I’ve never got into the habit of cooking ahead. But this one, when I make it I make a decent sized batch and we eat it for a couple of lunches and dinners. It’s just as good cold as hot and good enough to still look forward to the third time.
Avos have lots of calories but they’re such good calories – full of vitamins A, B, C, E and K, omega-3, monounsaturated fats, potassium, magnesium, antioxidant phytonutrients, and importantly, an amino acid called glutathione that slows down aging. I make a face mask out of them this time of year, but really, they’re much more effective from the inside!
I’m loving my everyday sourdough these days. I make a small loaf every second day (since there’s only two of us to eat it on everyday days). It’s getting heavier and heavier as I get the knack!
On Mondays I travel an hour and a half to work, and I car pool which means I can’t be late. So Monday mornings are somewhat rushed (to put it mildly!) To make matters worse, it’s a full on day when I really don’t want to be fuzzy brained, and I often end up with a rushed and less than perfect lunch. I also work in a room full of…
Soufflés have an undeserved reputation. I think they’re much easier and more forgiving than their rap. This one is basically just a white cheese sauce folded through beaten egg whites and baked.
I’m looking forward to a price on carbon. I think believing all the disingenuous chicken little twaddle put out by the least useful bits of capitalism is…
The first of the season’s broccoli. Not quite the first – I’ve cut a couple of heads early, before they were really ready – but the first full size head. This is Calibri variety, and it will keep bearing side shoots for a couple of months.