keep separately, is what I mainly drink with meals:)
Marco.
Always nice to know you could get twice your money back should the need ever arise though ;)
Oh of course, but I have expensive jewellery for that (I wear 18-karat gold rings and chains, although the latter never on show), and I won't even mention the shiny stuff that the princess has in that respect!:eek::doh:
In any case, my major investments are in land and property (which I own outright), so if I need some cash quickly, I can always sell a house;)
Marco.
Oh of course, but I have expensive jewellery for that (I wear 18-karat gold rings and chains, although the latter never on show), and I won't even mention the shiny stuff that the princess has in that respect!:eek::doh:
In any case, my major investments are in land and property (which I own outright), so if I need some cash quickly, I can always sell a house;)
Marco.
if i need money in a hurry i just go down the docks:eyebrows:
https://i.pinimg.com/originals/59/a9/8f/59a98fea4165faf6f7f3443a8332bc6c.jpg
Oh of course, but I have expensive jewellery for that (I wear 18-karat gold rings and chains, although the latter never on show), and I won't even mention the shiny stuff that the princess has in that respect!:eek::doh:
In any case, my major investments are in land and property (which I own outright), so if I need some cash quickly, I can always sell a house;)
Marco.
After nearly taking a finger off when one of my rings caught on a nail whilst up a ladder I took them all off and they've never gone back on. My lady friend bought me a nice 'keeper' but I've never worn it. Having said that I got her a Rolex she's never worn preferring the more feminine Tag I got her that cost half as much :rolleyes:
Yes, ladies and their jewellery... When we were in New York we visited a diamond dealer on 5th Avenue & I had a ring made up for her, making it clear it wasn't an engagement ring lol
if i need money in a hurry i just go down the docks:eyebrows:
Can't give it away these days Grant :D
After nearly taking a finger off when one of my rings caught on a nail whilst up a ladder I took them all off and they've never gone back on. My lady friend bought me a nice 'keeper' but I've never worn it. Having said that I got her a Rolex she's never worn preferring the more feminine Tag I got her that cost half as much :rolleyes:
Yes, ladies and their jewellery... When we were in New York we visited a diamond dealer on 5th Avenue & I had a ring made up for her, making it clear it wasn't an engagement ring lol
Lol, nice one. Fortunately, so far I've not had any accidents with gold jewellery, although I only wear my wedding ring and one signet ring daily, plus a chain with a crucifix and some other bits on it.
Marco.
Steak and chipshttps://uploads.tapatalk-cdn.com/20210709/58a5e0b5d3bb0698d24c47ada89117c7.jpg
if i need money in a hurry i just go down the docks:eyebrows:
https://i.pinimg.com/originals/59/a9/8f/59a98fea4165faf6f7f3443a8332bc6c.jpg
:rfl: love it
Chicken curry
https://live.staticflickr.com/65535/51301535619_fd22398f42_o.jpg
and the wine (a glugger ;) )
https://live.staticflickr.com/65535/51300823281_6ba3eba346_b.jpg
Nice one, Roy. I like! Looks even better than your usual curries. Have you done anything different this time?:) I'm also a sucker for peas in a curry!:D
I'm going to Asda next week, btw, so will keep an eye out for those wines for you:cool:
Marco.
Nice one, Roy. I like! Looks even better than your usual curries. Have you done anything different this time?:) I'm also a sucker for peas in a curry!:D
I'm going to Asda next week, btw, so will keep an eye out for those wines for you:cool:
Marco.
Not sure what was in the sauce, found it in the freezer. I just added a bit more chicken and it ended up with a lot of thai chilli paste in it because I fancied a spicy one.
Thanks in advance for checking out Asda's wine offerings for me :thumbsup:
I think it might've been the Thai chilli paste, as the sauce looked as if it had a bit more 'depth' than usual. I had a curry last night too, but it was a takeaway (lamb madras), and gorgeous!:)
Marco.
Saturday night is takeaway night. I usually go for a sheek kebab starter followed by lamb dopiaza or rogan.
Lol - we just have one when we fancy it, normally outwith of Friday or Saturday nights, as it's very busy and you can wait for ages for food to be delivered:)
Just needed some spice in my life, after a week of classic European cuisine!:cool:
Marco.
Wait time at weekends is usually round the hour mark so you need to plan ahead a little but we vary the restaurants we use depending on what we're having as some are better at the tandoori type dishes and others excel at the 'wet' curries. Generally we plump for Indian food but there are superb Turkish (not just kebab shops - the real deal) and Chinese restaurants locally. I'm getting hungry...
On Saturday nights here it can be up to 2 hours delivery time, so that's just a PITA, certainly the one we use, which locally is the best, and luckily excels at both dry and wet curries.
We're not creatures of habit though, so any takeaways we have are generally ordered on week night, outwith of a Friday, as on Sunday we have a big lunch, some sort of roast or whatever, and then eat nothing at night, save perhaps a little fruit. Saturday tends to be some form of pasta or risotto, but nothing's ever written in stone:)
Quite often it's a Monday or Tuesday night that we order a curry or Chinese [if Del's not making it herself], simply to enjoy some different flavours and some spice/chilli, compared with the European/British food we'll have had over the preceding weekend. One thing I can't stand is eating the same type of food all the time, as I'd get bored with it very soon.
As they say, VARIETY is the spice of life!:cool:
Marco.
Btw, meant to say:
... but there are superb Turkish (not just kebab shops - the real deal)
Nice one. When done PROPERLY, Turkish food is superb, but I simply wouldn't entertain the 'greasy Joe's', posing as such, and serving nothing but muck.
Marco.
Nice one. When done PROPERLY, Turkish food is superb, but I simply wouldn't entertain the 'greasy Joe's', posing as such, and serving nothing but muck.
Indeed. This is our local one (actually only a fifteen minute walk from the new bungalow)
https://kuzine-haroldwood.co.uk/
and from a choice of at least 30 this is our 'general purpose' Indian
https://easterneyeharoldpark.co.uk/#
Indeed. This is our local one
https://kuzine-haroldwood.co.uk/
That one looks brill!:thumbsup:
Marco.
Beef Hash today.
https://uploads.tapatalk-cdn.com/20210710/8a8f296d95e087a517050a141aaeea88.jpg
Brunch... Sainsbury's Air-Dried, Wiltshire Cured Outdoor Bred British Bacon, with local free-range farm eggs, on Sainsbury's 'Taste the Difference' Artisan Baguette:
https://imagizer.imageshack.com/v2/1024x768q90/923/4SggmD.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/t42JGi.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/ubVmxh.jpg
Don't normally do this type of food, but when you're in the mood, nothing else will do! And it was scrummy!:D
Marco.
Not like bacon and egg sarnies, Granty, or is the bread too crusty for yer falsers, lol?:D
Marco.
rmcin626
10-07-2021, 13:50
Rare treat this morning, roll and onion slice
Not like bacon and egg sarnies, Granty, or is the bread too crusty for yer falsers, lol?:D
Marco.
no falsers.. just no teeth:)
Rare treat this morning, roll and onion slice
nice, my local butcher does nice beef and onion sliced sausage.. its very tasty, even in a fryup
rmcin626
10-07-2021, 14:17
nice, my local butcher does nice beef and onion sliced sausage.. its very tasty, even in a fryup
Wife picked up the onion slice in the butcher’s this morning.
Is that why you didn't comment, then?:)
I don't know, you spend time taking nice pics of your grub, only for folk to ignore them and say hee-haw!:ner:
Marco.
Wife picked up the onion slice in the butcher’s this morning.
I can only see a blank page - did you forget to take the pic?:;)
:worthless:
New rule: PICS ONLY here, no words without pics. Ta!:cool:
Marco.
Is that why you didn't comment, then?:)
I don't know, you spend time taking nice pics of your grub, only for folk to say hee-haw!:ner:
Marco.
just in after taking car a run mate. not keen on egg but the bacon was nice as was baguette, although too tough for me now.
No worries, hope you had a nice run:cool:
Forgot you don't like egg... What is it you don't like about it? Just curious.
In terms of the teeth thing, don't you have dentures? My old man got a new set at the dentist last week, hence he can still chew stuff. Is there some problem with your mouth that dentures don't fit or something?:)
Marco.
upper set only is a disaster, but dentist is impossible to get to at moment. Looking at the deaths here, its ave 6 a day now with low hospital numbers.. i aint risking it for now until they get on top of it or i absolutely have to. dentists are 18 months behind here. many are now not taking nhs either making it worse.
as for eggs, just not keen on textrure or taste tbh. I like it chopped in rice; aka fried rice tho. and an occasional ommelette
Ah, noted in terms of the eggs.. As for dentures, has the no teeth thing only been an issue since Covid? I thought you've been living without teeth for years, and always wondered why...
Obviously, pre-Covid, none of what you've stated would've applied:)
As for dentists (or anything else), everything's operating fairly normally here.
Marco.
Ah, noted in terms of the eggs.. As for dentures, has the no teeth thing only been an issue since Covid? I thought you've been living without teeth for years, and always wondered why...
Obviously, pre-Covid, none of what you've stated would've applied:)
As for dentists (or anything else), everything's operating fairly normally here.
Marco.
i had one front missing and a few at back, but ive had another 2 at front gone now.. im home dentisting :eyebrows:
Lol - no worries... When the hell is life going to get back to normal up there, then? Sounds like it's a royal PITA at the moment, as you went for a run in your car and didn't even get out?:confused:
Everything's fine down here, and we're just counting down the days before we can wave goodbye and a HUGE FUCK OFF to masks!!:wave::upyours:
:D
Marco.
Lol - no worries... When the hell is life going to get back to normal up there, then? Sounds like it's a royal PITA at the moment, as you went for a run in your car and didn't even get out?:confused:
Everything's fine down here, and we're just counting down the days before we can wave goodbye and a HUGE FUCK OFF to masks!!:wave::upyours:
:D
Marco.
in short, up here, it isnt. Its a f**k up...
Nightmare... So what was the point in going to garage, or whatever, and not getting out, daftee?:D
You've had yon jab thingy, innit?
Marco.
Nightmare... So what was the point in going to garage, or whatever, and not getting out, daftee?:D
You've had yon jab thingy, innit?
Marco.
still got one to get.. just looked pretty busy with folk. im thinking of keeping the one(car) i have tbh, but will see nearer time. too many folk dying here tbh .. it is bound to go down later i think. surely to god ... although a guy on the motability forum said his daughter is a nurse in london and says there are lots of very ill folk who have had both jabs.
That's mad. Are there 100s of folk dying everyday then in Scotland - what are the official stats? As far as I was aware, the UK daily death toll was around the 30-odd mark, so hardly a case of 'too many folk dying'...:scratch:
Here you go: https://coronavirus.data.gov.uk/
34 in the last 24 hours. so hardly serious... It's just that the case numbers are high and hospitalisations are obviously increasing exponentially, but that's just to be expected. So we simply have to ride out this wave and once every bugger's had their second jab, all will be fine!:)
I understand why folks like you are wary, with various health issues, but too many normal healthy folk are acting like panic merchants, IMO, and it's doing my tits in, as all I want to do is forget all about this pish, ASAP, ditch the mask cack, and get life back to normal!!!. And the panic merchants/eternal worriers, for me, are holding that back!:doh:
Quite simply, they're allowing themselves unnecessarily to be ruled and imprisoned by fear.
Marco.
That's mad. Are there 100s of folk dying everyday then in Scotland - what are the official stats? As far as I was aware, the UK daily death toll was around the 30-odd mark, so hardly a case of 'too many folk dying'...:scratch:
Here you go: https://coronavirus.data.gov.uk/
34 in the last 24 hours. so hardly serious... It's just that the case numbers are high and hospitalisations are obviously increasing exponentially, but that's just to be expected. So we simply have to ride out this wave and once every bugger's had their second jab, all will be fine!:)
I understand why folks like you are wary, with various health issues, but too many normal healthy folk are acting like panic merchants, IMO, and it's doing my tits in, as all I want to do is forget all about this pish, ASAP, ditch the mask cack, and get life back to normal!!!. And the panic merchants/eternal worriers, for me, are holding that back!:doh:
Quite simply, they're allowing themselves unnecessarily to be ruled by fear.
Marco.
yeah scottish deaths are much higher than england currently.. i will wait probably on getting a car until its safer and when there are more cars available. The microchip shortage is causing havoc..
When im going to showroom i will borrow my niece to come with me.. Im betting i get much better service;)
Lol - she's just read that and giggling away! She *loves* going to car showrooms, so I hope you take her, although as you've intimated, she tends to attract a little too much attention from sales assistants;)
Maybe she could bring Robyn and Becca with her, just for a wee day out?:lol:
Marco.
Lol - she's just read that and giggling away! She *loves* going to car showrooms, so I hope you take her, although as you've intimated, she tends to attract a little too much attention from sales assistants;)
Maybe she could bring Robyn and Becca with her, just for a wee day out?:lol:
Marco.
yeah, that would be mega fun.. i bet i'd get premiere service... princess leans into car; eyeballs all over floor:stalks::D can unky get it next week before i go away? YUP!!!
Heh-heh... Going away - where are you going? To get them all chips?:D
Marco.
Heh-heh... Going away - where are you going? To get them all chips?:D
Marco.
lol.. if she promises to pick it up can he have it in 10 days; im a nominated driver i hear her say.....yup i hear him say..
current wait is rediculous actually in most places, its 5 to 7 months currently
Yes that could help seal the deal, lol. I'll be taking her to look at new Jeeps soon, so you can just *imagine* how excited she is, but the entertainment factor for me will be watching how she, erm, deals with the sales guys...:lol:
Honestly, it's hilarious watching her in action, and she *won't* stop until she gets WHAT she WANTS!:D
Marco.
Brunch... Sainsbury's Air-Dried, Wiltshire Cured Outdoor Bred British Bacon, with local free-range farm eggs, on Sainsbury's 'Taste the Difference' Artisan Baguette:
https://imagizer.imageshack.com/v2/1024x768q90/923/4SggmD.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/t42JGi.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/ubVmxh.jpg
Don't normally do this type of food, but when you're in the mood, nothing else will do! And it was scrummy!:D
Marco.
very nice combination - I would want HP sauce with it though (just a dash :))
Yes that could help seal the deal, lol. I'll be taking her to look at new Jeeps soon, so you can just *imagine* how excited she is, but the entertainment factor for me will be watching how she, erm, deals with the sales guys...:lol:
Honestly, it's hilarious watching her in action, and she *won't* stop until she gets WHAT she WANTS!:D
Marco.
hold ups will swing it;)
Haha - remember she reads this stuff [thinks you're all pervs, lol], so don't be putting ideas into her head!:eyebrows:
Marco.
very nice combination - I would want HP sauce with it though (just a dash :))
Thanks, lol yes, I normally do, but only when it's just bacon, no egg, as I don't like the taste of brown sauce mixed with egg yolk.
Marco.
Haha - remember she reads this stuff [thinks you're all pervs, lol], so don't be putting ideas into her head!:eyebrows:
Marco.
i doubt it needs to be implanted into her mind.. she is drop dead gorgeous and knows she is. (i tell her often enough lol)
Just had a Kiwi fruit (snack before diner :))
Bloody hell! never had this type before, softer, juicer, sweeter. Just so much better than the green Kiwis which I usually have:
https://www.zespri.com/en-US/blogdetail/green-vs-gold-kiwifruit
Just had a Kiwi fruit (snack before diner :))
Bloody hell! never had this type before, softer, juicer, sweeter. Just so much better than the green Kiwis which I usually have:
https://www.zespri.com/en-US/blogdetail/green-vs-gold-kiwifruit
not tried one so far.. i do love mangos but there is just too much fructose in them
That's a shame.
On the subject of mangos, local Indian food shops sell brilliant ones (April/May), I think that they are "Alphonso"? intense flavour and perfume, I prefer them to the all year round ones in supermarkets which are sometimes a disappointment.
Salmon and trimmingshttps://uploads.tapatalk-cdn.com/20210711/28e45465eafbb8031a40b251f415d25d.jpg
rather tasty
Excellent - glad to see some veg making an appearance again!:D;)
Marco.
Little bit of cod cooked in tomato and herb sauce and some chips with ketchup to in keep with fish.
https://uploads.tapatalk-cdn.com/20210712/49cc28495558004960a4c76e3f197276.jpg
rather tasty too
Bakers and cheese n baconhttps://uploads.tapatalk-cdn.com/20210712/291712948c53999a5978da88199459eb.jpg
Ha -you done it... Nice one. Thought you might've melted the cheese, though?:)
Marco.
Yesterday's roast leg of lamb (infused with fresh rosemary, thyme and garlic), served with pan juices, roast potatoes and assorted fresh veg, including broad beans and peas (just before the homemade mint sauce went on:D):
https://imagizer.imageshack.com/v2/1024x768q90/923/swZQWC.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/koMggD.jpg
:cool:
Marco.
Yesterday's roast leg of lamb, with pan juices, roast potatoes and assorted fresh veg (just before the homemade mint sauce went on:D):
https://imagizer.imageshack.com/v2/1024x768q90/923/swZQWC.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/koMggD.jpg
:cool:
Marco.Looks like the berries. [emoji39] Yummy
Lol, thanks. The princess will be delivering your portion personally later. So look out for a funny wee girl knocking on your door!:eyebrows:
Marco.
Awesome looking lamb Marco & great chippies Grant.
I had roast pork.
https://live.staticflickr.com/65535/51307910374_be652c63e2_o.jpg
Cheers, mate. Looks great and pretty similar to the lamb I had. Also like what you did with the carrots:respect:
No vino this time then?:)
Marco.
Cheers, mate. Looks great and pretty similar to the lamb I had. Also like what you did with the carrots:respect:
No vino this time then?:)
Marco.
Yes, batons taste better I find, don't know why?
Had half a bottle of the pinotage left from Friday to have with it, better polish it off before it goes bad ;)
Good stuff, and yes I agree about batons.
That's the problem though with wine, isn't it, if you're on your own? Trying to finish the bottle, although I'm sure you give it a good go!:D
Marco.
Good stuff, and yes I agree about batons.
That's the problem though with wine, isn't it, if you're on your own? Trying to finish the bottle, although I'm sure you give it a good go!:D
Marco.
Yes. I had a vacuum based bottle sealer but that didn't work for very long. These days I use a heavy stopper with a caithness glass bead on the top and the wine's fine for a few days but, as you surmised, wines not around for long once it's opened. :cool:
I use these mate, and they're great - really seal wines well: https://www.amazon.co.uk/gp/product/B07MZZ3N7F/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1
You can also record the date when the wine was, erm, pumped - just in case it hangs around for long enough!:eyebrows:
Marco.
I use these mate, and they're great - really seal wines well: https://www.amazon.co.uk/gp/product/B07MZZ3N7F/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1
You can also record the date when the wine was, erm, pumped - just in case it hangs around for long enough!:eyebrows:
Marco.
Thanks, ordered a couple :)
Nice one. When you use them, just make sure that the bit that goes into the neck of the bottle is firmly seated (pushed as far down as it'll go), before you being pumping the air out, and in that respect, keep going until there is NO air left.
You'll know that when it becomes really stiff to pump!:eyebrows:
Marco.
You'll know that when it becomes really stiff to pump!:eyebrows:
Funnily enough I know exactly what you mean :D:eyebrows:;)
:lolsign:
Better not let your good lady hear you:D
Marco.
I use these mate, and they're great - really seal wines well: https://www.amazon.co.uk/gp/product/B07MZZ3N7F/ref=ppx_yo_dt_b_asin_title_o04_s00?ie=UTF8&psc=1
Should have read more of the product description before ordering, they don't work with screw top bottles unfortunately :(
try a bit of tape round the threads
Should have read more of the product description before ordering, they don't work with screw top bottles unfortunately :(
Ah, we rarely buy wine with screw tops, sorry. However, wines with screw tops are usually sealed much better from air, than corks (once opened), so in my experience don't benefit to the same degree from pumping.
In reality, therefore, if you pour a glass of wine, then screw the cap back on immediately until you need a refill, then do the same when you're finished, the wine should stay fresh for at least a couple of days (possibly more) after opening, unlike corks, where once opened wine will notably deteriorate within a few hours.
Also, you could use the opportunity to drink better wine, which needn't be more expensive, and that has a cork rather than a screw top!;)
We're going to Asda on Thursday, to do some shopping, so if you give me a budget and remind me again of your fav reds (or whites), I'll find some suitable ones with corks for you to try, so you can use your new stoppers:cool:
Marco.
This is our local one
https://kuzine-haroldwood.co.uk/
Looks very much like our local Turkish restaurant, but unfortunately neither of them offer Arnavut Cigeri (Turkish liver with onions), which is my favourite starter; and a dish with which I judge the cuisine.
Liver? UGH... :spew::spew:
One of the few things I can't eat on its own. Fine though, in pâté, when combined with other much nicer ingredients, which dilute the taste of the liver! Although, TBH, I don't really 'do' any type of offal.
If it's animal internal organs, I'm out...
Marco.
No wine stopper or pump will allow the wine to 'hang around for a few days'. The most you can keep an opened wine bottle for will be three days maximum.
I use a Le Creuset wine pump and make sure the rest of the wine is drunk the following day.
Liver? UGH... :spew::spew:
One of the few things I can't eat on its own. Fine though, in pâté, when combined with other much nicer ingredients, which dilute the taste of the liver! Although, TBH, I don't really 'do' any type of offal.
If it's animal internal organs, I'm out...
Interesting - is it the taste, or the thought that it is 'offal' that puts you off?
I love liver, but don't really like kidney, though I will eat steak and kidney pie. And I never eat tripe, tongue, 'lights' or any of the other forms of offal.
inert gas is the best method as its heavier than air it pushes oxy away from wine. works very well on coffee beans too, but expensive
https://www.amazon.co.uk/Private-Preserve-Preserver-Prevents-Oxidation/dp/B0000DCS18/ref=sr_1_5?dchild=1&keywords=nitrogen+gas+wine&qid=1626190720&sr=8-5
Would you use it with your vintage whisk(e)y collection?
Interesting - is it the taste, or the thought that it is 'offal' that puts you off?
Both, but especially the smell when it's cooking!:bog:
The thing is, I'm not really a massive fan of meat, especially the red variety.
Aside from lamb, which I love, I could quite easily give it up, if I could still have chicken, and replace it with fish, rice and pasta, plus I also love nearly every from of veg, (and salad leaves) save aubergine, as they tend to be slimy. Del also cooks veg extremely well and in a way that's always tasty/interesting and enjoyable to eat.
However, even when she's cooking meat (ironically herself a veggie who isn't bothered at all by what I'm about to describe), especially pork and some forms of poultry, the smell of it being 'browned off' in its raw form makes me gag! Often I have to run in with an air-freshener, to combat the smell, lest it would put me off my meal!
Now it's a different ball game altogether once it's been nicely cooked with a tasty sauce poured on top (one of the reasons why I like a sauce with meat dishes and don't really have them plain), but I hate smelling or touching any form of raw meat - even the smell of such at the butchers puts me off.
However, often foods that smell bad when they're cooking, don't taste like that when they're cooked (or otherwise) and eaten, and are actually very nice. Sardines come to mind, as well as any number of stinky cheeses!
So there you go!:D
I love liver, but don't really like kidney, though I will eat steak and kidney pie. And I never eat tripe, tongue, 'lights' or any of the other forms of offal.
Interestingly, I quite like devilled lamb kidneys (on toast), but only because they're smothered in a spiced cream sauce, lol! Also, I like kidneys in a steak and kidney pie, but only to make the gravy richer and tastier, (add another layer of flavour) so I'll fish out the kidneys, once they've done their job, and enjoy the rest of the pie that way, as it really does improve the gravy!:)
Marco.
Liver? UGH... :spew::spew:
One of the few things I can't eat on its own. Fine though, in pâté, when combined with other much nicer ingredients, which dilute the taste of the liver! Although, TBH, I don't really 'do' any type of offal.
If it's animal internal organs, I'm out...
Marco.
I find that surprising Marco, given your love of food - however, each to their own :)
I love liver (lamb by preference, too many "tubes" in pigs), kidneys and my favourite at primary school was braised heart, although I'm not sure if I could still stomach it now.
One thing that I didn't enjoy in France was andouillette - too chewy and smelly (pig colon sausage!), but I felt that I had to try it as it was part of a "petit dejeuner Anglais" - they try to blame us for everything :lol:
My father in law loved pigs trotters and my youngest used to ask for chicken feet whenever we went out for a Chinese meal. I didn't enjoy either, but I suppose that if an animal has to die then you may as well use all of it - definitely draw the line at eyes and brain though.
We're going to Asda on Thursday, to do some shopping, so if you give me a budget and remind me again of your fav reds (or whites), I'll find some suitable ones with corks for you to try, so you can use your new stoppers:cool:
I'd probably stretch to a tenner a bottle? (I know, I know, last of the big spenders..) but let me know if there's anything you consider really good that's a wee bit more. Reds I like - Merlot, Shiraz, Malbec & Chianti. Whites - Pinot Grigio, Soave, Sauvignon Blanc & (one I haven't had in a while) Gewurztraminer.
Thanks Marco.
I can only eat cold chicken with a salad, or have it a curry, as the smell of roasting chicken makes me want to retch. I really do find the smell nauseous, and in London when passing a butcher that has a chicken rotisserie operating near the door, I have to hold my breath as I approach and pass.
Would you use it with your vintage whisk(e)y collection?
i would if i was leaving the bottle for a while, yes. whisky doesnt react badly to air in bottle tho, in fact it usually likes a bit of air. But it depends how long you plan leaving it. Whisky is a different animal to wine. its usually argon you get tbh, not nitrogen
I find that surprising Marco, given your love of food - however, each to their own :)
I love liver (lamb by preference, too many "tubes" in pigs), kidneys and my favourite at primary school was braised heart, although I'm not sure if I could still stomach it now.
One thing that I didn't enjoy in France was andouillette - too chewy and smelly (pig colon sausage!), but I felt that I had to try it as it was part of a "petit dejeuner Anglais" - they try to blame us for everything :lol:
My father in law loved pigs trotters and my youngest used to ask for chicken feet whenever we went out for a Chinese meal. I didn't enjoy either, but I suppose that if an animal has to die then you may as well use all of it - definitely draw the line at eyes and brain though.
my dad liked pigs trotters too; his fav was tripe and onions.. stank the house out so mum only made it once a year for him
i would if i was leaving the bottle for a while, yes. whisky doesnt react badly to air in bottle tho, in fact it usually likes a bit of air. But it depends how long you plan leaving it. Whisky is a different animal to wine.
It was said in jest, as obviously wine and spirits are two different things. But I would refuse to use any inert gas near a good bottle of wine - just use a wine bottle pump and drink the rest of the wine the next day.
it does work with wine as ive tried it. lasted over 2 weeks and tasted same to me. if you stop air touching wine then it might as well be sealed.
ive had coffee beans under it for months and it was perfect
I find that surprising Marco, given your love of food - however, each to their own :)
Indeed... I guess that as my mum hated liver (and all other forms of offal), so never cooked it at home (unless dad specifically requested it, as he loved it), therefore I wasn't really brought up with it, and so never developed a taste for it. Plus, as you've probably noticed, I'm someone who likes food to LOOK good, as well as taste good, and it's rather difficult doing that with offal, so the appearance alone puts me off!
However, aside from offal and some obscure forms of seafood, along with raw milk or rhubarb, I can pretty much eat anything, and am fairly adventurous. What I hate most is food that's bland and tasteless; what I'd term as 'soulless/boring grey stodge', and anything that acts as no more than sustenance, prepared and cooked without love, such as a microwaved ready-meal.
For me, life's too short to eat that cack, unless there's no other option, as there's simply no joy in it.
One thing that I didn't enjoy in France was andouillette - too chewy and smelly (pig colon sausage!), but I felt that I had to try it as it was part of a "petit dejeuner Anglais" - they try to blame us for everything :lol:
Aw gawd, that stuff is utterly disgusting. My mum used to call it a 'bicycle repair kit'... I was first introduced to it as a child, during the mid-70s, in a small family-run restaurant in the Ardennes. I remember we all ordered it, as we hadn't heard of it before but were intrigued and wanted to try something mew, so it came, and my mum and I took one sniff and were nearly sick!
Needless to say, my dad loved his, but back then my mum and him were of the opinion that the French might've taken offence at us not appreciating one of their local delicacies, so what to do? Well, my mum had the bright idea of wrapping up both of ours in paper napkins and taking it to the ladies toilet, to flush down the loo! So, while no-one was looking, she scraped the Andouillettes off our plates, then wrapped them up, carefully placed them in her handbag, and went off to fulfil her plan.
Problem was, when she tried to flush them, they refused to do so and kept bobbing up to the surface, like someone had just been for a shit and left a rather large 'floater':D I can still remember the look of embarrassment on her face when she returned, and saying to dad that we should leave and ask for the bill, ASAP! My dad and I were wondering what was going on, until we got to the car and she explained, and then we all just burst out laughing!
Therefore, those are my abiding memories of Andouillette. I'm rather surprised though that you were offered it for breakfast, as it isn't normally eaten then, and even more so that it was sold as being a dish for tourists, as it's fundamentally a regional French delicacy.
My father in law loved pigs trotters and my youngest used to ask for chicken feet whenever we went out for a Chinese meal. I didn't enjoy either, but I suppose that if an animal has to die then you may as well use all of it - definitely draw the line at eyes and brain though.
I'd run a mile from any of that stuff. Different if you were poor and that's all there was to eat. Fortunately, we were never poor. Otherwise, why bother when there are so many other things much nicer and more enjoyable to eat! I mean you're not telling me that even if you liked pigs trotters, you wouldn't still rather have some fillet steak?;)
Marco.
Anyway, enough talk of offal... Here's a pudding I enjoyed earlier... Dairy vanilla ice-cream, topped with fresh blackberries from our local farm shop, fresh raspberries from our own garden and special liqueur cherries from Italy:
https://imagizer.imageshack.com/v2/1024x768q90/923/7okd8i.jpg
And a loving close-up:
https://imagizer.imageshack.com/v2/1024x768q90/924/dJ9EWY.jpg
That was rather lovely, and nice way of getting some of your '5-a-day'!:cool:
Marco.
My kind of dessert - I keep meaning to to preserve some cherries in alcohol before the cherries increase in price (I love cherries :drool:)
Try these then (what I had last night), as they're sensational and will blow your mind: https://www.amazon.co.uk/Fabri-fabbri-Amarena-Cherres-Opaline/dp/B004TT44RI/ref=asc_df_B004TT44RI/?tag=googshopuk-21&linkCode=df0&hvadid=310771714967&hvpos=&hvnetw=g&hvrand=8836337650797199905&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=1007464&hvtargid=pla-570345979565&psc=1
;)
Nice decorative glass jar to keep stuff in too, when it's empty!:cool:
Marco.
Cheers, will let you know what I think.
Cool beans:)
Meanwhile, tonight's scran... Pan-fried fresh lemon sole (on the bone) with a caper, lemon, caper and parsley butter sauce, served with Welsh new potatoes, green beans and peas:
https://imagizer.imageshack.com/v2/1024x768q90/923/KUQhhC.jpg
...washed down with some chilled Vinho Verde, enjoyed al fresco on a beautiful summer's evening:
https://imagizer.imageshack.com/v2/1024x768q90/922/yGRuye.jpg
:cool:
Marco.
Snorkers.. Good-ho!
https://uploads.tapatalk-cdn.com/20210715/eab0075c7ac19eab82a3af7aafac0568.jpghttps://uploads.tapatalk-cdn.com/20210715/f54ab2fa0ae4a239f1a52b5af360db1a.jpg
veg are a lovely colour.
Cheers, mate. That's what happens when you steam them and don't boil them to buggery!:D Also those Asda Extra-Special Welsh new potatoes are great:)
Those sausages are really good (remember them from before) and among the best I've seen from a supermarket.
Marco.
P.S Roy boy, I've taken a few pics of wines for you. Just need to upload them and post them which I'll do tomorrow:cool
P.S Roy boy, I've taken a few pics of wines for you. Just need to upload them and post them which I'll do tomorrow:cool
That's great, got an order coming next Tuesday :)
Cool beans:)
Forgot to post this from last week. Steak pie with mash and peas/gravy:
https://imagizer.imageshack.com/v2/1024x768q90/923/z7whhy.jpg
On a tray in front of the tele, lol... How terribly uncivilised!!:D
Marco.
That looks suspiciously like British Stodge to me.
Beobloke
17-07-2021, 12:48
And those beans look suspiciously like peas to me!
That too but I thought that maybe they call peas beans in Scotland. Or Wales.
You know, like the Yanks call jam 'jelly'?
Hahahaha... Was in too much of a hurry when I typed it - PEAS, soz!:D
And yes, now and then one does partake in a little stodge. Done well, and enjoyed occasionally, it's fine;)
Marco.
Much more like it today... Del's homemade cannelloni, washed down with a nice glass of red and cool glass of mineral water:
https://imagizer.imageshack.com/v2/1024x768q90/922/PDLKvN.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/WAI4Tn.jpg
:cool:
Marco.
Italian stodge...
nah just kidding I like a bit of cannelloni.
Beobloke
17-07-2021, 15:34
Italian stodge...
nah just kidding I like a bit of cannelloni.
I love cannelloni but am disappointed that it’s usually served with a vegetarian filling (like spinach and ricotta). A meat cannelloni seems to be a rare thing in the UK, even in Italian restaurants.
Lol... You're obsessed with meat! That's because in Italy, what you want doesn't exist (at least outwith of tourist stodge-holes)!:D
Cannelloni is traditionally filled with ricotta and spinach, and served with a MEAT SAUCE. i.e. Ragu, so that's where you get your meat hit, and which contrasts nicely with the veggie filling. Therefore, making it lighter and not as heavy, as remember Italians NEVER eat pasta as a main course; it's always a starter, served before the meat (or fish) dishes:)
Del didn't do the meat sauce on hers, so she could eat it, as she's veggie - there you go, read and learn!:ner:;)
Marco.
nice:)
Cheers, mate. It slipped down nicely, as the bishop said to the actress:D
Marco.
Italian stodge...
nah just kidding I like a bit of cannelloni.
Lol, no it is, really, but much more palatable for me:)
Marco.
I love cannelloni but am disappointed that it’s usually served with a vegetarian filling (like spinach and ricotta). A meat cannelloni seems to be a rare thing in the UK, even in Italian restaurants.
yes, if something didn't die, it's not a proper meal.
Pizza Express used to do one, don't know if they still do. Or if Pizza Express still exists for that matter.
Lawrence001
17-07-2021, 17:34
I love cannelloni but am disappointed that it’s usually served with a vegetarian filling (like spinach and ricotta). A meat cannelloni seems to be a rare thing in the UK, even in Italian restaurants.Isn't a meat cannelloni just a lasagne rolled up into a tube?
oddly i always made mine the wrong way. meat inside and veg outside.. tbh now i think of it the italian way makes more sense
Isn't a meat cannelloni just a lasagne rolled up into a tube?
Not really, because unlike cannelloni, lasagne is traditionally a meat dish (layers of pasta with a meat sauce in between), so no spinach or ricotta in sight:)
Plus, remember, meat cannelloni is a non-entity in Italy, so any comparison is moot!
Marco.
Beobloke
17-07-2021, 20:11
Lol... You're obsessed with meat! That's because in Italy, what you want doesn't exist (at least outwith of tourist stodge-holes)!:D
Cannelloni is traditionally filled with ricotta and spinach, and served with a MEAT SAUCE. i.e. Ragu, so that's where you get your meat hit, and which contrasts nicely with the veggie filling. Therefore, making it lighter and not as heavy, as remember Italians NEVER eat pasta as a main course; it's always a starter, served before the meat (or fish) dishes:)
Del didn't do the meat sauce on hers, so she could eat it, as she's veggie - there you go, read and learn!:ner:;)
Marco.
Read and understood, sir!
Sorry sir!
;)
Lol - if you ever get to visit (and I hope so, as Del would love to meet Ursula and you), she says she'll make you a meat one, with a meat sauce, 'cos you seem like a beefy boy!:D
Marco.
Toasted bacon sarnie & a bucket of tea
https://live.staticflickr.com/65535/51320468702_119ca62b7c_o.jpg
nice colour.. looks delish too
Really to hot for this but pie needed eating.
Chicken with parmesam, spinach and prosecco sauce pie and chips and a few onionshttps://uploads.tapatalk-cdn.com/20210719/b609e586794a5b8c2f4ce4b42d747913.jpg
Sweet and sour chicken with added sriracha saucehttps://uploads.tapatalk-cdn.com/20210720/b99c37b7026cfd606b97f33f7709d8df.jpg
was very good
Chicken, chips & salad
https://live.staticflickr.com/65535/51327736747_f4b3944cea_o.jpg
Beef and red wine ravioli with baby tomatoes. A little grated cheese to garnish
https://uploads.tapatalk-cdn.com/20210724/4b6108eba523315d83435cc919424762.jpg
Some munchies I've enjoyed recently, chez-moi (spread over various meals), I've forgotten to post (been too hot to do fook all)... First up, Del's homemade ravioli with spinach and ricotta, topped with spicy Nduja sausage and tomato sauce with cherry tomatoes, sprinkled with Parmigiano Reggiano and some fresh basil leaves:
https://imagizer.imageshack.com/v2/1024x768q90/924/HaXfzZ.jpg
...washed down with a rather lovely cider, from would you believe it, of all places, Italy!:eek: [Available from Morrisons and Sainsbury's]:
https://imagizer.imageshack.com/v2/1024x768q90/923/F1vuM0.jpg
Followed by a selection of cured meats and pickles (antipasti), including some rather nice liver parfait, from M&S:
https://imagizer.imageshack.com/v2/1024x768q90/923/AhT5ho.jpg
And lastly, fresh lemon sole (on the bone) with Del's homemade Madras curry sauce (with peas, nota bene, Roy-Boy:eyebrows:) and a timbale of steamed Basmati rice:
https://imagizer.imageshack.com/v2/1024x768q90/924/qrD1Mp.jpg
:cool:
Marco.
ravioli as always is top notch marco.. my kinda food. meats look good too.
Cheers, mate. Well you know what you've got to look forward to when you visit - you'll be well fed, that's for sure!:D
Your wee niece is a talented girly, lol;)
Marco.
Her reaction... :yay::carrot::champagne:
:kiss::grouphug:
:D;)
Marco.
Lol... Not forgetting a wee dance, given the princess' love of a nifty shifty:dance:
:lol::eyebrows:
Marco.
ive a sore ankle. she will need to do ra dancin';) think its arthritis actually. im falling to bits lol
Anyway, getting up to date now with tonight's scran... Chargrilled Salt Dry-Aged (for 30 days) Sirloin Steak with onion rings and 'courgette chips', made from our garden produce:
https://imagizer.imageshack.com/v2/1024x768q90/922/a7NOgP.jpg
A loving close-up of the steak:
https://imagizer.imageshack.com/v2/1024x768q90/922/Q9LShZ.jpg
And the 'courgetti spaghetti', lol...
https://imagizer.imageshack.com/v2/1024x768q90/922/2RvYel.jpg
Finished off with a small selection of cheeses, with my favourite crackers:
https://imagizer.imageshack.com/v2/1024x768q90/924/oJhYNn.jpg
https://imagizer.imageshack.com/v2/1024x768q90/924/059rNE.jpg
https://imagizer.imageshack.com/v2/1024x768q90/922/JIECfE.jpg
...washed down with a very nice (but cheap as chips) claret, from Morrisons:
https://imagizer.imageshack.com/v2/1024x768q90/923/C4fpkF.jpg
A WHOLE FIVER!! See here: https://groceries.morrisons.com/products/chevaliers-st-martin-aop-bordeaux-750-ml-523779011
Honestly, for the money, it's a very quaffable slurp, with bags of red-berry flavours, soft tannins and just a touch of acidity, but NO 'hard edges' whatsoever. Of course it doesn't have the 'length', finesse or structure of top-clarets (forget about that). but as a flavourful and enjoyable red to have with a nice steak, it hits the spot!
Highly recommended on the gluggable scale:cheers:
Marco.
Lol - thought you'd like that! And she served it in her French maid's outfit, too... :stalks::eyebrows:;)
Marco.
And lastly, fresh lemon sole (on the bone) with Del's homemade Madras curry sauce (with peas, nota bene, Roy-Boy:eyebrows:) and a timbale of steamed Basmati rice:
It all looks scrumptious (both food and thames news). Was the sole cooked in the curry sauce?
I had a dance last night, local legion had a live act on doing motown & soul classics so we had a smooch.
It all looks scrumptious (both food and thames news). Was the sole cooked in the curry sauce?
Cheers, matey! Not sure by what you mean by the bit in bold?:hmm:
But yes, the sole was cooked in the curry sauce, the latter which takes an age to make! Hard to get real richness and depth of flavour with homemade curries. The secret's in the base and mix of dried herbs/spices, chilli, etc (which we buy from an Asian supermarket, so it's all authentic stuff)!:)
I had a dance last night, local legion had a live act on doing motown & soul classics so we had a smooch.
Lol, nice one. The princess loves a boogie - anything with a good beat, and her feet can't stop, lol!:D
Marco.
Rhyming slang for booze :cool:
These days I'm only up for the slow ones, aka the erection section ;)
Ah, cool. That's a new one on me, being a northerner, lol!:D
Any more new wines to report on yourself?
Marco.
Couple of your recs still in the rack to try (Jam Shed was a winner). Popping in Aldi tomorrow so I'll see what they've got (in town with other half to get her car serviced and we'll have a couple of hours to kill).
Was on the Guinness last night, been about 17 months since I had a nice draught one but I made up for that!.
Preparing some veg for steaming and then keep them in bags mixed.
Broccoli, sweet pea and beans.
Just washing themhttps://uploads.tapatalk-cdn.com/20210726/182c8ed698342dd6543121e9696bd5b4.jpg
Steamed. Great smellhttps://uploads.tapatalk-cdn.com/20210726/c91a2725b87897391d3d7a221046af20.jpg
Cooked, cooled and vacuum bagged.
https://uploads.tapatalk-cdn.com/20210726/a7751c853059e76da1528512d2b7ed3e.jpg
Home Del of a steak pie supper.
Chips... Now [emoji23] https://uploads.tapatalk-cdn.com/20210727/a63a3c08aa2dc5a44c3a99cd14427c75.jpg
Tagliatelle and meatballs
https://live.staticflickr.com/65535/51339976659_c65bfa5a3c_o.jpg
Salmon, chips, tomatoes and pickles with chilli and beetroot sauce.
https://uploads.tapatalk-cdn.com/20210728/a985d6aa4e6e1b23225ad290e08e5f4f.jpg
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