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That’s my favorite way to prepare eggs. But tonight we’re having portobello steak. Yum yum!
What is that? Sounds delicious.
I'm not vegetarian - the thought of never again enjoying Parma or Iberico ham is a major deterrent - but, from late spring, and over summer, (and indeed, until around Hallowe'en) - I am almost vegetarian, and do not feel a need for meat.
With the onset of real winter, that changes, and since last week, I have found myself thinking of beef (or fish) goulash, beef rending, and so on, with longing.
That means that there will be a flavoursome, spicy stew on my culinary horizon in the relatively near future.