27 October, 2025

Menu 27th Oct - 2nd Nov


Mon: scampi and mash
Tues: chicken goujons in brioche rolls
Thur: quorn lasagna
Fri: pizza
Sat: butternut squash pasta
Sun: braised sausages and cabbage

22 October, 2025

Menus, and Eating from the Freezer



Last week's menu did not factor in a certain little bear falling ill. The noble, and brave Beloved stepped in and provided meals during this time.


It's standard for us to have sausages, scampi, pizza, and homemade ready meals in the freezer for just such an eventuality. It was also useful as the freezer needs to be given a hard reset. There's goodness know what in there, apart from a huge build up of frost. 

This week, I'm trying to eat as much as we can from the freezer. The goal is to have a pretty empty freezer by the first of November. This will enable it to be switched off, defrosted and cleaned. Then I can get back to the joy of filling it back up again.

The first items to be added will be soups, most likely tomato and lentil, and also French-ish onion soup. On the Monday, (our usual day for going food shopping, the convenience foods will be added, pizza, scampi, sausage, hash browns etc - all so useful for the days when cooking is not an option. There will also be the basics, like chicken, fish and mash. There will be ice cream.  

I'm thinking about designating a shelf of the freezer for the Offspring's use. They can put anything they want in the freezer, as long as it remains within that shelf. 

13 October, 2025

Menu -- 13-19th October



Mon: Sweet potato and leek lasagna
Tue: Pecorino Chicken 
Wed: Baked Potatoes
Thu: Roasted Butternut Squash
Fri: Cooked Breakfast
Sat: Restaurant
Sun: Chicken tagine

12 October, 2025

Exercise


I am delighted to report the foot injured on the walking tour of Manchester is improving. Today, I was able to walk 150m before it gave any indication of pain. That's a big improvement on last Sunday. Then, every step was accompanied by some degree of pain.

In addition, the local shops are 1.4km away, and are a gentle stroll away. They are good place to visit for a bit of incidental exercise.

11 October, 2025

Pickled Ginger



Ingredients
200 g ginger
2 tsp salt
boiling water - to cover the ginger
60g caster sugar
120ml rice vinegar
60ml water 

Method
Using a teaspoon, scrape the skin off the ginger. Then using either a mandoline, or a vegetable peeler, finely slice the ginger.

In a small heat-proof bowl, add the slice ginger and sprinkle the salt over the top. Stir and allow to sit for 5 minutes.

Pour boiling water on the ginger (just enough to cover) and sit for a further 2 minutes.

Drain the water, and squeeze any excess liquid from the ginger. Set the ginger aside to drain further on a paper towel. 

On a medium heat, stir together the water, rice wine vinegar and sugar until the sugar has dissolved.  Boil for 30 seconds. 

Place the ginger pieces into the jar, and then carefully pouring the hot pickling liquid over the ginger.

Allow to cool to room temperature, and then place in the fridge. Wait 24 hours before using.

The pickled ginger will last for 2 weeks in the fridge.

10 October, 2025

Feta and Spinach Pastries


Ingredients
1  sheet of gluten-free puff pastry
1 onion, chopped
150g frozen spinach
1/2 tsp oregano 
200g feta cheese
100g mozzarella
1  egg 
sesame seeds

Method
Preheat oven to 180C.

Sauté the onion, and then frozen spinach and 60ml of water. Stir whilst the water evaporates. Let the mixture cool.

Separate the egg. Add the egg white to the cooled mixture, also add crumbled feta and grated mozzarella.

Divide the in half, lengthways. Cover one half with the filling. Place the remaining pastry on top. 

Cut the pastry into squares, and place on a lined baking sheet. Use the egg york to make an egg wash. Brush with egg wash and sprinkle with sesame seeds.

Bake on a low shelf for 35 minutes. Even if it looks golden don’t take it out, hang tight for a better bake as there is a lot of filling.

08 October, 2025

Pickled Red Cabbage


Ingredients
500ml apple cider vinegar
500ml water
2tsp garlic (diced)
4Tsp sugar 4tsp salt
2 red onions
1/2 large red cabbage

Method
Put the water, garlic, sugar and salt into a saucepan. Bring it to simmering point, and hold it there for 1 minute until the sugar and salt have dissolved. 

Add the apple cider. Then remove from the heat.

Slice the onions finely, and the cabbage into strips. Mix together, and put into the container. 

Pour the pickling liquid over the cabbage. Ensure the cabbage is all submerged. 

Store in the fridge for up to 2 weeks.

Notes
The pickling liquid can be used up to 3 times before being discarded.