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Lunch, Brunch, Dinner
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By *rtyIan OP Man
over a year ago
Gateway to the Beacons |
Whatever you wish to call this time of day what are you chucking in the cakehole today.
I’ve got a hearty chicken and whole grains broth, stock made from the carcass of the chicken I roasted the other day, I do my stock in the pressure cooker.
So what’s staving of the hunger pangs today you magnificent bastards of the lounge. |
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By (user no longer on site)
over a year ago
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"Crusty bread, goat's cheese, rocket, balsamic. Simple and delicious. Followed by a russet apple.
Lovely except the rocket it’s just not for me "
Turkey, bacon and emmental tostie today  |
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"Crusty bread, goat's cheese, rocket, balsamic. Simple and delicious. Followed by a russet apple.
Lovely except the rocket it’s just not for me "
I like the bitterness of it, against the richness of the cheese and sweetness of the balsamic. Chicory could work similarly, maybe? |
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By *rtyIan OP Man
over a year ago
Gateway to the Beacons |
"Crusty bread, goat's cheese, rocket, balsamic. Simple and delicious. Followed by a russet apple.
Lovely except the rocket it’s just not for me
I like the bitterness of it, against the richness of the cheese and sweetness of the balsamic. Chicory could work similarly, maybe?"
Yeah chicory or any of the endives, soon be wild garlic foraging time, I pickle the buds and they make great accompaniments to cheese. |
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By (user no longer on site)
over a year ago
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The van comes around today so it'll be my usual bacon ,brie and red grape chutney on wholemeal bread, bottle of peach voltaic and may just indulge in a Twix too  |
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By *rtyIan OP Man
over a year ago
Gateway to the Beacons |
"The van comes around today so it'll be my usual bacon ,brie and red grape chutney on wholemeal bread, bottle of peach voltaic and may just indulge in a Twix too "
Love bacon and Brie, I use Perl wen which is a welsh cheese very similar to Brie |
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"
Yeah chicory or any of the endives, soon be wild garlic foraging time, I pickle the buds and they make great accompaniments to cheese."
Oh, the smell of the woods when it's wild garlic and bluebell season...and the horse-chestnut pyramids of frothy pink and white blossom... |
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By *eliWoman
over a year ago
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I'm not too sure currently. I have taleggio that needs using up. And some ciabatta. Lambs lettuce. It all requires effort though.
I do love wild garlic season  . Wild garlic butter with freshly baked is heavenly, can't wait to go foraging! |
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By *rtyIan OP Man
over a year ago
Gateway to the Beacons |
"I'm not too sure currently. I have taleggio that needs using up. And some ciabatta. Lambs lettuce. It all requires effort though.
I do love wild garlic season . Wild garlic butter with freshly baked is heavenly, can't wait to go foraging!"
I pickle buds, ferment leaves, dry leaves, make wild garlic butter and pesto that freeze well and I have it all year x |
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By (user no longer on site)
over a year ago
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These all sound delicious.
I would love to have these things in my fridge but I end up throwing so much out I don't buy for the house any more, just enjoy when out for meals.
I've had zero appetite this last week or so but your soup does tempt MrA.
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By *rtyIan OP Man
over a year ago
Gateway to the Beacons |
"These all sound delicious.
I would love to have these things in my fridge but I end up throwing so much out I don't buy for the house any more, just enjoy when out for meals.
I've had zero appetite this last week or so but your soup does tempt MrA.
"
That’s what I do with all the “bits” in the fridge I make soups
Something that looks a bit close to the end goes in a soup  |
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