Essentially… a pan of stew!
The problem I have is the Hobbits (my 3 grown up kids) just won’t eat a good stew so if I make one I tend to eat it all. It’s not a bad thing, it’s delicious, warm and filling and CHEAP! We have to think of ways to get by on a small income constantly so price is important..
So here is what I ate yesterday plus how much it cost:
Breakfast: Porridge/Oatmeal for breakfast and a slice of toast 15p (I buy my bread on the reduced shelf and my porridge is from the basics range)
Lunch and dinner: Two big bowls of vegetable stew each time (so a total of 4) with a slice of bread with margarine on each time too. 80p (stew was made from marrow, lentils, potatoes and carrots and onion with a soft tomato and some Bisto and dried herbs/seasoning)
I also grazed on some pumpkin seeds I found in my drawer at work 10p
Total cost of food for the day £1.05
Calories in the region of 2200
Exercise: I walked for an hour
Image courtesy of www.victoriarhb.com
I think this was destined to be a difficult start to my first week back on rations again to lose 100 lbs in 1 year…the reason being I was going away with the new man in my life (I feel like a teenager again!) for a mini-break (our first one!)
Despite the morning cube of chocolate in bed (no choccie/sweeties ration now for another 3 weeks) before popping down to the hotel dining room for full English breakfast (well OK not quite for me as being a veggie) AND eating chips twice, drinking two pints of stout and homemade wine, my weight loss for the week has been 5 lbs!!!
This morning I weighed in at 20 stone 5 lbs (285 lbs)
I’m putting it down to lots of exercise over the weekend…
(Hey less of those smutty thoughts- there were LOTS of very steep hills!)
We had a fantastic time staying at a lovely hotel (The Victoria |Hotel) overlooking Robin Hoods Bay. Sunday was glorious and we spent the day paddling on the beach (yes the water was cold but so very worth it!) and walking up and down the steep hills, admiring the beautiful scenery and the ocean (and waking up to the sound of waves and seagulls) AND we visited Whitby twice too and stopped and had tea in a lovely little tea-shop in Pickering.
Lets just say my morale has been significantly boosted.
My mojo is restored..
I’m really, really happy.
Week 2 – Bring it on!
He bought us retro looking mugs- the Spotted Dick significant to him and the Grow Your Own significant to me!
To Robin Hood’s Bay by the new man in my life, for a couple of days.
I’m excited and about to quickly try and get packed and sew the buttons on to my coat.
And someone left a comment on my blog to say that the my blog is a bit like the 1940s version of Julie and Julia and I thought that was a rather lovely thing to say. Although I think Julia Child’s is fab, I guess my total admiration goes out to Marguerite Patten…..the Ministry of Food’s secret weapon.
So I must fly… I have to get ready
Bon Appetite! We’ll meet again!
Sally is probably only 10 years old but she looks and sounds like she is 42.
Sally is a good girl. She knows how to cook her half of the cabbage. She shreds it and brings just a little bit of water to the boil, adds the cabbage and a sprinkle of salt and saves the cabbage water in a china tea cup to make gravy. Janes cabbage is however a wet, soggy mess.. and she is a murderer because “she drowned her cabbage in water…”
And look how good the girls are fussing over the boys who are doing nothing but sitting on their lazy arses looking disapprovingly at Janes soggy cabbage.
It’s OK, they fight over Sally’s cabbage because it’s MUCH tastier..
Oh look! Here comes grandma… she awards the boys horrid behaviour by giving them the cabbage off her plate.
Everyone is happy..
Told you CABBAGE ROCKS!
Apart from being a bit crumbly, the vinegar cake was quite delicious! It was lovely with warm custard!
The vinegar cake was one of the recipes I re-created for the photo-shoot that took place last Sunday but I had forgotten to take a photo until I saw Sue’s comment and request today so quickly took a photo of the few slices I had left to add it to the wartime recipe archives.
And YES the vinegar cake really does have vinegar in it!
- 6 oz self-raising flour
- 3 oz margarine
- 3 oz sugar
- 1 tablespoon vinegar
- 1/2 teaspoon bicarbonate of soda
- 1/4 pint milk
- 4 oz dried mixed fruit
- Cream the margarine and sugar
- Sift the flour
- Pour milk into a basin and add the vinegar and bicarb of soda and the mixture will froth a bit
- Add this mixture and the sifted flour a bit at a time into the sugar/margarine mixture until all blended then add the dried fruit
- Pour into a greased and floured 1lb loaf tin and cook for about 45 minutes at 180C until golden brown all over.
Had a great day yesterday..
Having cooked lots of 1940s ration book recipes on Saturday and Sunday, there has been no excuse not to stick to my wartime recipes.
Over the last few days I’ve eaten a whole Lord Woolton Pie, half a carrot roll, several Anzac biscuits and carrot cookies, some vinegar cake, some Brown Betty with custard and lots and lots of vegetables and I have carrot roll and cauliflower with gravy to take to work with me.
The ‘Murkey’ (mock turkey) I made smelled delicious but being a veggie, I just couldn’t have brought myself to taste it…oh but it DID smell good! So I had to test it out on someone. My partner (ooo it sounds rather fab saying that!) came over yesterday afternoon and he passed the initiation test by consuming a large plateful of 1940s ration book recipe leftovers including the mock turkey AND he ate the vinegar cake..
Life is good right now…
I’m re-blogging this wartime recipe for eggless pancakes with it being Pancake Day tomorrow! If you like your pancakes big and fluffy this recipe isn’t for you but they do make quite tasty thinner pancakes and I guess with only 1 shell egg a week in your ration allowance, pancakes sometimes had to go without the egg…
I shan’t be cooking pancakes tomorrow as we have vinegar cake, Anzac biscuits and carrot cookies to eat up BUT I will enjoy having pancakes Wednesday night..
- 4 tablespoons of flour (UK)- 5 tbls (US) – 60 ml (Europe)
- pinch of sugar and salt
- milk and water to bind (vegans use non dairy milk)
- lard or dripping to fry (vegans use a vegetable shortening – palm oil friendly)
- Mix the flour with the salt and sugar and add the water/milk to make a nice thick batter
- Heat the lard/dripping until smoking hot in the pan then lower the heat a little
- Pour in 1/4 of the mixture to make a medium sized pancake
- Cook until browned and then turn over and repeat
- Eat with jam, golden syrup or lemon juice (if being authentic)
Makes 4 pancakes