I Don't Have A Big Fat Wobbly Arse!
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Diary and Notes
I got an email today from somebody who must have found my blog on the web. I wont give their name or email address but will repeat the entire text of their message. It read:
You're fat right?
And that was it (though I have tidied up the spelling and grammar).
I don't quite understand why eating a healthy, balanced and varied diet (as I am) should make me fat. If I ate the same thing every day and it consisted of crisps, sandwiches, hamburgers and chicken nuggets, then I'd be fat.
O.K. so I'm not skinny.
If the truth were told I am slightly on the portly side (90kg), but I am not fat (it's more like 98kg really - well, just over 100 but no more I promise).
I contend that my nosh-blog challenge is actually good for the health and not bad. The variety of nutrients in my diet is probably unequalled by anybody I know. There are fresh vegetables daily, different pulses and starchy foods, a variety of meats and fish, all manner of herbs and spices, plus very little in the way of additives (the recent Sudan-1 scare involved me not even checking to see if anything was infected - I didn't have any processed foods in my cupboard) - what could be more healthy?
Since I've been doing this I have become re-attached to food in a way that's hard to overstate. It's not that I've become obsessed, more switched on. I've definitely become more fussy about ingredients etc. and although not yet a fully fledged food fascist who goes around burning down MacDonalds shops, I am heading that way.
Or maybe when they said fat they meant 'phat' as in, I am really quite hip and cool.
I can always dream.
Cinammon and raisin bagels, toasted with butter of course.
Ham and Leek Gratin
Leeks, ham (some fine Wiltshire ham cut off the bone), milk, flour, butter, olive oil, Cheddar cheese, Parmesan cheese, nutmeg, black pepper, salt, oregano.
Chop the leeks into batons about 5 cm long. Boil in the milk for about 10 minutes until soft. Roll the leeks in the ham (cut into 5cm wide strips). Heat a little olive oil in a pan and add the butter. Mix in the flour to make a roux then opour in the leek flavoured milk and cook until a thick bechemel sauce forms. Stir in some oregano (or marjoram) and loads of grated cheese, season with salt and pepper. Pour over the leeks and bake in the oven until brown on top.