Was the pie for last night, Twellsy? I may have got mixed up
Forra change…
You’ll be having an cheesy day today if you had baked ComeOnBert for Lunch.
On the subject of cheese, I have just eaten 2 cheese scones fer Lunch
They weren’t brilliant
Sigh
Like you, & I suspect most ovvus in here, Twellsy, I like to have a mixture of cheeses in sauces, in fact in most of my cooking.
Carinthia. xx
The steak pie was for last night with enuff supposed to supply a meal through the week
The Bull was hungry and waddled to bed having consumed about two thirds of the pie
A 10" pie 2" deep!
I will save the come on bert for another day as it’s cauli and 4 cheese and smoked bacon sauce for tonight
Mature cheddar Comte Emmenthal and parmesan
That should be a nice dinner with baked spuds and a roast clove of heffalump garlic to just be extra gorgeous
It should be lovely.
I am one of those who find that Emmental onnits own tastes ‘soapy’, but love it mixed with others.
Mr C was a great lover of cheese, but when we were away he used to dream of a good piece of Red Leicester, or Mature Cheddar.
When we had organised the caravan & awning, & there was an proper 'fridge, we would buy Red Leicester to take with us - several blocks in fact, as our Austrian friends developed a taste for it, with Piccalilli too.
Carinthia. xx
You were carrying out Missionary Work, Darling…
Gxx
Funny how some cheese is best used for cooking - Emmenthal needs to be cooked in my view
I have just had a thort about a spanakopita type of pie for next week’s veggie meal
Adds filo to blackboard for transfer to list…
Make sure that you haven’t got any in yer freezers first, Twellsy.
I have been working my way through the freezer here so that I can restock, & the ‘batting order’ will be more or less correct.
I don’t mind having frozen vegetables kicking around, but try to keep track of other things.
Carinthia. xx
Hope I have not left it too late to wish @JustJanie a good journey, as well as a splendid time while she is here.
Gxx
So do I dear one
I have a couple of puff pastry sheets in the freezer and an emergency shortcrust so I am ready for anything
That and some pie fillings mean that a decent meal is possible when I am not up to cooking
I have reached the point at which I keep a list in my computer of what is in the freezer, by drawer, and as I put things in I add them at the bottom of the list for what is in each drawer. That includes either the date they were put in, or the BBE date on things like Chinese dumplings or crab sticks or frozen spinach parcels. Then as I take them out to use I delete them. And if I can’t think what to cook, I can look for the oldest thing in the freezer and think what I might do with it.
This works more or less; occasionally I count the number of things in a drawer and the number of items on the list for that drawer, and if they don’t match I curse and check them against each other to find out what has been added or taken away without being put into the computer-list. And only last week I thought I had some lardons in the freezer and didn’t, which was a nuisance. But in general it seems to be a reasonable system and means I don’t have to scrabble about in the freezer too much, and that things don’t get wildly out of date without being noticed.
I have a list on a magnetic notepad on the inside freezer
This helps me to remember what is in the outside freezer as I will buy meat at the butcher packed for the freezer when I can
The young me never had a problem remembering things
As I cannot just amble to the shop I find I need to make the weekly list on the blackboard and transpose to my notepad which has the weekly menu at the top
A4 notepad with no buy things listed in the margin
I need the menu as that is my reference for what goes with what for the week
There will be Cold Sossinges later
If they get the chance to cool…
Carinthia. xx
There willl be no cauli bacon and cheese left
Actually there IS none left
ETA I rather enjoyed it as a simple supper with baked spuds
I have a trick for that.
Cook two sparrersful of sossinges at once.
You may need a larger pan.
[Snaffles sossinge]
Dinner wozz salmon and vegetable kebabs. Himself had couscous (azz well).
We have appointments for pneumo and flu vaccines, mañana. Oh, the privilege (really). I hope that there’ll be no ill-effects from a double vaccination.
Best wishes for safe travel and happy times for JJ!
I do hope that TFM is doing away okay.
Soo xx
So do I, dear Bee, and I am confident I speak for the whole Cellar there.
Supper (bit late) is chicken, baked tomatoes and sweetheart cabbage. With extra for the cat. Extra cabbage, obviously 
Gxx
I got some broccoli when I went to collect me newspaper, so I may have that with salmon, or I have tuna in the freezer & it would work with that & lemon pepper too.
Hmm
Possibilities
Carinthia. xx
But it woz butter you needed; should make yer toast green interesting ;- )
Gxc
Always. Bless you.
Time for bed (waking at 04-05.00 every morning is rubbish). Kindest thoughts for Carinthia’s Monday xx
Best nights, Cellarites.
Soo xx
Fecksakes Dahlink, I didn’t even look
Sigh
Gin, Soo 
May it bring you sweep
Carinthia. xx
Not at all, thanks, everone! I am at Toronto airport, waiting for a 9PM flight, arriving tomorrow morning, (Monday), hoping all the dratted paperwork is in order. (I think it is, but …)