I have found writing a cooking book to be a little fattening - the combination of having to "test" recipes by eating the results and sitting on my bottom all day has had a spreading effect.
Luckily I have found the perfect antidote - proofreading. I was on what, to me at least, seemed a tight deadline so forgot to eat and burnt off extra calories by stomping about a lot and talking to myself.
So having sent the proofs off yesterday I
had a rather luxurious and celebratory (albeit unseasonal) breakfast this
morning - homemade Blueberry Ice Cream (made using my easy no churn ice cream recipe)
with granola. Blueberries and granola are both considered healthy choices, after all!
Because of this I then ate a modest lunch ...
~ Menu ~
Italian
Herb Cornish Gouda
A
small bowl of dipping soup
Glass
of Red
You may remember I wrote about Cornish Gouda earlier in the month - lovely stuff and as I mentioned the Italian Herb variety is particularly good toasted. I had a modicum of spicy tomato and bean soup leftover from last night so used this to dip my cheese on toast. All very satisfying.
News from the Future
My aforementioned book was published in March,
2013. Originally titled The Leftovers Handbook a second edition is now
available and is called Creative Ways to Use Up Leftovers. In it I give all the information, ideas,
recipes, handy hints, cook’s treats, storage info, ideas of what goes with what
that I can think of for over 450 possible leftovers.
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| Read more here! |
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