Back to work after the Spring School Holidays tomorrow, so I thought I'd give myself a wee treat !
Roast Lamb coated in Extra Virgin Olive Oil and fresh herbs, from my own garden, with roast potato, pumpkin, carrot and eschalonions on the side, accompanied by a lovely bottle of South Australian Sauvignon Blanc Verdelho.
As an after dinner treat, a delicious
Ego Caramel Magnum ice cream !
Absolutely scrumptious, but still didn't help overcome the disappointment of having to go back to work tomorrow !
Tombro