dug dug Follow Oct 13, 2002 · 1 min read
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Very tasty lunch at Liz and Stu’s. Liz prepared jambon persillé the proper way (boil pig’s trotter with aromatics etc.). I haven’t had home made meat jelly in a long time, bit of a treat really. She followed that up with a bœuf bourguignon and a selection of english cheeses. Pudding involved a smooth vanilla scented custard, crumbly pastry and apples.

Thank you Liz:-)

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Written by dug Follow
Hiya, life goes like this. Step 1: Get out of bed. Step 2: Make things better:-)