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Tonight, I've gone Irish.
Pork cutlets, spinach and rough champ. I like my mashed spuds to have some texture. I'm not a baby and even have most of my own teeth!
After taking the pictures, I added a spoonful of that old Irish national condiment, Dijon mustard.
Tonight, I've gone Irish.
Pork cutlets, spinach and rough champ. I like my mashed spuds to have some texture. I' not a baby and even have most of my teeth!
After taking the pictures, I added a spoonful of that old Irish national condiment, Dijon mustard.
