Was lovely - enough left for sarnies and a lamb curry 
Could post this anywhere, really.
Just had a lovely walk and BBQ with family. Beef rib, pork ribs, chicken two ways, steak, homemade burgers and sausages. And tiger prawns. Washed down with Salopian beers and a decent Rioja. And all enhanced by the warm glow of a Saints comeback win from 0-2 down. 
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That looks good apart from the red stuff, which should be brown, preferably HP brown
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It would normally be HP but as I didnt have any the red stuff had to be used.
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Amazing how you made a lager out of those makingsâŚgenius 
Surely a cuppa goes better with the sarnie though?
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I dont drink cuppas and it was half past 4 in the afternoon so a beer was in order.
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Lager is only liquid bread so it is possible 
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Amusing tip on Saturday Kitchen. Take any Italian dish. Add cinnamon. Itâs now Greek. 
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Got pork souvlaki marinading in the fridge
Some flat bread and some tzatziki, a bit of salad and a couple of chips
Proper food
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Sounds great. Curry night for me. Passanda for Mrs S who doesnât like it hot and Jalfrezi for Shroppie, who does.
Plus a few onion bhajis and a saag aloo. Canât decide between naan, parathas of chapatis.
All home made, of course.
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Since being poisoned in Marrakech I just canât cope with cinnamon in savoury food.
All was good. Very good. As was the accompanying Salopian beer. 
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Ooh, I bet I could tempt you, but it involves ârrrrubbing your meatâ so to speak
MoTâs sadly departed German Granâs recipe for spiced pot roasted pork
Very simple, and delicious
Go to the butchers and get a nice chunk of Pork shoulder - (avoid the rolled and stringed stuff from supermarkets as when you take string ff you have very thin bits of meat) - you do not want skin and you want most of the fat moved, but not all
Make small little cuts all over the meat and then rub with salt and fresh ground pepper⌠and then with Jamaican allspice or just all spice - enough to make the surface look brown
Using a nice ideally cast iron pot big enough to have accommodate your meat with two inches all round to spare
two table spoons of veg oil and get that hot, teh brown meat on all sides - proper brown so caramelised, and milk chocolate colour
Add in 2 finely chopped onions and stir to avoid them burning but also brown off
Add 8-10 whole cloves
Add 2 bayleaves
Add boiling water so that it covers 1/3 of the meat and then turn heat right down so its just simmering
cover with lid and simmer for 3hours turning the meat over at half time. top up the liquid with water to same level every now and agin
When ready, t meat will be VERY tender and almost fall apart, trick is to get out just before this stage so it can still be sliced.
Remove meat from pot
Now bring the liquid to boil⌠add 2 teaspoons of allspice
Reduce by 1/3 then thicken wit a little corn flour
Gravy should taste brilliantly meaty with a hint of exotic spiceâŚ
Best served with new pots, and spiced red cabbage
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In todayâs WTF! moment, I have discovered Mrs P_F is making Yorkshire Pudding for the 1st time from scratch as a surprise for me
Bit of a baking tray shortage so remains to be seen what happens next
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Sponge cake tin gets a nice size pudding