WHAT DID WE HAVE FOR TEA?

Post by **Stanley** » 17 Oct 2017, 05:49

I hope it's warmer than our walk this morning. The Crombie wouldn't have been overkill!

Marilyn · Post by **Marilyn** » 18 Oct 2017, 03:48

Even warmer today (35C), so cold Chicken and Salad Rolls for Dinner.

Post by **Stanley** » 18 Oct 2017, 04:17

Mutton stew here twice Maz for dinner and tea. It was a top coat colder!

Post by **Stanley** » 19 Oct 2017, 03:51

You can't beat batch cooking for saving time. Mutton stew X two yesterday for dinner and tea and Stilton and oatcakes for afters. I extended it a bit with green beans and peas so it will see me through today. I love extending with cheap veggies, like a meal for 50p! And they complain about the price of food....

Post by **Stanley** » 20 Oct 2017, 04:43

I extended the mutton and veg with a tin of baked beans so that there was enough for two small bowls for dinner and tea yesterday. Stilton and oatcakes for afters. Today is butcher's day and I'm fancying roasting a chicken. It's a while since I did that......

Post by **Stanley** » 21 Oct 2017, 03:55

Steak pudding and mushy peas for dinner. Scotch egg and coleslaw followed by cream trifle for tea. I got a chicken yesterday and went veggie shopping so I am ready for a cook in tomorrow when free leccy kicks in! One thing I forgot is the stuffing...... So I shall make my own, I have a lot of onions....

Post by **Stanley** » 22 Oct 2017, 04:27

I broke a rule and cooked sprouts yesterday morning. I had Scotch egg and sprouts for dinner and meat pie and sprouts for tea. I used them all up because I steal them out of the pan and eat them like toffees!

Post by **Stanley** » 23 Oct 2017, 03:39

Yesterday was industrial scale cooking on free leccy. I roasted the chicken with a bottle of beer in the roasting pan to help the gravy along. By dinnertime the chicken was in the fridge and so was the gravy, I de-fatted it later and it went in the slow cooker with the spuds, carrots and parsnips. The cauliflower and broccoli was in a separate pan on the hob waiting for room in the slow cooker. I had a meat pie with broccoli and mushy peas for dinner. For tea I took the breast off the chicken, cut it up and had some with broccoli for tea, the rest went in the slow cooker to argue with the veggies all day. I had fruit cake and cheddar for afters and an apple. Once again I am reminded how much I like stuffing when it has been roasted inside a chicken, I could live off it!

Post by **Stanley** » 24 Oct 2017, 04:47

Boring I know but chicken and veggie stew X two for dinner and tea. The last of the fruit cake with vintage Cheddar for afters and a Cox's apple.

Post by **Stanley** » 25 Oct 2017, 03:56

The chicken and veggies for dinner and tea and for afters I nibbled on the last of the chicken that hadn't gone into the pot. The chicken is almost fat free of course and I'm sure it's good for me but I admit it's a bit bland compared to my mutton stews.... I have had another half sheep delivered and will soon be back on my Mutton. By the way, the reason I like Mutton so much apart from the taste, is because it is almost certainly grass fed and has had time to mature. I don't like eating babies!

Post by **Stanley** » 26 Oct 2017, 04:19

I bought sprouts and boiled them to add to the chicken and veggies to extend it. I love my sprouts! I had it for dinner and tea with vintage cheddar on oat cakes for afters at teatime.

Post by **PanBiker** » 26 Oct 2017, 18:20

Billy Bob's as mentioned in another thread. I dined from the Oklahoma Smokehouse section of the menu, Pulled Pork smoked over Hickory logs, then tossed in the house barbecue sauce, served on a toasted Brioche bun with home made coleslaw and a tub of warmed BBQ dipping sauce. We shared sides of tumbleweed fried onion straws and Cajun spiced fries. I had a glass of iced Dandelion & Burdock from the soda fountain to go with my meal.

Billy Bob's Parlour

Billy Bobs Parlour Menu.pdf

Post by **Stanley** » 27 Oct 2017, 02:40

I had the last of the chicken for dinner. I grilled sausages, put them in the slow cooker with a tin of baked beans and fried tomatoes and an onion in olive oil and popped them in as well. A very nice tea. Very filling, no afters.

Post by **Stanley** » 28 Oct 2017, 05:39

The last of the sausage and a Scotch Egg with mushy peas for dinner. For tea I had a meat pie, with frozen peas and coleslaw with cheddar on oatcakes with an apple for pudding.

Marilyn · Post by **Marilyn** » 28 Oct 2017, 09:25

Salad...with Crumbed Prawns...cooked by Febby. ( yes! He cooked!)

Post by **Wendyf** » 28 Oct 2017, 09:30

is he OK?

Marilyn · Post by **Marilyn** » 28 Oct 2017, 10:25

He seems fine!
( I am the one still floored by his offer to cook. )
I heated the oil for him and told him when it was ready...provided the right pan and implements and paper towel for draining etc. I also made the Salad/cut the Lemon/Tartare Sauce. ( and I "deveined the Prawns")
But he crumbed the Prawns and cooked them.
So WELL DONE I say!
( bit of a clean up job after the crumbling, but I was very impressed) and we enjoyed a nice glass of wine as he busied himself at the stove. All very entertaining!

Progress!

Post by **Stanley** » 29 Oct 2017, 03:09

So even an old dog can learn new tricks?
I had Scotch Egg and coleslaw for dinner. Meat pie and mushy peas for tea but I was still hungry so I had a battered cod fillet for afters. I have everything lined up for my industrial cook in this morning on free leccy.

Post by **Stanley** » 30 Oct 2017, 06:24

I had a big veggie and mutton cook, My meat is defatted and in the fridge, the gravy is defatted and in with the veggies. I snaked on freshly cooked sprouts and broccoli for dinner and for tea I had the other battered cod fillet with the remains of the coleslaw and veggies. No afters needed beyond an apple.

Marilyn · Post by **Marilyn** » 31 Oct 2017, 01:06

A swing on the freezer door and some Minced Beef took my interest. Will probably do patties...with Salads.

Post by **Stanley** » 31 Oct 2017, 03:41

The veggie and Mutton got into its stride yesterday, I added some peas and all the meat is in there now. So dinner and tea were easy.... Cheese and oatcakes and an apple for afters.

Post by **Stanley** » 01 Nov 2017, 06:19

Mutton and veggies for dinner and tea. I had a treat for afters, Wensleydale with mangoes and ginger.... It ought to be banned!

Marilyn · Post by **Marilyn** » 02 Nov 2017, 04:07

Alaskan Red Salmon, Baby Peas, Cauliflower and Air-fried Chips tonight. The Salmon will have a Tarragon/Dill/Black Pepper Sauce.

Post by **Stanley** » 02 Nov 2017, 04:36

I got sprouts and carrots and cooked them to extend the mutton and veggies. I can eat them like toffees! Had the mutton for dinner and tea and felt no pain.

Post by **Stanley** » 03 Nov 2017, 07:24

Mutton and veggies for dinner and tea. There were some local tomatoes in Chaudrey's the other day and I got some and cooked them down with olive oil to make a very tasty tomato sauce. I added that to the mutton and changed the taste completely. I shall be veggie shopping at dinnertime ready for the Sunday cooking fest.

OneGuyFromBarlick

WHAT DID WE HAVE FOR TEA?

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