I didn’t get out
today, what with comings and goings. Not good. Archie is here, and we have
planned an expedition for tomorrow. He’ll stay until Friday – maybe early Sat.
Wordle: You’re right to mention how quick it is, rheather
(comment yesterday). Some people – Queer Joe is one – go on to some of the
harder spin-offs, but for me the basic Wordle is perfect, and takes just the
right amount of time, once a day. I’m happy to welcome another convert. Mark
and Alexander and I needed four today; Ketki, three. Thomas was back on form
with two.
I knit bravely on,
but decided half way through the operation that yesterday’s fear had
materialised and I was knitting the numbers backwards. So most of today’s
knitting time was devoted to frogging, picking up stitches, aligning and
counting and counting again. I think the answer is – and if I’m right, it
should have been obvious to the meanest intelligence from the beginning – to turn
the chart upside down and then knit it, of course, from the bottom. I’ve
started again. We’ll see, tomorrow. I’m not happy about how I’ve spaced the
motifs but you can’t have everything. There’s not room for more than two cups,
each with a repetition of the date. The empty stitches should be grouped around
the calf "seam", and the two motifs should balance each other on either side of
the leg. I don’t think that has been achieved.
Food
We may have
started a useful thread, here. KayT, I will work on thinking of a substitute
for aubergine in the all-purpose recipe I copied out yesterday. Vegetarian
sausage could be omitted or replaced with real. Lisa, shakshuka is a very good
idea. I breakfast on a egg and wouldn’t want to add another regular one to my
routine, but chickpeas would be nice. I’ve never looked at Falastin but know of
it. Maybe I’d better have a look. I like food from that part of the world.
(My breakfast is
one I learned from my sister: cram a small-to-medium saucepan full of baby
spinach leaves; wilt them; crack in an egg and poach it with the lid on the
pan. Quick, nourishing, tasty.)
Oh dear I'm going to sound like the pickiest eater ever and really I'm not; we just keep hitting on things I don't um want. I don't eat bell peppers. And I don't eat poached eggs. Or soft-boiled eggs, or over-easy eggs. I like eggs if they are either cooked pretty hard (scrambled hard etc) or raw but blended (eggnog). I like the baby spinach idea if I could hard-boil the egg and chop it up? My husband will eat poached and loves spinach so I'll offer him that one. The shakshuka with chickpeas sounds good. Can you tell I'm tired of thinking of things to eat?
ReplyDeleteWe used to live on variations of Sausage Supper; a mix of veg selected from onions celery carrots swede peppers courgettes aubergine, fried and tipped into a baking dish, a can of chopped tomatoes plus half a can of liquid (wine stock water), maybe some drained pulses. Then sausages cut into quarters (how to make 6 sausages serve 4) or chicken thighs or meatballs, season, and bake it all at 180C fan oven for around 45 mins. Freezes well.
ReplyDeleteBig W in 5.
ReplyDeleteI will keep thinking about other easy ideas with protein and vegetables.
ReplyDeleteMore soon!
Lisa RR
My go-to meal is more of a fill in the blank plan. Saute aromatics-onion, garlic,celery- then add in carbs- potato, sweet potato, carrots- and saute them a little too. Then add broth or water to cook. When things are almost done add pre-cooked meats and any veggies and seasonings that don't need lots of cooking. I like to have leftovers for days so I start with a big pot!
ReplyDeleteI do a quick egg and tomato cook using diced tomatoes and 'poaching' eggs in it.(I'm with kayT and don't like runny eggs so they get stirred to cook solidly.)
Others have anticipated me, but I'll join the chorus: one could use zucchini (courgettes) rather than eggplant (aubergine) in such adaptable recipes.
ReplyDelete-- Gretchen (aka stashdragon)
PS: translation for Americans of KirstenM's "swede" = rutabaga. Turnips could work, too.
Delete-- Gretchen (aka stashdragon)
Looked up 180C fan which apparently equates to 400 F in a standard oven. I think Sausage Supper looks like a good one. I'd probably vote for wine as the liquid myself! (and of course no aubergine) Thanks!
Delete