Tuesday 26th April 2011
My son has salad almost everyday with his lunch at school. He tells me that the dinner lady puts a bowl with lettuce, cucumber, olives & tomatoes in the middle of the table and the kids help themselves. And I read from the menu they send home every month, it’s all organic to boot. He also tells me that all the kids eat it too.
“Everybody likes salad.” He says.
Everyday, while we were on holiday, we had salad. As I’ve said before, my wife is the salad queen. It takes her almost as long to make a salad as it would take to make a lasagna from scratch (I jest 😉 ) but they are always worth it.
The duck breast was so easy to cook. I just scored the fat and placed it face down in a pan (No oil needed.) until brown. Then flipped it over and browned the meat side for a minute or two. Then straight in a hot oven at about 200c for 15 minutes. Once done leave it to sit for 10 minutes then carve. I got a little tub of duck fat for the next time I do roast potatoes too.