Weekend meal planning
Friday night: ribeye steak, mushrooms fried in garlic butter, sweet potato roasted with olive oil and heavily seasoned with cayenne, oregano, thyme and paprika.
Saturday brunch: toasted (English) muffins with smoked salmon and scrambled eggs.
Saturday dinner: roasted cod loin with grilled mushrooms stuffed with n’duja and courgette ribbons.
Sunday brunch: waffles with bananas and maple syrup, with a side of bacon.
Sunday dinner: roasted pork loin with roast potatoes and parsnip and Yorkshire pudding.
Should keep me busy! —Rich
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