Food, glorious food

We went out last night, for a meal.

It was my niece’s 18th birthday, so about thirty of us gathered together in this restaurant for a big birthday dinner.

It was meant to be a surprise, but of course, she recognised all the cars in the car park.

We’d not been to this particular restaurant before – in fact, it’s only about five miles away, but I never even knew it existed.

It has quite an impressive menu, featuring gastronomical delights from Italy, Mexico, America, India and – of course – Britain.

Now, when it comes to choosing from a menu, I’m not one for hanging about. I’m not one of the “I really fancy this… but that looks nice too. Oh what shall I have?” brigade.  If I take longer than one minute to pick something, then I just get annoyed with myself.

Because it’s all nice, so just pick something for chris’sakes!

But this time, it must have taken me a good five minutes. I was REALLY annoyed with myself. But I think it’s because there was TOO much choice.

I’m quite partial to a Chicken Jalfrezi and I love a well cooked, proper Lasagne.

Chimichangas are delicious and there are times when only a burger will do, of course.

So what epicurian feast did I plump for, from this exotic and eclectic menu?

Gammon, egg and chips.

And it was bloody lovely!

 

4 Comments

  1. Frances

    It would take me a week to choose from that lot! Sounds great. Where is it?

    • Masher

      It’s in Houghton Regis, Frances.
      Worth a visit if you are over that way.

  2. Brennig

    First thing that caught my eye on that menu was Bangers and Mash. Then the Bacon-wrapped chicken. Then the Calzone Cacciatora. Then I couldn’t decide were to go from there…

    • Masher

      To the toilet, probably!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

© 2021

Theme by Anders NorenUp ↑

We use cookies in order to give you the best possible experience on our website. By continuing to use this site, you agree to our use of cookies.
Go on then