Keeping the builders fed and watered

I thought I'd throw in an update to the new cellar. Last month in a howling gale the floor went down for the second stage. Below what you see in the photo there is a room with a ceiling height of 14ft which is largely underground. This is where the beer will go to gain its secondary fermentation before going out to the pubs. Hopefully because it will hold a natural cave temperature, we shall not need any chilling or in the winter warmth, so saving huge amounts of electricity.

Anyway, the floor laying started at a prompt 7am and finished at 3am the next morning!! Some of the workforce was always working as we have put a polished finish on the concrete. Of course the day time was catered for, but come evening time the stomachs were reaching the backbones so I made up a swift meal for them on site!

Bacon sandwiches at 6pm instead of breakfast!!

Then 8pm

Cellar Pasta

To feed 10 hungry men

2pkts dried pasta
Rashers back bacon
Mushrooms
Tomatoes
Chorizo
Celery
Onions
Garlic
Chicken
Chicken livers
Fresh mixed herbs
Pepper and salt
A couple of spoonfuls of cream and mayonnaise home made or Helmans

You can see from this lot it was spur of the moment, and the quantities are according to what you have in you cupboard! Onions and bacon are a must and I had some left over cooked chicken from lunch time and of course the giblets! Other wise be bold and whack it in a pan, and the pasta on to boil, throw them all together and taste. David had it for supper as well, but I did put some chopped pickled walnuts on his. Good cheap nosh!