The day comes, the day goes. In the kitchen I cut carrots, potatoes and parsnips, slice leeks and spring greens and consider if I can force more vegetables into my diet. I have already had blueberries and raspberries in my porridge and had beans on toast…
The day comes, the day goes. In the kitchen I cut carrots, potatoes and parsnips, slice leeks and spring greens and consider if I can force more vegetables into my diet. I have already had blueberries and raspberries in my porridge and had beans on toast for lunch. That comes to eight, against a target of five a day, so I decide I have done enough.
It is a confusing time of year. My head tells me it is five pm, but the clocks, having gone forward last week, tell me it is six pm. Sometimes, despite all the clocks, instinct still governs my thinking. We still haven't worked out why the clock on the Tv is still an hour behind as all other devices have set themselves to the new time. Perhaps the TV, like me, prefers the old ways. Viewing was, as I recall, much simpler when we had two black and white channels. Then there were three, and then we had colour.
After that, the floodgates opened. Four channels, five channels, daytime TV . . .
I could, I suppose, put sweet potatoes in with the roast vegetables, but if I do that it will have almost exactly the same ingredients as last night's vegetable stew. This isn't a problem for two meals in a row but as tomorrow's evening meal is going to be vegetable soup it could be. The soup, you see, will be the blended leftovers from the stew. There are many complexities in life, and menu planning on a budget is one that gets little notice. If TV journalists and politicians were forced to work for minimum wage I'm sure we would see many more stories about this sort of thing.
Anyway, I'm off to finish cooking tea. I will probably come back for a second post later as i have something to moan about, and Julia has had to listen to me moaning all day.
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