Weetabix and The Art of Polishing Off

As our visitors return to the coast by train, I have an early breakfast of just two Weetabix with fresh milk, a level spoon of sugar and lashings of cinnamon.

As you might expect after such a long string of visitors, there are loads of bits of left over food to be eaten and today we polish off two of them.

Lunch is the remains of that totally fantastic Indian Curry that Ursula made last Friday and still tastes just as good.

Later on, as a late supper, we have the last of the Chili Con Carne I wrote about on Saturday. One of the many great things about Chile is that its flavour actually improves with age, rather like a good wine. I often use Chile as one of the core dishes in my ever-changing if poorly observed Taps Diet and it keeps for ages and always tastes so good.