14 Notes
We spent the entire weekend in the kitchen
Yesterday, I made a bacon and mushroom frittata for breakfast and paprika chicken with pasta for dinner. Today was bacon sandwiches on fresh-baked bread for breakfast and roast chicken with mashed potato and gravy for dinner.
In that time, I’ve also put 2.5 kg of beef brisket into brine to make salt beef; made 1.25 litres of bourbon BBQ sauce; and made 6 portions of tomato-butter pasta sauce. The former is for a visit from some of Danielle’s friends from America in a few weeks; the pasta and BBQ sauces were for a care package for my friend Toby, who is going in for knee surgery tomorrow.
I’m bloody tired now! Thankfully, Danielle helped with all this (whilst also making saltine chocolate toffees, which were also partly for Toby.)
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