Apart from the Vodka and Tonic it was Cook from the Cupboard all the way. Coffee, bagel (2 actually - I burned the first one) and tandoori chicken from the freezer. On weekends, meals and mealtimes are flexible; it rather depends on the other stuff on the to do list.
AFTERNOON TEA: Coffee at Starbucks, $2.10 (filtered coffee with discount for taking in a Starbucks travel mug bought at an op-shop years ago for 50c. It has paid for itself MANY times over)
DINNER: Mushroom risotto (see below), white wine.
Yay - Southside Farmers' Market is on to stock up on veg.
- Sweet potato, carrots, celery, broccoli, beans and zucchini $26 (exactly half of which was the exorbitantly priced zucchini but I crave zucchini. I'm hoping there's still pumpkin at Mum's and there's certainly silverbeet)
- Free range eggs $3.50
- 10k oranges (Yes, 10k. The lemon tree is heavy with fruit and there are 13 teeny mandarins on the tree - marmalade making next weekend) $5
- and the treat in my trolley was for the dogs - 3 lamb shanks $6.40. Also exorbitant, but the bags of bones were very fatty and the actual bones too small.
Before racing out the door this morning I put some prepared some poultry stock (turkey hindquarter carcass and two bbq chicken carcasses from the freezer, celery, carrot, onion, garlic, thyme, pepper, vegetable scraps from the freezer*) and left it simmer all day. The house smelled divine when I got home from SnB. I diluted it with another litre of boiling water before taking the girls for a walk and it was still a good strong meaty stock.
*For years I have kept a veggie stock box in the freezer. The ends and peelings of veg, stalks of herbs etc go into a box in the freezer and are liberated into the pot for stock. It always needs topping up/balancing out, but it's a great way to get vegetable stock happening quickly and cheaply.