SUNDAY 12th/
OCTOBER 2014.
At the
moment the rain has stopped and the sun is out, it’s warm and sunny, hopefully
that’s how it’s going to stay; no lie in this morning as we have a Sunday Roast
to get ready; “ Roast Leg of Local Lamb ” studded with Garlic & Rosemary with
Boulangere Potatoes and garnished with Turned Potatoes roasted in Goose Fat! A
rich finger covering Pan Gravy and Fresh Mint sauce with the help of Josie’s Herb Garden
The
vegetable department under the excellent supervision of Brenda (actually the
only one!) has produced Cauliflower
& Broccoli Florets in a Three Cheese sauce, Mashed carrots & Turnips,
Braised Leeks in a Cream sauce, Garden Peas and Alselgas for color.See the picture below,the potatoes later after they are cooked !
The ‘Tapas’
starters are mini- assorted Empandas,Boquerones in vinegar, Semicurado Cheese
and the ‘house special’ – English Pork Sausages sliced and marinated in Lea
& Perrins! For the dessert we are having another ‘ house special’ – Crepes
cooked to order!!
We are
offering ‘Kir Royal’ made with Cava to start, with the main course its
‘Faustino V11’ Rioja or ‘Barbadillo’ Blanco and cocktails to finish! Lee &
Daniela are joining us for their first visit to “ Casa Sexton Boutique Hotel
& Restaurant”!!
Yesterday
afternoon and in the early evening before supper we first watched one of my all
time favorite ‘Cowboy’ movies “ Open Range
Then on ‘TVE2’
it was a very interesting documentary made by Rick Stein about him planning,
researching, in Japan and then serving to the Japanese Ambassador, in London a
multi-course banquet to him and his guests. This was after the Ambassador had
criticized his ‘Sushi’ making capabilities on one of his programmes! The food
he served was mouthwatering and spectacular at the same time as he had the help
of the Ambassador’s two Chefs!!
Thoughts
for the Day; See above.
..
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