Needing to use up some 'left overs':
Ham omelette, penne pasta, with steamed broccoli and red pepper.
https://i.postimg.cc/Z527nyNG/004.jpg
An orange for dessert, and, no doubt, some Bordeaux wine to wash it all down with.
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Needing to use up some 'left overs':
Ham omelette, penne pasta, with steamed broccoli and red pepper.
https://i.postimg.cc/Z527nyNG/004.jpg
An orange for dessert, and, no doubt, some Bordeaux wine to wash it all down with.
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.
https://i.postimg.cc/9XNCbLHZ/005.jpg
Museli with Greek yogourt for dessert, and some Le Bourg Bordeaux wine.
Tonight:
Lambs' liver and bacon in an onion gravy, with mashed potato and steamed cabbage and sweetcorn niblets.
https://i.postimg.cc/L4CYKkL3/007.jpg
Large naval orange for dessert, and the rest of the Le Bourg Bordeaux wine.
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.
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.
Spicy pork last night pasta tonight
https://uploads.tapatalk-cdn.com/202...ad6af3f92a.jpg
https://uploads.tapatalk-cdn.com/202...ac2d58f45b.jpg
Both look good. What was the wine to go with the spicy pork Roy?
I only drink lager with spiecy food. Drinking fine wine with curries is a waste: all subtlety is lost by the overpowering spices.