Carvery.

The Golf Club have restarted their monthly carveries, and we got our name on the list as we have always enjoyed them. After a buffet table of a variety of horsd’oevres we were offered roast beef, pork or lamb with a great array of vegetables. I had beef because we don’t often have it at home. I am not very good at cooking it. It was very tender, as it is cooked overnight. It is too easy to overfill one’s plate, everything looks so inviting. Interesting desserts followed.
Outside the rain started and by the time we came home it was very wet and windy. The heating is now on, and the recording of the rugby is on tv so we are settled for the evening.