By Rachel Carlin
It turns out Pringles are not the only thing that once you pop you can’t stop. Since popping my cherry, every time I so much as make a slice of toast, I am talking myself through it and seeing the process in print. As I firmly believe life is too short to ever eat bad food, or drink instant coffee for that matter, this “what will I blog next” question has taken over my life.
Living in the tropics, with manly man frequently off assembling big manly equipment, I am usually in the position to have chick food. This is not the corn and grain variety, or questionable substances if the sources of anti-battery farming are to be believed, but rather girly food, essentially salad. I am not one of these girls who has bought into the no carb after stupid o’clock diet. I have also never bought into one lettuce leaf and a murmur of carrot salad. So, I created THE SALAD OF CHAMPIONS.
A quick side note. My mobile phone provider gives 200, yes two hundred, free local texts a day. Texting is my communication mode. I seldom require a reply and have been known to reach close to 200 LOCAL texts in a day (this excludes bbm’s, whatsapp messages and international texts). Did I mention I run my own business?
So, due to this texting habit, I know what all my friends are having for dinner every night. And I am a bit competitive so I like to believe, even if it’s just in my head, that I am winning. It is sometimes challenging to remain loyal to TSOC, but I do. My dearest friend and next door neighbour was having chicken livers for dinner and coincidentally so was I. Sadly I knew hers would be the yummy restaurant variety with the cream and rich sauce lovingly mopped up with chapattis. Mine unfortunately would be the healthy variety, ten days until my trip to Switzerland and trying to store up negative calories to use on cheese fondue and hot chocolate being the driving force.
So here goes:
Chicken livers for good girls
2 garlic cloves minced.
1 onion thinly sliced Read the rest of this entry