Well, this is a new one!!

Sun 'blushed' tomatoes always makes me smile

Hand cut chips are another, as are hand tied flowers

Hand cooked crisps!! I mean, really?? How does a hand cook a crisp? How hot must that hand get to properly cook anything!

Street Food .....
even if it's not being sold in the street

Thank you all. You have given us all a laugh today.

Great to read genuine humour and wit on GN at last ???

Freshly baked focaccia, music bread, grissini & black olive tapenade
From Jamie's restaurant menu - does anyone know what music bread is and whether or not it's tenor, soprano or alto?
Or a deep rich bass?

Have any of us ever eaten a dish and thought, “You know what, this is great, it’s just too damned constructed.”

Actually, I giggled helplessly, Jalima, hope that's all right with you.

You could deep fry it in the chip pan.

I must admit that I have had 'thrice cooked chips' and they were delicious!!

I found a menu from a charity dinner which William and Kate attended but I can't seem to post it.
Very pretentious.

I'll have another go; I hope they raised a lot of money for charity! If you click on it, it's easier to view.

I was logging off, when the following caught my eye underneath today's topics from gransnet in "what to have for dinner tonight"

Stuffed with a cream cheese and chive filling, these indulgent chicken breasts, wrapped in crispy bacon, are a treat not to be missed. This delicious dish is quick to make and goes perfectly with just about any side - what more could you want?

The English teacher in me insists that "these indulgent chicken breasts" is a misplaced epithet. Any pedants out there who agree?

AND I am not sure they will go well with either DH's or my sides which are starting to look a little too large!

We were going to have oven roasted cod, wild caught in the icy waters of the North Atlantic, nestling amongst cheeky little Bird's Eye peas freshly frozen and 'grown with love' especially for us, on-the-vine tomatoes drizzled with finest olive oil from olives hand-picked in Greece.

All accompanied by once cooked chips.

I loved 'snuggled up with' in the menu you posted, Jalima.
Next, the true story behind non-virgin olive oil.

Stoned olives invokes a picture of olives in straw hats on sun loungers smoking a joint ?.

This thread has really made me smile, thank you ?

My mother once made a blackcurrant pavlova and it was beautiful. So much so, that when it was time to serve it, she was almost in tears, until my uncle offered to save her the anguish, and said he would take it home whole. It was swiftly cut!

I once saw 'Thrice sodded pork' on a menu once. It was in a Chinese restaurant. Still worried about the implications!

Next, the true story behind non-virgin olive oil.
No, Gaggi, no!" That would distress me greatly!

I made a fish pie tonight instead.

With fresh cod, wild caught in the icy Atlantic waters .... oh never mind, it was very nice anyway.

Jane10 [gasp]

‘Tomatoes grown for flavour’ always makes my head spin

Haricot beans in a tasty local sourced tomato purée , sitting on a bed of local artisan , lightly toasted bread ,drizzled with tomato purée sauce,is what we are having at lunchtime today,,,,, Beans on Toast!!!