Venison slow cooked in fresh bay leaves, garlic and cider.

My word that was a strong flavour,I breathed out earlier and the whole flavour came back at me from the office window! Uh oh!
I forgot to say I finished it off with Goats Milk Butter, if you see this product, buy it, it is a revelation.
I think we have all got a little bit bored with goats cheese.

You keep eating all this funny food - I'll treat you to a nice McDonald's one day.

If your food posts drive your dog mad then tell him to stop reading them.

I "do" actually do Mcdonalds out of neccesity sometimes, but I can`t stand the screaming kids or eating in the car or the over-packaging.
Also when you are extremely hungry, you point to the one you want, and they pick it up, look underneath it, and scream "ONE CHEESEBURGER PLEASE!", before throwing it away.( a bit like the Truman Show, every time he tries to leave)
I have marinated pork chops tonight, which I started yesterday, and have now sliced them thinly and coated them in the remaning marinade with some gram flour for crispiness.
I boiled some basmati rice up this morning, which is now in the fridge, and ready for stir frying with egg and ginger later.
It makes you realise how skilled the average Eastern/Chinese chef is, 24 hours in the preperation, and I/they can finish this dish in about 3 minutes.
This is very handy when you don`t know what time people are coming home, this is why I went for the Venison yesterday, I slow cooked it from 3 pm-ish.

Oops that was a long food post, I got distracted and realised I could add bits.