On the menu today ~

A medium roasted Chicken. Carefully sliced, will last till Wednesday. Usage? Sandwiches and a pie.
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Lots of Steamed Savoy Cabbage. Will use the rest of the large brilliant cabbage during the week. Probably Colcannon to go with sausage and added to Minestrone.
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4 Honeyed Carrots. Chunked, peppered and sweetened.
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3 queerly cut Roast Tatties. Roasted in lard for a crisp finish. Lard is good for you if used wisely.
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A dish of Lemon and Thyme Stuffing. From a packet, with a few sultanas added.
A boat of gravy. Made with cabbage water.


For pudding ~

A dish of Rhubarb Crumble with oats added. Looks fantastically red when raw but pales a little when cooked, and when mingled with daisy yellow custard takes on a psychedelic look.
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