Sunday Lunch

I wonder who came up with the idea that Sunday isn’t Sunday without a full roast for lunch.

It’s Sunday! Day of rest! So let’s spend half of it preparing a huge meal that we don’t really need, and the other half dealing with the unholy amount of washing up that such a meal generates.

Let’s. Not.

Spousal unit does the roast, and then floops about in ostentatious exhaustion. That effing roast would need way more trimmings to match up to the twenty other meals I cook during the week, mate.

/minirant

20 thoughts on “Sunday Lunch”

  1. M. If anyone chez moi wants roast beef for Sunday lunch in this sort of weather, I direct them to the local pub!

    I may psyche myself up to prepare a salmon salad later but it is by no means guaranteed.

  2. Evenin’, all

    Quantities – adequate-ish
    Roasties, veg and mash – just about adequate. Nice colours on the veg, though.
    Yorkshire pud – is that supposed to be a Yorkshire pud?
    Beef – overdone. Roast beef needs to be red and runny, IMHO.
    Lubricant – as Bravo says, “Wot no gravy?”

    OZ

  3. Bearsy – I am planning a barbie post with piccies for Valzone next time I do a “biggie”, i.e. for more than ten guests. This might involve the inclusion of a spachcocked kid, lamb or piglet plus veggies, starters and dessert, or perhaps a whole roast leg of hog with all the trimmings plus, etc., etc.

    OZ

  4. One thing I’ve found here in Russia is that locally produced foods are not over-processed. No iccky white stuff in the pan after you fry bacon; flour that rises on it’s own without adding crap; butter that tastes like butter…There is a bit of a problem with fresh foods in that delivery systems seem to be run on the old Soviet lines, so ‘fresh’ is a bit of a variable descriptor. I get round that by driving out to a market in the suburbs where you get stuff with frsh dirt still clinging to it 🙂

  5. Bravo – Pork and lamb here are freshly killed and the veggies come straight from field to market. At The Bar, where I aquired the furballs last year, I buy potatoes directly from a tractor’s hopper – the soil still moist – and eggs fresh from the chickens’ bottoms.

    OZ

  6. M – I enjoy a roast dinner, and I don’t mind cooking it – but not mid-day any day – and definitely not every week! Daft idea – 🙂

  7. How vulgar – such an overfilled plate. No gravy in sight and plenty of time to come back for more.

  8. Try the gall bladder treatment!
    I cannot eat any longer, that fairly normal meal in the blog would do me three days now. Fortunately i can still drink like a fish, so have only lost 17/18 lbs!
    I agree to preferring the beef more rare, plus horseradish but pass on the gravy!

    Most food in the USA is disgustingly overprocessed, to get the good stuff costs a fortune, hence my preoccupation with growing and processing my own produce and going to organic pick your own berry farms etc. One reason why the peasants are all so fat, the added corn syrup to nigh on everything!

  9. CO –
    I see that we agree yet again! Beef should be pink, horseradish sauce and no gravy!

  10. I grew up in Greece, so my definition of ‘roast’ doesn’t fit that one at all. The meat roasting on a bed of potato wedges, with its juices adding to the olive oil (and leave ‘pommes boulanger’ for the poncy gastro-pubs). Definitely well done. Absolutely no gravy – redundancy of redundancies! No bedraggled veg either; crisp green or multi-coloured raw salad for me, thankyouverymuch.

    There’s too much of everything on the plate here, and too much meat in particular (Mediterranean cuisine = largely vegetarian). No wonder British women are the fattest AND the most depressed in Europe. But that’s a story for another blog…

  11. Nor am I Ara.
    Just had a lovely bit of lamb, with meltingly good mash, crisp parsnips, broccoli, carrots and – and – yup, good gravy made with the meat juices. Red current jelly and freshly ground black pepper.

    And rhubarb crumble to follow.

  12. Well frankly, Nym that sounds perfect to me.

    The weather went a bit wrong so although the cold salmon with a tomato and mozzarella salad plus asparagus was very pleasant, I really felt like something roasted and yummy after reading this post.

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