Horsebox your better than that, that too fancy for a tin foil tip cunt
Homemade bacon burgers.
4 slices bacon cut into half inch strips, cook until brown. Dry bacon and keep 1 tbs bacon fat in skillet. Sauté a sliced red onion until brown, add 1/3 cup balsamic vinegar and 1/2 tsp Dijon and a few tbs water. Cook for a minute and add back bacon.
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Thats very kind of you and i appreciate it.
Iv aten that exact diner about 3 times a week now for the past fortnight. leaves from the garden, my woman grows all that stuff and you have a window of opportunity to ate it before it grows wild. She needs to work on her supply chain but for the most part she is doing a good job. The coleslaw is homemade and i use mayonaise (helmans) and a bit of mustard (english) to mix in with the cabbage carrot red onion and beetroot. the carrot and beetroot came straight out of limerick soil the previous day. the chicken was left over from the day before and therfor included no prep. the tablecloth is oilcloth and has butterfly prints throughout.
Im absolutely delighted to wake up to a nice post, i wasnt expecting it.
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I keep shaking my head in wonder at the presentation every time. Unreal.
He’s an artist.
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Is that brown rice mate? Would you ever consider putting turmeric in your rice, I always add a tsp. There’s some in the curry already, but you can’t get enough turmeric. The main active ingredient Curcumin is a wonderful anti-inflammatory and anti-oxidant.
i go through turmeric by the jar, 2 or 3 a week, for the purpose you stated, savage anti inflammatory
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Cumin is also a wonderful spice. It boosts the immune & energy levels.
The only issue with turmeric is Curcumin is very poorly absorbed, which is probably why you are shoveling it into you. A little trick is to mix it with black pepper, which contains piperine, a compound that increases the absorption rate of Curcumin dramatically. Here’s a little bit of science to back that up:
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black pepper and melted coconut oil mate, ive been on it for years
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For a knock-out kick with your rice, try this recipe I got from a guy that used to cook for the King of India. Peel and grate some ginger and zest a lemon. Add some olive oil and butter to a frying pan on a low heat and when it starts to bubble add in the zest and ginger, then squeeze in the juice of the lemon and a heaped teaspoon o turmeric. Season with salt and cracked black pepper (cc. @anon7035031) and stir until you have a nice paste. Add your rice to the frying pan and stir through.
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Can I assume you cook the rice first?
Also, can you be more specific on which King/Emperor he cooked for, they’ve had a few.
sounds savage
its very hard to bate a curried spud lads, very hard
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Did he have a view on the hurling sweeper dilemma mate?
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You can.
No
He wasn’t a fan, but he reckoned Waterford could go all the way by employing it.
Two curried spuds.
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Put an egg on top.
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