10-09-2013, 04:55 AM
Main course: Herring fillets and potatoes.
10-09-2013, 05:56 AM
I am having some leftover homemade chicken "noodle" soup! One of my favorite comfort foods. I make it from scratch so I know exactly what's in it. Fresh pastured chicken, carrots, celery, and some organic chicken broth. I replaced the noodles with spaghetti squash. Best thing is my hubby says he hates squash so he wont even try it! YEAH!! More for me.
10-09-2013, 06:04 AM
My kind of eating! I love herrings.
Originally Posted by FrenchFry
10-09-2013, 06:07 AM
Yeah! Mackerel, herring, halibut, wild salmon, sardines, anchovies, etc, all good stuff. As often as I can get ...
Originally Posted by pjgh
10-09-2013, 06:56 AM
I'm really into sprats at the moment.
I get to eat breakfast at the weekend and a plate of sprats with scrambled eggs is gorgeous!
10-10-2013, 10:09 AM
Grilled Smoked pork chops , mash potatoes with smoked butter n smoked salt & some baby courgettes , 2 smoked boiled eggs & some figs & apple to finish
From London England UK
10-10-2013, 10:23 AM
Sauteed calf liver with caramelized onions and balsamic vinegar, sauteed spinach and 2 grilled yukon potatoes. Wish me luck on the liver.
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10-15-2013, 02:27 AM
Tonight, I will prepare calf liver "à la oceangrl" Will add onions for sure. I will also use some ground beef (burgers) for the remaining haters (but I look forward to verifying oceangrl's claims that liver soaked in milk for a few hours should convince all haters to eat it ...),
I will prepare some basmati rice, add odd bits (tomatoes, zucchini). For dessert, I will make a monster fruit salad drowned in a pound of full fat sheep yogurt and vanilla.
10-15-2013, 03:03 AM
this was last nights tea...
Looks like elephant c0ck, but in fact was a nice cut of pork from the local butcher (from a local farm source), roasted with sage, rosemary and thyme and served with green beans and broccoli....
10-15-2013, 06:09 AM
Pan-fried coley (loadsa butter) over diced veg. Spinach will be in there and probably a boiled egg or two alongside. I'm thinking Sauce Vierge over ...
... then out for a couple of hours of fencing.
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