As I’ve mentioned before I go to a Mums’n’ Bubs bootcamp (Yummy Mummys – shameless plug) for a regular
arsekicking workout with my torturer trainer, Yazalicious.
Every week Yaz sends out an email to everyone welcoming newcomers (totally sucking them in and letting them think she’s not going to smash them mercilessly) and giving tips on health and nutrition. It’s very informative.
One week recently she suggested that everyone take a small step towards their health goals and give up just one thing.
Just one thing? How hard could that be, right?
You wouldn’t do a blanket thing like sugar, because that’s way too full on, but perhaps you could give up chocolate?
Get f*&ked. I’d rather die.
I decided I really didn’t want to give up anything that I wanted to eat……and then I realised all of the things I eat that I don’t want to eat- AKA D Man’s food.
I don’t want to eat his soggy half chewed toast, or dropped pieces of pasta. I really don’t.
Nor do I want to finish his rejected meals, share his snacks or nibble his crusts.
Why do I?
Part laziness (can’t be arsed to walk to the bin), partly habit, and a large part of seefood addiction I have (not a typo – See Food and Eat It is a very real disorder).
I vowed I would give up his food. I had steely resolve. I told Yaz, because the first step is admitting the problem and telling people who care that you’ll change – AND MEANING IT.
Well, I meant it.
I was so proud of myself because I lasted one whole day.
Anyway, Yazalicious reads this blog so she knows what I eat……she said to me today,
“You’re fine to eat what you want, but for this hour YOU. ARE. MINE.”
So as retaliation for her thinly veiled threat, I thumb my nose at her with a tribute to pig fat and carbohydrates. Bring that shizzle on, oink, oink.
She’ll totally make me pay in a pound of sweat so if you don’t hear from me, please send flowers to St George Hospital.
Yield : 4 serves
You will need :
- 1 cured chorizo, sliced
- 1 squid hood, scored and cut into pieces
- 1 small spanish onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tin chopped tomatoes
- 1/2 red capsicum, sliced
- 1 teaspoon fennel seeds
- 1/3 cup white wine
- a handful chopped parsley
- a packet of dried spaghetti
Salad for serving
Over a low heat, place chorizo into a heavy bottomed fry pan without oil. The fat will render out and be delicious to cook our onions in. Oink.
Turn once, ensuring it has a little bit of golden colour.
Remove and place on kitchen roll to absorb any excess fat. Yaz would want it that way.
Throw your onion into the pan and when translucent add your garlic and fennel seeds. Toss in your capsicum, tinned tomatoes and wine and simmer for 5 minutes.
Chuck in your squid, and parsley and stir for a further 5 minutes. Add about 1/3 cup of your pasta water to the pan. Toss your chorizo back in, season and throw your cooked pasta in.
Toss and serve with a big yummy green salad. I find that a salad with shaved fennel goes beautifully with this pasta.
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