Using Shard's logic that foreign food doesn't count against against dietary restraint, I've just ordered for this for our tea.

Spring rolls
Pan-fried dumplings
Wonton soup

Prawns in black bean sauce
Chicken curry
Moo shu pork
Garlic beef with snow peas

Special house fried rice
Chicken chow mein.
House chop suey

Lunch wasn't until 3 so I'll call that tea, #36 beef sate pho' at N'goc Van, then later I ate a few of the fritters left over from breakfast (corn, jalapeno, green onion and grated cheddar) with salsa and a couple of glasses of reddo. Now since it's after midnight I'm fasting for a gastroscope this morning so a little water is all I get while medicating for insomnia.

I had a pork thing stuffed with sausage (I didn't see any) peach and Jalapeno. Pack of two from Superstore for $8 but 50% off.

I only had one with a couple of carrots.

Best bit was the Wiltshire Back Bacon that finally made an appearance here.

$30 worth of T-Bone steaks between four. And that was the offer price.

Mother in law bought them.

I had no breakfast or lunch, and made some spicy chicken wings and had them with cucumber dressing, but haven't had anything healthy so I'll nuke a few of the corn jalapeno fritters I made yesterday. They satisfy every dietary requirement, except for bacon and chocolate, and I can fix that with a mole' sauce if I want.

Beef and veg samosas with salsa, froze a carton of filling and made pastry for the rest. When you rinse out your srirachi bottle good things happen; thank you Tender Flake Lard!
(these were really good :-)) I actually ate 3 and will probably nail the rest for breakfast.

One of those boxed seasoned turkey breasts, cabbage, roast spuds, cranberry stuffing on the side, my gravy.


And a bloody marvellous bottle of Pinot Noir.

You really are living the North American dream.

How do you make gravy from that? Or was it the Pinot Noir? Makes a nice jus

The usual way...drop of water in the pan while roasting flavoured by meat juices which were surprisingly flavourful.

Somewhat pallid of course so I added a sprinkling of beef powder to darken a little. Mixed with corn starch and then thinned to tsate with veggie liquid.

I sometimes add a splash of wine but not from a new bottle.

I was once told by a chef " never cook with a wine you wouldn't drink".

What's a wine you wouldn't drink...just one that is horrible and you wouldn't touch it or does it include one that you did drink and that there's a little left but you wouldn't drink what's left in view of the time that has passed?

That's not a particularly high bar.

never have left overs of a drnkable wine

you're right