Best part of the story
A good vet would have that pig back on its feet.
I see what you did there.
The mother of all cheese
Nearly. That’s actually haloumi.
I know, my pun was neither quite correct nor funny.
Found some Reblochon at Narelle’s old place of work (https://www.granarydeli.co.uk/) so there was no choice but to make a Tartiflette.
To be served with fantastic, locally sourced Pork Chops.
Pics to follow.
Spuds, bacon and cheese???
What’s not to like
There was no criticism from me. It is all win obviously.
I just love the fact that you consider it a side dish rather than the main focus of the meal.
maybe the pork chops are the side dish.
We often have it (when we have decent fromage) with a bowl of salad but it’s cold and it’s all about comfort.
Making Chicken Dopiaza with basmati rice and aubergine fritters tonight.
Doing some sort of Korean inspired sea food stir-fry with noodles. I have some properly funky Kimchi that has been in the fridge for a couple of months and will use that with some Gochujang, veg and stuff. Not at all authentic and the kids will hate it but I shall learn something.