Cooking for one (Mark Three)

caronc

Good morning everyone, 
We always used to make Easter biscuits when I was growing up to take as gifts to my Grandparents over the Easter weekend. Ours were basic shortcake with currants which us kids decorated with icing and sprinkles. We used to decorate eggs too, my Dad used to colour them for us using onion skins and beetroot juice. 
Dry and trying to be sunny here but blooming chilly, it's only to get to around 9C today.
Yesterday's virtual family gathering was a great laugh, only one hitch when my elder son realised they hadn't switched the oven on to cook their rack of lamb. It was a good excuse to have another cocktail while they quickly caught up.
There are bits and bobs of leftovers in the fridge, my son is cooking tonight and is planning a warm squid & chorizo salad so I'll probably make soup with the lurking veg & spuds and the small bit of remaining lamb can be used for sandwiches. We did most of the clearing up yesterday evening and I finished it this morning. I had hoped to have a lie in but my bladder and body clock had other ideas!
I'm hoping my son will manage reinsert the pane in my greenhouse that blew out this afternoon so I can begin this week to get it ready for my tomatoes and cucumbers.

Farway

Nothing special planned here, highlight of the day will be fitting the replacement bathroom window catch which arrived yesterday.

How times change, over 50 years ago at this time I was in Tokyo with cherry blossom everywhere. Literally a lifetime ago, with no regrets I must add

Rummaging in freezer last night for dinner I found another FR Gammon shank, use by March, duly defrosted overnight & now in the SC. Weather is much cooler as forecast, thus it's a full on roast dinner day

While on the pea hunt I found the long lost stuffing mix, I "knew" I had some.

That'll be served with the gammon, cabbage, broccoli, carrot & Ice*and's goose fat roasties. I bought them as XCFO but only using now. TBH I can't tell any difference between goose fat ones & bog standard, but at least I've now tried them

Lunch will be another salady sarnie

Dinner as above

Farway

PS, here's a photo of breakfast, my neighbour bought it for me as he was collecting my prescription the other day

.Happy Easter

Nelski

Starving this morning which is always the case after a good feed the day before so brekky was a bacon butty. Lots of leftovers from the chocolate day feast so tonight will be another roast with all the trimmings then there will still be some pork left so will google some different ways to use it another day. Managed to burn my arm last night getting something out the oven and scraping it on the top shelf ...looks quite impressive ...the traumas of the chef  

PasturesNew

I nodded off ... LL made an appearance, brought a (female) friend back and they were chattering (furren) in the kitchen after putting some bags away in the cupboards and putting the kettle on.  A quilt's appeared on the line, so I wonder if that's airing as the friend is staying. *rolls eyes*  I'm guessing this is the same one who was round the other day.  EDIT: Friend was taken home, just LL present, thank goodness.

I had a Pot Rice for lunch.

Farway

Dinner veg prepped & broken window latch changed. The replacement was very easy, one of the few five minute jobs that actually was

Nelski, LO pork, I'll have similar problem with LO gammon but I tend to stick with the easy, in a sarnie, cold with salad type of meals

Wednesday2000

I haven't been on here for a few days, Lots of new posts!

I had baked beans on one slice of toast for brunch today.

Brambling

Was that the son who use to be the chef Caronc 😂. I forgot that my dad would 'blow' eggs for us to decorate Good Friday   

Hope the burn isn't too sore Nelski i frequency have burn marks from coming in contact with the top oven shelf 😐

i was woken this morning by the wind whistling around somewhere and eventually gave up and got out of bed, it was only after I was up a hour that I remembered leaving the spare bedroom window slightly open on a secure latch to air and it was that causing it 🙄 

Today I tackled my second  bedroom, Christmas decorations have been tidied from their old cardboard box into a new plastic box brought after Christmas they're now waiting for my nephew to put in the loft for me.  More bags for life have been filled and added to the charity shop pile and I need to think on what to do with the bedding and towels currently under the spare bed.  I'm ashamed to admit that there was enough dust on top of the wardrobe to make me need my inhaler so I used it as an excuse to abandon the overflowing book shelves which I was trying to ignore anyway 🥺

Lunch was HM scotch egg and LO lamb salad, dinner will be LO vegetables and Boulangere potatoes from my lamb roast with a FR thick rack pork chop, i do miss my reductions from the W8itrose meat counter as this is the last one in my freezer 

candygirl

Hi everyone
Just had cheese on toast with HP,  n a twirl for dessert .Not very healthy I know, but what the hell....😂😂😂
NELS, I'm always burning myself,  so have an aloe Vera plant, to spread the gel  on the burns.It works v well

caronc

Brambling said:

Was that the son who use to be the chef

Yep 🤣🤣🤣
I have perpetual burn marks on my arms from knocking them against the oven racks, sign of a true cook I say 😉. 
Delious dinner tonight courtesy of my son and very cfo friendly - salad leaves topped with warm baby spuds, chorizo and some quickly cooked defrosted squid rings. It was really tasty and light enough that I had enough space for some profiteroles afterwards. Earlier I 'woke up' my sourdough starter which has been hibernating in the fridge unfed for a few months now and surprisingly bounced back quite happily. I'll start a loaf tomorrow to bake on Wednesday. It's cold here tonight, the gritters have been out!