What to make to eat when uninspired and tired?
- Something simple - coz head still a bit fuzzy post vaccine
- has to be tasty - that's obvious
- and preferably slow cooked - means I can sit down while it quietly bubbles away
Light and Dark
This will be the final time I am hosting the Scavenger Photo Hunt and it seems only right that I use my hairy side kick - Moss.
Two images - one the original photograph, the other a drawing done by a precious friend.
We had been camping during one of those precious short breaks when we could escape in between lockdowns and after a day's walking in hot sunshine, we returned to the van for the evening. Moss had been fed and was lying on the grass while we quietly drank tea and chatted about our day. The sun was lowering and when I took the photograph, the sun was reflecting off the back of the van and Moss' fur shone out brilliantly against the darkness of the wall. Light and dark.
Last week was full on and I was tired by the end of it. Don't get me wrong - I love being busy, I thrive when my brain has to think, to plan and I have plenty to do, then when I come home at the end of the day - the collapse on the settee with a mug of tea is very satisfying.
It is then, post settee flump and mug of tea slurp, I seize up. My body goes ...' nope, no, not now' and my brain joins in - making it hard to decide what to cook. To counter this brain fog, I keep a list of our favourite meals tucked in the cupboard and often refer to it for inspiration. However, after a while even the favourites become 'blah', so I find I fall down the rabbit hole of recipe research. Tonight's meal is such an example ....
If I am perfectly honest - as I served it up - I had my reservations, I'd tasted it as I went along, checking seasoning and found it bland. To my surprise it was fine, quite tasty in fact. I did have to oomph up the flavours considerably though and it paid off.
Ok, nuts and bolts now ...
Would I make it again? : I might do, but certainly work on the flavour/seasoning - and I don't mean just increasing the salt and pepper. I added a pinch of chilli, garlic granules and mixed herbs and then resorted to a generous squish of tomato puree to help 'deepen' the flavour.
Did it go down well? : surprisingly yes (me more surprised than the others)
Any changes? : Apart from the boosted flavouring/seasoning, the recipe calls for 100gms pasta, I increased that to 250gm (I have two hugely hungry blokes in the house) and it made a comfortable amount for four but no leftovers and certainly confirmed that the original 100gms would be too meagre.
Any hoo - we are full and satisfied and the meal did what it had to do 😊 back to work tomorrow, Moss and I are ready🚶🏼♀️🐾🌱
As I look at each of these photos, I can feel the icy chill that appears as the winter sun slips away. Although as beautiful as they are - I am looking forward to warmer days as the season turns towards spring.