I have a love hate relationship with television, watching certain programmes and then switching off for days on end imposing a self-inflicted ban.
The computer by default, is my friend in my time of need. I get to read all my favourite blogs and watch endless stupid but highly amusing youtube clips as sent to me by various friends, cousins and strangers and write drivel in the hope that someone, somewhere, finds it vaguely interesting. So, with the net down, I was down. There are only so many paper hamsters one can cut out and colour with the kids... I paced the carpet, wondering what on earth I was going to do to amuse myself and then I realised: I must be better. Not fully, operationally working better but better nonetheless.
I applied a little mascara, a little rouge to hide the grey pallor and gingerly took my first steps outside for 10 days bar the docs which doesn't count. The kids came, picking up other children along the way I'm the pied piper of Glasgow and dropping them at the park while Brian and I slowly wandered round the loch. It was a beautiful day, sunny and clear, with a hint of autumn crispness in the air. The bright reflections from the water and the brilliant colours of the leaves all cheered me up no end as did the very small glass of wine Ann insisted I have when we dropped off the boys. Look, her husband's a doctor, he said it would make me feel better, who am I to argue.
Brian was given a shopping list for the week's menu and came home having gotten everything except grapes and with a cost of only £31.28. I made roast chicken for everyone and a superfood salad for myself. I am determined to be back to full working health in a few days and thought I'd kick start it with this:
Superfood Salad
Handful Spinach, Watercress and Rocket
1 orange, peeled and segmented
Teaspoon pine nuts, freshly toasted
Sprinkling golden linseeds
Cucumber slices
Baby tomatoes
1 small yellow pepper
Thin slices apple
Arrange lovingly on a plate, once salad leaves are dressed.
Dressing:
1 part olive oil, half part honey, drizzle balsamic, sprinkling herbs, squeeze of orange, pinch salt and pepper. Mix well and toss salad leaves in.
1 orange, peeled and segmented
Teaspoon pine nuts, freshly toasted
Sprinkling golden linseeds
Cucumber slices
Baby tomatoes
1 small yellow pepper
Thin slices apple
Arrange lovingly on a plate, once salad leaves are dressed.
Dressing:
1 part olive oil, half part honey, drizzle balsamic, sprinkling herbs, squeeze of orange, pinch salt and pepper. Mix well and toss salad leaves in.
This weeks menu:
Roast Chicken
Beef Stew with Yorkshire Pudding
Salmon Patties
Sausage and Mash with onion gravy
Roasted Vegetables on Toasted Homemade Bread
Chicken & Rice Soup / Chicken Noodle Soup
Lentil and Vegetable Soup
Curried Stir Fry with Spiced Potatoes
Baked Potatoes with tuna and superfood salad
Leftover Pie!
Scones
Mini fruit loaves
Buns