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#2371 |
Grand Sorcerer
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Um, a ham and cheese toastie. I've spent all my cooking/feeding energy on syringe feeding a very sick cat this week. :/
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#2372 |
Home Guard
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Grilled cheese sandwich with kimchi.
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#2373 |
I am what I am
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Spaghetti Bolognese
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#2374 |
Not scared!
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Tomato sandwich.
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#2375 |
Illiterate
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Blueberry scones
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#2376 |
Just a Yellow Smiley.
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Candy corn.
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#2377 |
Not scared!
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Sunday lunch. Roast pork with crackling, kale, gratin dauphinois potatoes, carrot and swede mash, Yorkshire puddings, leeks in cheese sauce, apple sauce and gravy.
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#2378 |
I am what I am
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Sounds wonderful Bilbo, but what gravy did you serve with the apple sauce
![]() For me, Spaghetti Bolognese round 2. |
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#2379 |
Just a Yellow Smiley.
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Pizza, 3 pastas and a diet baked potato. Diet because it had butter, sour cream, cheese and lite ranch dressing.
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#2380 |
Surfin the alpha waves ~~
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Some trail mix.
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#2381 |
Not scared!
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#2382 |
Just a Yellow Smiley.
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#2383 |
Surfin the alpha waves ~~
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A salad.
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#2384 |
Not scared!
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OK. Pour the meat juice from the roasting tin into a jug and leave it for a while till the fat rises to the top. Separate out most of the fat into a separate container.
Put the roasting tin that you used to cook the meat on the hob on a medium heat and pour the fat back into it. Stir in a little bit of flour (about a tablespoon I think) and cook for a minute or so. Then stir in the meat juices and some stock (I almost always use beef stock, even if it's not beef I've roasted) until the gravy looks nice and smooth. I pass it through a seive at this stage into a saucepan just to get rid of any 'bits'. Then simmer for about 10 minutes. If it looks watery, you can now add cornflour dissolved in water to thicken it up. |
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#2385 |
I am what I am
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Great gravy recipe Bilbo! (I can't wait to try it with applesauce).
I last ate tom yum soup. |
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what did u last eat/drink |
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