A Long Weekend Menu

Okay, here’s the plan:

Saturday

Slice and marinate meat for beef jerky.

Make Lemon Tart for Sunday dinner.

Starter: Black Pepper Prawns

Main: Tandoori Lamb Loin Chops with salad and pappadums

Wine: Traminer Riesling

Dessert: Poached Quinces with ginger and yoghurt.

Sunday

 Put beef jerky in dehydrator.

Starter: No, better not.

Main: Home-made spinach & ricotta cannelloni.

Wine: a sparkling Shiraz.

Dessert: Lemon* Tart & Cream.

Monday (Queen’s Birthday Holiday)

Try not to eat all the beef jerky.

A ‘Jubilee’ Dinner

(requested by the UK elements.)

Starter: Almond Soup

Wine: Chardonnay.

Main: Roast Beef, roast potatoes, various vegetables.

Wine: Shiraz.

Dessert: Queen of Puddings (of course!).

Tuesday to Friday

Heart Starter: Short black.

Lunch: Something light.

Main: Something poached.

Dessert: Ahhh…I don’t think so.

Stay tuned for a post-weekend update:

as Robbie Burns was known to say, the best laid plans

of mice and men and, indeed possums, ‘gang aft agley’.
◊◊◊
* First post had lime instead of lemon.
Error picked up by external quality auditor.
Corrective Action Report initiated.