Chicks and tricks and chips

I wanted to write a couple of things down about how I cook. Then I won't forget them later on. I should note that I learnt most of this stuff from Jaime Oliver.

Firstly, salad dressing equals three parts olive oil to one part Balsamic vinegar. A bit of pepper and salt, lovely! Hey presto... Mmmmm... feta and rocket salad.

When I cook a beef stir fry I only seer the meat so that its not cooked all the way through. That way it won't be super tough when I reheat it from frozen three days later.

Add a jar of sundried tomato pesto to your favourite bolognese.

Sour cream makes the best mashed potatoes.

Bechamel sauce, macaroni, chicken, bacon, mushrooms and some grated cheese plus parmesan on top is the best pasta bake ever invented (by me).

Steam mussels in white wine, butter, garlic and toss with fresh green herbs. Drain the mussels and reserve the stock. Freeze for seafood risotto.

Gah, I'll think of more later.

Starting with my favourite things

1. Bubbles

There is nothing so grand as the giddy warmth following a glass of liquid elegance. The fizz on my tongue melts me. My face feels rosey and my eyes are lidded. Liquid ecstacy.

2. Literature

From

"To wonder, 'Do I dare?' and, 'Do I dare?'"

To

"He did not even know yet that his life had been given him gratis, that he would have to purchase it dearly, pay for it by a great heroic deed that still lay in the future..."

And all manner in between, including:

"Their taste was strikingly alike. The same books, the same passages were idolised by each - or if any difference appeared, any objection arose, it lasted no longer than till the force of her arguments and the brightness of her eyes could be displayed."

3. Shoes

Oh, how you make me feel like a woman.

There is nothing more tragic that a beautiful outfit with a cheap pair of shoes.