Now we can call it a Sunday Roast

 

So, the 2nd half of yesterday's pork roast is now a proper sunday roast, albeit in a different form. The sauce is made with 2 bags of "Knorr's Green Pepper" mixed with the rest of the roast juice kept in the fridge, and a small glass of Cognac. The sliced cold pork is put to warm up in the sauce, while defrosted french fries meet the fryer for a few min. Now we have it: sunday roast. Or have we?

(served with a pint of cold organic "Lapin Kulta Pure" beer)