Pizza

Yesterday I wanted to make a pizza in the shape of a Möbius strip. But where would the toppings go?

Broccolate: A New Culinary Delight

Heather seems to have dropped the proverbial ball lately in updating all of you wonderful fans with new recipes and adventures in food, so I thought I'd pull my equally proverbial weight. This easy, affordable meal is the Windex of the food world: it's perfect for a main dish, a side, or a dessert, and it goes well with any style! Here's the recipe:

1. Steam some broccoli. I used our Pampered Chef microwave steamer, with lightly salted water. I like it with a little butter.


2. Add lots of chocolate syrup.


3. Enjoy!

Heather points out that, if trying this on your own, you shouldn't use Hershey's syrup, which contains mercury.

Cold Ham Water With Dill Garnish

If you have been paying attention to this blog in the last several months, you may have come under the impression that Heather is the only gourmet in our household. This impression is mistaken; I'm actually the more talented chef, and today I'd like to share one of my favorite recipes with you. Cold Ham Water is a variation on a popular recipe, which I first heard about on my favorite cooking show. This is a much simpler version, however, which doesn't require special 'water boiling' equipment.

Cold Ham Water
Ingredients:

• Water (cold)*
• Ham (thinly sliced)**

Dill Garnish:

• Dill (garnish)

Directions:

1. Place ham in water-tight tray or bowl.
2. Add cold water (to taste)
3. Garnish with dill

*If cold tap water is not available, refrigerate warm or lukewarm water overnight until cold.
**I used 'cooked ham' sandwich meat, but 'smoked' or 'honey glazed' will also work.

I should mention that I discovered this recipe inadvertently due to a steady drip in the ceiling of our refrigerator.

Habitual Pudding

Ever since we've known each other, one of Joel and my habits has been to make rice pudding. It has been a happy result of my inability to estimate the dry rice = cooked rice ratio. I usually end up making far too much, which leaves us with plethoras of cooked rice. Thankfully, rice pudding is a wonderful thing.

When Joel's parents were here, we ended up making rice pudding once again, and promptly devouring it. Then getting to admire my beautiful bowls. (5 gorgeous bowls for £1, charity shop in Orkney. Oh yeah.)

How do you like your rice pudding? We like ours warm with plenty of raisins, cinnamon, vanilla and/or almond, and sometimes if we are feeling amazing, rum. Then we smother it all in plenty o' delicious milk. Joel's parents thing eating leftover rice pudding for breakfast the next day is appropriate. I can't seem to justify that. How 'bout you?

Joel's roast

Yesterday, Joel made a roast! It was his second time, and it turned out delish. It was basically a mushroom & onion beef roast, and I made roast potatoes (another reason our marriage works, pls refer to previous post re. hamburgers), steamed red cabbage (with red wine and cloves) and steamed carrots. We ate some leftovers tonight, and they were possibly even better than the original. The flavours were nice and settled in.

All the veg we used were from www.thewholeshebag.com, an organic vegetable delivery service we just started using. Our farmer is based in West Lothian, near to Edinburgh. For £10 each Wednesday, we receive a bag full of freshly pulled organic veg. He also includes a newsletter which details what is in the bag, when it was pulled from the ground, and tips on how to use lesser known veg like the fennel that we got this week. We get new things each week. I am excited to let this widen our veg eating habits, and learning to like new veg. This is definitely the next best option to growing your own veg, which is an impossibility in Glasgow. Our back garden is pavement with some admirably persistent weeds growing between the cracks, and the supply of garden plots in Glasgow is shameful - I've heard there is a 4 year waiting list to get a plot! Thankfully places like The Whole Shebag exist and so we are able to be that much closer to the ground our veg comes from.