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?
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.
I have a holiday coming up in a week, and suspect that after that, I'll be back blogging more frequently.
However, I do need to share this recipe for baked vegetable frittata 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.
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.
