Peter loves Chinese food, so as a treat, I followed a recipe for 'Chinese carmelised pork ribs'.... it was a spectacular failure with the meat, instead of having a golden glaze, came out black and as tough as shoe leather! Obviously, I haven't quite mastered the oven temperatures in the barge oven.
We are now in Toulouse and it is a blustery, autumal day. We are in the city port, but we keep getting blown around and bumping into the pontoon. It is not very pleasant.
No comments:
Post a Comment