I’ve just had breakfast however while that was cooking ( Nice hot porridge ) I went through my baskets in freezer looking for now what will we have for tea ….. they about 7 inch deep plastic baskets that keep smallish packs of meats from scattering all over the freezer. Mine is a upright freezer any way it traditionally turns cold in SA right after Easter and it’s quite chilly , so I dragged chicken and ham hocks out of freezer to make soup in the next couple of days ….while there I got short lion lamb chops out for tea ..more than likely have a jacket potato with pumpkin and beans with grill pan fried chop Stock will be cooked today so I can skim any fat off it before making soup tomorrow
It's lunchtime here my way, but tonight for dinner is my monthly liver and onions meal, mashed potato with mushroom gravy, salad..
I LOVE me some liver & onions. The only thing I add to your menu is peas. And you have it monthly.....I'm gonna have to start doing that.
I really like liver and onions, too ! I make onions, peppers, mushrooms and sauté those, and then set aside and sauté the liver brown on both sides, and then add the veggies back in to finish the liver cooking. I like it barely pinkish in the middle, not well done.
I've never added peppers...but I always fry bacon for the cooking fat and have the bacon with my liver.
Adding the extra veggies makes it almost like a stirfry, but with liver as the meat, @John Brunner . It gives it a new flavor from plain liver and onions.
Being diabetic I have to work out really hard for a pot pie, but its worth it. I like Maries Callender's Pot Pies, a few times a month.
We use to love pot pies and even a tv dinner at times, but have stopped buying/eating them now due to so much sodium in them for preservation in freezer.