Revising at Tiffins.
Revising at The Anchor.
Revising at the Hare and Tortoise, London
Revising over breakfast exam day. [shiver].
Squeezing in a late lunch before the school run I drove to Gurnard and grabbed a cheese omelette from The Watersedge. An immensely fluffy pillow of an omelette emerged from the tiny kitchen in no time at all, which considering the cafe was packed solid was really impressive. It was tasty and so huge that even I in my ravenous state could not finish it.
Cheese omelette with salad garnish – £7.95.
I have been thinking about what I wanted to say about this issue, then realised that it had been expressed so beautifully here. A passionate, powerful response to the pressures on women to conform to an arbitrary standard of beauty.
Originally posted on You Speak Because You Can:
It was spot on, but as any masochistic Guardian-reading feminist must do, I turned to the comments. Obviously, OBVIOUSLY a mistake, but there’s something about Adlington’s public attacks that I find deeply upsetting, so I was kinda hoping for a reflection of my own feelings. Have a little read, fist pump the air, feel weird about fist pumping the air because I’m in a public library, then go back to writing my Victorian essay.
What a shocker, but lo and behold, ignorance reigned high in the world of the…
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Procrastinating madly and reading the various online papers instead of doing exam revision, I read this article in The Telegraph, which immediately caught my attention.
Naturally, given my own hobby of blogging and given my own increasing inclination towards vegetarian and vegan eating, this article fascinated me. One particular dish caught my eye and never one to sit back I shot off an e-mail to Ella and asked if I could blog her recipe. Ella very kindly wrote back, and so Friday night we tried her sweet potato, lentil and coconut curry.
Mmmmm….. it was lovely. We tweaked it a bit according to our own personal likes…. I added quite a lot of lemon juice and natural yoghurt. Husband-Gusto has a thing about cinnamon being an integral ingredient to any dish with sweet potato in it, but at its core we followed Ella’s recipe to the letter. Her recipe can be found here:
The flavour was deep and comforting. We halved the quantities and still had enough for the next night. We both agreed that this dish was lovely enough to become a part of our regular rotation. Plus it is so easy. A bit of chopping, a bit of dicing and an hour in the oven. Perfect!
The best evenings with friends in my opinion are casual and relaxed. Sunday night was a perfect example for us. Our friend Rosy dropped in late afternoon for a ‘sundowner’. This turned into a suggestion that we have Indian takeaway on the sofa, chat and watch bad Sunday night telly. My idea of heaven.
We have three good Indian restaurants in Cowes. Saffron was the choice of the night. They offer a truly tasty vegetarian platter where you choose three vegetarian dishes from the menu.
Onion bhaji – £2.95
Sag Paneer – £5.95
Aloo Gobi – £5.95
Chana Masala – £5.95
Plus pilau rice and a chapatti.
3 hungry adults, and there were enough for seconds. It was delicious. I am not the biggest fan of spinach OR cheese, but the sag paneer is my favourite. I really loved this meal, and made even better by the terrific company. Considering the Cowes High Street was flooded on Friday night and Saturday saw the shops and restaurants on that side of the road having vast quantities of water being pumped out of them, to be open for business and to provide a gorgeous meal just a day later was pretty impressive.
I am not a big fan of breakfast cereals, but this was delicious.
250 gm porridge oats
150 gm almonds, some chopped roughly, some left whole
1 tablespoon dessicated coconut
1 tablespoon flaxseed, pumpkin seed mix
2 cups honey or agave syrup
1 large tablespoon black treacle (included because we had some left over from the marmalade).
Heat oven to 150 degrees.
warm up honey and treacle in a saucepan taking care not to let it burn.
Add to oats, almonds, coconut and flaxseeds and mix thoroughly.
spread mixture onto baking tray
cook for about 20 minutes, stirring occasionally.
Break into pieces and put in a glass jar ready for eating.
Delicious served with natural yoghurt.
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