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Lol - we're having a cheeseboard with oatcakes, crostini, pickles and all sorts of other stuff later, to bring the bells in. Just in the middle of preparing the wines, champagne and spirits. The lovely port you kindly gave me will also be getting an airing, after some decanting - can't wait!! :carrot::carrot: :yay:
Marco.
Tonight's meal will be a Salade Nicoise to start, followed by T-bone steak (cooked medium rare), boiled potatoes, green beans, fennel, carrots with an aniseed and honey glaze, broccoli and red cabbage.
Bramley apple pie and cream for dessert.
All washed down with a 2014 Chateau Capet-Guillier, Saint Emilion Grand Cru.
Sounds fab, Barry, but one day you will really need to treat us to some pics! ;)
Marco.
Chippy tea
Home made stew :)
Had Moroccan Salmon with lemon cous cous for lunch but I’m at the mercy of the gods tonight..family 40th birthday party at The Blues Kitchen in Shoreditch. What doesn’t kill you, makes you stronger [emoji13]
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Its official , I excelled myself with the stew , it was lovely , Enough left for tomorrow as well :) Result :D
Pics? :)
Marco.
Popadoms, Onion Bhaji, Chicken Tikka and Pilau rice with sag aloo side washed down with a pint of Cobra.:)
The pheasant dish Snapper and I enjoyed earlier:
https://imagizer.imageshack.com/v2/1...923/meikX5.jpg
Was lovely! :cool:
Marco.