April 28, 2004

Grey Day

I'm having a grey day today... the hills are misty, it's drizzling softly with rain, and I'm depressed.

I actually think I'm scared about starting work again. I know, I know, flipping burgers should be the most low-stress job there is. But it still scares me, I don't want to stuff things up and get things wrong... I hope it's a gentle learning curve. I think the thing that worries me the most is that I don't think my ego could survive getting fired from McDonald's for incompetance!

I get weird when I'm depressed like this, I either want to go shopping (and spend money I don't have!) or do nothing at all... a bit like a kid throwing a tantrum... when she was good, she was very very good, and when she was bad, she was HORRID!

I made a bizarre dinner last night that is quite simple and tastes good. It takes about an hour to prepare (if you're slow, like me!) and about an hour to cook. These recipes are adapted from the lastest issue of Cuisine:

Herbed Potatoes
Lamb + Apple
Strawberry + Passionfruit Souffle

6 Red Rascal potatoes
Sprigs of thyme
Salt + pepper
Olive Oil

Scrub the potatoes and cut deep slashes into them, evenly spaced. Drizzle with oil, sprinkle with thyme, salt and pepper. Bake at 200 ° for about an hour or until soft.

Lamb + Apple
About 400g of diced lamb
Olive oil
4 spring onions, sliced finely
2 red skinned apples, cored and sliced
2 tablespoons brown sugar
500mls mixture of fresh lemon juice and orange juice. (I used 4 lemons and a 350ml bottle of Simply Squeezed)
500mls chicken stock
Salt + pepper

Heat the oil and brown the lamb. Add spring onions, apples, sugar and thyme and cook for a few minutes. Add the liquids and simmer on a low heat for about 30 minutes. Season with salt and pepper and reduce the liquids a little. Serve with the potatoes and some steamed green beans.

Strawberry and Passionfruit Souffle
250g fresh strawberries and 2 ripe passionfruit
1/2 cup sugar
5 egg whites
Icing sugar

Butter a 1.5 litre souffle dish (like a deepish small casserole dish) and preheat the oven to 200 ° Hull the strawberries and remove the pulp from the passionfruit. Puree the strawberries and the pulp and add half the sugar. Beat egg whites to stiff peaks. Add remaining sugar and beat until the meringue is glossy and will hold a tall peak. Stir a little of the meringue into the puree and mix well. Add the puree mix to the meringue, folding together as lightly as possible (use a large flat-bladed spatula). Spoon into the souffle dish. (At this point you can refrigerate it for a few hours if you want to prepare ahead.) Bake until puffed and golden-brown, about 25-30 minutes. Dust with icing sugar and eat immediately.

Agility Dog

Did you know that cocker spaniels are quite agile? I thought I'd been ever so clever setting up a door only the cats could get to, it's a louvre window about a metre off the ground! But Charlie Brown can apparently jump that with ease - I turned around just now and he was sitting on my bed, looking most pleased with himself! Back to the drawing board... :)

Posted by phreq at April 28, 2004 09:38 AM | TrackBack


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