After that nutritious start we had some rubbish to finish off. Squiggs discovered the raspberry canes and though we expected the birds to get most of the berries this year (first crop) he beat them to it. Every morning. He likes raspberries so much that occasional shop bought ones are allowed. Though he only likes certain types...
Tonight's meal was belly pork in green salsa. Our own tomatillos, green peppers and chillis are all eatable at the moment, so the salsa was almost home made. The belly pork was prepared as for carnitas but then fried in the salsa sauce.
Salsa sauce: Tomatillos, green peppers, green chillis, garlic. Coarse blend, fry in butter, add the pre cooked belly pork and simmer for 20 minutes. Quantities are basically what you feel like! Just before serving add cream. Lots, just adjust your calories to your needs. Salt and pepper help.
We've never had tomatillos before this year, but the flavour is so good we can understand why the Mexican post docs we know (a) rave about them and (b) take whatever supply we can spare!
Even Squiggs was defeated by the left over ice cream so we used it this evening as a base for a few raspberries and poured hot chocolate sauce over it (melted 85% cocoa solids chocolate diluted with double cream). This dessert was totally, utterly and completely unnecessary. But yummy!
Low fat vegan anyone?
Peter.
OK, tomorrow's steak and kidney casserole is simmering and Nirvana is on the CD player. Time to make a start on omega 3s, Krauss and VLDLs. And a glass of wine.
