well its half way through the week and i am getting a little bit down. im still feeling a little ill from flu that i had last week so that isnt helping. iv treated myself tonight and had to save up 16 of my 45 checks for half a pizza and 10 checks for a dairy milk. real comfort food.
well during the week i have applied for some jobs in the local hospitals and funeral directors so hopefully i will hear back from them soon.
my mum has been making "free" soups, so i may give it a go myself. i had butternut squash today and it was yummy. In these winter months it will really help to warm me up and fill me up.
im going to keep up the good work, almost at my half stone mark now. about 2 and a half stone left to go.
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Recipe for Butternut Squash Soup
1 medium butternet squash, peeled
(this can be difficult, 2 options are 1) cut in half length ways and bake cut side down in a hot over for 30 minutes and scope out the inside, or 2) cut in half and quaters length ways and then chop lumps and peel the lumps)
2 medium onions, chopped
2 cloves of garlic, crushed
tablespoon cumin
tablespoon coriander
(or tablespoon of curry powder)
2 carrots, grated and sliced (or you can use celery if you like it)
2 vegetable stock cubes (oxo)
2 pints of hot water
Saute the onions, garlic, cumin and coriander in spray oil until softened.
Add the butternut squash and carrots (or celery), stock cubes and water. I added a small spoon of curry powder at this stage (even though I used cumin and coriander). I also added some fresh basil leaves chopped up as well, just because I had them in.
Bring to the boil, then simmer for about 30 minutes until vegetables are cooked. Keep stirring regularly.
Let it cool down, then liquidise in batches until the whole lot is liquidised.
Heat your portions through gently and serve. You can freeze the rest in portions and just defrost completely before warming through again.
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