| Archive for Downsizer For an ethical approach to consumption |
| Barefoot Andrew |
JuicyI've got a nice piece of rump steak for tea tonight - all nice and dark as it should be, from the butchers up the road. And R&S is in progress,Wot's everyone else having? A. |
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| Mrs Fiddlesticks |
Homemade pizza and working our way down a demi john of pink plum... | ||||||
| Barefoot Andrew |
Again! 
A. |
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| Mrs Fiddlesticks |
 same demijohn though 
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| Chez |
Crumpets. | ||||||
| Pilsbury |
sausage and bacon casserole with bread to mop up the gravy | ||||||
| alice |
Italian meatballs with chunky tomato sauce and spaghetti. A couple of bottles of cava...some chocolate for later, a perfect anniversary dinner 
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| Penny |
That's my girl
Some of that here too oh and a little matter of a Chinese takeaway |
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| pricey |
Spag Boll. | ||||||
| ros |
R&S here so far.
Had a chunk of bread and cheese when I got in, need to sort dinner properly I suppose......... or maybe more R&S will do |
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| alice |
It's in my 'living will'. It's how I'd like to go 
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| Brownbear |
An assortment of cheeses, biccies, bread, fruit, hummus that we call for reason lost in the mists of time, a bollocky dinner.
And Spinal Tap on the DVD player - Madame's never seen it before. |
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| Jamanda |
Ben made tea tonight. It had to be an African meal so
Filijee's Fabulous Perch Benachin (loosely) and chocolate brownies made with fair trade African chocolate. |
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| AnnaD |
We had baked rainbow trout with potato dauphenoise, purple sprouting broccoli and a white tarragon sauce. It was lovely
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| vegplot |
Rushing around like a fly with blue bum. Just had some bread and cheese and will rush some packet noodles and an egg later. No wine or drink of any sort in the house, how utterly miserable. | ||||||
| Gervase |
F**k knows really. It started out as roast shoulder of mutton for the first 40 minutes, but then I found some okra at the bottom of the fridge, and some strange goaty gunge (probiotic yoghurt, it called itself) in the fridge, so the should was untimely ripped from the oven and stuffed into a roaster with okra that had been cooked up up with fenugreek leaves, home-made curry powder, tomatoes and the goaty gunge, then popped back in the oven. I had to break its leg to get it in the casserole, but, hey, that's macho for you.
I haven't a clue what it tastes like yet, as it's still cooking slowly. I hope that when our weekend guest arrives he doesn't tell us he's allergic to goaty gunge and mutton. Roast spuds were avoided with a quick side-swerve, and now we're having dhal. |
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| marigold |
Couldn't be fagged with proper food this evening, so cottage cheese and chopped cucumber on toasted rice bread for me. | ||||||
| Helen_A |
Mashed various root veg and onion. Peas. sausages for the DP. veg stock gravy for all 
Oh - and apple pie for afters made from apples that the DDs 'found' on a tree at Maddingly park and ride (they were not allowed to pick more than a few!!) Helen_A |
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| Quail By Mail |
Perfect hot chilli with rice. Stewed Bramleys with cinnamon and cloves for afters. | ||||||
| wellington womble |
Dunno yet. Defrosted something or other, when himself gets in (if I am still awake by then......) Possibly meatballs, but we may end up with unlabelled freezer box dinner. | ||||||
| Jonnyboy |
I'm waiting patiently on a biryani made with last night's tomato curry.
Jamanda, how was the meal? |
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| Jamanda |
Excellent. It took rather longer to prepare than you might expect and so I skimped on the cooking time as we had people coming round after tea. But it was nice, could have done with 1/4 hour's more cooking.
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| otatop |
Nothing - because I was stuffed at lunch.
I was treated to a lunch at a very special club. Starter was potted shrimps with melba toast. Followed by English calves liver in a white wine sauce, served with spinach, carrots and creamed potatoes. And for pudding I chose the blackcurrant sorbet. The lunch went on until after 3.00 - and I didn't go back to the office. This doesn't happen too often. |
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| Nick |
Burger and cider at the pub. Dinner of champions.
Tonight, wintery beef stew with dumplings. And a couple of bottles of red. |
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| woodsprite |
Twas my birthday yesterday and I was treated to a surprise lunch at The Walnut Tree, Shaun Hill's new gaff. Very, very good it was too. I had partridge with apple and chestnut stuffing followed by moist orange and almond cake with clementine comfit. Delish.
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| Nick |
Over by Aber? | ||||||
| woodsprite |
That's the one. It was featured in one of those awful failing restaurant progs a few years ago with a celeb chef (can't remember who). When Shaun left the Merchant House he took it over with a partner and they've turned it around. Very good grub at very good prices imho. Well worth a visit www.thewalnuttreeinn.com | ||||||
| Nick |
Twas Gordon Ramsey, and the Italian owner/chef. It's reputation was great, and it crashed and burnt. It's a famous name, so should do well. Glad you had a nice day for your 50th. | ||||||
| woodsprite |
 Baggage (to quote a fellow slut) Not quite there yet!
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| Barefoot Andrew |
Blimey, quite an assortment.
A. |
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| Helen M |
not quite relavent but kinda. i have just been told that OH has secured us reservations at gordon ramsey's restrant in new york next month. we are going for out tenth wedding anv
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| Jamanda |
Happy birthday for yesterday. I've always fancied going to the Walnut tree. I wonder if we can get someone to babysit next time we're over that way.... |
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| Blacksmith |
Packet of crisps and an apple. (14.00 to 22.30 shift)
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| Brownbear |
I did see that Ramsay programme about the Walnut Tree. Ramsay may be an aggressive, rude show-off but he's proved he can make a success of a restaurant, and I suspect a lot of the aggression is an act: I recall that when he left one restaurant for another, the entire kitchen brigade went with him. Hardly the sign of a martinet.
At the Walnut Tree, the boss was, or appeared to be, rather pig-headed and insisted on sticking to Italian food but at French gastronomy prices. There's simeply too much competition at the Bistro end of the market to justify it unless your food is truly sensational. My only surprise is that he lasted till 2007 before the banks pulled the plug on him. Now it's in better hands I'm looking forward very much to taking Madame there in the nearish future. |
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| sean |
The boss by the time Ramsay got there wasn't the original owner/chef though. | ||||||
| boisdevie1 |
Back on topic:
Home made fish pie. Red wine. And for dessert we're watching Dances with Wolves. |
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| cricketbod |
er....blacksmith.....we were on 1400-2230 hrs and i saw you with lobster, crayfish and eton mess for pudding.....didn't I?...or was i hullicinating...... | ||||||
| cricketbod |
i see g.ramseys restaurant was mentioned. Could i mention The Yew Tree, a marco pierre white place. I went for lunch the other day and it was stunning, to all those in hants/berks i suggest a visit.....i had partridge fro main and sardines for starter.......v nice | ||||||
| Rob R |
Mackerel tonight, but tomorrow, suprise suprise, roast Highland. | ||||||
| woodsprite |
Sticky pork ribs tonight, cooking on the BBQ as I type. | ||||||
| Brownbear |
I know. The original owner made a success of it. |
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| Jonnyboy |
Baked potato a la woodburner, with a spoonful of ragu left over from making lasgne. | ||||||
| Nick |
Dolmio night, again, eh? |
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| Penny |
Scrambled Eggs, bacon, beans and mushrooms = yummmmmm | ||||||
| mihto |
Rakfisk (fermented trout, aged 15 months). Hopefully I'm still alive tomorrow. The taste was worth it. | ||||||
| Mrs Fiddlesticks |
tonight was a slow cooked casserole of some of Richard W's stewing beef with butternut squash, carrots, red peppers, garlic, spuds and the very last courgette of the plot. | ||||||
| gil |
Last night, I had a dispiriting dinner of taramasalata and cheesy french stick reduced to 4p, eaten behind the wheel of my car in a Tescos carpark, in the rain.
Tonight I have eaten part of a packet of Cheesy Balls. Can't see that I will be bothered to cook anything. |
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| Cathryn |
Was this aimed at me or MJ? We both ignored it. It's your birthday isn't it.... Let's all get babysitters.... I'll drive as I do not want to drink ever ever ever again. (At least that's how I feel at the moment.) Someone remind me that I'm broke will you. 
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| Jonnyboy |
Oh Gil, That's depressing, go on, make something simple.
grilled cheese on toast with a blob of brown sauce? |
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| Mrs Fiddlesticks |
Wot Johnnyboy said. You can't do all you need to on a bag of cheesy balls - even a bowl of porridge would be more nourishing |
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| gil |
Good idea. I have got cheese, and I don't think the bread in the fridge is mouldy yet. No brown sauce, but there will be something to put on it. |
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| Jamanda |
No - not that next time. The time after - when ever that is.
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| Mrs Fiddlesticks |
one of your nice jellies? Or a chutney? |
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| Jonnyboy |
Worcester?
Or maybe if you've cheered up go for the full welsh rarebit? |
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| gil |
Thank you for reminding me - I think there is a bottle at the back of the cupboard. There's definitely some encona, but just chili powder is good too. Or chutney, as Mrs F suggests (I've not tried toasting jelly - I like the whole toasted thing to be hot so I put everything under the grill, not with a cold topping of relish added after) |
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| Jonnyboy |
mmmm encona, I used nearly a whole bottle of that on some chicken wings once and paid for days | ||||||
| gil |
serves you right 
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| Barefoot Andrew |
That sounds vaguely horrible, but I bet it's not... A. |
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| Pilsbury |
One of my residents at work likes this and as he is slightly underweight I offered to make it for him, the proper way with a roux based cheese paste with mustard and everything, he has so far ordered it 32 days in a row and put on 3.8 kg, only another 500g to go and he is considered ok but by god have I gone off making welsh rarebit
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| Rob R |
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