Pork curry

We've been eating in the cave every night.  We have so many candles down there it is a dream like scenario.  It is seriously like stepping into another world.    

The heaters under the table are the reason we go down now it's cold.  Andy added extra conduit and sorted out a switch that he drilled in under the table, so if we go down to set things up we hit the switch and voila, the heaters are on full, one at each end next to our feet.  As an added bonus now, the Christmas lights also light up.  It is utterly surreal.

Anyway, as I said, we've been eating down there every night for weeks.  It's like an amazing extra dining hall.  We take down our music and bose speaker.  

Tonight, for example (no photos, we couldn't be naffed), Andy made a pork curry which was unreal.  He browned huge chunks of fatty pork with browned onions, a melange of spice toasted off, white wine, chicken stock, tomatoes and sherry vinegar for acidity.  He adds a touch of Dijon mustard and tomato ketchup (tomato ketchup, sherry vinegar, quality chicken stock or beef stock cubes and NZ marmite are incredible flavour enhancers). With chunks of potato and a few lentils, it was sitting on the fire all day to cook until it was meltingly delicious.  With a simple lettuce salad, steamed basmati, charred flatbread, and thick yogurt with dried onion (it's a good mix trust me), the whole meal was utterly scrumptious. We have leftovers for a pie. Yummy yum.