WHAT DID WE HAVE FOR TEA?

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Stanley
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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 03 May 2019, 06:47

Sausage peas and baked beans for dinner. Same for tea but not a lot of appetite so I put half my tea in the fridge and will have it for dinner today..... (Note that I haven't thrown it away!)
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Re: WHAT DID WE HAVE FOR TEA?

Post by Big Kev » 03 May 2019, 07:16

Burger Night at 23 The Grill. I had the Jamaican Jerk Chicken, no bun, no chips. It was delicious.
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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 03 May 2019, 08:02

I once had dinner with Uncle Bob and Paulette on the Loop in St Louis and he persuaded me to have the jerked pork. He told me that in the bad old days when such language was permitted it was always known as 'N****r Food'. This was because it could be eaten with the fingers in the absence of cutlery of any sort.
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Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 03 May 2019, 08:13

Chicken/Salad Wraps. Yum. No rubbish!
( I find Wraps don't upset my blood sugar).

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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 04 May 2019, 03:31

I had the left-overs from Thursday's tea for dinner and for tea had two poached eggs and veggies. Not very hungry for some reason.....
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Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 04 May 2019, 10:30

Go with your body. Don't eat if you aren't hungry.
We had Wraps again filled with Salad. Hubby fancied them again ( I would have preferred something different). Blood sugar 6.1 this evening, 2 hours after dinner.

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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 05 May 2019, 03:12

Steak pudding and peas for dinner, just a pork pie for tea with choc and nuts afters of course.
I agree Maz, the body never lies......
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Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 05 May 2019, 04:20

Watch those carbs!
I made some tiny, spicy meatballs to have tonight in a herb/onion/tomato/red capsicum and spinach sauce. Might wash it down with a nice glass of Red.

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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 05 May 2019, 05:03

Don't worry Maz, I am not affected by the small amount I ingest....
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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 06 May 2019, 02:59

I cooked carrots and parsnips and mashed the Parsnips but left the carrots al dente and mixed them in. Steak pudding and veggies for dinner. Grilled Jack's sausages and some Cumberland sausage for me. Put fat and gravy into the mash. Had one sausage and veggies for tea with the usual afters.
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Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 06 May 2019, 06:46

Fish and Veg tonight...

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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 07 May 2019, 03:00

That's what I'll be on when I have finished the sausages Maz.
Yesterday I had sausage, veggies and peas X two for dinner and tea.
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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 08 May 2019, 05:20

Sausage mashed veggies and peas X two for dinner and tea. I reflected as I finished my tea that I could have eaten it again! I am so glad that I seem to be quite content with multiple simple meals, I don't crave new tastes. This is a blessing....
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Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 08 May 2019, 10:22

You are right Stanley, if I was just cooking for myself, life would be simpler!
I did a Moussaka tonight, with Roast Veg. ( no garlic in mine)

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Re: WHAT DID WE HAVE FOR TEA?

Post by Tripps » 08 May 2019, 18:41

This site is great for coincidences. I found myself with the very first Aubergine I've ever bought in my life in the fridge (impulse buy) when I read the word Moussaka.

I've only seen pictures of the dish, but I had a go. Sort of lasagne with aubergine slices instead of pasta. Didn't have much meat so added steamed veg - onion, celery, cabbage red pepper.
Used plenty of cheese on top, and in the white sauce with Colmans mustard, and a dash of double cream.

Result - surprisingly good. I'd do it again. I think it would be OK to leave out the meat altogether, and just use more veg.

By the way I found a cucumber next to the aubergine it which had been there easily a week - but wrapped tightly in the dreaded 'single use plastic' it was as new. :smile:
Born to be mild. . .

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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 09 May 2019, 02:23

I don't think I have ever eaten Aubergine..... That plastic preserves the cucumbers but the slices don't snap off as you cut them like a fresh one does. Same with old carrots.
I cooked Jack's sausages yesterday and carrots, parsnips and a swede for myself. I had the veggies plus peas and with two small haddock fillets for dinner. I used the gravy from the grilled sausage in both dinner and tea. Same for tea but with some Chorizo sausage.
I have noted that you can peel the skin from Chorizo if it is slit lengthways and done with care. I doubt if most people do this but it improves it.
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Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 09 May 2019, 05:27

Well done Tripps. I slice, spray with oil and a little salt, and oven cook my Aubergine and Zucchinis first before assembling my Moussaka. It is rather like making a Lasagne.
The weather is particularly wet and miserable here today, with no sign of the sun all day. Hubby wants a steak pie for tea. Pies aren't my best friend as far as my blood sugar levels, but I will only eat the insides of my pie and leave the pastry shell.

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Re: WHAT DID WE HAVE FOR TEA?

Post by Big Kev » 09 May 2019, 05:56

I roast the aubergine too before assembly. I had a lasagne that used butternut squash slices instead of pasta, that was very tasty.
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Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 09 May 2019, 08:16

Cooking the Aubergines and Zucchini in the oven helps rid them of too much fluid, that can ruin the Moussaka.
I made lasagnewith Butternut Pumpkin as the Lasagne...but I found the sweetness of the Butternut Pumpkin was a bit much. I love Butternut Pumkin. I don't know if it was a particularly sweet one, or it just stood out as too sweet in the dish.

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Re: WHAT DID WE HAVE FOR TEA?

Post by Wendyf » 09 May 2019, 08:25

Celeriac makes a good lasagne, it absorbs the sauce and is reasonably bland. I think the chef steams the slices first.

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Re: WHAT DID WE HAVE FOR TEA?

Post by Tripps » 09 May 2019, 09:09

We've struck a rich vein here. :smile:

I was vaguely aware of the water problem with aubergine, and remembered seeing them sprinkled with salt to extract some water before cooking. I did that and patted them with kitchen roll before cooking. I only used half, and the other half had more time to release the water. A few hours later it was sitting in a lot. So next time I'll leave it longer.
Born to be mild. . .

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Re: WHAT DID WE HAVE FOR TEA?

Post by Marilyn » 09 May 2019, 09:36

Good one, Tripps. I put layers of Baby Spinach in my Moussaka too - probably not a traditional thing, but I've been guilty of sneaking veg in all my meals for years.
I've never tried Celeriac. Might have to look in to it.

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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 10 May 2019, 02:53

Meanwhile, in the East Hill austerity kitchen.... I had fresh batch of mashed veggies, mushy peas and Stornoway Smokehouse kipper fillets X two for dinner and tea. Very good kippers, seek them out!
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Re: WHAT DID WE HAVE FOR TEA?

Post by Stanley » 11 May 2019, 04:01

Steak pudding and veggies for dinner. A peppered sirloin steak with veggies and two fried eggs for tea. Usual afters but no apple.The steak was pre-seasoned and vacuum packed by Browns and was very good.
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Re: WHAT DID WE HAVE FOR TEA?

Post by PanBiker » 11 May 2019, 14:52

Don't know what I'm having for tea yet but I have a rice pudding in the oven! Been busy, a batch of scones on the go for a Jacobs Join tomorrow and I have walked 6.5 miles in between the makings. Ready for my pudding. :extrawink:
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