COOK FROM THE CUPBOARD
BREKKIE: Porridge with craisins, coffee.
LUNCH: Baked beans on toast. There's shipload of little tins of baked beans in my locker at work. Is there anything else I can do with them but heat them up and serve them on toast?
AFTERNOON TEA: Tea and a slice of yesterday's carrot cake. Still moist and scrumptious. I also confiscated two red smarties from one of our patrons. He now knows that if you want to eat in the library you have to share with the staff.
DINNER: Friday was always going to be the most tempting day to NOT cook from the cupboard. A takeaway is pretty appealing on a Friday.
Stuck to my guns though and used the leftover rice from last night to make what we called "freggy rice" in a share house I lived in many moons ago.
Chopped onion and garlic softened in a little oil. Add a handful of thinly sliced mushrooms and mix over a low heat with whisked eggs (2 per person), salt, lots of black pepper and whatever greenery is still edible in the fridge. Tonight it was finely sliced silverbeet with lots of chopped curly parsley and tarragon from the garden. Then chuck in the leftover rice (I had about a cup) and warm through. Not quite fried rice, not even close to an omlette and fabulous comfort food. Goes well with a crisp white wine, but tonight I enjoyed it with a beer. The dogs got a small spoonful each in their bowls as well.