Well I made enough toad in the hole for two days, so it was left overs for me for tea.

Meatballs in a spicy tomato sauce and pasta, enough for left overs on Sunday - tomorrow I am being taken for supper.

We had fish and chips down the road at the the Willows Galley, bit too much batter and not enough fish though. But we sat outside, all very pleasant!

left over spaghetti and meat sauce and a rum and pepsi for me

(sorry bolognaise - came over all Canadian there)

Went to a posh Chinese restaurant and had a chicken & prawn curry. Then went to see The Trip with Rob Brydon and Steve Coogan as I hadn't seen the tv series. Very funny, although not a great wise choice after the aformentioned curry.

Last night's offering was some sort of unidentified dried out meat and oversalted, boiled-to-death vegetables again. Same as it is every night.

English tea/dinner meals tend to be bland and not very interesting. We need to look to Italians and French for appetizing meals that are attractive to look at and with flavour.

Is your cook a Newfoundlander then? Sounds like jigs dinner. I've tried to introduce my wife's relies here into the delights of nicely roasted beef a little pink in the middle, roast potatoes, yorkshires and vegetables with some crunch and flavour to them. Sadly, the delights of 'boil it all in a big pot with some salt beef riblets until it is tasteless mush' still seem to appeal to them. <Shudders>.

It's hot here today so it's various salads for tea. I have some meat which they called extra hot capacollo when I bought it - it's quite tasty and should go nicely with some lettuce and a picked egg.

For afters (as it's a saturday) it's profiteroles - just waiting for the pastry mix to cool a touch so I can beat the eggs into it.

Its fireworks tonight in Vancouver so it'll be a late picnicy type food on the boat. Its a lovely evening weather-wise so it should be all good. Are you meant to chill asti spumante? My nan never did, but it as it's champagne I think you should.

Just tie a bit of string to the lid and dangle it over the side of the boat for half an hour. It should then be the perfect serving temperature.

Good idea. Although it has an electric cooler that will be pretty filled up with other grown-up pop and picnic food.

Yes, a lot of the kitchen staff are Newfies, perhaps that's the explanation.

Best one recently was described as 'roast beef au jus'. The cook would ask how we liked our meat - rare, medium or well done - and then no matter what the answer, would cut a slice off the charred joint in front of him. Ha ha. Then, he'd pass the plate to his assistant who had a big bucket of gravy in front of her, and she would ask sincerely, "Would you like some 'au jus'?"

Worst is Saturday nights, when they have 'pub night'... that means dinner is chicken wings and economy burgers. And, just to rub salt into the gaping wound, no beer.

If you want any advice, don't, don't ffs think its a grand idea to order pizza from Dominos at 1:00 am and for a laugh ask for eight toppings all of which are pepperoni.

Had a jar of Sharwoods tika masala with chicken.....tasty bit dearer at 5 bucks a jar...me brother gets 3 for 3 quid at aldis