The days, they are getting shorter, and (as my shorts-in-10C-weather-wearing-friend would say) more “fresh”.
I prefer to term it “cold! Oh-so-cold!” myself.
And so it is, in these nippier climates, that thoughts turn to warming soups. Hearty stews. Butter-and-cream mashed potatoes and slow cooked joints of meat. And, of course, that dish that has so ubiquitously become known as “spag bol”.
This post is sponsored by Nuffnang (cos a girl’s gotta pay hosting fees somehow).
I’m a bit of a faux-foodie. Actually, scratch that. I’m a lot of a faux-foodie. I smile animatedly when told about developments in the preservation of cheeses I’ve never heard of and throw “insightful” comments into conversations about tomato varietals. I love a robustly flavoured, home cooked meal – but often don’t know how to balance herbs and spices so that it tastes the way I imagine it should.
But (and here’s my little bit of authority when it comes to writing this blog of mine) I love food. I love eating it. I love learning about it. And I love creating new (and sometimes exciting) things for people to eat.
Studying and working in the advertising / marketing industries has turned me into a somewhat cynical consumer. Will that face cream really reduce the appearance of fine lines and wrinkles in only eight hours? I don’t know, but I’d highly doubt it. So when I opened my inbox to see the words “Make an Italian Beef Casserole to feed two people in under 15 minutes with Leggo’s”, I almost (almost!) laughed. But I didn’t. And, because I’m try to be as fair as I am cynical, I decided to give it a shot. (And, as a sidenote, I’ll be giving some of it away too, so you can have a shot at it yourself…)
…continue reading italian beef casserole – a Leggo’s challenge
Winter is well and truly upon us, and oh! how the days grow short and the nights cold. And on such days (which are destined to continue for at least the next couple of months) the thought of trudging home to cook up a meal after a long day and a stinkin’ bus trip does not hold quite the same appeal as it did back in Summer. The upside? Winter comfort food, and quick qinter comfort food at that. Don’t reach for the phone and call for take out noodles, because in 25 or so minutes (15 if you have an assistant handy), you can be plated and ready for a quick, tasty and nutritionally balanced(ish) dinner in front of whatever you deem worthy of watching.
I had arrived home with pig in my bag and the family was delighted. It’s not often they are able to partake in my adventures out so this was a particular treat. “We will eat it tomorrow” declared the mother. “You won’t be home Thursday, and we’re all out Friday. Saturday people are coming here and Sunday will be too late.” I nodded, not paying much attention. “How will you cook it?” asked the sister. “I’m not sure” said I, and trotted off to bed.
