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Found some of the above in the freezer, had completely forgotten about it. So that's my evening meal sorted, having it with carrot and swede mash, and some Idaho mashed potato, which made me think of Sqad 😕
Tomorrow I'm making a batch of ragu, and the same of chilli. In the next week or two I intend to make some stroganoff, goulash, and boeuf bourgognonne. Latest blood test shows I'm a tad anaemic which I think is due to our mainly veggie diet so I'm upping the meat for a while.
Anyone do anything interesting with liver? Mine was cooked with bacon and onions.
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For more on marking an answer as the "Best Answer", please visit our FAQ.I've had proper foie gras only twice, quite a few years ago, in the Dordogne, and it really was very delicious.
Not had it since, and don't think I'd have it now either in France or England, much as I enjoyed it.
I love liver but OH hates it and won't even consider eating it, I think it goes back to his schooldays when he was forced to eat it. I made a large batch of it way back in January I think, ate some, put the rest in the freezer and then forgot about it.
Gosh Barry, that seems a lot of faff, I hope you and your oldies think it's worth it 🙂