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Post by Kath on Mar 22, 2023 19:25:07 GMT
Pasta in a sauce made from garlicky roast butternut squash with spinach and pecans. It was specially made for the veggie in the house who was returning from two days at her sister's, but who didn't turn up until 10.45pm and had already eaten. So we'll be having it again tonight. Nice. My go-to nut to accompany squash is walnut but might try pecans next time. One of my staples is cubed butternut, plenty of garlic, salt, pepper, chili or sage, and either spicy chorizo or diced pancetta, all roasted in a bit of rapeseed oil. Either served with pasta or as a risotto. It should have been walnuts but it seems I've nibbled them all without realising so I had to make a substitute. This dish also had sage and tonight the meateaters will be able to add some bacon to it if they want it. I liek the idea of using it in risotto - hadn't thought of that! |
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Post by Kath on Mar 22, 2023 19:27:24 GMT
I've never really liked vodka until it was converted into gin. Someone did buy me the necessary botanicals to make my own gin once and I enjoyed that. It also occurs to me that there is a half bottle of vodka in the fridge which I bought for hte express purpose of making Bloody Marys over Christmas. It was never opened! |
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Post by John Farrell on Mar 24, 2023 5:19:51 GMT
Tonight's dinner was an experiment - frozen crumbed fish fillets. It appears the fish - southern blue whiting - is caught in New Zealand waters, frozen, then processed in China and sent back here. It wasn't expensive, but fish only made up 51% of each crumbed fillet. It was...inoffensive.
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Post by kate on Mar 24, 2023 7:46:26 GMT
Tonight's dinner was an experiment - frozen crumbed fish fillets. It appears the fish - southern blue whiting - is caught in New Zealand waters, frozen, then processed in China and sent back here. It wasn't expensive, but fish only made up 51% of each crumbed fillet. It was...inoffensive. I know exactly what you mean. Perfect description. In a blind tasting one would be hard pushed to identify it as fish. |
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Post by dreampolice on Mar 24, 2023 8:29:19 GMT
We had a slow cooked belly pork rag with pappardelle pasta last night. Sarah followed the recipe to the letter. To say it was bland boring slop would be an understatement. I really didn't enjoy it (and TBF neither did she). It will have cost us a fortune in electric considering it was in the oven for a few hours!
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Post by Kath on Mar 24, 2023 10:37:33 GMT
I had wonton soup and vegetable chow mein. From the Chinese eatery underneath us. (Usually takeaway is a payday treat but I had a 1:1 tuition session that went considerably over and for some reason nobody else in the house had thought about what we might all eat, never mind shop for it and prepare it so I stomped a bit.)
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Post by spinno on Mar 24, 2023 21:25:06 GMT
Homemade king prawn fu yung and stir fry vegetables
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Post by lesleysm2 on Mar 25, 2023 0:01:21 GMT
Just did a couple of jacket spuds with butter, cheese, onion and sweet corn and had a couple of satsumas to follow
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Post by Kath on Mar 25, 2023 9:13:00 GMT
Baguette, paté, tomatoes and cucumber, mini pork pie, melon and a couple of satsumas.
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Post by squeamishossifrage on Mar 25, 2023 9:41:27 GMT
An avocado and shrimp salad with spicy Cardinale dressing and a green, yellow, red and white side salad in a nest of Iceberg lettuce, with a herb vinaigrette dressing. I am becoming more and more convinced that I got Covid-19 a couple of months after my first course of vaccines, when I spent an entire night - but just that one night - sitting up and gasping for breath. Now all food except salads tastes like garbage, and I'm throwing away more than I'm eating.
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Post by MJB on Mar 25, 2023 9:48:04 GMT
Last night was beef short ribs in the slow-cooker with spuds, onion, leek, and mushrooms in a vegetable stock. Bloomin' marvellous it was!
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Post by zou on Mar 25, 2023 18:52:45 GMT
Pork belly, aubergine and leek in a miso type sauce to go on top of rice. A wee bottle of slightly fancy sake to accompany it.
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Post by daves on Mar 25, 2023 19:26:12 GMT
Slumming it with a pizza 🍕.
Yesterday was fish fingers, chips, and steamed broccoli and carrots.
Tomorrow planning grilled piri-piri chicken breast with possibly roasted veg.
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Post by MJB on Mar 25, 2023 19:34:57 GMT
Kippers with scrambled egg on toast.
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Post by lesleysm2 on Mar 25, 2023 23:41:38 GMT
Fish fingers, vegetable rice and garden peas quick and tasty. I didn't bother with anything afterwards as I had a huge lunch couple of sandwiches made from thick slices of a tiger bloomer and stuffed with corned beef, mayo, cucumber and onion
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