OK, What's For Lunch or Tea Today?

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Originally Posted by User211

Last night's Reg The Veg sourced meal.

I baked the cob in its husk. I comes off a lot easier after its cooked, and it cooks well. Onion also baked in it's skin.

Remove the outer husk layers first, though, or it'll take ages to bake.
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LOVE that, Justers! Fresh corn in the cob is one of my favourites, as are stuffed peppers. Have you tried fresh corn on the cob on a charcoal BBQ - simply awesome!:cool:

Marco.

Here's what I had earlier (plus second helpings of)... Classic homemade Fettuccine al Ragu di Bolognese (made with Di Cecco egg fettuccine, fresh minced veal, pork and beef, white wine, fresh garlic, parsley and basil):

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https://imagizer.imageshack.com/v2/1...923/ZTrIaL.jpg

...washed down in the glorious summer sunshine with a lovely bottle of Piccini Chianti Riserva :cheers:

Marco.

pretty...

Lol - cheers. You know me and my presentation!:D

Did you spot our cat in the background (1st pic)? She's such a poseur, and always wants 'in on the action'!:eyebrows:

Marco.

i didnt.. i see her now. after the food more like:eek:

having Baby Potatoes a la Hasselbacken with caramelized onion and garlic/rosemary butter:eek:


no im not... cock up on catering front :doh:

Mince n Tatties

Scottish Caviar.......:D

Pics, my boy PICS... :worthless:

Next time, get it SORTIT!;)

Marco.

Okay I will endeavour to snap Shona's M&T's

But the downfall of being caught filming Shona's secret recipe, is similar to being caught red handed with a daldoo up me arse, whilst watching Flog It.

:lolsign:

Btw, mince & tatties, done right, as I've no doubt Shona does, is a thing to behold!:)

Marco.