What did you cook/eat today (March 2017)?

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Spaghetti with tomato sauce and basil leaves inside, a sprinkle of grated parmesan, served up and Buon appetito!
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You people (that is east of my time zone) suck.

I'm just on my way home from work; it's morning here, so everyone is thinking about breakfast while I think of dinner, and I have to crave Turkish salad, artichoke stuffed spuds, sausages and gravy, spaeztle, sea bass, and spaghetti pomodoro.
 
Me too....I'm just heading out the door to go to work, with food, all day....I'll be ready to eat by dinner time, let me tell you....
 
Today, me and my sister took my Mum for a meal as it's Mother's day (table booked in advance). My Mum likes Italian food so we went to the very good Polpo in Smithfield. I had Fritto Misto to start and then crab and chilli lingune. Very good indeed!
 
alexander said:
That roast beef looks very good indeed. Its a long time since I ate roast beef.
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I see you are in London. Have you visited the excellent chain called Whole Foods Market? I ask because, at their Kensington branch, I had excellent beef there (in their hot food section) - in tender chunks with some juice (a bit too salty though). It was called corned beef (which I see they also sell as raw, i.e. uncured corned beef/brisket). It was incredibly succulent and flaky.

In case you haven't visited these excellent health supermarkets/restaurants, it's self service and there is a wide variety of hot food to choose from.
 
Tonight was tandoori style chicken (well I don't have a tandoor oven so..) with aubergine (eggplant), potato and tomato masala and rice. Oh, and lots of pickles and chutney.
 
Simple fare - ciabatta olive rolls (bought) filled with cooked salmon fillets (baked the night before with butter) with a side 'salad' of green beans and cherry tomatoes.
 
I made Tom Kerridge's Pork Sausage Roast today. First time I've made it and I made it as faithfully as I could to the recipe, as I saw him demo it on TV a couple of weeks back. Of course, Tom Kerridge eulogised about the special qualities of the pork mince he used, the film leading up to him preparing it was him visiting the farm where the pigs were reared. Whereas mine, of course, was made from generic supermarket pork mince. Nevertheless it was very good, and generally well received, including from the two guests we had for dinner. Couple of things I can improve on next time. And the best thing is - there were a couple of slices left over. I have a feeling that they are going to be the basis of some excellent lunch-time sandwiches tomorrow...
 
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