Needs must though, and following a frugal-friday lunch, we've got another dose of cheap eats tonight with a life-saving batch of frozen batch of rich beef ragu:
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Once it's defrosted I chuck in some courgette and left-over peppers from the salad crisper, but weirdly despite having had time for the flavours to further infuse, it's less intense than when I originally made it last Saturday. I suspect the addition of the half-carton of passata also malingering in the fridge to bulk it out may have thinned out the flavour. Point to remember there...
Food of the Milos
Pretty much the same as yesterday, and include the games involving pouring mummy wine viz waffles, banana and grapes for breakfast, and more sausages and mini-broccoli for dinner.
sources
rich beef ragu - Delicious, March 2007, p51
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