Just a quickie before round two kicks off...

Finally got to the end of The Sting whilst finishing off a small tea plate of Lemon Fingers (shop bought).
Then after tucking her in I started on my fav sausage dish Sausage Saxony.... decided to drop some obliquely sliced carrots along with a little dried sage and for some added sweetness a spoonful of Quince Jelly.
Will serve the rich casserole with buttered mash and steamed Savoy cabbage.
For pud a bowl of blackcurrant jelly and Pearce and Duff's vanilla blancmange. I was going to rustle up some little biscuits to dip and scoop but decided, after much wringing of hands, not to:)

Foodie thoughts:
*As I studied the cabbage I wondered if I'd be able to make a huge amount of Minestrone soup on Monday the proviso being I had a few decent leaves left. Nothing warms like a hearty soup, I always say.

*I'm trying to cut down on exotic/pricey ingredients so will be baking and steaming more homespun puds...like Bread and Butter Pudding. Queen of Puddings. Fruit Cobbler. Bread Pudding with custard. Ginger Sponge. And an old favourite...Apple Dumplings. Plums are good too.

*Have de-cobwebbed the Slow Cooker for lots of Autumnal stews featuring chicken thighs, pork shoulder and stewing beef. Might push the boat out and braise some lamb shanks.
The thought of all those deliciously warming meats and veggies knocks out the darkness. Yummy.

*Am also mad keen to experiment with breads. Beaded, seeded and plain. So ideal for soup.

* I came across a recipe for a 'snack'.
Drain a can of Chick Peas then pat dry. Mix together with 1tbsp Olive oil, a little sea salt and half a teaspoon each of ground cumin and paprika. Place on baking tray and pop into hot oven for about 30-4- mins until brown and crunchysom.
Makes a nice change from nuts.

Ding Ding...Round Two>>>>>>>>>>>>>>>>:)