Too Knackered to Give a Rat's Arse

Sunday 20/3/2005

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Diary and Notes

Will this pleasure never cease? Five whole months of fine gastranomic heaven, pleasures beyond the measure of ordinary mortal man - every day a new treat, something to delight the senses, a feast for the tastebuds, nose and eyes.

Unusually, I really wasn't in the mood for cooking today. This does not happen often, but today I would happily have become one of the ordinary men, stuck some oven chips in the oven and grilled a burger (or sent out for pizza) - I really couldn't be arsed.

Is this how the rest of the world feels? Doesn't everybody normally feel a love and passion for what they are cooking, get all excited about picking ingredients, shopping and chopping. Do people come home from work, slouch out on the sofa and say to themselves "Sod it, I can't be bothered."

But I am no ordinary person, I am the Noshblogger General, sworn enemy of laziness in cooking, arch rival to the ready meal and the crispy snack. Tired or not, I still must cook - I'll just do something quick - some roast squash, a pork tenderloin, brown rice and a homemade naan bread I had made some time earlier, wrapped in foil and frozen. I know it has an air of tie dye, folk music and people who don't shower very often about it, but sometimes this healthy living, high fibre food is just the thing.

And once I started cooking, all the tiredness flowed away. Once I began rooting around in my cupboards thinking "What shall I flavour the squash with?" I was back in the kitchen of Olympus. The dinner didn't take long to prepare (about as long as I would have waited for a pizza to arrive by motorbike) and was many times tastier than a take away.

Once I started eating I was really glad I'd made the effort, I was invigorated and ready for fun. Today is five months of blogging to the day and my eagerness only grows - and I still haven't had that pizza I've been looking forwards to.

Cake Blog

Chocolate ice cream, with crushed chocolate cherry liquors mixed in. The liquors came from M&S and were delicious. I've never mixed them into ice cream before neither but it's a bloody good idea.


  • Spiced Pork tenderloin with Butternut Squash and Red Onion
  • Brown Rice
  • Wholemeal Naan Bread


  • Pork Tenderloin, butternut squasah, red onion, vegetable oil, cumin seeds, coriander seeds, ground cumin, ground coriander, allspice, celery salt, black pepper, fresh coriander.


  • Peel the squash, remove seeds and cut into large chunks. Make a mix of the ground coriander, ground cumin, allspice and celery salt. Rub a little oil on the squash and sprinkle with the spice mix. Place in an ovenproof dish and bake along with some quartered red onion. After the squash has has 10 minutes, roll the tenderloin in some coriander and cumin seeds (pressing them into it), rub a little oil on this and place on a really hot pan to sear. Turn to make sure it's browned all over then add to the dish with the squash. Roast for a further 5 minutes. Take out the tenderloin and mix the squash/onion/juice in with the brown rice. Serve garnished with fresh coriander.