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Sunday, February 07, 2010

38/365: The Sunday roast

Over the land millions of chickens and beef joints are roasting away. It's not surprising the French call us the "roast beefs". It's been three weeks since we've been home for the traditional Sunday lunch, which we always have at the table. Today it's beef with the usual accompaniments: roast potatoes, peas, runner beans, parsnips, Yorkshire pudding, mustard and horseradish. What could be better?

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