Becca Jane St Clair

Personal Blog

Slimming World: A Week in the Life

1911353_10152275381477160_591973515_o Last night I got my 2 Stone Award!!

A few of my friends have asked me what I eat since I tend to have consistent weight loss, and when I do have a wobble, I usually know what the cause was. I lose on average 1 1/2 – 2 1/2 pounds per week, which for me isn’t bad! So since I decided to start tracking my food again this week, I thought I would post a typical week. I’ll add recipes at the bottom.

For those of you not on Slimming World, Slimming World has 5 categories for food. Free and Super Free (mostly fruit, vegetables, and other food that fill you up – things like pasta, rice, lean meats, etc.), Syns, Healthy Extra As (something with calcium), and Healthy Extra Bs (something with Fiber). Additional As and Bs can be had, but you count them as Syns. The booklet you get when you join has hundreds of Syn values, and you can find the values for everything else online (or with the ap). If the Syns aren’t listed, you can use the Syn calculator. If an item has Syns, the number is indicated in parenthesis. Slimming World has three eating plans, Original, Green, and Extra Easy. I tend to follow Extra Easy. Unless otherwise stated, the coffee I drink is fresh brewed, sweetened with saccharine tablets and my tea is Tetley “best of both” blend. Mayonnaise used is Hellman’s Lightest, Ketchup is always Heinz Reduced Sugar and Salt, Bread is usually from a 400g loaf of Warburton’s, Squash is no added sugar Robinsons.

Day 1
HEA: 250ml semi-skimmed milk measured out and used in tea/coffee
Breakfast – BLTEP(*) wrap in a Weight Watcher’s Tortilla (5 Syns) with Mayonnaise (.5 Syns), banana, coffee with milk.
Morning Snack – grapes, a pear, 500ml squash, and a cup of tea with milk
Lunch – Leftover Stew(**), 60g sliced wholemeal bread (HEB) with Flora spread (.5 Syns), 500ml no added sugar lemon squash, cup of tea with milk
Afternoon Snack – WW mini cake (3 Syns), apple, cup of tea with milk
Dinner/Tea – Vegetarian Chilli(***), 500ml diet iced tea
Evening Snack – RitterSport chocolate (6 Syns), cup of tea with milk
Total Syns: 15

Day 2
HEA: 250ml semi-skimmed milk measured out and used in tea/coffee
Breakfast – 3 egg omelette with 10g Reduced Fat Cheddar cheese (1.5 Syns), tomatoes, mushrooms, and 1 TBS Reduced Sugar and Salt Heinz Ketchup (.5 Syn), banana, coffee with milk, tea with milk
Morning Snack – Grapes and a plum, tea with milk, 500ml squash
Lunch – 3 Chicken Fingers(^) (3 Syns), seasoned potato wedges, cucumber salad(^^), Ranch dressing dip (made with powder and Greek yogurt) (.5 Syn), 1 TBS Reduced Sugar and Salt Heinz Ketchup (.5 Syn), 500ml diet iced tea
Afternoon Snack – apple and a pear with a cup of tea with milk
Dinner/Tea – I tried making mushy pea curry, but I didn’t like it, so I wound up with beans on toast (HEB), salad, and 500ml squash
Evening Snack – WW cake (3 Syns), tea with milk
Total Syns: 9

Day 3
Breakfast – BLTEP sandwich on wholegrain bread (HEB) with 1 TBS Lightest Mayo (.5 Syn), banana, Coffee with milk (.5 Syn)
Morning Snack – 500ml squash, tea with milk (.5 Syn), beans on toast (5 Syn)
Lunch – Pasta with Lightest Philadelphia Cream Cheese (HEA) stirred in and one Chicken finger(^) cut up (1 Syn), Cucumber salad(^^), apple, 500ml squash, tea with milk (.5)
Afternoon Snack – Pink N White (2.5 Syns), pear, tea with milk (.5)
Dinner/Tea – Pork steaks with mustard and agave(^^^) (1 Syn), sauteed potatoes, sprouts, salad, muller light yogurt, 500ml diet iced tea
Evening Snack – Options hot chocolate (2.5 Syns)
Total Syns: 14.5

Day 4
Breakfast – BLTEP* on wholegrain toast (HEB) with mayo (.5 Syn), coffee with milk (.5 syn), tea with milk (.5 syn), plum
Morning Snack – ASDA Vitality cereal bar (3.5 Syns), apple, coffee with milk (.5 Syn)
Lunch – Jacket Potato with reduced fat Cheddar cheese (HEA), Tuna mayo (1 Syn), and ketchup (.5 Syn), salad, pear, green tea, 500ml squash
Afternoon Snack – Pink N White (2.5 Syns), tea with milk (.5 syn), 500ml squash
Dinner/Tea – Fish and Chips(+) (2.5 Syns), mushy peas, salad, ketchup (.5 Syn), 500ml squash
Evening Snack – green tea
Total Syns: 13

Day 5
HEA: 250ml semi-skimmed milk used in coffee and tea
Breakfast – BLETP on toast (HEB) with mayo (.5 Syn), coffee with milk, tea with milk
Morning Snack – 500ml diet iced tea (++) (.5 Syn), plum
Lunch – (I wasn’t feeling well) Scrambled eggs, 10g cheddar (1.5 Syns), wholegrain toast (rest of HEB), green tea
Afternoon Snack – Atkins Endulge Chocolate Coconut bar (6.5 Syns), 500ml diet iced tea (.5 Syn)
Dinner/Tea – Roast chicken, roast potatoes, mushy peas, sprouts, ketchup (.5 Syn), tea with milk
Evening Snack – Options Hot Chocolate (2.5 Syn) made up with water and the rest of my HEA milk
Total Syns: 12.5

Day 6
HEA: 250ml semi-skimmed milk used in coffee and tea
Breakfast – Eggs over easy, Toast (HEB), lettuce, tomato, mayonnaise (.5 Syn), Apple, coffee with milk
Morning Snack – ASDA Vitality cereal bar (3.5 Syn), Pear, coffee with milk, 500ml squash
Lunch – Salad – lettuce, tomato, cucumber, chicken, corn, pasta, and dressing(^^), mullerlight yogurt, banana, 500ml squash
Afternoon Snack – 2 cups of tea with milk, no food as we were going out to dinner….
Dinner/Tea – Dinner out at the Fox and Hounds pub — baked sea bass with parsley, boiled new potatoes, salad, and cole slaw (counting 1 Syn for the mayo in the slaw), and then because I had some Syns left and I looked up on the Slimming World App that a basic Lemon Meringue was 8.5, I had that for desert, and 500ml sparkling water
Evening Snack – cup of green tea
Total Syns: I counted today at 15 since we went out to dinner. If the desert was 8.5, I had 14 Syns, but I am counting it as 15 to be safe, though I might have gone over 15 for the day, depending on how “naughty” the desert was!

Day 7 – Weigh In Day!
HEA: 250ml semi-skimmed milk used in coffee and tea+++
Breakfast – Scrambled eggs, baked beans, grilled tomato, apple, coffee with milk
Morning Snack – pear, mullerlight, coffee with milk
Lunch – We went to Morrison’s Cafe since we had a meeting in town. I had a Jacket potato with beans and a salad (no dressing), a mullerlight, and 2 cups of peppermint tea (all free!)
Afternoon Snack – apple, 500ml squash and a cup of peppermint green tea
Dinner/Tea – Eggs over easy, Toast (HEB), lettuce, tomato, mayonnaise (.5 Syn), RitterSport (5 Syn), tea with milk
Evening Snack – 2 Pink N Whites (5 Syn), tea with milk
Total Syns: 10.5

And this week I lost 2.5lbs to finally get my 2 stone award!

Some days I ate lots of food, some days I didn’t eat as much, but the idea is to eat if you are hungry — ie, don’t starve yourself and always eat until you are full. Some days all I really needed to feel full was some eggs and toast. Some days I needed more. Most days I ate salad at least once, maybe twice. I know it’s not the season for it, but a small pile of leaves and tomato with cucumber on the side is manageable.



* – BLTEP wrap or sandwich is a lean bacon, lettuce, tomato, egg, and pickle (gherkin) wrap/sandwich. I usually use 1TBS of Lightest mayonaise for 1/2 Syn, and either my HEB bread choice or I Syn a wrap. This became my go-to breakfast all week!

** – I made this in the crock pot on Wednesday and had the leftovers for lunch the following day. Combine diced chicken breasts, mushrooms, carrots, parsnips, potatoes, peas, and tinned tomato in your crock pot with 2 Knorr stock pots, mixed herbs, and 3 bay leaves. If you are using frozen chicken and vegetables, you don’t need to add any water. If using fresh, add a mugful of water. Cook on low for 6-8 hours. To thicken the stew, take a ladleful of the vegetables and blitz with a stick blender, then stir back in.

*** – See Slimming World Friendly Chilli

^ – I used a bag of 10 frozen chicken fillets from iceland and coated them with a beaten egg and then crumbs made from 2 slices of Hovis bread (10 syns for the bread), so I calculated these at 1 Syn per strip)

^^ – Super easy and free dressing made from 2TBS greek yogurt, 1TBS apple cider vinegar, and 1tsp dill, added to diced cucumbers and tomatoes on a bed of lettuce

^^^ – I coated pork steaks with 1TBS Tesco Whole Grain Mustard (1/2 Syn) and 1TBS Agave syrup (1/2 Syn) in a hot oven for 10 minutes on each side.

+ – I coated the fish with an egg wash and crumbs made from 1 slice of wholegrain bread

++ – Some of the iced tea I was drinking has 0 calories, so it is free, but another brand has 5 calories per serving, so 1L is 20 calories or 1 Syn.

+++ – I always measure out 250ml of milk in the morning and then keep track of my cups of tea/coffee. If I decide to have cheese later in the day, I change the tea/coffee to 1/2 Syn per splash of milk. If I have any milk leftover at the end of the day, I will either drink it straight or have an Options hot chocolate made up with water and topped up with the last bit of milk.

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Recipe: Posh Pigs in a Blanket (via Serious Eats)

I read a lot of food blogs because I love to try new ideas in the kitchen, and one of the best foodie blogs out there is probably Serious Eats. Some of the posts aren’t relevant to me when they review restaurants across the US, but I still always find it interesting. SE has several recurring serials, including one called “French in a Flash“, a series of easy French recipes.

About a week or so before the super bowl, an entry appeared for Hot Dog Vol-au-Vent. The creator of the recipe describes the dish as similar to Saucisson en Croûte, which is similar to a UK sausage roll. You know what I call it? Posh (American) Pigs in a Blanket.

The reason I add the “American” marker is because UK Pigs in a Blanket are different from US ones. In the UK, most people when they describe making Pigs in a Blanket are referring to sausages wrapped in bacon. I myself made these at Christmas when I had my “rescued Christmas” dinner as they are a staple on the UK Christmas table. In the US, however, Pigs in a Blanket are usually made from hot dogs or “little smokies” and involve a tube of Pillsbury Crescent Rolls.

When I spotted the Vol-au-Vent recipe, I was curious and thought I would give it a go, but the recipe calls for onion (which I’m allergic to) and something called fleur de sel. A quick google search revealed that fleur de sel is French sea salt. I did not have any French sea salt, but I did have a canister of Saxa sea salt, so that would just have to do. As for the hot dog part – please don’t buy hot dogs in a can. At least go for the ones sold in the cooked meats aisle, like Hessey’s.

Here’s how you make my version of Posh Pigs in a Blanket.

You will need:

One sheet of puff pastry, thawed and unrolled (I bought a “light” version from Tesco)
16 pieces of hot dogs (you can cut 8 in half, or cut 5 into thirds and only make 15 – I did this and wrapped up the spare bit of pastry with just some mustard. Yum.)
Your favourite mustard (ours is Estragon Senf we brought back from Austria)
1 egg
poppy seeds
sea salt

Preheat the oven to 200C.
Take your sheet of puff pastry, and cut it in half horizontally (I used my pizza cutter), then cut each half into 8 strips.
Give each strip a dot of mustard (however much you’d like), and then roll each strip around a piece of hot dog. Place the wrapped hot dogs seam side down on a baking sheet.
Give the egg a whisk and use a pastry brush to give the tops an egg wash.
Sprinkle with poppy seeds (I used about 2 teaspoons) and sea salt.
Bake for 25-30 minutes until pastry is golden brown.

My husband enjoyed these so much he informed me that I had to make them again!

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More Recipes – Banoffee Pie

When I first visited the UK and heard the phrase “Banoffee”, I thought it meant Banana Coffee, and was immediately turned off by the idea. Then, I found out that the -offee in the name comes from toffee. Again, I wasn’t impressed, as I do not like English Toffee. Over a year later, I discovered that what the US food industry call English Toffee is not what toffee is like in the UK. Most toffee in the UK is more closely related to caramel – I’ve even seen the words used interchangeably. This, I could get behind. I’m not a super huge fan of caramel, but I like it a lot better than English Toffee!

With Tim’s promotion, I promised him any treat he wanted. We don’t do sweet treats often unless we have guests over or on special occasions. Tim picked his all-time favourite pudding (US: desert), Banoffee Pie.

I scoured the internet and my cookbooks and came up with a recipe that is Tim-approved. Ironically, this recipe also has coffee in it!

You will need:

3-4 bananas (depends on the size. I’d start with three, but have an extra just in case)
375ml can condensed milk (or caramel)
150g digestive biscuits (about half a pack)
300ml cream (or a pack of dream topping)
75g butter (melted)
1tsp coffee (instant)
1tsp sugar (I used Splenda)
1 bar good quality chocolate

pie plate
vegetable peeler
zipper top bag
rolling pin
electric mixer

Time saving tips:
When you’re doing your shopping, look in the condensed milk aisle. You might see a product called Carnation Caramel Dulce de Leche. Buy this instead of a can of regular condensed milk and save a step.

Pick up a pack of Bird’s Dream Topping (they even have a no added sugar version) instead of fresh cream to save on calories and for faster whipped cream (especially if you have problems with whipping cream like I do).


Put your mixing bowl for the whipped cream in the fridge along with your beaters (this will help your whipped cream whip better).

If you haven’t found a can of caramel, you need to make it. Boil a pot of water and put the unopened can of condensed milk in the pan. boil for 3 hours, then let the can cool before you open it.

While that’s boiling, make your crust.

Put the biscuits into a zipper top bag and go over it with a rolling pin until the biscuits are a fine powder. Pour crumbs into the bottom of your pie plate and pour over the melted butter. CAREFULLY (it will be hot!) stir until the crumbs are moist and spread over the bottom and sides of your pie dish. If it looks a little dry, add some more melted butter.

After your can is cooled (or if you bought a can of caramel), open the can carefully and spread the caramel on top of the crust mixture. If you used the boil method, put the pie in the fridge for an hour or so to let it cool before the rest of the steps. You don’t need this step if you bought a can of caramel.

Slice the bananas and layer them on top of the caramel. Add as many bananas as you’d like, saving some to garnish the top.

Next, make your whipped cream or dream topping. Once it’s fully whipped, add in the instant coffee and sugar and mix until blended. Spoon this on top of the bananas.

You can make chocolate shavings to garnish by taking your bar of chocolate and running a vegetable peeler over it or by using a cheese grater. Top with some extra banana slices.

Put the pie in the fridge for at least an hour to get it to firm up.

I made mine with a can of caramel and a packet of Bird’s Dream Topping and put the whole thing together in less than an hour.

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A Trio of Recipes

I know I keep posting recipes instead of blog content, but I love to cook and I love experimenting with new recipes and twisting them into my own, so here’s three recipes I’ve been playing with recently – Roasted Tomato & Spinach Quiche, Cranberry Turkey Burgers, and Lemon Herb Chicken Traybake.

Roasted Tomato & Spinach Quiche


I found this recipe on the LJ cooking community, but I modified it slightly…or a lot, depending on how you look at it.

This was enough to make two quiches – one in my quiche dish, and the other in an 8-inch pie plate.

You will need:

300 grams baby plum, cherry tomatoes, or regular tomatoes (if you use regular tomatoes, chop into pieces about the same size as cherry tomatoes would be)
1 package frozen spinach, thawed and drained (I stuck mine in a colander in the sink, then pressed a tea towel over it to push out some of the water)
50g Feta cheese, crumbled (or “reduced fat greek salad cheese”)
300g crème fraiche (or sour cream)
300g milk (yes, I realize milk is a liquid and can’t be measured in grams, but I used the Crème fraiche container to measure the milk)
8 eggs
salt & pepper
2 shortcrust pie crusts

1. Roast the tomatoes – spread tomatoes on a cookie sheet and brush lightly with olive oil. Roast for 15-20 minutes at 200C. When they are done, lower the oven to 190c.
2. Mix together eggs, creame frache, milk, salt, and pepper.
3. line 2 quiche dishes or pie plates with crusts.
4. Divide tomatoes, spinach, and feta between the two dishes
5. Divide the egg mixture as evenly as possible between the two dishes and bake for 45 minutes

My second recipe is for Cranberry Turkey Burgers. Again, I found the recipe online as a link from a blog I regularly read, though right now I can’t remember which blog it was (if it was you, remind me so I can link you)!

So…my version!

Cranberry Turkey Burgers


You will need:

1/2 cup breadcrumbs
1 tbs dried Sage
500g turkey mince (ground turkey)
1 cup dried cranberries
1 egg
Salt & pepper
Handful of grated cheese (optional)

Combine all ingredients and shape into patties. Again, I made them about the size of my palm and got 10 out of the mixture. Grill until done. I did it on a George Forman and they only took about 4-5 minutes in batches of four.

I served it with cranberry ketchup and fresh salad leaves from my garden. The recipe for the ketchup was on the blog I found the link on, and it was quite simple. Just combine equal parts cranberry sauce with ketchup. Again, if it was your blog, please leave me a comment so I can give a link!

And the last recipe was created this morning. I had wanted to make the Spiced Chicken Traybake recipe I clipped out of Prima magazine, but when I tasted the spice mix after mixing it, I decided I didn’t like it, so I created my own spices as I already had everything else ready!

Lemon Herb Chicken Traybake


You will need:

Chicken legs (I bought a pack of 4)
Diced swede (I wound up with a bag of “root vegetables for mash” that also had parsnips and carrot)
3 TBS olive oil
2 TBS fresh thyme (I used lemon thyme)
2 TBS fresh oregano leaves
1 TBS dried basil (If I had fresh, I’d have used it)
1 TBS dried sage (ditto)
1/2 TBS lemon pepper (if you don’t have lemon pepper, use regular pepper)
1 lemon or lemon juice

1. Preheat oven to 220C. Boil the swede/root veg for about 5 minutes (just to get it slightly tender). If you used fresh cauliflower, boil that too.
2. De-skin the chicken. I didn’t do it this time, but I will in the future as there was a lot of fat in the bottom of the pan, and most of that comes from the skin.
3. Combine herbs and olive oil
4. Spread swede (root veg) in the bottom of your roasting tray and arrange chicken on top. Put cauliflower in the gaps between chicken.
5. Brush oil mixture on chicken and exposed veg, cut and squeeze lemon over dish.
6. Bake for 45 minutes, or until juices in chicken run clear.


Serve with gravy and roasted potatoes. Gives a roast dinner a new spin!

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Jamie Oliver is my Hero

On our first trip to the library when I got my library card, I borrowed Jamie Oliver’s Ministry of Food. I had watched his Christmas cooking specials this past December and loved his recipes and his style of cooking, so I thought his cookbook(s) would be worth checking out. I decided to borrow this one from the library that way if I decided I didn’t like it, I wasn’t out any money.

And I love it.

I learned how to make poached eggs!

A few weeks ago, Tim asked me if I could make poached eggs for breakfast. I did a bit of umming and ahhinng, because the only way I knew how to make poached eggs involved a three-piece special pan. But as I was leafing through Jamie’s cookbook, he had a whole section devoted to cooking eggs, and I learned that poaching was pretty easy –

Bring water to a boil, and gently drop the egg into the water (Jamie recommends putting the egg in a cup first). Boil for 2 minutes for a runny yolk, 4 for solid. Remove with a slotted spoon and boom – you have your poached eggs.

Jamie also taught me how to make a British staple – Yorkshire Pudding.

Again, this was one of those recipes that to read it, you’d have thought the author was insane and you’d write it off as something a bit too complicated, but it really wasn’t bad at all. See?

Jamie’s recipe:

Set oven to it’s hottest temperature possible and pre-heat your muffin tray in the oven. Whisk together: 285ml milk, 115g flour, eggs, and a pinch of salt. Set aside for 30 minutes. Spoon vegetable oil (his original recipe called for 1tbs/cup, but I plan on reducing it in the future to 1/2 tbs) into the hot muffin tray and place it back in the oven for 10 minutes to heat the oil. Quickly spoon batter into hot oiled cups (best to do this while the tray is still in the oven). Bake 15 minutes. Don’t open the oven door to check on them or they won’t get puffy. I then removed the puddings from the trays and placed them on a wire cooling rack with a paper towel underneath to drain off some of the oil (since I really think I used too much!). I even checked other recipes online to see if I really had to do the pre-heating thing, and you do. The only difference between this recipe and others out there are the amounts of flour/eggs/milk.

I also learned how to make roasted potatoes that are crispy. This is something that is a staple for Tim’s family instead of serving potatoes mashed, so I wanted to learn how to do them (though I probably can’t do them with a roast until I get a double oven or bigger oven) – boil potatoes for 10 minutes, drain and shake colander. Bake in a roasting pan drizzled with olive oil for 1 hour. Pretty straight forward and the potatoes were good. Not as crunchy as I had hoped to make them, but it was still good for my first try!

And of course, my recipe last week for cranberry muffins also came from Jamie Oliver.

My beloved Betty Crocker might have to share some limelight with Jamie Oliver.

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Well, I Can Still Bake….

Two posts in one day! Go me!

My husband is fantastic. And I’m not just saying that because today marks three months of being married and two weeks of me officially living in the UK. When we knew we wouldn’t get to spend Christmas together, we decided to hold it after I arrived complete with all the proper Christmas trimmings…which included a turkey, a Christmas pudding, Christmas crackers, and cranberry sauce. I made Tim a shopping list, and he set out to get everything we needed. I thought he was only going to get me 1 or 2 bags of cranberries….so imagine my surprise when I opened the freezer to find SIX BAGS OF CRANBERRIES!

So this morning I decided I wanted to make cranberry muffins. I have a really yummy recipe from Vegetarian Times I found several years ago, but that recipe was in US measurements and requires stuff like ricotta cheese and orange juice (the recipe is no longer on their website, sadly). I wanted to make simple, easy cranberry muffins, so I went to my favourite British Chef – Jamie Oliver. Sure enough, he had a simple recipe, which I’ve copied below to make it easier for you:

Cranberry muffins

• 60g softened butter
• 155g sugar
• 250g plain flour
• 2x teaspoons baking powder
• pinch of salt
• 125 millilitres milk
• 250g cranberries
• 2 eggs

1)Put the butter and sugar in a medium sized mixing bowl and mix them together until completely blended. Add two eggs, one at a time, beating them into the mixture.
2)Put your flour in another mixing bowl. Add two teaspoons of baking powder and a pinch of salt. Measure out 125 millilitres of milk. Then add small amounts of the flour mixture and milk alternately to your original mixture giving it a good stir each time, until all the milk and flour has been added and the mixture is smooth.
3)Finally, add the cranberries to the mixture. Spoon your mixture into a paper-lined cake tray. Fill the cases 3/4 full. There should be enough mixture for 12 muffins.
4)Pop them in a pre-heated oven at 180 degrees Celsius or gas mark 4 and bake them for 25 – 30 minutes until they are golden brown. Leave your muffins to cool for about 20 minutes and then enjoy!

I didn’t have any stick butter, and the village shop only had lard in a stick, so I used butter out of the Lurpak (which has the bonus of already being soft). I also increased the amount of berries to 300g, as the bag I had was 300g and I sprinkled some sugar over the tops of the muffins before they went into the oven.

And here’s my finished muffins, all 11 of them (I had to taste one, you see!):


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English Breakfast

I made an English Breakfast the other day. It started out as me wanting eggs and offering to make some for Tim, and then Tim suggested we make sausage (and veggie sausage). We needed more bread and by the time Tim got dressed and went to the store, it was late in the morning and we had things we wanted to do for the day, so he suggested we turn it into brunch and “pad it out” a bit with some baked beans (which is part of a traditional English Breakfast) and then I suggested we add in the grilled tomato as well.

Thus, I cooked an English Breakfast:

Tim has half a veggie sausage on his plate…he liked it better than I did!

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Potato Soup

Mom was talking about making potato soup over the weekend, and it got me wanting it, so I had her email me the recipe.  I had to go over to the grocery store to get bread and potatos, and I didn’t feel like walking all the way down to Extra Foods, so I just went to Safeway.  Since I was over at the mall, I also stopped in at A&W for, you guessed it, a Root Beer Float.  While I was sitting there enjoying my treat, I noticed a few funny people I just had to share.

The first group were three older adults, the youngest-looking of the three using a walker.  They all came into the restaurant and sat down near the door and just stared at the front counter and the menu board.  After about five minutes, the one man said something to the other about “bad service”.  I honestly think they expected the girl behind the register to walk over to them and take their order!  The man with the walker made a big deal about getting up and then walked without his walker up to the counter to place an order.  Weird.

Across the mall from the A&W is a clothing store.  I watched a customer undress the window mannequin because the mannequin was apparently wearing her size.  I also watched while she just left the poor half naked mannequin with a purse slung over it’s bare chest so she could buy her sweater!

In addition to the potato soup, I decided to make some instant pudding for dessert….only, I had forgotten until yesterday that I had put half my milk in the freezer while I was camping so it would last longer when I got back…..and it’s still frozen.  I managed to squeeze out the 2 cups I needed by scraping the milk-ice..kind of like a milky snowcone, and then waiting for that to melt in the measuring cup until I had 2 cups.  Whoops.  Hope enough is thawed by the morning for my cereal!

It’s going to get down to 4C tonight, so I hope my pajama pants are dry soon!  (I’m also doing laundry today)

If you want my mom’s potato soup recipe, here it is:

Potatoes  diced   – about  8 cups
2 or 3 hard boiled eggs (depends on the size of eggs)
parsley (optional)
1 pint half and half or light cream

After dicing potatoes, cook in large pan with water until slightly soft, Meantime
cook eggs.  Add milk, eggs, and parsley, don’t let it boil but bring
just to boiling point add small bits of butter (also optional) I
usually pepper and salt to give a little flavor.

I served mine up with some pillsbury breadsticks I brushed with egg and topped with poppy seeds.  Yum!  (although, mom’s is better….)

And because no post is complete without cat photos: