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Thread: OK, What's For Lunch or Tea Today?

  1. #5351
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,833
    I'm Justin.

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    French butter, ham hock and Chaource cheese saw quite a lot of it off...

    Here's the sourdough fermentation just prior to baking.

  2. #5352
    Join Date: Sep 2018

    Location: Sofia, Bulgaria

    Posts: 300
    I'm Ivo.

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    Today’s Sea food feast lunch - blue crawfish from Greece, shrimps from Equador and Black Sea turbot.
    Very tasty but a serious challange 😊









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  3. #5353
    Join Date: Feb 2013

    Location: W Lothian

    Posts: 89,845
    I'm Grant.

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    got some bolognese sause handed in so making up some Spaghetti alla chitarra to go with it.
    Last edited by struth; 21-07-2019 at 12:00.
    Regards,
    Grant .... ؠ ......Don't be such a big girl's blouse

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  4. #5354
    Join Date: Feb 2019

    Location: South uk

    Posts: 594
    I'm Jon.

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    Courgette from the greenhouse, stuffed with steak mince, onions, tomatoes, garlic, oregano and the scooped out flesh from the courgette.
    Tasty, easy, cheap and filling.



    Yummy.

  5. #5355
    Join Date: Apr 2017

    Location: Manningtree, Essex

    Posts: 1,722
    I'm Tony.

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    Bucatini.




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    A mainly digital setup with a musical amplifier and endearing 1970's speakers. A CD player that hardly ever gets used and a turntable that is good enough to remind my how enjoyable my old vinyl is. Some cables and things.

  6. #5356
    Join Date: Jul 2009

    Location: Hampshire, UK

    Posts: 3,578
    I'm Adam.

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    Quote Originally Posted by InThe Sticks View Post
    Courgette from the greenhouse, stuffed with steak mince, onions, tomatoes, garlic, oregano and the scooped out flesh from the courgette.
    Tasty, easy, cheap and filling.



    Yummy.
    Looks more like a marrow than a courgette!
    Engineers: fixing problems you didn't know you had in ways you don't understand.

  7. #5357
    Join Date: Nov 2011

    Location: ULEZ

    Posts: 10,175
    I'm back.

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    Gnocchi with a vine tomato sauce


  8. #5358
    Join Date: Jan 2013

    Location: Bristol

    Posts: 6,833
    I'm Justin.

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    Looks good Roy.

    Local butcher Gloucester sausages. Too hot for them but they had to be eaten up. Very good quality porkers I reckoned.

    Reheated mash from a few days ago. Fresh homemade onion gravy.

  9. #5359
    Join Date: Nov 2011

    Location: ULEZ

    Posts: 10,175
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    Quote Originally Posted by User211 View Post

    Local butcher Gloucester sausages.
    Great looking bangers.

  10. #5360
    Join Date: Nov 2011

    Location: ULEZ

    Posts: 10,175
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    Sausages & giant couscous


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