@Dazercat i wouldnāt like to be your toilet today !!
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Thats macaroni.
And it looks like tomorrow nights dinner.
American chop Suey.
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Surely this belongs more in the:
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Ooo I missed that one Iāll get on thereš
Itās a classic read!
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!really enjoyed this one. Noodle, beansprout chicken, black bean .sometimes I guess less is more. might be coz Iāve just done a workout tho and Iām starving 
.either way it was great 
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I had leftover sauce from 8hr short ribs and a glut of mushrooms laying around and a whole boatload of leftover, and set, polenta.
The little jar has shortrib fat and the jelly/marrow in that I collected from the top of the dish when cooking. The fat will cook the mushrooms and the underneath is magnificent spread on buttered hot toast. Iykyk.
Still put two whole trays of polenta in the freezer for laters. 
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Iāve never eaten polenta but Iād definitely eat it with your short rib sauce ā¦hell I think Iād eat anything if you put it with that 
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It was very nice and super easy. Polenta is really nice but does require some coaxing with cheese and butter and milk and seasoning. But honestly, 210g of instant polenta made us at least 6/8 meals so itās pennies even with cheese and milk in. I get everything really cheap anyway and freeze it to use later! I was brought up with thrift and having not much money. It never quite leaves you and Iām proud of that. 
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Oh Iām with you on the thrift thing it never leaves me
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Are you going to open a restaurant or what?
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Oh. When I was a youngin the only true dream I ever honestly had was a bookstore with a cafe right in the middle. I used to draw it for hours and hoursā¦ It got more and more elaborate and coloured in and weird. Probably something from a Roald Dahl book.
Probably not. I would cry if Gordon Ramsey shouted at me. 
Have you ever met Mr Ramsey, Eric? Being from the industry and around London the kind of time he still worked in restaurants.
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Well I started making sauce yesterday with my home grown cherry tomatoes but I got distracted by the pizza my husband brought home. All but a small handful ripened on my counter so I wonāt be pickling any green ones this year. I got the tomatoes roasted in a light coat of avocado oil and blitzed with an immersion blender. Iāll finish it up today (sautĆ© onion and garlic and then simmer with the purĆ©ed tomatoes adding fresh basil toward the end) and weāll have it with penne pasta and some leftover steak and/or chicken and asparagus on the side.
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Chefs had made me cry. Iām a whimp. Iāve eaten in his restaurants at the Savoy. But I havenāt met him. I met Wolfgang Puck in Beverly Hills st his Spago restaurant. Iād love to go back there some night. But itās such a long drive to go for dinner.
Iāve always dreamed of a coffee shop library thingy. People bring their unwanted books and stack the shelves for anyone who wants to read them. Bring a book or 3. Take a book or 2. Maybe some pastries or sands. Small time thing.
Itās pretty hard work. After 30 years I got fried.
But all the food you cook seems like a tasting menu for a great restaurant.
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I would definitely cry. I donāt blame you if you did, I can see how much hard work it is. Pressure wouldnāt make me a diamond, I would just crumble.
Michel Roux jnr is my fave fancy chef. And Angela Hartnett also.
Ottolenghi, ixta Belfrage, Vivek Singh and Diana Henry are my go to people for just solid good home cooking and inspiration.
Iāve eaten at a lot of restaurants including La Gavrocheā¦a long time agoā¦
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