When I first started this shebanglang I went hell for leather and posted every day or so. I remember getting up at 5.30 am all pumped to ping some love in your in-box before you got up (all three of you).
I was alternating between food and thought pieces and I was cooking and thinking my ass off all day every day because I was so excited to have the outlet.
Admittedly, I couldn’t sleep for shit at that time because I was 500 weeks pregnant with a baby elephant who prided herself on sleeping directly on my bladder, but at least I was productive…. and let’s face it, shooting my mouth off is more my style that cleaning like a tornado as some up-duffers do.
I busted out some of my bestest, most go-to, week-day, bang-em-out meals in the first couple of months when only my best friend, my Nana and my Mum was reading.
I’ve thought a couple of times how much of a big fat waste it was so I’m going to treat y’all to the recipe rewind.
Admittedly, my photography was pretty bloody awful when I started, but I’m not ashamed.
I can guarantee that although the images may be dogs, these meals are still on high rotation at the Holsby Bar and Grill, and you should totes get on the bandwagon, yo.
Anyone that eats at my table with regularity has eaten this numerous times. It takes me 10 minutes to from board to bowl, so maybe it’ll take you 20 minutes the first time and you’ll just get speedier after that.
My kids eat this happily, I just give less soupy juice because they’re hopeless and will wear that stuff.
This little ripper has been handed down throughout my family. My grandparents eats this, my uncles eat this, their kids and partners, and my brother and mother, and, and, and,….you get the picture. Speaking of pictures, this recipe comes with my crinklies, Nana and Grandpa’s, love story.
This rocks. Nowadays, if I’m not using a fillet, I’ll get chops with the skin on. I’ll chop that tasty pork fat and skin off and roast it with a liberal sprinkle of salt and crackle that baby right on up and serve with it.
Everything is better with crackling.
Spicy chorizo simply loves to be married with seafood…. particularly squid. Add some hard core pasta carb action and this is such a delicious meal.
I simply had to give you a cracking dessert in the list. You think I would leave you high and dry after dinner???
Not my style.
If you have NO TIME to make dessert, make this baby your biatch, because it couldn’t be simpler or faster, and just quietly, it’s yummy enough to be impressive to boot.
Cook Once, Feed All is about making your life easier whilst preparing nutritious and quick food for your family. Hailed by Mouths of Mums as the ‘must have recipe book for all families’, this book is a collection of family friendly recipes, all accompanied by stories from my life.
To order your hardcopy of Cook Once, Feed All head to the Holsby Shop right now and receive both the hard copy, and the ebook, plus my new mini ebook A Bit On The Side.