What are you eating and drinking tonight?

[Prufrock]

Rivington Bar & Gril for tea...

You been before AG? I've only been once, after iffy reviews, but I thought it was outstanding. Steak was really really good, and they had Wainwrights on! What more could you want?!

[Annoyed Grunt]

Rivington Bar & Gril for tea...

Why don't you have something to eat as well whilst you're there?

[bobo the clown]

Roast rib of beef from "my" butchers. Roasties, mash, carrots, onion gravy, Yorkshires. Nice, bottle of heavy red.

[Bijou Bob]

I have to say that I would normally run a mile from supermarket meat and buy all mine from our fab local butcher. Having said that, Not Mrs Bob bought two 28 day aged sirloins from Aldi yesterday. Cracking piece of beef. Well worth a try at just over 4 quid a steak.

[William the White]

I made a paella for two - with hake.

We both loved it.

The daughter's grumbling that the kitchen smells of fish.

Wine was Albarino from Galicia - the last of the dozen I bought for Christmas...

Of the christmas booze I now have remaining three reds from Portugal, too expensive to drink until there's some kind of occasion, one not expensive Cava, a rose from Spain that is unlikely to see a glass until a sunny day, one half bottle of fino sherry, a present from middle daughter and will, I know, be a beauty... And the dregs of assorted spirits, liqueurs etc that took a hammering last night when friends were round and we started on cocktails... And I was up very late this morning - almost afternoon...

[Bijou Bob]

Portugese reds - an interesting choice WtW. Did a tour of the Alantejo region the year before last and there are some really great wines out there that get little if any press.
As a huuuge fan or Port, I'm now looking forward to September and a tour of Northern (ish) Portugal and the port producing vineyards.

[bobo the clown]

With stock I made form last night's rib of beef, and using the onions I used as the bed for the roast, I'm making French-onion soup.

Paella tomorrow, just coz I fancy doing.

[Bijou Bob]

One if Tom Kerridge's tonight, a pot roasted Pollack, Chuck pea and chorizo. I may have overdone the cinnamon. I'll know in forty minutes.

[William the White]

Raid fridge and freezer...

One curry - paneer and peas... One mixed bean veggie chilli...

Couple of salads, a little yogurt concoction.

Naan, popadoms, chutneys and pickles from House of Rajah (I love shopping there!).

Just opened a bottle of Valencia Red to breathe - much reduced Gran Reserva at £6.95 - sainsburys I think.

Son and daughter with us. He's escaping decorators and been camping at ours all week.

[Bruce Rioja]

Hmmm. Fried off some streaky bacon and some garlic, rustled up some tinned tomatoes with olives and chili flakes. Separated the crispy bacon. Mixed all the rest with some al dente Fussili in a big oven dish. Dropped blobs of mixed riccotta and parmesan on the top of it as well as the broken up bacon and have lobbed it all in the oven for a bit.

Anything could happen.

[Little Green Man]

Hmmm. Fried off some streaky bacon and some garlic, rustled up some tinned tomatoes with olives and chili flakes. Separated the crispy bacon. Mixed all the rest with some al dente Fussili in a big oven dish. Dropped blobs of mixed riccotta and parmesan on the top of it as well as the broken up bacon and have lobbed it all in the oven for a bit.

Anything could happen.

Not if you mixed it Fussili.

I take it you'll be cracking a bottle of stonking red with that.

[Bruce Rioja]

Hmmm. Fried off some streaky bacon and some garlic, rustled up some tinned tomatoes with olives and chili flakes. Separated the crispy bacon. Mixed all the rest with some al dente Fussili in a big oven dish. Dropped blobs of mixed riccotta and parmesan on the top of it as well as the broken up bacon and have lobbed it all in the oven for a bit.

Anything could happen.

Not if you mixed it Fussili.

I take it you'll be cracking a bottle of stonking red with that.

I'm pasta caring

The food has turned out beyond my wildest expectations, an absolute triumph. Yeay.

However, I'm up early in the morning, so, rather than opening the Borolo that it so richly deserves, I've got sugar-free fizzy Vimto. Boooooooooooooo

[Lord Kangana]

I'm up early too Bruce. But I thought f*ck it, that Rioja Gran Reserva has been literally staring at me for days.

[Bruce Rioja]

I'm up early too Bruce. But I thought f*ck it, that Rioja Gran Reserva has been literally staring at me for days.

Then yours is the Earth and everything in it, LK.

[William the White]

And my poison of choice was a Rioja Reserva...

And...

Based - roughly - on a Rick Stein recipe... Involving anchovies, tomatoes, garlic, cauliflower, parsley, parmesan and chilli... And spaghetti...

Bit bloody basic... bit bloody good... Stuffed...

[Prufrock]

Pasta bake with a selection of bottled beer. Bombardier Burning Gold, Brakspear Oxford Gold and a Black Sheep!

Do chilis get hotter if you freeze them? Just blown my head off.

[Lord Kangana]

Do chilis get hotter if you freeze them?

Seriously though, is physics skipped on the curriculum these days?

[Prufrock]

My teacher just told me to assume, if I hadn't asked them, that they were drunk and got hotter on a whim. Do you know they don't? Coz it's not off the table.

[Lord Kangana]

Do I know if things get hotter in the freezer?

[Prufrock]

It's almost like the word 'hot' can mean more than one thing.