OK, What's For Lunch or Tea Today?

Wow - so to what do we owe the honour, Barry, of you posting pics here?:eek::D

All looks great, nice vibe, too... Rather cosy, like a Berni Inn!:eyebrows:

Marco.

good pics barry... all a bit civilized for me tho :D

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Originally Posted by InThe Sticks

https://i.imgur.com/Nnq1DwB.jpg

7 hour slow cooked (from scratch) beef bourguignon with sauteed courgettes and steamed spuds.
Doesn't look much but, hell that was rich. Probably the full bottle of red wine that did it!
Should keep me going for a few days :D

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Lol - quality, I like it! Love a good Beef Bourguignon myself. Hope you drank a nice bottle of red wine with it, too!;)

Marco.

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Originally Posted by Marco

Wow - so to what do we owe the honour, Barry, of you posting pics here?:eek::D

All looks great, nice vibe, too... Rather cosy, like a Berni Inn!:eyebrows:

Marco.

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Now that I have been shown an easy way (and avoid Photobucket), I thought I would post some food pics. It won't be a regular occurrence, as I'm more interested in eating the food we have made than photographing it.

Regarding the 'cosy vibe, we often eat by candlelight - especially if there is something to celebrate.

Excellent, and so you should (make it as nice as possible). I'm sure Happy appreciates it:)

So is it you doing the cooking or her?

Marco.

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Originally Posted by Marco

Lol - quality, I like it! Love a good Beef Bourguignon myself. Hope you drank a nice bottle of red wine with it, too!;)

Marco.

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Me too. Looks lovely Jon. :)

So who was responsible for making the food you posted, Barry, you or Happy?:)

Marco.

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Originally Posted by Marco

So who was responsible for making the food you posted, Barry, you or Happy?:)

Marco.

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It depends on how busy we are, but if I have been busy doing something, Happy willl cook and visa versa.

Specifically, I did the baked gammon, and Happy did the steaks (since our visit to Italy, Happy has become quite taken with T-bone steaks!).

Ah, no worries. I approve of such teamwork!:)

Is that a T-bone then in the pic? Hard to tell under the sauce... IMO, sirloin or fillet is a better cut of beef for doing steak au poivre.

If Happy enjoyed the 'Bistecca alla Fiorentina' she had in Italy, then the T-bone needs to be infused with lots of fresh garlic, rosemary and olive oil, rubbed in and left to marinate for an hour or so, then simply chargrilled, ideally using a BBQ, but a good, well-seasoned (searing hot) cast-iron griddle pan can be nearly as good.

Marco.

Peri Peri egg fried rice, sugar snap, Pak Choi, spring onion, ginger, teriyaki smothered all over some soy mackeral etc.

Simple, quick and very good.
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