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EADD What Are You Munching on? V. Fray Bentos Injury Support Group

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Have definitely seen sage and butternut paired up a number of times. Thyme would make a sensible addition to that. Have no idea regards recipes but apparently makes for good risotto and that's a fine enough start for me. Am very partial to risotto but very rarely cook it. I tend to think risotto isn't risotto unless it involves lashings of cream and wine and... other expensive things. I'm sure that's not the case though. I should look into it.
 
Shambles said:
Have definitely seen sage and butternut paired up a number of times. Thyme would make a sensible addition to that. Have no idea regards recipes but apparently makes for good risotto and that's a fine enough start for me. Am very partial to risotto but very rarely cook it. I tend to think risotto isn't risotto unless it involves lashings of cream and wine and... other expensive things. I'm sure that's not the case though. I should look into it.
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Does sage and thyme go together (With squash)? Sage and squash (with burnt butter) divine - Squash and thyme and maybe some cream equally divine (with roast garlic and peppers - blended as a soup).
 
I can conceive of sage and thyme together. Perhaps that's largely due to their names. Creamed with garlic as soup does sound good too.

In dins news, just realised I'm focussing on tomorrows (or even the next day's) dins when I have prior dins which needs to be dinned tonight. As such, chicken and white wine pie now baking with mashed potato to come. Proper mashed potato made with actual mashed potatoes at that.
 
Shambles said:
I can conceive of sage and thyme together. Perhaps that's largely due to their names. Creamed with garlic as soup does sound good too.

In dins news, just realised I'm focussing on tomorrows (or even the next day's) dins when I have prior dins which needs to be dinned tonight. As such, chicken and white wine pie now baking with mashed potato to come. Proper mashed potato made with actual mashed potatoes at that.
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If your not cooking meat then you can cook today and alter it for a few days - chile, to curry, to top that with mash potato and its a 'pie' etc :D. I've done really well with reducing the contents of my freezer :)
 
Bearlove said:
If your not cooking meat then you can cook today and alter it for a few days
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I am cooking meat (sausages actually) but also own a fridge so will be dandy for a day or two. How long it will last beyond what it was planned for is another matter. Spices will help though. I tend to judge food by nose for the most part. If it's not greenish blue and honking I'm likely to give it a whirl.
 
Shambles said:
I am cooking meat (sausages actually) but also own a fridge so will be dandy for a day or two. How long it will last beyond what it was planned for is another matter. Spices will help though. I tend to judge food by nose for the most part. If it's not greenish blue and honking I'm likely to give it a whirl.
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My personal stance on that - as long as you bring it back to a roaring heat your going to kill any bugs that had accumulated. Yeah if its stinking then no amount of cooking will make it nicer to eat :D.


Eggs, toast, beans and Amstel :p
 
Nice to eat like that once in a while ^

Tonight though... Italiano - spaghetti alla bolognese; è molto buono!

I just use a jar of Dolmio rather than making my own sauce but I put in extra garlic & onion. Also, my fast becoming not so secret ingredient... a dash of ground nutmeg.

I've used Sage & Thyme together for Sautéed Sweet Potatoes... works well for that, which is a similar sort of taste to Butternut Squash.

I know my herbs & spices well! If you read the back of the jars it tells you what most are good for... alongside looking up recipes, you figure it out eventually.
 
Just polished off some lovely bacon & egg butties which have to be washed down with a hot cuppa for maximum enjoyment.
 
Cheddar cheese slices.


If only I had some beer to go with this... mhhhh
Gotta get one or two tomorrow.
 
Dins tonight consisted of chicken in white wine sauce pie wiv mash and beans. And a squirt of tomato ketchup. Technically not a child's meal due to having wine in it, innit. Also, it was very tasty. Had Dairy Milk "Pots of Joy" for pud- they're tasty too. Some of those "Pots of Joy" are rancid - so sweet they strip the lining from your mouth - but the Dairy Milk ones are nice enough.

Bearlove said:
My personal stance on that - as long as you bring it back to a roaring heat your going to kill any bugs that had accumulated. Yeah if its stinking then no amount of cooking will make it nicer to eat :D.
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Precisely my approach to reheating food. As long as it's well and truly heated through for a while and not actually walking it's probably fine to eat.
 
Had a "Street Pie" for lunch. No, I'm not sure why they're called that either. There is no actual street in them as far as I am aware. The fillings all sound interesting though. One I had was adobo beef. I'm not actually sure what adobo beef is but appears to be South/Central American. Unfortunately, actual filling was kinda bland - bordering on watery - which is not good. Especially as they're fairly pricey. Will probably try t'other varieties just cos they're unusual flavours for Welsh Wales - we don't get such exotica generally. Do hope there's more flavour involved in 'em though cos there's nothing more irritating than buying something cos it is marketed as being some unusual or exotic flavour but they've not had the balls to actually spice it up to the point of being able to taste the spicing. Well, there are a number of more irritating things but it is quite irritating. In more positive news the pastry is good - nicely crispy and flaky despite being microwave products. Did melt the plate though so won't be using plastic microwavable plates in future. Apparently the packaging gets hot 8o
 
Very finely chopped, fry for a few minutes... if it was just plain couscous. If you've got other veggies in there Ratatouille style, I'd say bigger bits & fry it longer.

Got me some Curly Kale to go with my meal for tonight. Not had it in ages!
 
I'm not really sure, but it's some sort of mystery curry from the freezer. Seems to have raisins and mangos and some sort of dark meat in it..

And yeh, course red onions go with couscous.
 
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