Liberated and Reduction
This week it’s a)
verbal ramble, b) Giant cous cous recipe,
Until the last
couple of years I have never had long hair.
(Long to me is anything below the ears!!) So I grew mine to shoulder length and Wednesday
went to the hairdressers and had a load chopped off. Freedom!
Liberation! Thanks Irene. Felt literally light
headed. So am now convinced that nice as
long hair looks on others, it is not for me.
So now I am looking
for other things to “cut down” on. This
rationalisation started a couple of weeks ago when I took some books to the
Hospice Book shop. “Some books” in this
household makes no dent in the vast collection we have, but I am going to look
at my share of them and see if I can reduce them. On the craft front I am trying to reduce the
stash I have by actually knitting it rather than admiring it and musing over
what it would be nice to knit with it.
I am also trying to
reduce the other bane of my life, weight.
If I look at a doughnut it decides to make a friend of me for life and never
to leave my side, ever. So not looking
for a drastic reduction, but am trying to at least maintain rather than
increase.
Inevitably in this
situation I am struck with hunger pangs, illogical urges to eat all hours of
the day and night. Battle of the bulge
aint the words. Once I have decided to
“deprive” myself of all that lovely choc, cakes, home made bread etc, they
suddenly become life’s “must haves”.
Perhaps I should try reverse psychology and try and kid myself to eat
everything and hopefully I will lose the appetite!
Finally the last
reduction is going to be the amount I blog each time. So if I do a podcast review I will not be
doing a recipe as sometimes I think the content is rather heavy. So this week it’s a recipe that ends the
entry.
Giant cous cous
Recipe*
Fed up of chasing
grains of tiny cous cous round the plate?
Then try the giant stuff!
I prefer these small
perls to the grain type. It can be a side dish, or served say with rustic bread. Tonight I am having balsamic beetroots and chips with mine!
You need: about 100g giant cous
cous, 2 red peppers (I roast my red peppers and take the skin off, but it is not
necessary as the pepper can just be chopped) , 6 spring onions chopped into circles, 6 cherry
tomatoes quartered, cucumber -, use about 4 inches of peeled cucumber diced,
handful of grapes halves or a peach
destoned and chopped . Fresh mint leaves which can be torn into pieces if the
large sort. Seasoning, Dressing.
Prepare the cous
cous by adding hot water into which a stock cube has been added and simmer 6 mins. Then add and
thoroughly mix the remaining ingredients:
For the dressing it
is best to keep this light, say a splash of balsamic vingegar rather than
drenching it in the heavier salad dressing combo of olive oil and white wine
vinegar. But each to their own its best
to only put on a little and then taste.
One can always add dressing, but never take away. (Like haircutting really isn’t it!)
*As always this is a suggestion rather than exact
instructions, so if only the normal cous cous grains to hand its fine
to use that.
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