hoo boy i have finally perfected my mushroom sauce recipe

gently fry one deliKATEly sliced oignon in a little olive oil, sprinkle with salt. when starting to become clear, add a swish of last night's stables merlot and whang a lid on, turn heat off. leave while waiting for mushrooms to arrive from the shop. sprinkle with a tsp of raw sugar, turn heat back on and add sliced portabello mushrooms. and a couple of chopped garlic cloves. gently fry for a few mins then add another great swoosh of vino (however was there that much left? i think it's cos sir broke out the tullamore dew half way through the evening) and top up with a splash of water. simmer gently for ten mins, reduce. ha! that's called a red wine reduction. i am soooo fahncy. then add a teeny squidge of cream that ya find at the back of the fridge. give it another coupla mins while the rump steak is barbied. mmmmm, there's now half a beast in the freeeeezer. and it's a good thing that i didn't yield to temptation on friday, cos the microwave blew up on saturday.
which means that the only things left on the To Replace List are: fridge/freezer, dishwasher, washing machine, and dryer: in that order. oh, and fix the stove clicker, lights in the kitchen ceiling, extractor fan light, and pantry door. this wohm thing definitely has its perks.