I couldn’t decide what to cook for dinner so I rustled up this petite feast.
Food like this allows me to have something of a sparkly nature to mark the completion of radiotherapy!
Clockwise from top: Watercress, rocket and baby spinach salad, tomatoes, black olives and capers, olive ciabatta,
coleslaw dressed with salt, pepper and lemon juice, sauted poatoes, onions, mushrooms and curly kale.
It was lovely…filling but not stuffing!
I would love to buy only organic as I think is has to be a better option, right?
However, usually I can taste very little difference and as the price is often prohibitive for me I only buy it when the price is as close to non-organic as possible…with one exception:
These are worth whatever they cost…currently 89p a tin
Here they are in action…
I’ve gone off penne and have fusilli in the wings so the next pasta dish will look different
although it will still have smoked paprika in it!
I hope you’re all enjoying coffee in aid of Macmillan’s Coffee Morning today.
Actually, this was yesterday’s…
…and this was the day before’s, today’s hasn’t arrived yet, but you get the idea.
I didn’t use the butter.
Wait till you see lunch!
For supper last night we had Spicy Mushroom and Quinoa Burgers.
They were a version of this minus the nuts and using a smidge of Marmite instead of miso and there was no smoke flavouring in the pineapple relish/salsa thing. They were blooming delicious. I love the chewy texture of quinoa when it’s been fried or roasted. I see this particular mix as having plenty of potential for variety…chilli flakes are a must next time!
Saturday morning breakfast
One of TB’s children doesn’t like melon, one only likes melon. 
They both like grapes.
TB and I like all the fruit…I think ours looks the nicest
I’ve added a couple of things to the Stuff page
I’m a realistic vegan. I would love it if we were all vegan but I know that will never happen. People will eat meat. So, if an animal is to give up its life for your plate please allow it a good and happy one for as long as possible.
To this end I support Compassion in World Farming who have just announced details of this years fund raising baking:
“Our free range fundraiser, Bake with Compassion, is returning for its fourth year and we are delighted to announce it will be running throughout the month of October. We want as many Compassionate Bakers as possible to get involved and make this a free-range month to remember!
The idea is simple: bake with higher welfare ingredients such as free-range eggs and organic dairy products, and then hold your very own cake sale, dinner party or bake-off!”
Click here for details
Lunch yesterday was vegetable soup with Waitrose Olive Ciabatta.
This is different every time I make it as I chuck in whatever I have…although this time I forgot about the sweet potatoes cohabiting with the maris pipers in the potato bag. TB (my toyboy husband) said he didn’t find this particular one appetising to look at but did enjoy it. It did taste pretty darn amazing but I do see his point.
Dinner didn’t happen but we had supper. More Olive Ciabatta, toasted on the inside and filled with slices of grilled portabella mushroom, mixed leaves, chopped black olives, chopped capers and egg free mayo. It’s something I always like but somehow this time it was extra good. Maybe it was the novelty of sitting on the sofa watching “24” on DVD (eating away from the dining table is a rarity beyond rare in this house) or maybe it was the quality of the bread…or maybe the handsome young man sat beside me ;o)
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All the fruit and nuts and vegetables and herbs and spices and nut milks and bean curds and pulses and grains and funghi and oils and breads and noodles and pastries and fillings and tarts and cakes and pastas and sauces and gravies and nut butters and fruit spreads and juices and cordials and wines and beers and teas and fresh roasted coffee beans and bakes and roasts and fries and…and…and…and…Lord, I could add more!
I’m 56, a model, a portrait artist and a nutritionist.
R M Nutrition 