Hello Dear Reader,
I’ve had the loveliest morning catching up with an old friend; has it really been that long? It felt like yesterday but it’d been years.
It’s been another no spend week other than a grocery shop and fuel for the car. No going out, no purchases, no take always, no presents, nothing replaced. The wages have stayed put and will be transferred at the end of the month.
Today has been all about domestics, laundry, ironing, cleaning, lawn cutting and later some curtain up cycling. I’m going to take two shorter curtains and fashion them into a longer curtain. I’ll blog about that another day.
I’ve also got veggies to use up. I’ve not eaten much this week and they were at risking of not being at their best.
Here’s what I used
100g of gluten free pasta
1 head of broccoli cut into florets
1 red pepper – sliced
2 courgettes – sliced
3 sliced mushrooms
1/2 litre skimmed milk
100g half fat cheddar – grated
1 heaped tsp of Dijon mustard.
50g of corn flour
1. Steam the broccoli and leeks.
2. Sauté the peppers, courgettes and mushrooms.
3. In a microwave proof jug, blend the flour, cheese, mustard and milk. Microwave on full heat for five minutes. Stir and keep heating then stirring until it thickens.
healthy too. I’m going to have some ‘me’ time in my sewing room later.
Love Froogs xxxxx