Sorry, been away from this too long - busy busy busy. Busy? Yep, busy. Busy as a one-legged man at some sort of kicking contest. Still, better let you know what I've been up to, lunch-wise. Weds was going to be a basic lunch - leftover roast potatoes and bacon from the day before. But it was livened up by my lovely girlfriend! It was our anniversary and among my gifts were peanut butter and bacon cookies she'd made. Yep, peanut butter and bacon - I felt like Vegas Elvis. Mmmmmmm.
Leftovers today from Sunday night's dinner - roast veg, couscous and sausages. Lovely - and really good quality sausages from Hennessy's Butchers on Northcote Road. I like Northcote Road a lot, it has good food on it. It is right in the heart of Clapham's nappy valley however, so you do normally need to keep your wits about you to dodge the Persephones and Tarquins allowed to rampage around on their scooters. When I was a child I'm fairly certain I was terrified of adults. Modern children should also be, and leave to do my shopping in peace - or at least should let me go ahead of them.
I was in a crowded pub the other day, edging past a group of people in that shuffling way everyone adopts in crowds. There was a waitress/barmaid at the other end of the group who had to wait to let me through. As I passed she muttered under her breath 'Oh alright, you go first then'. Now, I normally do let women ahead of me, but I just hadn't seen her - and am 100% certain I was already edging through the gap in the crowd before she was there. But even if none of this was the case, if she's an employee and I'm a customer I absolutely should have been let through first, shouldn't I? Ah well, at least the sausage and couscous was nice.
Leftovers again today, of a really nice salad of courgettes - or as the Americans say, zucchini. Here's the recipe - this is all mine folks!
1.5 courgettes, sliced in ribbons (use a nice wide-blade peeler and just run down the side)
2 rashers bacon
30g goats cheese
handful pumpkin seeds
Fry the bacon (I used the lean mean grill...). Stir fry the courgettes, adding loads of lemon juice for taste. Cut up the cooked bacon, toss with the courgettes. Put on plate, top with crumbled goats cheese and pumpkin seeds. Lovely! For dinner last night, had this on the side of a pork chop, for lunch today just had it as is. The courgette, if cooked too long or sliced too small, can look a bit cabbage-ey and soggy (so might need pressing and draining) but it should taste much nicer than cabbage, especially with a good lemony tang from the juice.
Pasta and pesto today. Sometime before Christmas, I got terribly ill on the same night I'd eaten pasta and pesto, which rather put me off this staple. Glad to say I was back on the horse today though, and very nice it was too. With some cheese and tuna. So I hope pesto counts as a veg - it has basil in it, after all.
Even better - a creme egg for afters. :-D Now those are good - perhaps my favourite sweet. Yes, probably they are. Mars Bars would have run them a close second once but no longer. Can one make an omelette with them, I wonder?
God, these title puns are getting worse...
This is an odd one, but I had an omelette for lunch today and this was the first omelette I'd ever made.
Let me repeat that - this was the first one I'd ever made.
I cook a lot, I like cooking, and I quite like omelettes, but had never made one. Is that odd? To reach 29 and never make an omelette? Felt odd. The omelette making was provoked by a bread shortage, meaning I had to have a cheese and chorizo omelette (using up leftovers from that pasta bake, you see) rather than have it in a sandwich. It was nice. Unfortunately, I had to break some eggs to make it, but I've heard that's a normal prerequisite.
Ah-ha! Not even a month in and he's already skipping out whole days and not blogging. Useless - sorry, have been busy. Not really busy, I've not been negotiating at Stormont or anything (or have I? I seem to know a lot about it for someone who says they weren't there...). But you know when you are slightly busy, and it's just busy enough for you to say 'I can't do that, I'm far too busy'. I hate that feeling. I don't mind having literally nothing to do, and I don't mind being really busy - so busy you don't have time to think - but it's when you are only slightly busy that you have time to go 'I'm far too busy to go down the shops/blog/shower'.
Anyway - lunches. Monday started well with leftovers from Sunday's dinner, which was my absolute favourite dish. This is a pasta bake with two cheeses and chorizo. It's utterly gorgeous. It would be my last meal before execution. Not that I'm planning on being executed any time soon. But, you never know - I am always open to collaboration with invading forces, and that has consequences.
Penne with Chorizo and Taleggio
250g tub marscapone
4 salad onions, thickly sliced
250g/9oz chorizo sausage, cut into chunks
200g/7oz diced taleggio cheese
salt and freshly ground black pepper
8 mushrooms, sliced
1. Cook the pasta in a large pan of boiling, salted water. Whilst doing this, fry off the chorizo chunks and mushroom in a pan and set aside.
2. Pre-heat the oven to 200C/400F/Gas6. Drain the pasta well and return to the pan. Mix in the mascarpone and mustard, stirring until the mascarpone melts and coats the penne.
3. Stir in the salad onions, chorizo and cheese and season, then turn the mixture into an ovenproof dish. Bake for about 15-20 minutes until the top is crisp and golden brown. Yum yum yum.