After last week’s threat for drastic measures I did bugger all. Walked home four times from work (was a bit too tipsy on Friday night). Also this week had my last yoga classes for the month, I’ll need to re-enrol if I want to keep going (presently I’m sitting on about a 60/40 swing towards the affirmative compared to leaving it for a month).
Friday’s class was pretty hard – I don’t know if it was the early morning starts had finally got to me or all the walking but I had no centre of balance with my widdle wegs wobbling and wavering away. It’s never a good sign when you spend the entire class watching the clock – “15 minutes to go, 13 minutes to go, 10 minutes to go…”. At the very end when we are supposed to be relaxing (or “focussing on our awareness within” – gees yoga instructors come up with some rubbish expressions), with our legs up the wall with two bolsters under our backs, my leg muscles kept pulsating in complaint. I tell ya – at one point I just thought “Right, I’m not going to work today, I’m just in too much pain!” Of course, by the time I was back home, everything was all right but my legs didn’t speak to me for the rest of the day.
Did make a very nice beetroot soup which turns out to be a far better cold soup than hot one. Hot it lost all its texture and became overwhelmed by the sour cream and embellishments; cold the flavour came intense and the weight of the soup coated your mouth. Delicious!
Beetroot Soup with Creme Fraiche and Chives
From Delicious Magazine, April 2008
- 40g unsalted butter
- 1 onion, finely chopped
- 1 carrot chopped
- 1 desiree potato, peeled, chopped
- 1 bay leaf
- 1 litre chicken or veg stock
- 450g can baby beetroot, drained and roughly chopped
- creme fraiche (or sour cream), croutons and finely snipped chives, to serve
- extra virgin olive oil, to drizzle.
Heat butter in large saucepan over medium heat. Add the onion and carrot and cook stirring for 3min for until slightly softened. Add the potato and cook, stirring for a further 5min. Add bay leaf, stock and 1 cup water. Increase the heat to medium high, bring to boil, then cook for a further 5min or until the veg are very tender. Add the beetroot and simmer for about 3min.
Allow the mixture to cool slightly, then discard the bay leaf. Using a stick blender, blend soup until smooth. Season soup to taste, and warm through over low heat if necessary.
To serve, divide soup among bowls, and top each with a dollop of creme fraiche or sour cream. Scatter with croutons and chives, then drizzle with oil.
Personally, I reckon chill the soup and skip all that decorative crap and let the texture of the soup speak for itself. Be a great summer meal.
Suppose I better go climb on those scales, hey? 85.0
Well, that’s good news, isn’t it? The lowest ever, can’t be upset by that.
Still, though, to inspect the teeth, at this rate I’m probably not going to get to under 80 by Sleaze, which is a disappointment. I suppose it’s all got to do with my commitment.
No, No! I’m committed to the cause. Positive thoughts – I can do it I can do it I can do it. I will cut back on the amber and vino, up the vegies and put on those gym shoes and get out in the sun.
Might just have a nap first, and something to eat. I think there’s some bacon in the fridge…