Domestic goddess rating: 100% (holiday recovery mode so indulging us all) Five-a-day: 5/5 Food miles: about 40
On the menu: toast, jam & juice (breakfast); chicken soup (lunch); cauliflower goulash (supper)
Just got back from a lovely relaxing holiday in Cornwall to the standard attack of blues over not being able to spend all day on the beach any more. Actually that’s totally unrealistic anyway as we only got to the beach a couple of days – the rest of the time it was too rainy, too windy, or both. Mustn’t complain, though – we had a fab time anyway, and it really was lovely to get away for a bit.
Eating seasonally while you’re away is mainly a matter of self-catering, it seems. Go to a pub, and there will be tomato and cucumber involved somewhere (yeah, I know, I’ve moaned about this one before). But once you’re back in the holiday house, you’re laughing: we ate seasonally almost without thinking, all week long. It’s nice to know it’s become a habit rather than a necessity now.
Just to make us feel a bit better, I had an experiment with this month’s “it” vegetable – cauliflowers are back on the menu. I have to confess, this is a veggie that normally gets me totally stumped, beyond the rather stodgy cauliflower cheese. But I’m planning to spend a little time getting to know it better – hopefully I’ll discover it has hidden wonderfulness that I never knew existed. Or, it could just turn out soggy.
It’s a good start, though: cauliflower goulash is a mish-mash of Delia’s goulash recipe, plus a vegetarian goulash recipe I never thought worked very well. The result is actually rather fine.