We scooted up to the butcher for some snags and went from there, they decided that dinner at 4 was a good thing.........managed to spin it out by involving them in "shucking" corn to make corn-wheels, taste testing the various honey's in the pantry to decide on which one would make the nicest honey carrots, deciding on whether carrots should be waffle or straight cut and then I took instruction on how to cut trees, not too much stalk Grandma!
They had a good time and ate well, reporting to the support team that they were allowed to have a lolly 'cause they had a healthy dinner. Glad they know the difference.
We then had the old fall back of crumbed chicken fillet, with a topping of pan sauted zucchini, mushroom, capsicum, tomato cheeks, basil, onion and garlic. For sides we had steamed tiny new potatoes in a parsley & basil butter, corn wheels, honey carrots and baby peas from the freezer.Sunday Evening was planning a slow cooker meal of beef in red wine but got a call from the support team to join them for a Roast Lamb Dinner, Yum, so off we trotted, desert under one arm and wine under the other for a lovely Roast Dinner.
Please note: short stalks on the broccoli.....er... trees, mustn't have been short enough last night, it was pointed out several times. There was a lovely red wine gravy that didn't feature in the piccie, along with some beautiful plump roasted garlic cloves. Schmered over the lamb, just heavenly.
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