There’s a crooked white strip across the nail of a couple of my toes. My chiropodist looked at it briefly, then asked if I’d been under a “lot of stress”, maybe around about 5 months ago?
Interesting how emotion works its way through the body.
BBQ weekend left me stuffed full of deliciously-charcoaled goodies, plus now the proud owner of some leftovers that we couldn’t quite stuff into the furnace – a red pepper and four large mushrooms. I think the pepper might find a safe home in a couple of one-egg breakfast omelettes with a little feta cheese. The mushrooms however joined a home-made fake chorizo in a hearty stew; not the prettiest thing you’ll ever see sitting on your stove, but a classic rib-sticker, and maybe a great camping stew as well, for those of you heading out, optimistically, into the Bank Holiday weekend with a tent, a saucepan, and a bottle of cheap wine……
Original found here…
Mushroom, Chorizo & Bean StewChorizo, of whatever kind, sliced. Substitute other spicy sausage as appropriate Tin baked beans Tin tomatoes Half a red onion Decent handful of frozen peas, defrosted Paprika 3 large flat mushrooms, chopped Vegetable oil
Put on “Dr John – Best of the Night Tripper“. CD2, track 4 (Iko Iko) onwards. Boogie on down.
Heat a little vegetable oil in a wok, fry the chorizo for a few minutes, then drain on kitchen towel.
Saute the onion in a little oil, add paprika, stir fry briefly. Add the chorizo, baked beans, tomatoes, mushrooms and peas, plus a little water if necessary.
Stop to groove to “Janko Partner“. Mind out for the coffee table!
Heat on a high simmer for 10-15 minutes, until mushrooms are tender. Serve. Garlic bread would be a cracking accompaniment to this.