Yum! Thanks Kevin.

It's Friday night - TFIF!!

Curry Night. I'm Ok with the Curry - I've got a lovely beef balti in the oven.

However, I have made a rather scrummy looking carrot cake in two pans. It has risen like a dream and they look lovely, but, guess what? I don't know what to sandwich them with.

When I bake Victoria Sponge, I use whipping cream and strawberries or raspberries. That's not right for carrot cake.

What do you suggest?

I might use marscapone cheese with lemon zest if I don't get a better offer.

Stir-fry

Chopped into little bits: potato, carrot, asian eggplant, sweet pepper, onion, okra, broccoli, purple hull peas, green beans, corn and cabbage.

Sauteed in: canola oil.

The pepper, okra, corn and peas were freeze-dried remnants of my vegetable garden.

Sprinkled with: crushed red pepper, garlic salt

Served over: a bed of lettuce.

dashed with: picante sauce

Thanks Kevin.

I making fish pie tonight with Hake fillets in parsley sauce and creamy mash on top. I'm serving it with steamed spinach. I'm cooking it but I'm not really interested. Taking some medication which has just taken away my appetite.

Still, at this rate, I'll become quite sylph-like.

Any fans of seaweed? Robert is confident he can save the world with it, but I use it mainly with rice. After the rice has finished drop some seaweed in it and put a lid on it. It gives it a nice seasoning. Seaweed also works nicely as a standalone snack. ymmv

I recently purchased a copy of 'Why Japanese Women don't get Old or Fat'. At the recommendation of the author, I then purchased a rice-cooker. I never had much trouble in cooking rice for my curry dishes, Basmati, but my rice for sushi, or Chinese dishes was only OK, and not so good as take-away rice. The rice cooker produces excellent rice without fail.

I eat seaweed too Kevin. If I buy the dried kind, Nori, it needs to be soaked, but it does add an interesting texture to meals and is very nourishing, I believe. We also buy 'samphire' from the fishmonger, which isn't seaweed, strictly speaking, but does grow on the rocks in seawater. It is quite delicious, rather like asparagus. In this part of England, ours often comes from the Welsh coast, but most is grown in Norfolk and Suffolk. When we were on holiday there last year, we saw many, many metal boxes, or stands by the roadside, with honesty boxes. You put your £1.50 into a jar and helped yourself to a bag of Samphire. People sell free-range eggs this way in this part of the World - Cheshire/Lancashire. It is lovely to be trusted and adds a certain flavour to the food.

http://www.samphire.org.uk/