I think it was.There were loads of them. I added one a day to my posts for quite a while. At her funeral they built in what we had come to refer to as her "Annieisms".
I had two favourites - when her husband was complaining that something was taking too long she looked him straight in the face and announced "Patience is a virgin".
The other favourite of mine was when she had to go to the dentist because she "...had an abseil on her gum".
Was it Hilda Baker that kept getting her words wrong?
I’m pinching that dinner idea sometime soon as looks delicious!!Breakfast: Cherry and almond flavour chia pudding with mixed berries. I used almond extract, cherry flavouring (from Lakeland) and almond butter to flavour. Fresh coffee with cream
Lunch: A dash around the fridge for bits to take to work. Aldi sliced peppered pork loin, smoked cheese slices, babybell cheese, handful of baby spinach.
Snack: Husband had a couple of the LC Swiss cookies and an almond milk cappuccino (added dash of cream). I had several black coffees but gave in to a dark chocolate truffle at work. I wish people would stop bringing their leftovers from Christmas into the office! Good thing my husband works from home and doesn't have the same temptations!
Pre-dinner snack: 20g Aldi BBQ almonds
Dinner: Salmon with Greek yoghurt tandoori style marinade, curried celeriac oven chips, avocado, tomato, cucumber, onion (tiny amount) salad with coriander and lime dressing. SF jelly with extra thick double cream.
It was really nice. I'm gutted I didn't make extra, as I reckon it would be lovely cold too. The marinade was made from garlic purée, grated ginger, Garam Masala, cumin, chilli, salt, a tiny smidge of tomato purée for colour, squeeze of lemon, good blob of yoghurt (about 80g), slosh of olive oil. Baked them for about 15 minutes then finished with the grill element. I reckon the whole meal was about 11g of carbs, but could easily be lower by tweaking a few things.I’m pinching that dinner idea sometime soon as looks delicious!!
There were loads of them. I added one a day to my posts for quite a while. At her funeral they built in what we had come to refer to as her "Annieisms".
I had two favourites - when her husband was complaining that something was taking too long she looked him straight in the face and announced "Patience is a virgin".
The other favourite of mine was when she had to go to the dentist because she "...had an abseil on her gum".
Was it Hilda Baker that kept getting her words wrong?
There were loads of them. I added one a day to my posts for quite a while. At her funeral they built in what we had come to refer to as her "Annieisms".
I had two favourites - when her husband was complaining that something was taking too long she looked him straight in the face and announced "Patience is a virgin".
The other favourite of mine was when she had to go to the dentist because she "...had an abseil on her gum".
Was it Hilda Baker that kept getting her words wrong?
Olives give it a great flavour and texture a winner I think x@shelley262 hope your cold clears up very soon. I hadn’t thought of using olives in place of kidney beans in a chilli - that’s a great idea, I’m definitely borrowing that.
I’m really enjoying everyone’s malapropisms keep them coming.
@BibaBee your salmon dinner looked wonderful.
Bit of a blip last night.
First time I have been HUNGRY since the flu started.
Anyway, I had a good rummage in the fridge and found some rather iffy wensleydale and blueberries (not my usual taste).
But that didn’t do the trick and I ended up snaffling a tablespoon of GF xmas pud. With cream.
Not bad for my one-and-only Xmas splurge
Back to straight and narrow today.
No B
L: was last of liver in yummy sauce
D: will be cold pork belly with bay and chilli and a teasp of mango chutney.
Whats the yummy sauce you had with the liver? I keep thinking I ought to eat liver but never get round to it. I think its the memories of the rock hard stuff they gave us for school dinners.
I just pan fried the liver lightly in garlic butter, then lifted it out to rest (I've no idea if liver benefits from resting, but it didn't do it any harm)
Added a splash of red wine to the pan.
Deglazed.
Added herbs (mainly rosemary), worcestershire sauce and about a teasp of tomato puree
Reduced it for a couple of mins
Seasoned and poured over liver on plate
with a sprinkle of fresh grated parmesan over it all
And yes, today's lunch reheat was a little hard. But then I microwaved it. My bad.
Thanks - the sauce sound a lovely - do you think that it would work with chicken livers?
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