"Ophelia" <Opheilia@[EMAIL PROTECTED]
> wrote in message
news:6cvffgF2qelU2@[EMAIL PROTECTED]
> June Hughes wrote:
>> In message <Zxuak.96913$zs1.93344@[EMAIL PROTECTED]
>, morning glory
>> <morning_glory@[EMAIL PROTECTED]
> writes
>>> I bought some braising steak reduced price yesterday. I've marinated
>>> it in lemon juice, ginger, garlic, chili. Now cooking in a very slow
>>> oven with stock and whole baby red onions. Will add a few potatoes
>>> perhaps. The stock may be a mistake, as I made it from Bovril!
>>> Intend to serve with rice and a tomato and cu***ber salsa type thing.
>>>
>> Bovril's Ok sometimes. It all sounds lovely, mg.. We are having the
>> last of the aspargus before eating leftover roast lamb from Sunday
>> (med rare and lovely) and good old June's chips.
>
> Chicken breasts in the slow cooker with onions, sliced mushrooms and a
wee
> bit stock. Spiced red cabbage: red cabbage, onions, a cubed apple (skin
> left on) mixed spice, Splenda, a good glug of my rosemary vinegar and
> stock..... and mashed potatoes.
This sounds lovely. I haven't cooked red cabbage in ages but you have
given
me the urge to do it again. But why the Splenda? Is that the sugar
substitute thing?
MG
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