tag:blogger.com,1999:blog-28711546462517239872024-03-21T10:07:02.280+00:00Gin OperatedLife viewed through the bottom of a glassGin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.comBlogger81125tag:blogger.com,1999:blog-2871154646251723987.post-73363938089881113902012-08-21T20:23:00.001+01:002012-08-21T20:29:00.093+01:00'Diet' cheeseburger with spicy sweetcorn mayo<div class="separator" style="clear: both; text-align: center;"><a href="http://www.flickr.com/photos/32045322@N07/7832917072/" style="margin-left: 1em; margin-right: 1em;" target="_blank" title=""><img src="http://farm9.staticflickr.com/8440/7832917072_832a3e8684.jpg" id="blogsy-1345577320583.482" class="aligncenter" alt="" width="300" height="300"></a></div>Another astoundingly quick and easy weeknight supper, this one, and while it may lack the sophistication of last night's salmon and lentils, it was seriously good. Ten minutes from start to finish, although I had already made the burgers and just defrosted them this morning. Probably 15 if I'd done it all from scratch.<br/><br/>Normally I do burgers with oven chips, but today I was craving the spicy sweetcorn mayo my parents used to make, and fancied a crusty roll with my burger but only one set of carbs per meal.<br/><br/>This banquet came to 16 pro points. It could obviously be made healthier with low fat mayo and low fat cheese, but I long ago decided I'd much rather have the real thing, but a lot less often.<br/><br/>For 4 burgers, you need:<br/><br/>500g pack lean mince (extra lean perfect, but more expensive)<br/><br/>Half a medium onion, or one small, finely diced.<br/><br/>A large dash Worcestershire sauce<br/><br/>A dollop low fat yoghurt, to bind<br/><br/>Salt and pepper<br/><br/>To serve: 100g sweetcorn and tbsp mayo per person, salt, pepper, cayenne pepper, 10g extra mature Cheddar cheese per person and a crusty roll each.<br/><br/>You simply combine all the burger ingredients in a bowl (you could fry the onion first, but I like the stronger flavour that comes from my laziness), hands are easiest. Then split up into four, shape into burgers, and either cook straight away (see instructions below) or freeze, wrapped in grease proof paper within your chose container so you have a hope of ever prising them apart.<br/><br/>When you want to eat them, first defrost burgers for several hours in fridge, and then come suppertime, cook them in a George Foreman for about 8 minutes (That's for cooked through, I'm paranoid about mince), or longer on a griddle pan. Add 10g of extra mature cheddar on top three minutes before the end.<br/><br/>While they're cooking, defrost 100g per person of frozen sweetcorn by running under hot water in a sieve. Drain, and put in a bowl with a tablespoon of mayo, a pinch of salt, grinding of pepper and dash of cayenne. Mix, then bung the bowl in the freezer while everything else cooks because it's nicest ice cold.<br/><br/>When the burgers are done, leave them to rest for a minute while you toast the inside of the buns on the grill.<br/><br/>Assemble your goodies, with a side salad to mop up the extra mayo, and eat, rapidly and smugly.<br><br/><br/> <br/><br/>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com0tag:blogger.com,1999:blog-2871154646251723987.post-27689524287224798282012-08-20T21:06:00.001+01:002012-08-20T21:06:29.446+01:00Salmon, lentils, yoghurtI didn't take a picture of this one before eating it - a little out of blogging practice.<br />
<br />
But a simple, delicious, diet friendly supper.<br />
<br />
I baked two salmon fillets in a foil parcel with a slice of lemon, salt, pepper and a pat of butter.<br />
<br />
Meanwhile, I cooked some puy lentils. (ok, I cheated. I opened and heated a pre cooked packet. Next time I'll just boil them, it's as easy, cheaper, and you can add stock and make it taste nicer.)<br />
<br />
I seasoned fat-free Greek yoghurt with lemon, salt, pepper, and a pinch of cayenne pepper.<br />
<br />
Then I stirred basil and salt through the lentils.<br />
<br />
I served the salmon balanced on a bed of lentils, with the juices and the yoghurt sprinkled over.<br />
<br />
The whole meal took twenty minutes - including about five minutes actual work.<br />
<br />
And it was wonderful.<br />
Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com1tag:blogger.com,1999:blog-2871154646251723987.post-88803111469475041792012-02-28T12:00:00.002+00:002012-02-28T12:00:14.842+00:00Soup: celeriac and bramley apple<div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7179/6790075844_3728355447.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="http://farm8.staticflickr.com/7179/6790075844_3728355447.jpg" id="blogsy-1330379073610.2102" class="aligncenter" alt="" width="300" height="400"></a></div><p>Last winter for a while I posted a soup recipe every week. This winter, as soon as the cold winter started, I started making soup again. For a long while I got away with last year's recipes, but eventually I got bored and started again.</p><p> </p><p>I like this soup because the smooth, earthy flavour of the celariac goes so well with the sharp freshness of the apples. It's tasty, filling, easy and healthy - next to no fat, and no Weightwatchers points.</p><a name='more'></a><p>Serves eight</p><p>One celariac, scrubbed, peeled and cut into chunks</p><p>Two large bramley apples, peeled, cored and cut into chunks</p><p>Large onion, sliced</p><p>Litre and half of stock</p><p>Oil or fry light</p><p>Heat the oil or frylight in a large pan on a medium heat. Soften the onions.</p><p>Add the apples and celariac and stir.</p><p>Add the stock.</p><p>Bring to the boil and boil for 20 minutes.</p><p>Blend in the pan using a stick blender, check and adjust seasoning. Serve. </p>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com1tag:blogger.com,1999:blog-2871154646251723987.post-27250322211045391022012-02-22T12:00:00.002+00:002012-02-22T12:00:05.391+00:00Knitting: a baby blanket<div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7181/6905087363_939bccfbd1.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="http://farm8.staticflickr.com/7181/6905087363_939bccfbd1.jpg" id="blogsy-1329686078826.9106" class="aligncenter" alt="" width="300" height="225"></a></div><p>A very special baby is due next month.</p><a name='more'></a><p>I've knitted for this baby <a href="http://www.ginoperated.blogspot.com/2011/11/knitting-baby-hat-and-bootees.html" target="_self" title="">before</a>, but it needs a blanket too. At least one. </p><p>I enjoyed knitting this blanket - the lace keeps it interesting to knit, even though it's a big rectangle. The results were good - it hardly needed blocking and was exactly the size I was hoping for.</p><p>The pattern is very, very simple though, and would be ideal as a simple introduction to lace. You can read more about the yarn, pattern etc on my <a href="http://ravel.me/ginoperatedgirl/5i1om" target="_self" title="">Ravelry project page</a>. </p><p>It would have been quite a quick knit too, if I hadn't gone crazy with Christmas knitting. Ah well.</p><p>Now. I think this baby is too special for one baby blanket. Off to knit another. Baby is due in a fortnight. Clearly, I enjoy a challenge.</p>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com1tag:blogger.com,1999:blog-2871154646251723987.post-39942357829929398662012-02-19T20:18:00.002+00:002012-02-19T20:38:13.591+00:00Sunshine on window boxes<p>At about this time of year, I start to get hopeful. The mornings get lighter. I start to leave work as the sun sets, looking at my beautiful adopted city bathed in impossible - and impossible to photograph - colours. Then it gets lighter earlier still, and soon I'll be leaving the office in daylight. The quality of light starts to change - this could be fanciful, but it starts to feel stronger, richer. It is still freezing cold outside most days, but it starts to become possible to believe that some time soon, spring will come.</p><a name='more'></a><p>And so, last weekend, as hope started to break through, I looked out at the window boxes and decided it was time to replace the dead plants left over from late last summer. I dragged The Husband out to the garden centre and picked plants that would bring colour and interest to the window boxes and endure the remaining frosts.</p><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7195/6904763987_2c4392c28b.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="http://farm8.staticflickr.com/7195/6904763987_2c4392c28b.jpg" id="blogsy-1329682682817.0156" class="aligncenter" alt="" width="307" height="166"></a></div><p>Here are the results: last year's box, a lot of primroses, narcissi and crocuses. Every morning, when I peak out of the window to see what the weather's doing, I see flowers, and know the day is going to be ok. I can't wait for more buds to open.</p><div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7042/6904765771_89bc28b200.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;" title=""><img src="http://farm8.staticflickr.com/7042/6904765771_89bc28b200.jpg" id="blogsy-1329682682895.0193" class="aligncenter" alt="" width="307" height="230"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7190/6904768583_a490300447.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="http://farm8.staticflickr.com/7190/6904768583_a490300447.jpg" id="blogsy-1329682682892.3528" class="aligncenter" alt="" width="307" height="165"></a></div><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7055/6904766973_e47013df76.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="http://farm8.staticflickr.com/7055/6904766973_e47013df76.jpg" id="blogsy-1329682682845.617" class="aligncenter" alt="" width="230" height="307"></a></div><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="http://farm8.staticflickr.com/7182/6904769935_ac07dd259d.jpg" target="_blank" style="margin-left: 1em; margin-right: 1em;"><img src="http://farm8.staticflickr.com/7182/6904769935_ac07dd259d.jpg" id="blogsy-1329682682847.3848" class="aligncenter" alt="" width="307" height="157"></a></div><p> </p>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com3tag:blogger.com,1999:blog-2871154646251723987.post-77613330325068173952012-02-14T12:00:00.003+00:002012-02-19T20:40:56.092+00:00Smoked salmon, dill and cucumber open sandwiches<p>This is such a simple, fresh tasting lunch - very healthy, but every mouthful shouts 'luxury', not 'diet'.</p><p> </p><p>As with all the best simple lunches, it's almost insulting to give you a recipe, but here goes.</p><p> <a name='more'></a></p><p> </p><p>For two:</p><p>Four slices good, dense brown or wholemeal bread, buttered</p><p>A 100g ish pack of smoked salmon</p><p>Half a cucumber</p><p>Half a pack of dill</p><p>Salt</p><p> </p><p>Half an hour to an hour before you want to eat, slice the cucumber and sprinkle lightly with salt to draw out some of the water.</p><p> </p><div class="separator" style="clear: both; text-align: none;"><a href="http://farm8.staticflickr.com/7049/6865587671_fe41dcb06f.jpg" target="_blank" style="margin-bottom: 1em; margin-right: 1em;"><img src="http://farm8.staticflickr.com/7049/6865587671_fe41dcb06f_m.jpg" id="blogsy-1329684045321.0056" class="alignnone" width="368" height="276" alt=""></a></div><p>Just before eating, arrange cucumber on bread, lay salmon on top, and snip over dill.</p><p> </p><p>Eat rapidly.</p><p> </p><p>As I said, insultingly easy!</p><p> </p><p> </p><p> </p>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com0tag:blogger.com,1999:blog-2871154646251723987.post-1356807165945243392012-02-12T21:44:00.001+00:002012-02-19T20:41:18.737+00:00Christmas knittingSo. It's been a while. To catch you up, there was a lovely holiday in the middle of nowhere, there was a wonderful Christmas spent between two families and before both of these things, the husband got a job after 11 months freelancing, and for the first time for a long time we were both able to breath and sleep propeerly.<br><br>There was also a lot of Christmas knitting, much of it done listening to audiobooks by a stove during the same holiday in the middle of nowhere, while snow fell and sheep baa'd.<br><a name='more'></a><p> </p>(all links go to Ravelry, but to open pages)<br><br>There were <a href="http://http://ravel.me/ginoperatedgirl/mcumt">silly socks for my father</a> <br><br>There were <a href="http://http://ravel.me/ginoperatedgirl/6cbwk">gloves that let my mother use her iPhone.</a><br><br>There were <a href="http://http://ravel.me/ginoperatedgirl/jbcav">mitts for my brother</a><br><br>And <a href="http://http://ravel.me/ginoperatedgirl/x0ygr">mitts for my sister-in-law</a>.<br><br>And everyone seemed happy.<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdITaVWWOACoj5fnTvfXlvSwbxNJGSx4ipfSLTD-aKSF6QLcNLaW59YTpjY8pQuryo2-0-SlkxBnBF7xaokyWDgKi_qlxS5NCos3S0XjfwJYMMCcHnjVOEl4LpTZhIdMjNtwFUWFbKPPl/s640/blogger-image-392255221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJdITaVWWOACoj5fnTvfXlvSwbxNJGSx4ipfSLTD-aKSF6QLcNLaW59YTpjY8pQuryo2-0-SlkxBnBF7xaokyWDgKi_qlxS5NCos3S0XjfwJYMMCcHnjVOEl4LpTZhIdMjNtwFUWFbKPPl/s640/blogger-image-392255221.jpg" id="blogsy-1329684065174.9883" class="" alt=""></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0Auqb4ihrHUh-O5o4KUkvyCtB9bqhwdPEO0PbwElH5Dr41I3IbCArPSwVQJ00CbjVZJ_1SHx7tKqva8KZTuVo1KZebECbzDpj8esqbjexJTWrb_6Pw3IazbDQkF3WeeROnic69Roue1X/s640/blogger-image--1829091113.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW0Auqb4ihrHUh-O5o4KUkvyCtB9bqhwdPEO0PbwElH5Dr41I3IbCArPSwVQJ00CbjVZJ_1SHx7tKqva8KZTuVo1KZebECbzDpj8esqbjexJTWrb_6Pw3IazbDQkF3WeeROnic69Roue1X/s640/blogger-image--1829091113.jpg" id="blogsy-1329684065181.7803" class="" alt=""></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMS5vlQr8IZJmpWsaK8I3X8mk6E-vtH3ZE5JPrQCdiinRWegrgO3qEM0uZc72Ec4hYYCs-YnFXZ5LFiHj0qLuWbEB53GJooP29ZeGC8oLoG47678NtGYf3DABg3ioNryTGciCGoInLGAos/s640/blogger-image-1731573684.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMS5vlQr8IZJmpWsaK8I3X8mk6E-vtH3ZE5JPrQCdiinRWegrgO3qEM0uZc72Ec4hYYCs-YnFXZ5LFiHj0qLuWbEB53GJooP29ZeGC8oLoG47678NtGYf3DABg3ioNryTGciCGoInLGAos/s640/blogger-image-1731573684.jpg" id="blogsy-1329684065181.53" class="" alt=""></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOZnbkADUrPY5KyNgNBAAxPTn1poDfvsP6OrjFcR-e_Az01BDfBaLjdRr5Yvk1t182U4rAsK3jSuG8X2KSXbqp5V60ool-uPEnWZjcdJIaLkNf6wEOgolmvcBv5_OQ23zTCt1jVYkZISPc/s640/blogger-image-2031459570.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOZnbkADUrPY5KyNgNBAAxPTn1poDfvsP6OrjFcR-e_Az01BDfBaLjdRr5Yvk1t182U4rAsK3jSuG8X2KSXbqp5V60ool-uPEnWZjcdJIaLkNf6wEOgolmvcBv5_OQ23zTCt1jVYkZISPc/s640/blogger-image-2031459570.jpg" id="blogsy-1329684065157.81" class="" alt=""></a></div><p> </p>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com0tag:blogger.com,1999:blog-2871154646251723987.post-32098249072804121042011-11-13T11:19:00.001+00:002012-02-19T20:41:46.113+00:00Winter warmer: slow cooked pork and cider casseroleAdventures with my slow cooker continue. I still can't quite get over the wonder of chopping a few things before breakfast, flicking a switch, and coming home to a beautiful smelling flat several hours later.<br><br>This week, I tried pork, apples and cider, with a little thyme. The results were absolutely delicious - tender pork and sharp apples in a lovely rich, scented, sweet and savoury sauce. Again, much too much sauce - I would recommend using half the amount of cider I did - although eating my supper of stew and mash with a spoon only served to increase the comfort food factor. The apples disintegrate, but it serve to thicken the sauce (slightly).<br><br>I also used more meat than usual - about twice as much. For some reason, I instinctively serve more pork than other meats. You could halve it - this was a very generous, even snooze-inducingly large portion - but I'd add a littlemore root veg to bulk it out if so.<p><a name='more'></a><p> </p><br>Serves 4-6<br>0.8-1kg/2lb ish diced pork - I used shoulder, go with whatever good quality meat is cheapest<br>2 carrots, peeled and chopped<br>2 bramley apples, peeled, cored and chopped<br>One onion, sliced<br>Half pint/250ml cider (although I used twice that)<br>Few sprigs thyme, leaves picked<br><br>Put the onion, carrots and apples at the bottom of the slow cooker, and add the pork, thyme and cider. Cook all day on low, or half the day on high.<br><br>Or, in a normal oven, use the full pint of cider, and cook for two hours in a low oven.<br><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDWHEnNlMae_itS6UIX3ZVhEx7d8jbLbgjF_lG7GB4bQuEMc3qqVuZarzEMrsIor99LoNp1l0MbENo71d3qImeXEWKNEuntLBiPXTFVn9bsbQrxP8h9fiH9A9fwaux2c8bEAOYCuz1C2Q/s640/blogger-image-1944265345.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtDWHEnNlMae_itS6UIX3ZVhEx7d8jbLbgjF_lG7GB4bQuEMc3qqVuZarzEMrsIor99LoNp1l0MbENo71d3qImeXEWKNEuntLBiPXTFVn9bsbQrxP8h9fiH9A9fwaux2c8bEAOYCuz1C2Q/s640/blogger-image-1944265345.jpg" id="blogsy-1329684087461.0764" class="" alt=""></a></div><p> </p></p>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com1tag:blogger.com,1999:blog-2871154646251723987.post-17875870400723715022011-11-10T12:00:00.001+00:002012-02-19T20:42:10.995+00:00Knitting: baby hat and booteesSo. Someone I'm very fond of is pregnant. Once the screaming, squealing, and congratulating (and the three month mark - I'm superstitious) was past, I did what came naturally, and got out my knitting needles and some very brightly coloured yarn, knowing that this baby's parents won't want pastels.<br><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimItHQiuYKN8JZwjKQY7GAlAKPnETs9PyijiqtfxhwQjWoiIltense5Vn5XuWEMPyEhkTnCqbzyvTbsTTidvws5nMGFIdJd6-b4znfRpxGMj06Q7iTAUmHxCmVVDft12I87jV5vFdFrOgw/s1600/hat+and+boots.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimItHQiuYKN8JZwjKQY7GAlAKPnETs9PyijiqtfxhwQjWoiIltense5Vn5XuWEMPyEhkTnCqbzyvTbsTTidvws5nMGFIdJd6-b4znfRpxGMj06Q7iTAUmHxCmVVDft12I87jV5vFdFrOgw/s320/hat+and+boots.jpg" id="blogsy-1329684117099.5986" class="" width="320" height="240" alt=""></a></div><br><a name='more'></a> These are the result. A set so cute that I'm afraid I did try the hat on the cat, and considered knitting an extra pair of bootees and making him run round the flat in them. A set that made the husband smile, and then go very quiet.<br><br>A set that, frankly, needs to be put in a jiffy bag and sent down to the parents-to-be as soon as possible before it causes all manner of disaster. Hopefully by the time you read this, they will be safely in South London being cooed over by people with reason to coo, and the cat will have stopped plotting ways to kill me.<br><br>You can read the yarn details and find the pattern <a href="http://ravel.me/ginoperatedgirl/fg6vb">here</a>. I am not responsible for what happens should you knit them.<p> </p>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com2tag:blogger.com,1999:blog-2871154646251723987.post-33493475773219140032011-11-08T12:00:00.003+00:002012-02-19T20:43:03.978+00:00Slow-cooked beef stew<p class="mobile-photo"></p>I've been flirting with the idea of getting a slow cooker for a while now, but wasn't sure if I'd actually use it. I was pretty certain we didn't have space for it.<br><br><p>But when we went to visit my aunt and cousins a couple of weeks ago, my aunt served up the most delicious, sophisticated lemon and lamb stew. Which cooked in her slow cooker while we drank and caught up. My aunt, and my cousin, who is a student, talked about how useful their slow cookers were. My cousin will put a stew on for her housemates before going to lectures.<a name='more'></a></p><p> </p><blockquote><br></blockquote>That tempted me. You see, I have an issue with stews. I really like them - how comforting, rich and cheap they are. But I only get to eat them at weekends, because they take so long. And at weekends, I'd rather have something that's more of a treat - steak, not good plain food!<br><br>But the slow cooker makes a wholesome comforting stew a weeknight possibility. <br><br>So, we bought a slow cooker for £9 from Tesco - at that price we could afford to experiment.<br><br>And I spent fifteen minutes before work throwing together dinner, before leaving the slow cooker to do its thing. I didn't bother to brown the meat first - my aunt and cousin told me they don't generally bother, so I didn't either!<br><br>I came back to beautiful smells, and a lovely supper, merrily simmering.<br><br>Here is the end result. With a baked potato (because this was the leftovers, so I felt I could justify putting the oven on). And gratuitous parsley, to try to make it photograph more appealingly.<br><br><br><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCK189he8L-A58q6tUjUBfI_hbsjlhRHLpFUsEpSWudUOoewHb0jxtATCoatLcaXLnicvJ5rx2WbwlMMTdd8imN-fe437YlgmjNccIMg_40uD1mycnyyg06WzqOIbRWzTqzL7AlFmoUITH/s1600/photo-718207.JPG" style="margin-left: auto; margin-right: auto;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCK189he8L-A58q6tUjUBfI_hbsjlhRHLpFUsEpSWudUOoewHb0jxtATCoatLcaXLnicvJ5rx2WbwlMMTdd8imN-fe437YlgmjNccIMg_40uD1mycnyyg06WzqOIbRWzTqzL7AlFmoUITH/s320/photo-718207.JPG" id="blogsy-1329684138780.0708" class="" alt=""></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Yeah. It takes a more talented photographer than me to make stew look as good as it tastes.</td></tr></tbody></table>The recipe is below. But it's a stew, you can vary it, it won't come to any harm. I used a pint of liquid, which, as it doesn't thicken in the slow cooker, made for a lot of sauce. I think this is a good thing - just have it with something like rice or potato to soak it up - but if you'd like it less wet, halve the liquid.<br><br>As for where we're keeping the slow cooker? On the bookshelf in the spare room. And if I'll give up book storage space for something, I must like it.<br><br><strong>Slow cooked beef stew (serves 4, or two for two nights</strong>)<br>One onion<br>400-500g stewing or braising steak<br>Two large carrots<br>Four parsnips<br>Two tbsp dried thyme<br>A glass of red wine, made up to a pint with boiling water and a beef stock cube.<br>2 tbsps cornflour (optional)<br><br>Slice the onion, peel the carrots and turnips, and cut them into large chunks. Put in slow cooker, add the beef and thyme, and pour over the wine-stock mixture.<br><br>Switch the slow cooker onto "low" if you're out all day (mine had about 12 hours cooking in total), "high" if you want to cook it for "just" 4-5 hours.<br><br>When you get home from work (half an hour to an hour before you want to eat), if you can be bothered, mix cornflour with a little cold water, stir into stew and turn up to high to let it thicken slightly. If you can't be bothered, the sauce will be thinner, but still lovely.<p> </p>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com0tag:blogger.com,1999:blog-2871154646251723987.post-7051003379265556732011-11-04T12:00:00.001+00:002012-02-19T20:43:22.085+00:00Not knitting! Emily Peacock Cross Stitch kitWhen I was little, I loved counted cross stitch. I loved carefully following a diagram, and turning a blank sheet of fabric into a picture. I loved how complex shapes could be made from lots of tiny squares, and how the texture of the fabric could be completely changed as each square was replaced with a stitch. And I loved the calming effect of carefully putting the needle through the fabric, again, and again, and again.<a name='more'></a><p> </p><br>But I hated how quick most of the available kits were to finish - an embroidered card or small picture could be done in an afternoon - which meant that my pocket money went too quickly on them. Pocket money that I would much rather spend on books. And as I got older and my tastes developed, I hated how twee almost all the commercially available kits were. So the hobby got dropped.<br><br>Then earlier this year, my cousin came to stay for a weekend. We sat down to watch a film, and I reached into my bag and got out my lace knitting. She saw me, and ran to her room, returning with her cross stitch. We sat and watched the film, stitching, and swigging margaritas (our mutual grandmother, from whom the love of cocktails and needlework comes, must have been beaming down). Over the weekend, I became fascinated by her needlework, and determined to try again. And so the hunt for a nice kit began.<br><br>Although things have improved vastly since the last time I'd looked, there was still a limited number of kits for more modern tastes. My cousin was knitting a very funky one from Anchor - but it had a Union Jack motif, as did almost everything I could find that I liked (I <em>was </em>hunting shortly before the Royal Wedding). The Union Jack isn't quite such a neutral motif in Scotland as it is in England, and I didn't want a flag for a sofa cushion.<br><br>Which is how I ended up on the <a href="http://www.emilypeacock.com/EmilyPeacockTapestry/Tapestry_Kits_designed_for_today.html">Emily Peacock</a> website. If you watched Kirsty's homemade home her designs might be familiar - all bold lettering and bright colours, but not a flag in sight. Her kits are expensive - about £60 a throw - but they're like nothing else that's available right now. They looked like both a great craft project, and an end result I'd actually want in my home.<br><br>I ummed and ahed over them - that's a lot of money - until my parents asked me what I wanted for my 30th birthday. More uming and ahing. But I wanted something that would last - something that I would look back on and think "I got that when I turned 30". Suddenly, the kits were within reach. And, with the link to childhood hobbies, and my gin-swilling grandmother, it felt right. My parents got me the "Hug" and "Kiss" pair of kits, and my in-laws (who also spoil me rotten) got me the Rob Ryan collaboration, "Give me work to last the rest of my life" - a lovely sentiment for a crafter.<br><br>So this summer I've been working on the first of my kits, "Hug". It was great to do - satisfying, but easier than lace knitting, and it took AGES, which for me is a good thing, and meant in fact it was great value in terms of £/hour of fun. The rich colours were a pleasure to work with, and the clear instructions guided me along even though I hadn't sewed a cross stitch for 15 years. I've finally finished it, and the result is below.<br><br><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidx6-0hLT6bB1Sp_Nd72VT-hOBmclWt-jYsmGnPbI6nuGDAtUMSkQ3f58LDhmav0-frQwtKV9-Ajw_pgiU_xTfSwF1WbhJQzbvvqPt-G-Rf7ofNepiPXk6NAxo7hj4YDIq6aMORQ0M8iE8/s1600/hug.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidx6-0hLT6bB1Sp_Nd72VT-hOBmclWt-jYsmGnPbI6nuGDAtUMSkQ3f58LDhmav0-frQwtKV9-Ajw_pgiU_xTfSwF1WbhJQzbvvqPt-G-Rf7ofNepiPXk6NAxo7hj4YDIq6aMORQ0M8iE8/s320/hug.jpg" id="blogsy-1329684193083.146" class="" width="320" height="240" alt=""></a></div>I'm looking forward to making the next one, and turning them into a matching pair of cushions. I've picked up my knitting needles for a bit - I'm a monogamous crafter and can't have more than one project on the go - so it'll be a few months till I start again, and a few months more till I finish. But I can't wait. This set of 30th birthday presents look likely to keep me going until my next birthday and beyond.<p> </p>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com1tag:blogger.com,1999:blog-2871154646251723987.post-75744500098776143252011-11-02T12:00:00.002+00:002012-02-19T20:17:56.627+00:00A soup so scrumptious it got me blogging again: Thai carrot and coriander<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>The weekly huge batches of soup started up again about six weeks ago. Once again it's cold enough in Edinburgh for a huge mug of warm, comforting soup to be the best possible lunch option.<br><br>Up until this weekend I'd been repeating myself, cooking things I'd done (and usually blogged) before. One week the weekend was so busy we bought a stack of cans of soup instead. The world didn't end, although gratifyingly they weren't as good, as healthy or as cheap as the ones I make.<p><br>But this one is so good I had to share. It's based on one my aunt gave us for lunch when we went to visit last weekend - a delicious bought fresh soup. The budget's too tight for us to buy fresh soup for weekday lunches, so when we got home we decided to experiment, and came up with the following. It's got a kick to it, and is thoroughly warming and filling on a cool day. Lovely. And if you care about such things it's very low fat, and only one propoint a portion. </p><blockquote><a name='more'></a><p> </p></blockquote><p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94HdOh3hD9nImD0qLA82RWFofr7iRVjKyhuYviXUTXqwY3zfewWt8bWKR8fWnlrKOk3-n0vKS-eEQEafp-Kct6Ptsj_618uQef3iI-kD439grLCnDMWji7n3HY-vz0FTp2hmmqbewK1GR/s1600/thai+carrot+and+coriander+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi94HdOh3hD9nImD0qLA82RWFofr7iRVjKyhuYviXUTXqwY3zfewWt8bWKR8fWnlrKOk3-n0vKS-eEQEafp-Kct6Ptsj_618uQef3iI-kD439grLCnDMWji7n3HY-vz0FTp2hmmqbewK1GR/s320/thai+carrot+and+coriander+soup.jpg" id="blogsy-1329682668194.298" class="" alt="" width="320" height="240"></a></div><br><br><br><br><strong>Thai Carrot and Coriander Soup (enough for eight generous portions)</strong><br>2kg carrots, peeled, topped and tailed, chopped<br>An onion<br>Frylight/a little cooking oil<br>Litre veg stock (marigold is fine)<br>Two stalks lemongrass<br>Half a dozen kaffir lime leaves if you have them in anyway<br>A red chilli, finely chopped (or a large dollop of the cheating pre cut stuff)<br>One can low fat coconut milk<br>Large bunch of coriander (our supermarket do bunches twice the size of the normal bunches), roughly chopped.<br>Dash soy sauce<br>Dash nam pla (omit, obviously, if making this for vegetarians or vegans)<br><br>Soften the onion in the frylight or oil. Add the carrots, and fry for a short time.<br>Add a litre of veg stock, to cover, the chilli, the kaffir lime leaves, and the lemongrass, after bashing it a bit to release the flavours. Boil until the carrots are very soft - this takes ages, about 20 minutes.<br>Allow to cool so you don't scald yourself while pureeing. Add coriander and coconut milk and puree using a stick blender.<br>Add a dash of soy sauce and a dash of nam pla to season, to taste.<br>This makes for a very thick soup - thin down with water before reheating if required.<p> </p><p> </p>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com0tag:blogger.com,1999:blog-2871154646251723987.post-75350715744771468442011-08-03T12:00:00.004+01:002012-02-19T20:44:03.608+00:00Simply scrumptious: lemon sole with chive butter<p class="mobile-photo"></p>Sometimes, I crave simple, clean flavours. After a heavy weekend, being spoilt rotten, by Monday night I would have happily eaten nursery food<br><br>But on reflection, I decided that what I wanted most was the delicate flavour of white fish.<br><br>I know you shouldn't buy fish on a Monday, but I decided I trusted our local supermarket to only sell us something fresh, and sent the husband to investigate while I was at work. He returned with two lovely lemon sole fillets, some new potatoes, and some broccoli. This became a delicious 15 minute meal.<a name='more'></a><p> </p><br>While the potatoes were boiling, I chopped about a teaspoon of chives, and mixed them, a tiny squeeze of lemon juice and a pinch of salt with an ounce of soft butter. Or Lurpak Lighter Spreadable, as I hadn't been organised enough to get butter out ahead of time. I rolled the butter in clingfilm and put it into the fridge to solidify into a log, so I could cut pretty rounds from it. It didn't solidify much in ten minutes, but if you do this in advance it does work. This was enough for a generous amount each for two people.<br><br>I then boiled the kettle for the broccoli and prepped it, heated up a large, heavy frying pan for the fish, and slashed the fish skin to help it crisp.<br><br>Then, after the potatoes had been boiling for ten minutes, I put the broccoli on to boil for five minutes and popped a large knob of butter (real stuff, this time) into the frying pan.<br><br>When the butter had melted, I put the fish in, skin side down, and held it down with a spatula for the first minute so the skin crisper and didn't curl.<br><br>Then I left the fish to cook, skin down. With fish it's easy to see if it's cooked - I watched as the flesh turned from translucent and slightly pink to opaque and white. When just the very top of the fish was still to cook, I flipped the fillets and cooked flesh down for a minute, before serving everything up, with the chive butter on top of the fish (although I may have dunked the potatoes and broccoli in it to).<br><br>The simple, almost creamy taste of the lemon sole, the sharp chives, the in-season potatoes and the broccoli, all went together perfectly.<br><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnH3GcC5u8tUmPG37aATzr2BkZDcnhfo0qLPdNrUoANxA_jCaXh407MjRb-SAIxdeIqjxYy5T2fcXTqjv32BBALCWe6lfMUSqIvp3Y6rewIV1dkB3jO0iPiDBDrDAGYAZnU09QvSsPDSzc/s1600/photo-763182.JPG" style="margin-left: 1em; margin-right: 1em;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnH3GcC5u8tUmPG37aATzr2BkZDcnhfo0qLPdNrUoANxA_jCaXh407MjRb-SAIxdeIqjxYy5T2fcXTqjv32BBALCWe6lfMUSqIvp3Y6rewIV1dkB3jO0iPiDBDrDAGYAZnU09QvSsPDSzc/s320/photo-763182.JPG" id="blogsy-1329684224444.0278" class="" alt=""></a></div>And although I fried the fish in butter, I'm still rating this one as 'healthy', as the lemon sole was only two propoints, which gave me some wiggle room for butter and a huge stack of potatoes.<p> </p>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com0tag:blogger.com,1999:blog-2871154646251723987.post-12378803437184649962011-08-01T12:02:00.000+01:002011-08-01T12:02:20.723+01:00Guacamole-ish<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>I've been having some luck with the special offers corner in my local Waitrose lately. After the £1.11 beef joint which yielded two steaks and two <a href="http://ginoperated.blogspot.com/2011/07/seared-beef-lime-chilli-and-ginger.html">rather yummy salads</a>, I've been casting my eye over it every time I walk past. I've never got that lucky again, but for one, wonderful week, it became apparent that someone was putting the ripe and ready to eat avocados into the discount shelf at 6pm on the day they went out of date. As ripe and ready to eat avocados rarely are, I grabbed them thinking they'd be good - and most of them were. Bizarrely, though, one pack of two consisted of one gorgeously soft avocado - and one so hard it could have been made of rubber.<br />
<br />
I'd planned to make <a href="http://www.bbc.co.uk/food/recipes/realguacamole_81424">this guacamole recipe</a>, one from the hairy bikers that I picked because it didn't contain cream or mayo or anything else odd - I wanted it to taste super-fresh, not like a dip. But the recipe calls for three avocados. I'd planned to make it with two, reducing things slightly - I used a couple of chillies, rather than four, and just one tomato - which would have been fine. But after the rubber avocado, I found myself with a pile of chopped other ingredients, and just one av. So I shrugged and ended up making it with one.<br />
<br />
It worked. The result was light, fresh and zingy. It still had the creaminess of the one super ripe avocado, but in texture it was more like a salsa. As someone who's never been that fussed by most salsas - I'm not the world's biggest tomato fan - it was like a perfect blend of salsa and guacamole.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgai1IT9X1QF0tR2lOzi_oqH4pGJBj4qch5BEPrv2EH_uW1p_yinfPBbluNGUkVh3uPKAfZBl5wsgx_mqU0hE_donHKlyaNs1W0fwYP8-_yl_Gh99B1KIQMTsmJn4RUim7Z3vLlDk6tAxQA/s1600/IMG_0422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgai1IT9X1QF0tR2lOzi_oqH4pGJBj4qch5BEPrv2EH_uW1p_yinfPBbluNGUkVh3uPKAfZBl5wsgx_mqU0hE_donHKlyaNs1W0fwYP8-_yl_Gh99B1KIQMTsmJn4RUim7Z3vLlDk6tAxQA/s320/IMG_0422.JPG" width="240" /></a></div>It tasted so light and fresh I didn't want it with tortilla chips or anything greasy - so instead, we use lettuce leaves. They were perfect - little scoops. And because they were so healthy, I didn't feel in the least bit guilty about polishing off a lot of guacamole in one go!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgNpMEIubySaVEbsK_m8LH6gPOloPshKZHz-iAsXNmhsbYLqnU3a22GCEoQF29DfkSq9v_TgeMHgfOD8klTJc0t1ijYdfh2QusSXgLkNo9jwOurgz_efaYrhwoHaxNl5qmbZhJyO7BfAD/s1600/IMG_0423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKgNpMEIubySaVEbsK_m8LH6gPOloPshKZHz-iAsXNmhsbYLqnU3a22GCEoQF29DfkSq9v_TgeMHgfOD8klTJc0t1ijYdfh2QusSXgLkNo9jwOurgz_efaYrhwoHaxNl5qmbZhJyO7BfAD/s320/IMG_0423.JPG" width="240" /></a></div>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com0tag:blogger.com,1999:blog-2871154646251723987.post-89728243379026115702011-07-29T12:00:00.013+01:002011-07-29T12:00:12.858+01:00Knitting: a finished snowdrop shawlWhen I was in London in June I saw <a href="http://www.carrieduffy.com/">Caroline</a>, and could finally hand over her shawl. I've blogged about it before <a href="http://ginoperated.blogspot.com/search/label/knitting">here </a>and <a href="http://ginoperated.blogspot.com/2011/04/knitting-in-progress-snowdrop-shawl.html">here</a>, and actually finished it back in late May, but couldn't block it at the time because the spare room was such a mess I couldn't get the bed open. And also, I didn't want to blog about it before I gave it to her. <br />
<br />
But when I eventually tidied up the spare room and did block it before travelling down, I forgot to take pictures. So Caroline very kindly took this one of the finished project for me:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSP3Ai-PnINz41uPD1SfMWTodaILElrYHuHtecC4knoR5TKWf26vbshp6G1Fvqz6RuLG_twlL9g-fNiQXo9_xWIgCU6dW86I4__cQDLAeKe7DjTPkHtvLOEC5hd6LcIjXs_KeoVp0dmkR/s1600/SAM_0415.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWSP3Ai-PnINz41uPD1SfMWTodaILElrYHuHtecC4knoR5TKWf26vbshp6G1Fvqz6RuLG_twlL9g-fNiQXo9_xWIgCU6dW86I4__cQDLAeKe7DjTPkHtvLOEC5hd6LcIjXs_KeoVp0dmkR/s320/SAM_0415.JPG" width="320" /></a></div><br />
I was really happy with the way it turned out, and the pattern was fun. I probably won't do another with a knitted-on edging, though, because picking up stitches for it was a complete nightmare, and when I got to the point, after several day's work, I wasn't at the point in the pattern repeat I should have been at. I had a choice of losing a great deal of work or... fudging it slightly. I'm afraid I went for the latter! At least with a edging that's knitted with the rest of the shawl you can read your pattern to see if you've gone wrong - that wasn't really possible with this one.<br />
<br />
The pattern was Yarn Harlot's Snowdrop Shawl. There's a link to the pattern, and all the other details <a href="http://www.ravelry.com/projects/ginoperatedgirl/snowdrop-shawl">here</a>. <br />
<br />
I'm now taking a mini rest from knitting, partly because it's summer, partly because I've finished a bunch of things I've promised people, and largely because I got not one, but three Emily Peacock tapestry kits for my birthday and I'm really enjoying making them. But that's a whole different post! However, there's enough beautiful yarn in my drawer, and fab patterns in my queue, to ensure I'll be back knitting again soon.Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com4tag:blogger.com,1999:blog-2871154646251723987.post-89307840813486980402011-07-27T12:00:00.000+01:002011-07-27T12:00:09.526+01:00Nigel Slater's griddled chicken and aubergine stacks<div class="mobile-photo" style="text-align: center;"></div><div class="mobile-photo" style="text-align: center;"></div><div class="mobile-photo" style="text-align: center;"></div><div class="mobile-photo" style="text-align: center;"></div><div class="mobile-photo" style="text-align: left;"></div><div class="mobile-photo" style="text-align: left;"></div><div class="mobile-photo" style="text-align: left;"></div><div class="mobile-photo" style="text-align: left;">So, as briefly mentioned in a previous post, we've treated ourselves to a George Foreman grill. A teensy-tiny one for our teensy-tiny kitchen, and also because I wasn't entirely sure we'd use it and thought we should at least get a cheap one that wasn't going to be a complete pain to store. I'd used my parents' while house-sitting and found it handy for cooking chicken breasts to go in a salad, and could see a few things we'd use it for, but there's always a risk with kitchen gadgets and I don't have space or money for big mistakes!</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">It's now in use almost every day. Partly, it's because it's summer, and simple griddled meat and veg are so appealing right now. But it also cooks steak well, quickly, and my homemade burgers in three minutes flat. And bacon for weekend breakfasts with a lot less faff then doing it in the proper grill. </div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">This recipe is one we've been doing for years. When I met my husband, he had a large scrapbook of recipes his mother had typed and printed out for him when he left home to go to uni. In the back he'd stuck other recipes - pulled out of newspapers, mostly - that he liked the look of. Since we've been together we've supplemented it with other things pulled out of newspapers, and it's in constant use alongside my recipe file. It's a lot easier, because you can just stick things in, rather than writing them out again. But it's also now getting full.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">This recipe has been typed out, but in a different font to all the others, so I think perhaps it's one he copied out himself. It says it's a Nigel Slater, and the version we have certainly reads like him, but I can't find it anywhere online, or in our books, and don't have the scrapbook with me, so the version below is the one I have in my head. </div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">Anyway, it's delicious and healthy and yummy. Using a griddle plan, as we used to, works well but is a bit of a faff as it takes so long and the kitchen fills up with smoke. But worth it. Using a George Foreman, though, makes it much, much easier. </div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">Ingredients for two people</div><div class="mobile-photo" style="text-align: left;">For the stacks: </div><div class="mobile-photo" style="text-align: left;">Two chicken breasts</div><div class="mobile-photo" style="text-align: left;">An aubergine, cut, ideally, into four slices, but I often end up getting six out of a big supermarket aubergine.</div><div class="mobile-photo" style="text-align: left;">Pesto - about two tbsps.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">For the tomato accompaniment</div><div class="mobile-photo" style="text-align: left;">Four to six normal sized tomatoes</div><div class="mobile-photo" style="text-align: left;">A few basil leaves</div><div class="mobile-photo" style="text-align: left;">A shallot, or half a small onion</div><div class="mobile-photo" style="text-align: left;">Olive oil</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;"><br />
Grill the chicken breasts for about six minutes a side if you're using a griddle pan, or six minutes in total if you're using a double sided grill. Check they're cooked through, and put them aside to keep them warm.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">Then griddle the slices of aubergine, for three minutes a side on the griddle pan, and three minutes in total in the grill - until done and yummy looking. If you're using a teensy-tiny George Foreman and cut six slices rather than four, you'll need to do this in two batches. </div><div class="mobile-photo" style="text-align: left;"></div><div class="mobile-photo" style="text-align: left;">Spread one side of each of your aubergine pieces with pesto, and stack, making a sandwich with the chicken breast.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">To make the accompaniment, while the chicken is griddling, dice your onion/shallot and soften it in a little olive oil, and dice your tomatoes. Then, while the last slice of aubergine is doing it's thing, warm the tomatoes through in the pan, and tear the basil leaves on top.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">We have this with hunks of fresh bread to mop up the juices from the tomatoes. The bread below is the central slice from our home-made breadmaker bread, which why there's a strange dent where the paddle was.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxZvpRla8opauFzUyNns33AM9qP-90gUBek4Gtz2xYFlW5qsJcxN80fyc_k2MI5FvcxF7SORqzJyucnAbQre9hkoVgwDo61BeNmD-jz9BINSL4b7NfYHjIZUxNeDKggte-z_QjY5cwHDr/s1600/photo-794077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjxZvpRla8opauFzUyNns33AM9qP-90gUBek4Gtz2xYFlW5qsJcxN80fyc_k2MI5FvcxF7SORqzJyucnAbQre9hkoVgwDo61BeNmD-jz9BINSL4b7NfYHjIZUxNeDKggte-z_QjY5cwHDr/s320/photo-794077.JPG" width="240" /></a></div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;"><br />
</div>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com2tag:blogger.com,1999:blog-2871154646251723987.post-57301832290198065322011-07-25T12:00:00.001+01:002011-07-25T12:00:20.173+01:00Seared beef, lime, chilli and ginger salad<div class="mobile-photo" style="text-align: left;">While we were on holiday in London a few weeks ago we ate at Wagamama's. They don't have a branch in Edinburgh, bizarrely - they have one in Livingston, but even the delicious noodles and discount shopping aren't enough to tempt me through. The Husband had never eaten at Wagamama's before and didn't really understand why I got quite so excited - and insistent - when we happened to be walking past a branch at lunchtime. He did when the food came. Yeah, I know Wagamama's hasn't been exciting or new for oooh... a decade now. But I like it. So shush.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">It was a hot day and we decided to go for salad rather than a huge, steaming bowl of ramen. What we went for was the "ginger beef and coriander salad" - they described it as "seared steak with caramelised red onions,<br />
beansprouts, red peppers, cucumber, carrot, mooli, ginger and coriander tossed with mixed leaves and<br />
wagamama house dressing. garnished with sesame seeds." It was lush. </div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">Fast forward a couple of weeks and we were back in Edinburgh. I'd nipped into Waitrose on my way home from work for a pint of milk and happened to pass by the discount shelf. And then got a lot closer when I saw beef joints there. There was an amazing rib of beef which I was tempted to grab, but in my heart knew that two people would never be able to do it justice. But there was also a rump roasting joint - about a pound of lean aberdeen angus beef for £1.11. I swiped it and put in the freezer for the weekend.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">I cut two slabs of steak from it, which we griddled and ate, juicy and rare, on the Saturday night. Mmmm. The meat was incredibly lean - so much so I'd be surprised if it was nice roasted, but it did very well as a steak. </div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">The next day, we decided to take the leftover bit - about 150g - and try to copy the salad. Not having the menu in front of me, and not remembering every detail, and not feeling like going on a mooli quest on the streets of Morningside, we didn't do it perfectly, but it was very, very good. </div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">Ingredients (serves two)</div><div class="mobile-photo" style="text-align: left;">Juice of two limes</div><div class="mobile-photo" style="text-align: left;">A red chilli pepper, diced (although it was actually much too hot and the ginger gave plenty of heat so maybe leave this out unless you're a chilli fiend)</div><div class="mobile-photo" style="text-align: left;">A bunch of coriander</div><div class="mobile-photo" style="text-align: left;">Pickled "sushi ginger" (we just got ours in Waitrose). A packet. That's not helpful. Um. Shall we say an ounce/30g?</div><div class="mobile-photo" style="text-align: left;">Light soy sauce</div><div class="mobile-photo" style="text-align: left;">Bag mixed salad (yes, I'm cheating, so sue me) </div><div class="mobile-photo" style="text-align: left;">150g rump steak/sirloin steak/whatever </div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">I marinaded the steak for a bit (What's a bit? Um, a cup of tea then a Sunday morning shower and get ready... about an hour?) in the juice of a lime, with chopped up chilli and coriander.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">I then had a play with my new George Foreman and grilled the steak until it was just slightly rare - probably for about three or four minutes? Cook the steak however you'd normally cook steak, basically. I did it for longer than usual as I get slightly squeamish about very rare meat once cold, unless it's steak tartare. </div><div class="mobile-photo" style="text-align: left;">Leave it to rest and cool slightly so it doesn't cook your salad.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">Then I cut a carrot into matchsticks, cut the ginger into similar-sized slices, and finely chop the coriander.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">I mixed the juice of the other lime with a good glug of light soy sauce to make a dressing. You could add toasted sesame oil if you wanted. I didn't. If you're using chilli, I'd combine it with the dressing too.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">I divided the salad between two bowls, topped with the carrot, coriander, sliced beef, and then poured over the dressing.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">And lo, it was good. Although not quite as good as it would have been if I hadn't put a silly amount of chilli in it. </div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: center;"></div><div class="mobile-photo" style="text-align: center;"></div><div class="mobile-photo" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPyDmd6ZmYsTtuFl-FFhtJWuPZoLgqeKFuBwz5OFYJ5kNqxMHFWxnu9-cWURhu8aDX3IVIe-YGcPi6_SswGdE4KA9d64JhwnCdiT2AfrR8cSeWfpSLy1ji1UzDhZgoN2Ri8ks4VISxc0f/s1600/photo-788209.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5625121193127822530" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwPyDmd6ZmYsTtuFl-FFhtJWuPZoLgqeKFuBwz5OFYJ5kNqxMHFWxnu9-cWURhu8aDX3IVIe-YGcPi6_SswGdE4KA9d64JhwnCdiT2AfrR8cSeWfpSLy1ji1UzDhZgoN2Ri8ks4VISxc0f/s320/photo-788209.JPG" /></a></div>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com0tag:blogger.com,1999:blog-2871154646251723987.post-48284150333460009112011-07-22T15:41:00.000+01:002011-07-22T15:41:44.086+01:00Luxurious, easy supper: smoked salmon and "caviar" blinis<div class="separator" style="clear: both; text-align: left;">Sometimes, when it's a "treat" occasion - a Saturday evening just the two of us, a Sunday night when we're fighting off thoughts of Monday morning, any day when we have guests - I want to celebrate by cooking. Spending time in the kitchen, chopping, stirring, tasting, tweaking is as much part of the celebration as eating the meal.</div><div class="separator" style="clear: both; text-align: left;"> </div><div class="separator" style="clear: both; text-align: left;">But even though I love cooking and start to miss it when I haven't had a chance for a while, sometimes it's the last thing I want to do. Perhaps I've already made enough pack lunches to last us both for the week. Maybe I'm dog tired - the whole job hunting thing has meant this has happened a lot lately. Maybe I'm just feeling lazy.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Sure, a lot of the time when this happens we'll order a takeaway. But sometimes I want something that tastes "cleaner", without the grease and the complex flavours. And sometimes we just want something a bit more special.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">That's when this comes in - blinis, heated gently, topped with a dollop of half fat creme fraiche, half topped with smoked salmon, half topped with lumpfish caviar. Chives snipped on top of the smoked salmon if we have any that are alive, and can be bothered. Generally eaten after splitting a big bag of crisps between us. Often also following a starter of asparagus, or shelled broad beans, or failing nice seasonal vegetables, avocado. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It's so simple, but the slight crispness of the edge of the blinis, the smooth, sour cream, and the unctuous smoked salmon or salty, fishy caviar are just perfect. It takes minutes to make, and if it wasn't for the large bag of crisps would be somewhere near healthy. And it all costs less than the takeaway would have done - even if it's very far from being the budget option.</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizpn7rE6mW0N6-NFAHx8KugGgQPdLYgB2KUQbgSt5feK7yD1j9tT_Opzc-hs1nhg9hjXpftYa_WTRajLN05pekc0RzL88mVYN2eWliMoAbuVf06EL8GsOXBWl6TjDpfELQdoDv5lHDwtVR/s1600/P1010844.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizpn7rE6mW0N6-NFAHx8KugGgQPdLYgB2KUQbgSt5feK7yD1j9tT_Opzc-hs1nhg9hjXpftYa_WTRajLN05pekc0RzL88mVYN2eWliMoAbuVf06EL8GsOXBWl6TjDpfELQdoDv5lHDwtVR/s320/P1010844.JPG" width="320" /></a></div>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com0tag:blogger.com,1999:blog-2871154646251723987.post-2213681591064619072011-07-06T12:00:00.002+01:002011-07-06T12:00:19.233+01:00C25K progress report - starting overSo, a few weeks ago, I blogged about <a href="http://ginoperated.blogspot.com/2011/05/ugly-shoes-of-hope.html">starting C25K</a>, and about <a href="http://ginoperated.blogspot.com/2011/05/c25k-week-one-ugly-shoes-and-radish-red.html">how the first week went</a>. The first week ended up taking us a fortnight, because things like illness and socialising got in the way. We started the second week, did the first workout, found it hard but survived - and then we didn't do any more for a month.<br />
<br />
There was a variety of reasons. A holiday was one of them. And the reasons that stopped me blogging for a few weeks were another. But the trainers were still there in the corner of the bedroom - apart from when they came with us on holiday and sat unpacked and unloved for ten days - and we'd never planned to give up.<br />
<br />
So after having a week post-holiday to recover from the post-holiday blues, and discovering they took the other blues away with them, we decided to get back to it.<br />
<br />
But rather than diving back in to week two, The Husband suggested starting over, and going back to the very first workout. I wasn't overly keen but I knew he was right, and so we hit the pavements.<br />
<br />
I'm so glad we did. Because I found it hard, but I didn't walk when I was supposed to run once - I did it all! Properly! All the tips I'd learnt also helped - not running too fast, keeping my head up, setting goals - and it felt amazing when we'd finished. And I know another week at this level will get me a bit fitter, a bit better, and hopefully the step up to next week won't be so bad this time. Which will stop me making excuses not to do it. <br />
<br />
The Husband had done a new playlist as well. He'd taken a few tips from the slightly esoteric one I'd pulled together originally, and so we were jogging to (amongst others) Goldfrapp, Marilyn Manson, Led Zeppelin and Kenicke.<br />
<br />
My two favourite jogging tracks at the moment are Marilyn Manson's The Beautiful People and Destiny's Child's Survivor. Make of that what you will. <br />
<br />
So, back to it. I'm actually really looking forward to the next run, which will be after work today. And I've bought myself some dirt cheap new t-shirts and a hoody of my very own so I don't have to pinch one off The Husband as an incentive. Oh, the endless glamour.Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com0tag:blogger.com,1999:blog-2871154646251723987.post-47971368999096833982011-07-04T12:00:00.003+01:002011-07-04T12:00:12.898+01:00Griddled tuna, wedges, and homemade mayonnaise<div class="mobile-photo" style="text-align: center;"></div><div class="mobile-photo" style="text-align: center;"></div><div class="mobile-photo" style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1gocUDbxiPVOj-6N9phRXCkxVDuATSZZlromOvNtGzUfmEdHXb4KNsSW7xn9TdY9F2yYiRVyDBm7xuAQzCk19VA3Dm5QqCgO-AI9TgcF-igr-QC0V0s04A5NOQT-ZfHcKOUanHGdQ0V3/s1600/photo-766319.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5625093618209454098" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif1gocUDbxiPVOj-6N9phRXCkxVDuATSZZlromOvNtGzUfmEdHXb4KNsSW7xn9TdY9F2yYiRVyDBm7xuAQzCk19VA3Dm5QqCgO-AI9TgcF-igr-QC0V0s04A5NOQT-ZfHcKOUanHGdQ0V3/s320/photo-766319.JPG" /> </a></div><div class="mobile-photo" style="text-align: center;"><br />
</div><div class="mobile-photo" style="text-align: left;">So I'm back. A holiday did wonders, even one spent house sitting for my parents, and after a week back in sunny Edinburgh (and for once I'm not being sarcastic when I say that), I'm starting to feel like I've got my mojo back. I've been feeling drawn back to the kitchen. Rather than doing the same old favourites every time, I'm experimenting. And I want to share!</div><div class="mobile-photo" style="text-align: left;"></div><div class="mobile-photo" style="text-align: left;">This one, though, is a bit of a cheat - hardly an experiment at all, but the first time I've done a number of things at the same time.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">I do two types of wedge. These, peeled and parboiled, are closer to chips - but not deep fried and incredibly easy. </div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">I made the mayonnaise (for which see entries past) in the morning. I've got cocky enough with mayo that I made it with all extra virgin olive oil - and the result was amazing, peppery and delicious.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">Then, about an hour before we wanted to eat, I put the tuna in the marinade, while The Husband peeled and parboiled the spuds.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">We cooked the tuna moments before we wanted to eat, and I dressed the salad. </div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">For the tuna:</div><div class="mobile-photo" style="text-align: left;">A decent sized tuna steak per person</div><div class="mobile-photo" style="text-align: left;">Juice of a lime</div><div class="mobile-photo" style="text-align: left;">Chopped chili</div><div class="mobile-photo" style="text-align: left;">Half a bunch of coriander, chopped.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">Lay the tuna out flat in a dish, squeeze over the lime juice, sprinkle on coriander and chili. Turn so everything's covered. Leave for half an hour to an hour, turning when you pass whilst topping up your wine glass/remember. As it marinades, the tuna will change colour and start to look cooked. </div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">Ten minutes before you want to eat head a griddle pan on a high heat. Then, when it's smoking, cook your tuna for a minute or so each side depending on thickness. You want it seared on the outside, but still slightly jelly-like on the inside. I find a minute plenty. You can tell how cooked it is from watching the side of the tuna steak change colour. You can also do these on the barbecue.</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">For the wedges</div><div class="mobile-photo" style="text-align: left;">200g-300g potatoes per person</div><div class="mobile-photo" style="text-align: left;">Lots of olive oil</div><div class="mobile-photo" style="text-align: left;"><br />
</div><div class="mobile-photo" style="text-align: left;">Preheat your oven to 220C/ 200 for fans. Peel and cut your potatoes into wedges. Parboil for ten minutes. While they boil, put a good lug of olive oil in a roasting tin and put it in the oven to heat up. When the spuds are done, drain, and tip into your hot roasting tin - watch out, the fat will spit a bit. Turn, glug more oil on if they need it, and put in the oven.</div><br />
They tend to take about 40 min - turn them half way through, and check them at 30 minutes. You want them just going golden brown on the edges.Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com2tag:blogger.com,1999:blog-2871154646251723987.post-22198707368393068652011-06-08T15:05:00.001+01:002011-06-08T15:06:23.785+01:00Packed lunch: baked vegetable frittata<div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">So, I'm not blogging much at the moment. Am I the only one who sometimes finds that when the to-do list gets too long, even if each and every one of the things on it is fun, everything becomes a chore, even the things that are meant to be a hobby? </div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">I'm tired, I've got a couple of (good) things I really need to think hard about, and one or two less fun things to worry at (a boiler being one of them. Sometimes home ownership sucks). There's uncertainty in the air right now, and that always messes with my head. So I've given myself a week or two off feeling guilty about things, for the sake of preserving my sanity. I'll probably blog a bit - the second I no longer feel obliged I'll want to - but it's not going to be every day again for a wee while. Sorry. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I have a holiday coming up in a week, and suspect that after that, I'll be back blogging more frequently.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">However, I do need to share <a href="http://www.weightwatchers.co.uk/food/rcp/index.aspx?recipeid=7013342">this recipe for baked vegetable frittata</a> with you. I wish I could take credit for it, but it's actually (whisper it) from the Weightwatchers website. But it's yummy. And easy. And filling. And if you care about this sort of thing, it's only two propoints a wedge. Unless you're me and decide that the yummyness would only be improved by a tablespoon of mature cheddar on each slice. In which case it's three.</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">The thing is, I find frittata... hassly. Frying a selection of veg, then the omlette, it all sticking in the pan and being a pain, and the whole flat smelling eggy. But because for this one you cook the veg, then bung 'em all like a dish like a quiche and wander away while it bakes, it's easy. We've had it for dinner - in which case I'd allow a couple of slices, and serve it with something more substantial than a salad - and the leftovers for lunch. And it was so yummy sliced up cold the next day, the following week I made it and we had it for lunches all week. A wedge of not-fried frittata, baked with the cheese on top, and a nice salad. Yum. Go and make yourself some. It's lush.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6ENHEh-oGh8_W8un78k-LbevWn9MXyL2uij4hSWiFJccZPloM-XmU__x3rnAqEecseoQKDuc9nSmnmVD4uRMUqiPFHvDAxjmM3EwQ8bcZIsVf16-hLV5SBhIsC17KZiO4SrIYP41Waoi/s1600/P1010854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU6ENHEh-oGh8_W8un78k-LbevWn9MXyL2uij4hSWiFJccZPloM-XmU__x3rnAqEecseoQKDuc9nSmnmVD4uRMUqiPFHvDAxjmM3EwQ8bcZIsVf16-hLV5SBhIsC17KZiO4SrIYP41Waoi/s320/P1010854.JPG" width="320px" /></a></div>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com0tag:blogger.com,1999:blog-2871154646251723987.post-47058284499370589682011-05-30T12:00:00.001+01:002011-05-30T12:00:08.987+01:00C25k week one: ugly shoes and a radish-red faceSo, I've finished week one of couch to five k.<br />
<br />
After getting through the door, and for about an hour afterwards, my face was this colour:<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPE2drl4qQLJTbC0HIEiN2pGGdeKMeJGCHL9CGsv182ivcJIyuq5CJdHRuoMhD_rRZILRC8z6rltdTQ5IQgF0xSiQBqmXyOMgd0i1-end1g4RgoriuETDuMReSo5wviR0kv-6ekrfUYWj/s1600/radishes+from+la+grande+farmers+market+on+flickr.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsPE2drl4qQLJTbC0HIEiN2pGGdeKMeJGCHL9CGsv182ivcJIyuq5CJdHRuoMhD_rRZILRC8z6rltdTQ5IQgF0xSiQBqmXyOMgd0i1-end1g4RgoriuETDuMReSo5wviR0kv-6ekrfUYWj/s320/radishes+from+la+grande+farmers+market+on+flickr.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><a href="http://www.flickr.com/photos/37884983@N03/">Radishes. Picture courtesy of La Grande Farmer's Market on Flickr</a></td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td><td class="tr-caption" style="text-align: center;"><br />
</td></tr>
</tbody></table>The trainers are still ugly. When combined with iphones in special arm holster things and funny water bottles you can hold while you're running, bleach and paint-stained jogging bottoms and a hoody nicked off the husband, the look gets even better. And when you add a face that's the colour of a radish - and I'm not exaggerating, that's <i>exactly </i>the shade I go - the overall effect is not glamorous.<br />
<br />
In terms of actual progress with the program - well, I'm getting there. You may have noticed that it's taken me more like two weeks to complete week one. That's partly because of a schedule that made a missed workout in the first week inevitable, and partly because I was ill on Monday of this week and for a couple of days walking to the bus wasn't going to happen, let alone attempting to run.<br />
<br />
The very first time we did the workout, it was just so much harder than I was expecting. After all, I wasn't strictly on the couch - I was fitter than I had been for a while after a couple of months of working out obsessively (for me) on the Wii - and getting properly sweaty and horrible, not just fannying around. But I ran the first minute much too fast - not fast at all, but not slow enough. After that I'd knackered myself so much that I could only run for 40 seconds of the next minute. And the next, and so on. I ran for the full minute twice, and for forty seconds six times.<br />
<br />
And you know what? I was still incredibly proud of myself. I didn't stop - either ran, or walked, but never stopped. <br />
<br />
The second time was easier - I walked the last part of the third minute, and the final minute - I got a stitch.<br />
<br />
Going out again this week, a week after I'd last run? Actually easier than I was expecting - I gave up during the third minute, and when confronted with a steep unpaved slope in the last minute, but also suddenly realised that I was stopping for purely psychological reasons, and that I could actually have kept going.<br />
<br />
We realised that the gaps, and the fact I still wasn't running the full distance, meant we'd have to repeat at least some of the week, and so re-did the last session for our last session.<br />
<br />
This was the hardest one at all. We were running in warmer weather, at a different time of day, into strong winds. For whatever reason, both the husband and I found it harder than usual.<br />
<br />
BUT I DID IT. There were a couple of seconds where I stopped running and walked for a second or two - once when I dropped my ipod, once because I didn't have my iphone with me to see I only had five seconds left and force myself on - mine was in the shop so the husband was using his app and telling me when to run and walk. But I'm still happy with that. Happy enough to start trying week two next week. And slightly scared!<br />
<br />
But I've learnt a lot this week. First, to run incredibly slowly. As someone who only ran to catch a bus, I didn't really know anything about pacing myself, and although I'd read enough advice saying run slowly, I didn't know what it means. I do now. I run at a pace that feels barely faster than walking, although actually it is.<br />
<br />
Secondly, that I can always go further than I think I can, and that it's my brain giving up when I stop, not my legs or lungs. I find it incredibly helpful to glance at how many seconds I have left when I think I'm about to give up, because I can then say "Surely you can do 10 more seconds? Just try" and manage it. I realised I always started walking during the third minute because I think "God, I'm exhausted and I'm not even nearly halfway through yet" and give up, thinking it's all impossible. Now I know this, I can carry on. The minutes after that one I always find easier. I've also started urging myself on to the next street lamp, the next bus stop, after a tip from my boss. "Come on, you can make it to there, that's no distance." Bizarrely, it helps. <br />
<br />
Thirdly, that no-one looks twice at a fat girl in bad sportswear with a radish-red face trying to run. Certainly no-one points, or shouts. It sounds ridiculous that I was scared of this - but I was. And they didn't. No-one cares. This is brilliant, and liberating. (I've also thought of what I'd shout back, though, just in case.)<br />
<br />
And finally, although I've always worked out best on my own, doing it for no-one but me, I'm really enjoying doing this with the husband. Although he annoyingly finds it far easier than me - even though he was less fit than me to start with, he weighs so much less and is so much taller, he has a massive advantage over me. I tell myself that he wouldn't do nearly so well carrying a suitcase (roughly the difference in our weights), and that satisfies the competitive part of me. But heading out together, urging each other on, listening to the same playlist so we both laugh when Dolly Parton comes on - it all helps. And it's great that we're making progress together, and when we come back, exhausted, smelly, but so very proud of ourselves - that's a wonderful feeling to share. <br />
<br />
So onwards and upwards. For the first time in my life I'm running - even just for a minute - because I want to, not because I have to. And I'm starting to enjoy it. Who knew?Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com0tag:blogger.com,1999:blog-2871154646251723987.post-18089268795865433402011-05-27T12:00:00.002+01:002011-05-27T12:00:06.270+01:00Spicy parmasan crackers<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUqd5sLFLNp4Q9jmGndCtTaz6QTOQml-HPPQXw2J48GWpkq8E5wsAihmoOPR1LSAhwDvAlXbtMnMnFV-8R4pkZROdOVS1tcAjZVGFmVzRP8p-TqR3B-Ea2d3nS1cfeYHSfkW8NiiFoW7V/s1600/P1010837.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiUqd5sLFLNp4Q9jmGndCtTaz6QTOQml-HPPQXw2J48GWpkq8E5wsAihmoOPR1LSAhwDvAlXbtMnMnFV-8R4pkZROdOVS1tcAjZVGFmVzRP8p-TqR3B-Ea2d3nS1cfeYHSfkW8NiiFoW7V/s320/P1010837.JPG" width="320px" /> </a> </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">It probably won't come as any surprise to anyone who's noticed the masthead that I rather like gin. The blog name comes from my twitter name, which in turn takes inspiration from a Dresden Dolls song, "Coin-operated boy", and was actually my husband's suggestion - the idea being that I come alive once gin is inserted. True, but in an emergency, wine, or even a nice cup of tea, will do.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">But if I have a weakness for a nice gin and tonic, I have even more of a weakness for nibbly things to go with it. Although I like chocolate and enjoy cake, they're seldom my downfall. I am able, should I want to, to eat both in moderation.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">When it comes to crisps and savoury nibbles, all moderation goes out of the window. These can't be kept in stock - they must be bought, a couple of packets on a Friday to last us the weekend. I've been known to hide packs of crisps bought on special offer in a different room so I don't see them when I'm opening the kitchen cupboards and become tempted. And while I love posh crisps, I love cheesy crispy things even more. You know the ones - the things that cost at least a couple of pounds a packet, where you look at the calories, go "that's not bad", and the realised it's per three nibbles. Who eats three nibbles?</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">So when I saw <a href="http://www.domesticsluttery.com/2011/05/sluttishly-easy-parmesan-and-poppy-seed.html">this recipe</a> over at Domestic Sluttery, for parmesan and poppy seed crackers, I had to give them a go - especially as there was surprisingly little butter and parmesan in the recipe. (I am in no way suggesting these as a diet food. It's just they could be a lot worse.)</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">I liked the recipe, but made a couple of changes for the sake of ease - I didn't bother refrigerating the dough for ten minutes before rolling it into shape, as I have cold enough hands that it didn't go all sticky. And because it was slightly stickier than it would otherwise have been, I was able to roll it in the poppyseeds without needing to mess around with an egg glaze.</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Because I wanted nibbles, I rolled it much smaller than recommended - roughly an inch in diameter. This meant that when I cut it up, after being good and putting it into the fridge for half an hour, I had hundreds of the things. Well, eighty. </div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">After baking they certainly looked the part. Only thing was - they were VERY spicey, which was odd, since the recipe only described a "gentle warmth". I don't know if my cayenne pepper is particularly strong, but half a teaspoon was a lot, and they were perhaps more hot than was fun (still finished them all, natch). So next time I'll halve the cayenne. But there will be a next time. Possibly this weekend.</div>Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com0tag:blogger.com,1999:blog-2871154646251723987.post-48117444227837767552011-05-26T12:00:00.005+01:002011-05-26T12:00:09.110+01:00Embarrassingly easy: jam swirls<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-cZk5Ps2uvhGIkttvXwf-kInaAd2hHG-hMkIz9yPk34oZxagOawV8r4FEfQw5EiCTZtewBeUB7B1jhGJabUKiCNQfh2ZewTB6Xxp8zBAxzDrxELu1SxFRjHYfA43hRL6SIF8m9dzzy4T/s1600/P1010850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZ-cZk5Ps2uvhGIkttvXwf-kInaAd2hHG-hMkIz9yPk34oZxagOawV8r4FEfQw5EiCTZtewBeUB7B1jhGJabUKiCNQfh2ZewTB6Xxp8zBAxzDrxELu1SxFRjHYfA43hRL6SIF8m9dzzy4T/s320/P1010850.JPG" width="320" /></a></div>So, last week, after defrosting some pastry for a quiche, I realised I had a little extra.<br />
<br />
"Never mind," I thought, "You've got five meals out of that pack of pastry, you can just chuck the rest."<br />
<br />
Nope. For the next couple of hours, that pastry played on my mind. I couldn't bear to throw away good food.<br />
<br />
I also had an idea - there was a jar of no-added-sugar jam in the fridge, which was bound to go off quite soon.<br />
<br />
I combined the two, rolling out the pastry into an oblong, spreading it with jam, and baking the result for 15 minutes.<br />
<br />
The result was delicious - light, and slightly chewy from the jam. I'll do it deliberately next time - and perhaps even make an effort to make them a bit prettier!<br />
<br />
Makes 20 bite-sized swirls<br />
90g puff patry<br />
50g jam (the no-added-sugar stuff, made with grape juice, works well. I used raspberry)<br />
Um... that's it!<br />
<br />
Pre-heat your oven to 180C ish.<br />
Roll out your pastry to an oblong about 10cm by 20cm.<br />
Spread it thinly with the jam.<br />
Carefully roll it up into a long, thin sausage.<br />
Cut it up into 20 slices, and place on a baking tray, lined with baking parchment.<br />
Bake for 15 minutes.<br />
Allow to cool a little - jam gets VERY hot.<br />
Eat. Try not to eat them ALL in one sitting. Maybe get up and make another cup of tea halfway through.<br />
<br />
(I've tagged this one vegan as a lot of bought puff pastry is vegan - obviously, check your labels beforehand).Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com3tag:blogger.com,1999:blog-2871154646251723987.post-84738186572293081822011-05-25T12:00:00.001+01:002011-05-25T12:00:09.930+01:00Knitting in progress: the shawl is nearly there!<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrO20q_0v2mpDRJmb_DzmAQH_M81Tf-xOWmQO-A7NK3UEDRKq_kHXh7eyFBoR85YyntyrvFW2gt-KK5GQyYaq9gecQGxgNkgfcdsVDGL7d5Gq-_apugVMSvplEsDpgHvOqlVEkn2LQk2g/s1600/P1010839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYrO20q_0v2mpDRJmb_DzmAQH_M81Tf-xOWmQO-A7NK3UEDRKq_kHXh7eyFBoR85YyntyrvFW2gt-KK5GQyYaq9gecQGxgNkgfcdsVDGL7d5Gq-_apugVMSvplEsDpgHvOqlVEkn2LQk2g/s320/P1010839.JPG" width="320" /></a></div>I'm still working on <a href="http://ravel.me/ginoperatedgirl/y2acb">this shawl</a> (last blog post <a href="http://ginoperated.blogspot.com/2011/04/knitting-in-progress-snowdrop-shawl.html">here</a>).<br />
<br />
In fact, I'm hoping to finish it by the end of the week.<br />
<br />
It's still going well - I finished the main body without too many problems.<br />
<br />
And the edging pattern itself is fairly simple - and one where any mistakes become apparent instantly, so can be fixed.<br />
<br />
But before I could start on it I had to pick up and knit over 400 stitches from the edging - a process I hate when it's just 20 stitches, let alone twenty times twenty.<br />
<br />
The only way I managed to do it even slightly evenly was by putting in stitch markers at regular intervals - I divided the edge into half again, and again, until I knew roughly 27 stitches had to go between each stitch marker. That made it much easier.<br />
<br />
I must have gone wrong somewhere because when I approached the point I wasn't where I should have been in the pattern repeat, but I had enough warning to bodge it and make it work out!Gin Operatedhttp://www.blogger.com/profile/05012605165115199408noreply@blogger.com0