First thing you''d want after nil by mouth?

Quote by Pete_sw
sorry, couldn't help myself, its the masochist in me
I have been ‘nil by mouth’ for about eight days now, this seems to be set to continue for the next six to eight weeks :-(
(Just to quantify, fluids only rather than nil, and funnily enough I was only fantasizing today about my first meal in the new year, so it being the season it is and all, here’s my fantasy menu ))
STARTER:-
Duck liver pate on granary toast squares followed by smoked salmon on a bet of soft herb cheese on cheesy biscuits topped with a sprinkling of the finest beluga caviar. Chassed with a fine glass of champagne.
1st course:-
A small but crispy (and very fatty) suckling pig, roasted over an open spit seasoned with cloves, herbs, exotic spices, basted in its own juice and sweet apple cider.
Sweet potato mash with garlic and butter, French beans and cauliflower cheese.
Main course:-
Take one turkey, one goose, one cockerel, one chicken, one pousson, one pheasant, one grouse, one pigeon, and one woodcock.
Skilfully de-bone each bird ensuring each keeps it’s shape, season individually to its own seasoning then stuff one bird inside the other (small into bigger :roll: ) cover completely in banana or grape vine leaves and slow roast in a sealed stone oven until fully cooked, uncover, baste liberally in a white wine and red fruit sauce, the continue roasting until browned.
Served with lashings of white asparagus in a rich piquant butter sauce.
3 rd course
Take large cuts of the following (and leave the fat on)
Pork, lamb, beef, mutton, venison, mutton and goat.
cut into large chunks, roughly 3” x 6” x 2” season well and place into a large pot of boiling water. Add lots of seasoning including garlic, star anis, juniper berries (see the trend here lol) five spice, salt, pepper, ginger and spices.
Boil slowly until soft, remove meats onto a deep baking tray, strain the water and then reduce until slightly thick, add red wine to the resultant sauce and cover the meat with it.
Place in a hot oven and bake until crusty.
To finish
A large selection of the worlds finest and creamiest cheeses served with the best crackers and breads of your choice accompanied by the finest Ruby Port.
Of course all of that is far to much for lil ole me, but I know just the people I’d ask to join me ;o)
Omg that was torture, where’s me Complan :roll: