A couple of days before opening the restaurant, Dillon the driver and knitting patterns. Plus, a recipe for Savoy cabbage and mature Cheddar pudding with sticky ale.
Our supper club was meat free … the kitchen at home wasn’t cleared for handling the haunches of saignant meat we served ourselves. It was fun watching some mid Wales farming types get to through the tasting menu with a quizzical look but wholly blown away by what you can do with a vegetable! Love the thought of listening in on the squawk box to the chatter.
I think I'd have also washed the cutlery, regardless of whether it needed washing. Great stuff, as usual.
Thanks Matt, I feel like you’re taking sides.
Team Donna on the matter of cutlery. *waves flag*
What a great listen AND a super tasty and surprisingly easy recipe to make as well! Love these weekly reads.
Thanks David, you’re great.
Our supper club was meat free … the kitchen at home wasn’t cleared for handling the haunches of saignant meat we served ourselves. It was fun watching some mid Wales farming types get to through the tasting menu with a quizzical look but wholly blown away by what you can do with a vegetable! Love the thought of listening in on the squawk box to the chatter.
Sorry, my notifications are sometimes non existent. Ha, yes I can imagine their shock and suprise. People are definitely more open these days.
We hear some very interesting comments, some aren’t printable.
I made the puddings- even bought the pots to make it in which have been useful since. It was very nice
Thanks Ashley, a cheap, easy, tasty meal.