jamethiel: A common kingfisher sits on a branch with a background of green foliage. (Default)
[personal profile] jamethiel
Apologies for the lack of posts this week, peoples. I came down with the plague (translation: a very bad cold and ear infection) and spent most of the week in bed.

I still managed not to eat out though! And this leads into a handy tip for eating at home:

Soup is your friend. If you make a big pot of soup (3-4 meals worth) it will keep in the fridge for a week or in the freezer for a couple of months. It is a lifesaver for those "Too tired to cook" moments. Soup is incredibly easy and incredibly hard to mess up.

My soup for this week was "Pearl barley and vegetable" If you use vegetable stock, it's vegan. This is the simplest recipe EVER. You probably all know how to cook this and it's a case of teaching my grandmother to suck eggs, but I promise you that it is one of the easiest things you will ever make (I made it while having to lie down on the kitchen floor every couple of minutes) and it is TASTY.

cut for recipe )
jamethiel: An Australian Raven, with spirals. A painting that I owen by <user name="moonvoice"> (Raven)
[personal profile] jamethiel
This is really prep for the week ahead. This is one of those things that I've found that is so much cheaper to do yourself, there's really no contest. It will require a bit of freezer room, or you can do it in smaller quantities and put it in the fridge. It'll keep at least for a couple of days and one of my tips for not buying take-away is soup, so you'll use it then.

Are you ready? The first part of the challenge, should you choose to accept it is:


If you've made your own stock before, just skip past this bit. It's just a guide for people who have never done it before

Recipes behind the cut )


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Acting Your Wage

September 2017

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