7daysinaweek

Nom, Nom, Nom!

The steak looks in good order, I hope I age that well in 4 years.

We have noticed that our tap water here has changed in the last few months, this may sound odd but it is 'lighter' on the tongue, less clear and has more of a metalic taste. Several of us in the household have noticed this.

Ditchy that looks superb! Good size chunks, non of that small business. It looks to be a similar take to 'Scouse' the national dish of Liverpool, thought to be derived form the term 'Lobscouse' which was a stew which was traditionally made by european sailors. As Liverpool was one of the busiest 18th century sea ports , it became a common local dish.

Early yesterday morning came out of our front door on way to work, noticed one of our big bins missing, gone, nowhere to be seen. Driving rain and super blowy, found it about 50 yards down our road. Driving into work down one of the country lanes, passed one of the glass bus stops. On way home about 9.30 in the eve, bus stop flattened by a big old tree. Tree had been cut up and placed on a grass verge, when it fell it must have blocked the road. A lot calmer here this morning.

The veg looks very tempting MM. Just cut to my liking, no faffing about with little diced bits. I would have snaffled them duck breasts too.

Good to hear MM. Cardiology has advanced leaps and bounds in the last few decades, in relation to heart health, we live in fortunate times.

Great stuff MM Now that you have had your pipework opened up a bit more, you should feel some new get up and go, you may also find that a few other things pick up, such as concentration, and a better sleep pattern. Like the rest of the PW posters say, take it easy.

A good size too.

Now there is something I have not had in years, my father was a Geordie and he used to make it occasionally when we were nippers. No mint sauce, and like Welsh says, just on thick bread with salt and pepper. Brings back some good memories.

Maybe a new one for me to try. 👍

I have never tried mint sauce with scampi. I think I will stick to tartare. Never making it to the batter then. I do the same when I make prawn cocktail, most the prawns don't make it to the dish.

Looks grand that. I love scampi. In my opinion, you have past 'THE' most important test for anyone who cooks scampi. You have more than 10 pieces on the plate, nothing more disappointing than seven or eight pieces. 👍 Whats the stuff on the mushy peas? Looks like balsamic glaze?

One shoe from the £20 section in Wynsors.

Keep up the 'sleuthing' MM. I am sure you crack this. 999 Police please! I want to report a drone, thats in a exclusion zone, i'm calling from my phone, i'm caling from my home, near where it been flown, i dont want to moan, but the airspace is prone, to scallywags wanting to steal my scone.