Drinking some Organic Sauvignon Blanc and dining on a bag of Kettle’s crisps, whilst waiting for a roasted pheasant and turmeric-and-garlic spiced pumpkin mash dinner to manifest… well, until it’s finished cooking, that is.
Considering the meagre dinner had yesterday, I perhaps should have ate the worm the cat so thoughtfully brought to the door again… but again I declined his kind gesture… wonder why. 
Currently been rotating between pheasant and chicken casseroles, and plenty of paleo-friendly vegetables/squashes and salads, and actually feeling all-the-more energised for it.
Roasted pheasant, with roast pumpkin, squash, and courgette… ready in 45… a few Bacardis with citrus wedges and water, whilst I wait.
A stir-fry of all-Organic: pumpkin, courgette, carrot, and leftover pheasant, in a herb and garlic jus… and some diced plantain for energy.
I’ll be eating fried potatoes the next three days because I have no other food left in the kitchen and that’s when I’m not stealing food from work. God bless the motherfucking U.S.A.!
Crispy fried potatoes are yummy… dip them in some soft-yolked fried eggs, if you can get some… a winning meal right there.
I may just have Organic red for dinner and go sleep… can’t be bothered to cook, so won’t cook.
Had braised left-over pheasant breast, with braised lettuce and plantain, in a red wine jus, for dinner… was delicious.
Anyone like rabbit?
I had it once in Barcelona, did not like it, weird taste.
I must say it has the same kind of weird soft pinch that deer also has. Which I also don’t find too lovely.
I prefer meat that was just bred to be eaten.
Rabbit’s ok, but I’d say that duck or venison are preferable and tastier… could never bring myself to eat horse (burgers) whilst in Barcelona… seemingly the home of the dish, as not seen it served anywhere else?
Rabbit tastes best casseroled, and venison and duck any which way. I dared to make a duck tartare earlier this year, and lived to tell that culinary tale… it tasted fantastic, but only sticking to the beef version, so as not to tempt (raw game-bird) fate.
Currently tucking into a generic spicy chicken/carrot/lettuce broth… all Organic n’that.
Homemade chili. I like to put mushrooms in my chili. The weirdest thing I’ve added to my chili was raisins, not this time though.
That makes sense because I would probably prefer to eat human over duck. I respect ducks.
Thats probably the worst problem Id have with Chinese hegemony.
Still, Ive eaten it when a friend had made it with a lot of care.
Me neither, though sooner than duck even.
Netherlands recently went through a scandal where meat that had been sold as beef turned out to have been horse meat.
The duck I ate was indeed casserole and it tasted better than the chopped up Chinesely prepared duck Ive once tasted.
Chicken is the best. Made to be beaten.
Medium-rare lamb-rump steaks, with a romaine lettuce n grated-carrot salad… all Organic n that.
Washing it down with a tall Bacardi n orange beverage.
I’m in over my head here people. It’s like the never ending plate of nachos. I put a good dent in it but I couldn’t finish her off. No way. It ain’t happenin.
Coz that’s a sharing platter bro…
I ast the hooter girl how big the plate wuz but I can’t remember what she said because I wuz examining her hooters. Still though, the menu description should provide such information. I think I’ll call corporate and lodge a complaint.
can i put chicken, mayo and spinach in a Corn Tortillas?