A new butcher has just opened in town – some people who normally sell at the monthly farmers' market. Thirty-month matured Highland beef, grass-fed lamb and mutton, free-range pork. We can finally get decent meat six days a week, instead of only on the first Saturday of the month! I bought a rib roast today and cooked it with anchovy and garlic paste and served with home-made horseradish sauce, and it was delicious.
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