Health Check – and – Preparing Sunday Lunch

This afternoon, I was on my feet for the best part of two-and-a-half hours, the most prolonged period of ‘activity’ for at least the past 12 to 18 months. Sinna Luvva has recorded details of this noble achievement. Does this mean that, health-wise, I have turned a corner or should I anticipate a fall? At least it’s a step forward.


The most rewarding part of my activity was the preparation of tomorrow’s lunch. I now propose to bore you with the details.


One:  sweat a little onion and char-grill some assorted peppers. (On griddle pan with a dash or two of spice infused olive oil).

Two: sprinkle four chicken breasts with garlic, turmeric, lemon juice, coriander and basil and char-grill.

Three: Chop up the char-grilled chicken breasts on the griddle pan and mix in with the onions and peppers. Throw in a few sliced mushrooms.

Four: Add one tin of plum tomatoes, generously sprinkled with freshly ground black pepper. Chop the tomatoes (still on the griddle pan) and mix well in.

Five: Add one jar of ‘Honey & Mustard Chicken Tonight’ ( although, in this case it’s on Sunday and Monday) and stir well in.

Six: Divide the whole concoction between two casserole dishes and add approximately ¼ litre of meat stock to each dish.

Seven: Pop casseroles into oven to simmer for twenty-five minutes.

Eight: Whilst the casseroles are simmering, par boil some potatoes (lovingly peeled and chopped by ma belle Helene) in water infused with basil, coriander, garlic and turmeric. Once the potatoes are ready, drain and give them a good shake to ‘fluff’ the edges.


All that remains for tomorrow is to pop the casseroles in the oven, once more, to be joined (a little later) by the potatoes in their herb infused olive oil. I leave the preparation of the steamed ‘greens’ to my beloved.

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