Tiramisu with Lady Grey tea.
Tiramisu with Lady Grey tea.
Thank you for curing me of my ridiculous obsession with love.
I'm babysitting tonight, it's rather boring. I'm just sitting here eating really disgusting cakes, don't really know why I eat them. I haven't even started on the crisps and chocolate. I can feel my ass getting bigger and bigger for every bite I take.
It's a long way to the top if you wanna rock'n'roll.
French fries and a Trader Joe's veggie Masala burger.
December 2, 2009, Oakland, California
Home made Lemon Drizzle Cake. My wife made it a couple of days ago, but its still good. Lining my stomach before I go out for a few pints. Then back home for some Mushroom Parpadella (how ever you spell it), with some French Beans from our allotment.
To the Pub...
Objectionable when Sober. Abominable when Drunk.
Dry cornflakes from a bowl with my fingers
The other day I picked up some okra shoots from a shop that sells occasional unusual vegetables. I found a simple recipe for them which I've just tried that turned out quite tasty.
- Trim off the stalk ends, then cut into 1cm/half-inch slices, or leave whole if small. Fry in 2 tablespoons of olive oil with a chopped onion, chopped tomato, crushed garlic, ground coriander and cumin, pinch of salt n' pepper, for 10-15 minutes. Then voilá! A delicious spicy dish!
I'm just a boy with a heart full of love
Watermelon again.Im addicted.
And people like you
Make me feel so old inside
Pa-pa-pasta, pa-pa-pasta, I wanna be marinated!
Want this but need to go to Italy to get it...dammit
Rum n raisin ice cream.
Before it though, I made something with another unusual vegetable which was damned finger-licking tasty - here's the recipe, originally from BBC website, I think:
Butternut Squash Curry
2 tbsp olive oil
½ butternut squash, peeled, de-seeded and diced
1 large spring onion, sliced
pinch of cumin seeds
pinch of medium curry powder
few cardamom pods
1 bay leaf
¼ tsp ground ginger
150ml/5fl oz vegetable stock, plus extra if necessary
1 orange, peeled and cut into 8 slices
few chives, to garnish
1. Bring a large pan of water to the boil and cook the rice for 10-12 minutes, or according to packet instructions.
2. Heat the oil in a large pan and sauté the butternut squash for a few minutes, to soften.
3. Add the spring onion, cumin, curry powder, cardamom, bay leaves and ginger to the pan, and fry for a further 4-5 minutes, stirring occasionally
4. Drain the rice and add to the pan with the spicy butternut squash. Stir through.
5. Add the vegetable stock to the pan and simmer gently for a few minutes, stirring frequently, until the rice absorbs the stock.
6. Transfer to serving dishes and serve with the orange slices.
7. Garnish with the fresh chives to serve.
Oi! Nice recipe, thanks for that. I might try it.
I myself am having a Tabouleh salad on Rye sandwich....