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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):
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:cool:
Marco.
Looks like the berries. [emoji39] YummyQuote:
Originally Posted by Marco
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.
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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?Quote:
Originally Posted by Marco
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.
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:Quote:
Originally Posted by Marco
I use these mate, and they're great - really seal wines well: https://www.amazon.co.uk/gp/product/...?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 :)Quote:
Originally Posted by Marco