Pizza was last night!
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Whitebait , Salmon and Tiramisu. It’s the ward Christmas night out ( one of them)
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We have lunch.
Tomorrow it is home made pork pie.
Today we finished the last of the guinea fowl in celery sauce.
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My wife complains I don’t cook very often since we came to France and it’s true, because she outshines me in her competence à la mode, so I play second or twelfth fiddle to her virtuoso first.
But tonight I cooked pintade with sauté of winter vegetables and lots of herbs and garlic and she enjoyed it, which is all that matters.
Because our circadian rhythms are mirror opposites we are hungry at different times, so tend to cook and eat to our different needs, but it’s nice to sit down to a shared meal now and again, perhaps once every quinzaine.
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Pintades are good value at the moment.
Sounds delicious.
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We get pintade aux chou at school and it is fantastic 
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Could I have your recipe for celery sauce, please Jane? 
Just researched recipe for that au chou Véro and will definitely try it next time. I flew blind with yesterday’s dish but followed the cooking instructions on the (Leclerc) pintade label so it was tender eating. This forum is great amateur foodie inspiration. 
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Celery sauce
4sticks white tender celery
En toute sa simplicité. Merci 
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Thought I would resurrect this post with a picture of today’s lunch in a Pie & Mash shop in Southend, Essex.
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Looks lovely grub…
There’s a great place: Whites Pie and Mash in Walton on the Naze… if you ever get over that way… 
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It was lovely. I’m so stuffed now. 
Will keep it in mind.
My son phoned me from sunny Southend a couple of days ago. He was on his way to the station after passing his Driving Test theory.
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Not sunny today David, drizzle and cloud and wind. Typical British weather.
My sister-in-law is an automatic driving instructor covering Basildon to Southend. I expect he wants to drive a manual though. I imagine she recommend someone if he doesn’t already have an instructor.
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He has an instructor, thanks. He had quite a few lessons before he went to NZ for a year. Now he’s back he wants to get started again.
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Good idea! And it looks lush.
We are having pork spare ribs and a kind of Chinese style veggie stir fry and noodles tonight.
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Sausage, mash and beans for us
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Pizza and “bits” for us… but that will be after we skype the UK at 7.30… mind you, I’m already into the red wine… hic…
We had boned breast of lamb on potatoes, onions, capers and lemon zest.
I prepare the veg and put Oxo cube liquid and seasoning, clingfilm it and then give it a blast for ten minutes in the microwave to give the potatoes a headstart.
Arrrange strips of the lamb breast over the potatoes and put it in the oven at 200 degrees C until the lamb is crisp.
Wonderful for miserable days.
I have been making this for donkey’s years and I think the recipe came from The Sunday Times.
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