I’m trying to see can I set an example for the kids and not eat any sugar or chocolate or confectionary for a few weeks, now there’s not a pick if weight on me and I’ve an all consuming addiction to the likes of almond fingers and Mr kiplings produce, no bother to me to devour a full pack of the above, maybe two if I had the inclination.
So far today I’ve eaten a huge bowl of jumbo oat porridge ( circa 8:00am) and then for 10:00 am tea I had just that, tea and a medium roll with roast beef and relish of some sort instead of a full pack of chocolate hob nobs or something along those lines.
For lunch/ dinner I consumed almost half of a smallish roast chicken along with 4 roasted spuds and a large spoon of mash, garnished with a larger spoon of turnip.
However I’m feeling kind of hungry now and have a longing in my belly for a chocolate covered Swiss roll or a packet of wagon wheels.
Any ideas as to what will make my cravings subside.
I had a serious lunch earlier. Has anyone ever heard of this stuff called quinoa? @Tassotti?
Actually my lunch was very similar to Tassotti’s one above. This magic stuff called quinoa with chopped peppers (green and yellow), a chopped tomatoe, rocket leaves and a boiled egg all mixed up.
It’s better than what @Mac and these roasters have anyway for their lunch. White bread sausage and rasher sandwich with brown sauce or a carvery lunch with extra spuds and gravy.
I had lunch in The Ferryman today mate as a treat. It consisted of a ciabatta with Roast Turkey, Red Onion and Coleslaw. Also had some chips on the side. I had a Kinder Bueno half an hour afterwards and it was glorious. I’m as productive as fuck this afternoon afterwards.
I think I saw one in an African shop on Parnell St years ago, but I haven’t seen it since. I remember asking Fergal Quinn had he ever eaten a couscous and would he think about stocking couscouses in his shops and he just looked at me.
Couscous (one word not two) is a North African word and pronounced kuskus, not coose coose as the Irish say it. Its made from wheat (semolina) so exactly the same nutritional value as pasta. If its the dish couscous people are referring to, that’s a stew served over a steamed pile of couscous, with an incendiary harissa sauce on the side. Paris with its huge North African community has excellent couscous restaurants.
Quinao is a fantastic whole food and way superior to any grain like rice or pasta. It has all the necessary amino acids, gluten free, and is also high in carbs, so you can make a complete meal with it. Here’s a dish I make about once a week, everyone that’s tasted it, including kids, love it.
4 servings. Saute a chopped onion, a few cloves of crushed garlic, a tsp cumin, a tbs coriander seeds, a tbs crushed ginger and 2 tbs grated or finely chopped lemongrass. Add a cup of quinoa, 2 cups of vegetable or chicken broth and the zest and juice of a lime. Cover and simmer for 12 minutes, stir and simmer for another 3 to 5 minutes (until all the liquid is absorbed). Saute 4 slices of firm tofu 3 minutes a side, serve that on op of the quinoa with a handful of cilantro.
