I think of you every time I see South African produce, @MaryLouise . I've had both oranges and blueberries recently. I do wonder sometimes about the ethics of shipping it half way around the world, especially when you have the terrible droughts, but of course, without the exports, you wouldn't (as a country) have any foreign currency. Other the other hand, you would have more productive land to feed a country which feels increasingly on the brink. What do you think?
Dinner: Roast chicken, roast potatoes, Yorkshire puds (not homemade), romanesco cauliflower, french beans, gravy.
Mr RoS had apple pie & custard for dessert, I had a Yorkshire pudding with golden syrup.
A very weird day food wise. After my usual breakfast I was at a repair cafe event where I had a vegan sausage roll and some vegan Victoria sponge. Then on to a part where I had some indifferent cheese sandwiches and various drinks including zero alcohol Guinness and champaigne. Then straight onto a a cheese and wine evening where I've eaten six different cheeses and a variety of alcohol. I feel like I need to eat bread and water for a month after all that
I think of you every time I see South African produce, @MaryLouise . I've had both oranges and blueberries recently. I do wonder sometimes about the ethics of shipping it half way around the world, especially when you have the terrible droughts, but of course, without the exports, you wouldn't (as a country) have any foreign currency. Other the other hand, you would have more productive land to feed a country which feels increasingly on the brink. What do you think?
@ThunderBunk, there's really no simple answer. Having more productive or arable land for farming makes no sense when we're talking about wine estates or organic farms producing luxury items like hand-picked table grapes for export to Harrods when the price of bread is rising as fuel prices rise. The state won't subsidise subsistence farming. Food storage and distribution is difficult. The cold chain isn't stable for perishable goods unless they are intended for export. In some regions, people live better than anywhere else on the African continent, in other areas, the veld is a dust bowl and farms abandoned.
Heading out for a brunch on a nearby farm where we shall be picking and steaming platefuls of baby artichokes as a DIY picnic gathering. Wide-brimmed hats, sunbloc and secateurs at the ready.
Supper: steak tagliata - because I happened to have the ingredients (steak, new potatoes, tomatoes, rocket). It was very nice: I'll definitely be doing it again.
Breakfast: latte
Lunch: Mr Heavenly is making a chicken, mango and butterbean salad with a satay dressing, served with another of his home baked baguettes.
Tea: Not sure, we usually have pizza at church on Sunday evening but I am feeling slightly under the weather and might stay home.
Breakfast : French toast, blueberries, and coffee.
Lunch: Chicken soup, pickled beets, that I had cooked overnight in the slow cooker and pickled last week. Sourdough bread with Brandy Street cheese sprinkles and Everything Bagel seasoning. For dessert orange and banana slices with candy walnuts. Iced tea and yes, that is my main meal for the day
Dinner will be an apple and a piece of goat cheese, if I am hungry.
Molly the dog had ground turkey, oats, mixed vegetables, a dash of turmeric, and a liver flavor dog treat for dessert.
Usual breakfast but the rest Unusual for Sunday.
Packed lunch on a train: beef sandwich with tomato and cucumber. Carton of orange.
Back home, cup of tea and slice of pear cake.
After Evensong: ready meal- lamb hot pot, followed by another slice of pear cake as it won’t keep for ever and there’s only me to eat it and I am always hungry after singing.
I had to turn down an invitation to a roast meal at 5.30 because of church. I normally cook at lunchtime on Sundays.
Pretty routine rushed breakfast, cheese and biscuits for lunch and a very nice piece of lamb, with asparagus and cauliflower with white sauce, not cheese sauce. Why do places serve cauliflower with cheese sauce with roasts etc?
Usual breakfast, then a vegan cheese toasted sandwich for lunch. A small flapjack with tea later in the afternoon and flatbread with salad and vegan 'meat' for tea.
Usual breakfast today, with home made lentil and tomato soup for lunch. Tea was home-made hummus and flatbread with salad. It'll be the same meals again tomorrow.
Artichoke-eating picnic washed out by summer rains ...
Every cloud has a silver lining!
Sorry - I hate artichokes!
Breakfast: toasted buttery with Philly
Lunch: soup from a local café*
Supper: haddock Kyiv from Tessie's; green veggies; cheese and crackers.
Just now: chocolate treats with a cup of tea.
* My office was absolutely baltic today (my own fault for not turning on the storage heater before the weekend) and I needed warming up. That's my excuse and I'm sticking to it.
Pretty routine rushed breakfast, cheese and biscuits for lunch and a very nice piece of lamb, with asparagus and cauliflower with white sauce, not cheese sauce. Why do places serve cauliflower with cheese sauce with roasts etc?
Rice pudding shortly. Home made, naturally.
Probably because most people prefer cheese sauce over plain white sauce. I mean, personally if I had my way I'd just have cheese melted on the cauliflower and forget about any sauce as such at all.
The chilli con carne was up to scratch. I used two Scotch Bonnets, but left them in big chunks so that you see them coming. Washed down with Bavarian Helles.
Presently I will have the usual coffee and pancake.
Lunch choice hovering between soup or salad - probably the latter.
Dinner definitely going to be a casserole of venison with bacon and vegetables in red wine.
Avocados were on sale yesterday, so avocado toast for breakfast this morning. Lunch will be leftover, pasta and salad from yesterday. Evening will end with a turkey sandwich. I will be helping at our library today and there is always a bowl of chocolate squares. I am sure I will indulge.
Cheese scone in a café late morning, so for a latish lunch I just ate the last slice of pear cake.
I was waiting for my daughter to deliver a plated up meal but she cancelled her journey so I did fish and fries in the air fryer.
When Mrs Sioni puts the remaining stew in the oven, we shall have that. I put the oven on an hour ago, she put the remaining stew in the pot, but somehow the pot never went into the oven!
Oh well, we’ll have a better appetite when it’s ready.
Lunch: pastrami and cornichon sandwiches and a handful of cherry tomatoes. (there are still a few days' servings,on the kitchen counter, plus quite lot of green ones slowly ripening in a box in the living room). Mr RoS came home from scrabble with half a dozen iced fairy cakes, so I had one after the sandwiches.
Dinner: Wholewheat penne in a sweet pepper sauce, with broccoli.
Dried fruit (mango strips, pitted prunes, apricots, dried apple rings) for breakfast with a mug of tea.
Busy making kefir labneh, a mild probiotic cheese I eat with dukkah and fresh mint, some crushed garlic, lemon juice and olive oil. I'll have that with Carr's water crackers for lunch.
For supper a choice between cold pickled yellowtail with salad, or a ramen Buddha bowl with noodles, miso, steamed bok choy and toasted tofu.
Usual breakfast.
Usual lunch, a ham sandwich with salad bits.
I indulged in a chocolate roll at a meeting this afternoon.
I am about to eat up some leftovers, a plated up roast beef dinner from Sunday, so if you don’t hear from me again, you’ll know why.
Comments
Lunch: vegetable soup, cheese, floating island
Dinner: cauliflower cheese with added bacon with a white Sancerre, followed by persimmon, grapes and madeleine.
Lunch: sliced beef, potato salad, lettuce, peppers, tomatoes & cucumber.
Dinner: Roast chicken, roast potatoes, Yorkshire puds (not homemade), romanesco cauliflower, french beans, gravy.
Mr RoS had apple pie & custard for dessert, I had a Yorkshire pudding with golden syrup.
@ThunderBunk, there's really no simple answer. Having more productive or arable land for farming makes no sense when we're talking about wine estates or organic farms producing luxury items like hand-picked table grapes for export to Harrods when the price of bread is rising as fuel prices rise. The state won't subsidise subsistence farming. Food storage and distribution is difficult. The cold chain isn't stable for perishable goods unless they are intended for export. In some regions, people live better than anywhere else on the African continent, in other areas, the veld is a dust bowl and farms abandoned.
Heading out for a brunch on a nearby farm where we shall be picking and steaming platefuls of baby artichokes as a DIY picnic gathering. Wide-brimmed hats, sunbloc and secateurs at the ready.
A more successful soup: sugar snaps, carrot, onion and broad beans simmered in chilli broth.
Equadorian lamb casserole - meat stewed with red peppers and quartered limes. To finish, remove the limes and mash in a banana. Sicilian Nero D'Avola.
Brunch: poached eggs, smoked salmon, toast
Supper: steak tagliata - because I happened to have the ingredients (steak, new potatoes, tomatoes, rocket). It was very nice: I'll definitely be doing it again.
Will post today's later.
Lunch: Mr Heavenly is making a chicken, mango and butterbean salad with a satay dressing, served with another of his home baked baguettes.
Tea: Not sure, we usually have pizza at church on Sunday evening but I am feeling slightly under the weather and might stay home.
Lunch: Chicken soup, pickled beets, that I had cooked overnight in the slow cooker and pickled last week. Sourdough bread with Brandy Street cheese sprinkles and Everything Bagel seasoning. For dessert orange and banana slices with candy walnuts. Iced tea and yes, that is my main meal for the day
Dinner will be an apple and a piece of goat cheese, if I am hungry.
Molly the dog had ground turkey, oats, mixed vegetables, a dash of turmeric, and a liver flavor dog treat for dessert.
Sunday lunch: steak with pepper sauce and CHIPS. Cheese, fig tart. Also a very nice 2015 Bordeaux.
Supper: leftovers (soup, salad, filo chicken things). Panna cotta.
Packed lunch on a train: beef sandwich with tomato and cucumber. Carton of orange.
Back home, cup of tea and slice of pear cake.
After Evensong: ready meal- lamb hot pot, followed by another slice of pear cake as it won’t keep for ever and there’s only me to eat it and I am always hungry after singing.
I had to turn down an invitation to a roast meal at 5.30 because of church. I normally cook at lunchtime on Sundays.
Rice pudding shortly. Home made, naturally.
Lunch a reprise of yesterday's soup.
Dinner grilled swordfish marinated in paprika, garlic, pepper and lime juice. Oz Chardonnay.
Dinner - At midday, it being Sunday: Roast chicken, roast butternut squash, baby potatoes, sprouts, romanesco, beans & gravy. Apple pie.
Evening snack: cheese, crackers, pickle, cherry tomatoes.
Came home and made carrot and ginger soup for supper.
Breakfast this morning, sliced bananas and blueberries in muesli.
After yoga, I'm off to a birthday tea party and will be consuming a slice or two of orange, olive oil and yoghurt cake.
Sorry - I hate artichokes!
Breakfast: toasted buttery with Philly
Lunch: soup from a local café*
Supper: haddock Kyiv from Tessie's; green veggies; cheese and crackers.
Just now: chocolate treats with a cup of tea.
* My office was absolutely baltic today (my own fault for not turning on the storage heater before the weekend) and I needed warming up. That's my excuse and I'm sticking to it.
Lunch: scrambled egg and tomato, cheese, chocolate fondant
Dinner: black pudding with plum sauce, mashed potatoes
Lunch: eggy bread
Tea: beef, mushroom and spinach casserole, floating island dessert
Stir fried rice, veg, chicken
Small beef sandwich before choir
Just now a chunk of cheese and slice of pear cake.
Lunch: A scrambled egg with avjar on wholemeal toast.
Dinner: Chicken, chorizo and cannellini with spinach, plus a chunk of baguette to mop up the sauce. Apple pie to follow
Probably because most people prefer cheese sauce over plain white sauce. I mean, personally if I had my way I'd just have cheese melted on the cauliflower and forget about any sauce as such at all.
I mean, to me the question that matters is why serve cooked cauliflower to start with?
Presently I will have the usual coffee and pancake.
Lunch choice hovering between soup or salad - probably the latter.
Dinner definitely going to be a casserole of venison with bacon and vegetables in red wine.
Cheese scone in a café late morning, so for a latish lunch I just ate the last slice of pear cake.
I was waiting for my daughter to deliver a plated up meal but she cancelled her journey so I did fish and fries in the air fryer.
Lunch: smoked salmon, cream cheese and rocket on an Ancient Grain roll; tomatoes; small chocolate bar
Supper: orzo with prawns, mushrooms and tomatoes
Afterwards: nuts and dried fruit
Later (probably): fruit loaf and a cup of tea
Oh well, we’ll have a better appetite when it’s ready.
Lunch: pastrami and cornichon sandwiches and a handful of cherry tomatoes. (there are still a few days' servings,on the kitchen counter, plus quite lot of green ones slowly ripening in a box in the living room). Mr RoS came home from scrabble with half a dozen iced fairy cakes, so I had one after the sandwiches.
Dinner: Wholewheat penne in a sweet pepper sauce, with broccoli.
Busy making kefir labneh, a mild probiotic cheese I eat with dukkah and fresh mint, some crushed garlic, lemon juice and olive oil. I'll have that with Carr's water crackers for lunch.
For supper a choice between cold pickled yellowtail with salad, or a ramen Buddha bowl with noodles, miso, steamed bok choy and toasted tofu.
Usual lunch, a ham sandwich with salad bits.
I indulged in a chocolate roll at a meeting this afternoon.
I am about to eat up some leftovers, a plated up roast beef dinner from Sunday, so if you don’t hear from me again, you’ll know why.