I wasn’t able to visit my friend M today as I usually do on a Tuesday as I didn’t want to take germs into the care home.
My cold isn’t yet fully developed but still lingering in the background.
I took Lydia out for a reasonable walk and since then have been taking it easy. I did put our Christmas tree up though, and made some roasted red pepper and sweet potato soup for our tea.
I’d boiled the bones and carcass from a chicken we’d had earlier in the week, making stock for the soup and providing some ‘Lydi juice’ for Lydia that she enjoyed after her tea. It had turned to jelly on cooling, so nourishing as well as flavoursome.
Cooking with leftovers isn’t a new concept, but it’s an important one.
I’m interested in reducing waste of all kinds. Reducing food waste in my own kitchen is something that I can and like to do.
Trev and I have different views about ‘waste’ when it comes to food. When I was living on my own – which I was for some time before we met – I used to cook batches of food and either eat it for days on end until it was gone, or eat some and freeze some.
He, on the other hand, thinks that if he leaves something in a pan it’s going to ‘go to waste’ and therefore feels obliged to eat it (well, that’s his story!).
Anyway, because we both need to watch our weight, I’ve had to rethink my approach to batches and think more in portions. Apart from when I’m cooking soup.
It’s hard to overeat soup, by nature of its liquid bulk. And even if – when – we eat generous portions, the calorific value is relatively low (unless it’s laden with cheese, croutons, dumplings … but they’re another story).
At the weekend we indulged in roast leg of lamb with a herb crust, complete with jabron potatoes, sugar snap peas and Savoy cabbage. It was a great combination (with gravy, of course), followed by magic lemon pudding (I’d been massively remiss in not having made this for over forty years) and ice cream (delish).
So, there were a few sugar snap peas and some cabbage left, plus some sticks of celery and a couple of peppers which were ‘on their way out’ but got thrown in.
Added stock, a few splashes of things here and there (my secret) and, once cooked, liquidised.
The result was healthy, ‘slurp worthy’ soup that tasted so much better than anything out of a can.
Each batch of leftover soup is unique; once it’s gone, it’s gone. But it’s great just to conjure something up from odd bits and pieces, instead of throwing them out.
Despite having had the luxury of a camp bed at the weekend, today I woke feeling aches and pains in places where I don’t usually feel aches and pains.
It was just as well, then, that I had my usual Monday afternoon yoga and Qigong classes to go to. Both proved exceptional in helping me to relax and re-energise.
In the relaxation session at the end of yoga, I had the added benefit of a brief shoulder massage by the teacher.
In Qigong we continued to work on the wonderful movement of ‘dragon’, building up to it in ways that encourage flexibility and focus.
I then took Lydia for a walk in the wind.
It was a warm but quite strong wind and I think we were both invigorated by it.
As I write, it feels like my whole body, breath and being have had good workouts.
Further nourishment comes from the broccoli soup that Trev has made for tea.
Cooking with leftovers isn’t a new concept, but it’s an important one.
I’m interested in reducing waste of all kinds. Reducing food waste in my own kitchen is something that I can and like to do.
My partner and I have different views about ‘waste’ when it comes to food. When I was living on my own – which I was for some time before we met – I used to cook batches of food and either eat it for days on end until it was gone, or eat some and freeze some.
He, on the other hand, thinks that if he leaves something in a pan it’s going to ‘go to waste’ and therefore feels obliged to eat it (well, that’s his story!).
Anyway, because we both need to watch our weight, I’ve had to rethink my approach to batches and think more in portions. Apart from when I’m cooking soup.
It’s hard to overeat soup, by nature of it’s liquid bulk. And even if – when – we eat generous portions, the calorific value is relatively low (unless it’s laden with cheese, croutons, dumplings … but they’re another story).
At the weekend we indulged in roast leg of lamb with a herb crust, complete with jabron potatoes, sugar snap peas and Savoy cabbage. It was a great combination (with gravy, of course), followed by magic lemon pudding (I’d been massively remiss in not having made this for over forty years) and ice cream (delish).
So, there were a few sugar snap peas and some cabbage left, plus some sticks of celery and a couple of peppers which were ‘on their way out’ but got thrown in.
Added stock, a few splashes of things here and there (my secret) and, once cooked, liquidised.
The result was tasty, healthy, ‘slurp worthy’ soup that tasted so much better than anything out of a can.
Each batch of leftover soup is unique; once it’s gone, it’s gone. But it’s great just to conjure something up from odd bits and pieces, instead of throwing them out.
Glad About 
You must be logged in to post a comment.