| #317 |
One of my main likes is a traditional Sunday roast dinner. I always try to make one with different cuts of beef. This week was a rib something joint but there was deffo no rib in it? It was also all lean meat with no fat.
I had this with a carrot & swede mix using Chanterey carrots I picked up for coppers and a half a swede which had seen better days but once all the mould was cut off along with the skin it was well eatable.
A nice drop of gravy made with the meat goodness topped it all off.
I had half for lunch and the other half is for ron. I did make a boo boo by using ALL the gravy so will just have to ad lib with the oxo for the second eating.
I had this with a carrot & swede mix using Chanterey carrots I picked up for coppers and a half a swede which had seen better days but once all the mould was cut off along with the skin it was well eatable.
A nice drop of gravy made with the meat goodness topped it all off.
I had half for lunch and the other half is for ron. I did make a boo boo by using ALL the gravy so will just have to ad lib with the oxo for the second eating.
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