I went to my butcher today and picked up a few interesting things.

L & G largely had leftovers for dinner (the chicken & pasta from the last two nights), but I cooked up the Toulouse sausages I’d bought (they were GREAT, decent chunks of meat with some coarse black pepper), and a quick salad that L threw together. I think everyone was pretty happy. Still have half the snags left over for tomorrow (lunch I guess, for me if no one else!).

I also made a big beef bone broth, very much along the lines of the beef bone broth I made last time I went to the butcher. I fixed some of the mistakes from last time I think, using a much better selection of bone broth bones, and no marrow bones. Guess we’ll see tomorrow. Same basic process as last week, blanch the bones (cold to boiling then 15 minutes), drain them, roast them (230c for about 40 mins turning half way), put them in the pressure cooker with some spices & aromatics (black peppercorns, bay leaves, onion, garlic) for 2hrs 20mins. Smelled fantastic cooking.

I will probably braise some oxtail (which I also got from the butcher today) in some of the broth, as the beef short ribs came out fantastic when I braised them in the broth last time.