h2g2 The Hitchhiker's Guide to the Galaxy: Earth Edition

forgive me ma'am, for i have sinned

i had half a piece of toast with raspberry jam and another half with sundried s in sunflower seed oil and low fat ham this morning

for lunch i had two buns with wild boar paté

for dinner i had leftover pizzas - and for dessert i had

and i washed it all down with and a little scotch

ah, i just remebred: i also had two mugs of

that's no sin!!!

phew, what a relief!

we should go out for a dinner some time. you seem to have a healthy attitude towards food

I had profiteroles for dinner last night after a starter of minced beef with a tabasco tomato sauce and some stir-fry veg stirred in...

And I'm munching down a baked potato with butter, tuna and cheese right now...

ah, le profiterole. ce'st une bon gateau

oui!

I got an Indian recipe book in W.H.Smiths (£4.99 instead of £14.99)
so I'm working my way through it; tonight will be Balti chicken in
a tamarind sauce.
I've got a very robust Riojafor later
then I'm gonna help the Prince of Persia.

ooh, we have lemon pepper escalopes with new potatoes and lemon and peppered veg...

And chocolate arctic roll with the leftover profiterole sauce from last night

That's after band practice

lobscouse here, followed by

a doowhat? lobscouse?

lobscouse
just the thing for a cold winter's day.
http://en.wikipedia.org/wiki/Scouse_(food)

I cant see that far

Well, that's odd. The page I linked to has vanished.
I guess someone must have eaten all the lobscouse.

it's a kind of glorified spiced mashed potatoes with ham in it

goes down well with and schnapps

sounds... interesting... I'm not convinced but I'm sure the proof of the mash is in the eating...

I do love mashed potato...

as do i

if you have enough mashed potatoes with gravy you don't even need meat

maybe just a few grean peas

with caramelised onions mixed in, with baked beans and cheese...

oh yes, caramelised onions, good idea

And if you like mustard, some of that through the mash as well (I dont unless it's wholegrain, just a touch of it under cheese on a pork fillet or something...)

I have a friend who just loves mushy peas and gravy with everything.
(He's from Yorkshire so maybe it's a Yorkshire thing.)
Even in a posh restaraunt he insists on
*thick Yorkshire accent*"mushy peas and gravy with that."
Gotta admire his tenacity.