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Recent Comments
#355 - 19 Jun 2009
#354 - 18 Jun 2009
#352 - 10 Jun 2009
#353 - 11 Jun 2009
#351 - 5 Jun 2009
#355 - 19 Jun 2009
12:35PM, Friday, 19 Jun, 2009

PinkPolkaDot and Original Cin asked for the recipe for the pickled cabbage that was in my lunchbox yesterday, my mom made it so I asked her for the recipe last night.  This is how she explained the process to me... make a dressing from 1/4 cup honey, 1/4 cup oil and 1/2 cup vinegar that you've warmed slightly.  Pour the dressing over roughly chopped lightly steamed cabbage mixed with thinly sliced baby marrow and celery. Leave in the fridge for 24 hours after which it is ready to eat.

Today's Lunch:
  • Meatballs in chunky tomato sauce,
  • sweet potato and ginger mash,
  • green beans,
  • cauliflower and
  • carrots.
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#354 - 18 Jun 2009
12:20PM, Thursday, 18 Jun, 2009

I came across this blog the other day. I'm not sure if this it was children are eating in lunchrooms across America (currently all posts seem to come from the same school), but I don't find them very appetising.

Today's Lunch:
  • Shredded grilled chicken with spring onions on a wholewheat English muffin,
  • carrot sticks,
  • pickled cabbage and baby marrow salad,
  • baby tomatoes and
  • some steamed cauliflower.
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#353 - 11 Jun 2009
1:03PM, Thursday, 11 Jun, 2009

The weather in Cape Town last night was perfect for an al-fresco pizza at Bella Italia in Vredehoek. And we had such a great view of the Green Point stadium all lit up and sparkly, a fitting sight on the eve of the Confederations Cup and the one year countdown to the 2010 Soccer World Cup.

Today's Lunch:
  • Leftover calzone filled with ham, mushrooms, artichoke and mozzarella (from Bella Italia),
  • baby corn,
  • Carrot sticks and
  • a salad with mixed leaves, cucumber, red and yellow peppers and fennel.
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#352 - 10 Jun 2009
12:42PM, Wednesday, 10 Jun, 2009

The alchemy of flavours that occurs in a cooking pot is something truly marvellous. Last night I browned some cubes of beef and then smothered them in red wine and stock, added garlic, bay leaves, mushrooms and butternut then left the concoction to do it's thing while I pottered around the flat. The result was a comforting stew with a delicious thick gravy and I discovered that butternut cooked in red wine is a most yummy thing.

Today's Lunch:
  • Beef stew with mushrooms and butternut,
  • baby marrow and leeks with goats milk cheese (it kinda melted over everything which wasn't the desired outcome, but it was still tasty) and
  • wholewheat couscous with red and yellow peppers.
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