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You are all entitled to it, erratic meal times are a by-product of a loved one in hospital
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Home made pizza from the wood fired Ooni pizza oven. First attempt for 3 years or so since its last outing. Great tasting pizza and fabulous when you get it right… but lots of pitfalls for the unwary.
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Not tonight, but lunch today …
Roast loin of pork (jucy scrummy meat and crisp finger licking crackling)
Roast potatoes in pork fat (crispy, crunchy and … )
Carrots in butter, microwave cooked with touch of real orange juice (mega carrot flavour)
And … THE STARS OF THE SHOW … Runner Beans
‘Lady Di’ stringless (they really are) sliced & prepared by the best Chef de Cuisine Extrordinair on the planet … simmered on the hob for 5 mins.
I’m in Seventh Heaven
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Gosh. Love runner beans.
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….. indeed runner beans are my must have summer veg.
Home grown …. the answer lies in the soil or should I say the home grown compost, the mid winter trench preparation and the following 3 months of settling time before planting out.
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I see we have the same chef Mike rawave
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Visiting a good friend in Oslo. He is deep into hifi as well.
His wife made Pho. Coming from Vietnam and working as a chef here in Norway for more than 25 years it was good, even if the broth was not made with ox tails.
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Fantastic! Pho and Ramen are two of my favorites.
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The mistake of taking Mrs W food shopping with me. The plate, and what was left behind. We both enjoyed it, but it isn’t my choice.
It’s awkward transitioning from feeding myself, to us both.
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Last night a 1.3kg tomahawk steak from Waitrose which was a reasonable £21.50/kg.
I’ve not been impressed with them in the past but this was gorgeous - I’m afraid I can’t justify £66/kg for their Cote de Boeuf anymore.
Also cooked some ‘reduced’ lamb leg and belly pork from Tesco (risks of shopping when hungry).
Lamb was lovely too:
Pork nice but didn’t crisp well on the BBQ (possibly my cooking technique as I didn’t want all the fat to drip, flame and char everything else):
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Had Ben and Laura over for a very late lunch, a bit of a mezze style, so have a plate of what you fancy. Spicy BBQ chicken, a selection of flavoured sausages, then saute spuds, carrot and tomato salads, salsa and guacamole. On the board at the bottom is a crazy chocolate Barfi from Asma Kahan’s recipe. Mango and lime sorbet freshened us up after.
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Looks scrumptious.
Is that lard on the top ?
Low fat cheddar.
Mmmmmmm…Gave me an idea! I am going to have some cucumber sandwiches! 
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