July 2016

We started the day with a ‘scoot’ along the front at Carvajal, before returning home for showers and breakfast. Then we shopped. That’s how we roll down here 🙂 .

IMG_6383I must say though, that the quality of meat here is tremendous.

I found some frozen brown ‘stuff’ in the freezer and thought ‘ah-yes, that’s the bourguignonne sauce I had left from Easter’. Remembering (thinking rather than knowing) that I had had lots of spare sauce, I thought that I would just cook a couple of the delicious pork loin slices we’d just bought, along with a few bits of chorizo; and serve the lot up with some pasta and the rich brown bourguignonne sauce.

A plan.

However, it turned out, when defrosted, that the brown stuff was actually two decent portions of full meat bourguignonne. The meat just fell apart and still tasted delicious, even after being frozen.

Cooked pork steak sandwiches for lunch tomorrow then.

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