Party tonight? 
Does that almost look like apple mash?
it doesnāt quite fit together in my headā¦ but there are recipes and ingredients everywhere that you canāt even imagine
Thatās why i have asked. I can not imagine what it can be.
Over cooked chicken gravy can look like that caused by excessive grease.
Ohh Yesssā¦ 
I believe that Floraās enjoying thisā¦ 
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Surely if it was gravy (of any kind), it would have been poured over the entire dinner. I certainly would do that, if it were my meal. 
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applesauce, ground apples actually
- parsley and eggs āmimosasā lol
Yes i thougth about it too !!
Ohh i see, it was something that crossed my mind, but like also JonR said, i couldnāt fit it together there.
AGAIN, we learn something new every day
there you goā¦ easy to make
Peel 1 kilo of apples, cut each into 4 pieces and remove the core. Then cut the 4 pieces into small pieces.
Cut 1 lemon in half and squeeze 1 lemon half. Put the apple pieces together with 100 milliliters of water, 1 tablespoon of lemon juice, 1 tablespoon of sugar and 1 teaspoon of cinnamon in a large pan and wait for it to boil.
Turn the heat down to low, put the lid on the pan at an angle and let it simmer for 15 minutes. Stir occasionally. Remove the lid from the pan and turn off the heat. For a smooth applesauce, puree the applesauce for 1 minute with the hand blender. You can also leave the pieces whole, then it is called apple compote. Place the applesauce in a bowl. Enjoy your meal!
Ohh Lukas i know about this, in fact, i absolutely adore the apple compote . I just couldnāt fit it together in this particular plate (with chicken) 
I guess the saying that each house with his own habits applies here 
I think over here, that would be considered quite unusual as an accompaniment to chicken (I think that was chicken on your plate) and would I think be something people would have with pork.
Here it would be quite likely to be:
Pork - apple sauce.
Chicken - lemon sauce and variations on a theme of herb based sauces.
Beef - Horseradish sauce or creamed horseradish sauce.
Lamb - Mint sauce (but quite sensible to avoid this if having red ā ā ā ā with the meal as the acid in the sauce (vinegar usually) will taint the ā ā ā ā . An alternative would be the slightly sweeter mint jelly (nothing to do with the correct name for the dessert ā¦or jam).
Duck - Orange sauce or possibly Plum sauce. Some might even go for hoisin sauce.
Venison and other game meat - Various berry based sauces such as cranberry or blackberry (and others).
Thought this was Floraās topic but seems Iāve mistakenly gone into the food topic again
Note the root (no culinary pun intended) of the discussion.
Somehow i will say that i have seen him before, but i canāt remember exactly the context right now, so not sure
Well the more I look at the picture, the more I canāt help thinking he looks familiar, as well. I certainly canāt place him though (at least not yet).
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