It’s that time of night again, and having got used to relaxing I am having to force myself from a comfortable chair and set to cooking without a plan. The vague notion was “cauliflower cheese”. I thought I might do cauliflower steaks but it started falling apart and so I compromised by roasting two halves. It will be much the same, just not so charred and attractive. But there will be fewer irritating cauliflower bits around the place. They get everywhere!
Tree Gibraltar Point, Lincolnshire – dramatic setting
Sweetcorn and baked potatoes will be the only accompaniment in what is likely to be a disappointing meal. And a small amount of cheese sauce – we seem to have used most of the cheese. My vegetable intake has gone down seriously over the last few weeks and I need to address it. If I count the berries I had for breakfast as one portion, the cauliflower and sweetcorn only makes three and an apple will make four. That’s one short on my five a day and quite a lot short on the recommendations of many countries, and many scientists. I have let it slip badly over the last few months.
Time, next week, to start clawing my way back to eating better. The first step is planning. Sitting down to order from a list is always likely to result in better meals than pressing buttons as I try to think. That’s why we end up with sausages, pasties, pizzas and quiches so many times. Add a few beans, some potato and a tub of shop coleslaw with a few salad bits, and you are set for the week. It’s neither healthy nor nutritious, but it is filling.
Dabchick, Gibraltar Point, LincolnshireIt’s partly to do with being rushed all the time (or disorganised, as it is also known) , and partly to do with being lazy.
I also need to get back to making soup. I’ve been having far too much cheese on toast for lunch. It is fatty, calorific and lacks vegetables, even with tomato or spring onions on top. Soup is much better.
A late butterfly
Pictures are from September 2020 – post apocalypse.
I love a cheese toastie for lunch but you are right, vegetable soup is healthier. By coincidence, we are planning cauliflower cheese for later in the week.
Yay for soup, a staple here, too. We are also a big fan of curried lentils, to which vegetables can be added. I make it in a slow cooker right after lunch. Easy peasy as the saying goes.
We melted the slow cooker when we used to stand it on the hob. I say we, because it’s not fair to name names. I miss it. we will buy a new one when we move and have more workspace.
Your header looks exactly like the base for Jackie’s compost soups which she showed me yesterday – now it is the season
Yes, I have put the cauliflower greenery to one side ready for soup tomorrow. 🙂
Soups are one of our staples here, and always chock full of vegetables. I make the chicken stock for us from chicken bones I freeze away, as well as gelatin (juices thick enough to congeal when cold) left over from baking chicken. Rick sometimes makes vegetable pizza (as he is doing tonight) with his own homemade whole wheat dough. Fist course (about to be served is cold soup tonight is gazpacho he made earlier today. Many, many tasty ways to get those vegetables packed in! 🙂
I’m afraid it’s just laziness and disorganisation on my part. Give it a week or two and I will be back on vegetables. 🙂