Hey - You know what I had for dinner tonight? For the first time (I'm pretty sure)? And made it myself?




Bangers and mash.






That's what.

You can't beat bangers 'n' mash.
We, obviously, are fakers as we have veggie sausages but it's still good.

Toad-in-the-hole next?

Hee hee... Maybe -but, I'll make it without so much toad, I think. Do they make veggie toad?

Actually, there are some pretty good fake meat sausages on the market. I prefer the real beast meats, but have eaten and liked some faux meats (I used to work for a natural foods store).

No idea for tonight.

Heh. Maybe bubble & squeak? (Which is a thing I do love!)

Seriously, I don't know. We're planning on going to the Winter Farmer's Market tomorrow, so that will probably bring in some root veg, but I'm not sure what else.

I haven't been doing proper meal planning this week, though I'm half-way into making the chicken carcass into chicken soup. (It's simmered and strained, but I have to julienne the carrots, chop the chicken, and season it. Not to mention add the rice.) That's for my husband, though. For some peculiar reason I don't like chicken soup!

I do sometimes slip when toad-in-the-hole is on the menu at our house.

Last night we had corned beef and cabbage, boiled potatoes, soda bread, and dark beer.

And apple crisp with vanilla ice cream for dessert.

Tonight's is a sort of shepherd's pie with the leftovers (bubble & squeak on top, frozen peas added to the meat, also some beef stock and beer).

I have cranberry buttermilk muffins in the oven now. New recipe...I'm not sure about this one. Too little leavening, I think.

For Easter dinner, rolled boneless roast of lamb, mashed potatoes with Parmesan cheese, and broiled asparagus with lemon butter.

Tomorrow will be a casserole of chicken & veg, with a green salad. And later this week, shepherd's pie.

We went the ham route for Easter dinner. I'm not too keen on lamb. I have a nice amount of leftover ham which I think will either become ham salad or a ham and potato gratin. I made a rhubarb crumb cake for dessert.

Tonight was a venison pie: leftover venison roast and gravy with chopped carrots, onions & potatoes baked in a pie shell. A very tasty way to use leftover meat!

If you find lamb too musty tasting (like mutton) ask J to bone and roll it for you, trimming all the fat and membrane he can; then marinate it in a salt/sugar and raw garlic brine. It's the fat that gives that flavor, especially grass-fed lamb.

The flavor is much milder, and the meat is very easy to slice. It makes a nice presentation.

We just scrounged around tonight. I had a very late lunch and didn't feel like cooking, and we went out to an annual clothing sale (Jimmy did well; I found only one sweater).

Tonight will be roast beef hash, with buttered toast. I'll probably have a green salad as well.

I know it; I used to like lamb, but for some reason the flavor just puts me off anymore. Getting old is funny that way! I never tried a marinade, though. Maybe if Jay wants to bring one home sometime, I'll try it.

I haven't cooked a real dinner for a few days. I think tonight we'll have grilled pork chops with noodles and salad. Maybe we'll even eat outside!

Susie, we're going to have something similar tonight: pork chops, grilled asparagus, and buttered noodles. Mmmm!

I think we're going to grill some steaks and definitely eat on the patio!
It's 89F here and 90F tomorrow!!!

I just made a fantastic banana bread for dessert!!

Yesterday we tried to have a traditional (albeit vegetarian) Sunday Roast at our local pub. Unfortunately, their idea of a veggie Sunday Roast involved asparagus and brie pie and the two other pubs nearby didn't even have a veggie option!

So LS had to make roast potatoes and gravy at home whilst I dealt with the honey roasted parsnips and carrots, broccoli and ready made veggie mince pie. Very tasty, but it would have been nice to have someone else cook it and deal with the dirty roasting pans.