I love talking grub. I'm getting inspired. We're having chicken arrabbiata tonight (often have it with salmon but we've had that this week already). I like big chunky rigati pasta instead of slippery little penne which I've never been that keen on. Reminds me of those nasty little pots of cold congealed "pasta salad" that supermarkets sell. Shoulder of Gloucester Old Spot tomorrow (bought at Gloucester Services, though their carrier bags have Tebay on them!) with tons of crackling and all the trimmings. Seems like your speciality is chicken, Keith.
|