Iām drinking whatever is put in front of me at the moment- it all tastes bloody Marvellous- couldnāt tell if it was a shite Tesco cheap & cheerful or some poncy nice tasting vintage - whatever. Apparently we have plenty of bothā¦
Is he any good in a storm?
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Reminds me of when we were caught in a torrential downpour walking in Porto on the banks of the Douro. The only answer was to seek shelter in one of the tasting houses, but which one? We decided any port in a storm.
Sorry. Iāll get my coat.
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Pƶrkƶlt and lƔngos by the fire for me last night. Very nice with a few beers.
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Sensible move and were you able to climb the severe hills away from the river afterwards?
We were. Even though loaded down with far too many bottles of Ferreira port, which turned out to be our port of call. But we cheated by getting the cable car up to the high level on the bridge.
Thatās me done for the week
So kicking off with a home brew Tripel - this ought to end well
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French wine harvest could be a disaster
BBC News - Save our wine! Big freeze spells disaster for French vineyards
Hon?
Iām going round BFFās will you be alright?
Meh oh alright then
I will suffsuffer with the Cotes du Rhone alone then
Brush the fag ash off it first nipper. 
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Ffs thatās Pepper!
It was just too much.
So perfection am totally stuffed
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Our ribs here are superb. The T-Bone was good & from Makro, but nothing compared to even a cheap Brazilian steak in Dubai.
The only meat they do here reliably is Chicken or Pork.
Iām more likely to find Scottish Lobster in Lidl here than a Tomahawk steak like that
Braised shoulder of lamb tonight 4 hrs at 140C, just falls off the bone
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Moroccan twist on shepherdās pie. Involving cumin, mint and preserved lemons. And with lamb, Rioja of course.
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Recipe please. 
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Fry lamb mince with onion, garlic and season with salt, black pepper and a teaspoon of cumin powder. When soft add tablespoon of tomato puree. Add chopped preserved lemons, or lemon zest and juice if you havenāt got preserved. Loosen with chicken or lamb stock and adjust thickness with a little cornflour.
The topping is mashed 2/3 potato, 1/3 sweet potato topped with grated cheddar then parmesan.
Finish in 200c oven for 20 mins.
I quite like adding any of red pepper, frozen peas or any veg you fancy.
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Apart from preserved lemons all standard stuff - will add it as one of my choices to next weekās Fam C_S menu planner
What do you recommend serving it with - not booze 
Ladies/gentsā¦ I appreciate the thread title may have been misleading and a load of bollocks, but this is still the Thread where you describe your boozing and often a single ācuntsā will suffice when describing the aftermathā¦ This strangely is not a BBQ, meat or any type of cooking threadā¦ there be the Recipe thread for fhat
you have been warned you naughty fuckersā:exploding_head:
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