I have so much more energy these days and am beginning to feel more like me. I’ve also managed to get back to editing Seeing Clearly. I’ve made decisions on the order of the first four chapters. The hardest bit comes next – what do I cut and what do I keep of the journey south?
I’ve also made soup with a courgette from the garden.
Ingredients (serves about 4)
2 x medium courgette
2 x medium potato
1 x medium red onion
50g Dolcelatte cheese (more if you like the taste of blue cheese)
1 x knorr vegetable stock cube made up with 800ml water
Method
Chop the vegetables and add to the stock in a pan and bring to the boil. Add the cheese and continue to simmer until the vegetables are soft (about 20 minutes). Liquidise or blend by machine until smooth. Add salt and black pepper to taste.
I eat mine with gluten free toast and yeast extract but I also tried Warburtons Gluten Free Tiger Bread this weekend which would also go well. Can’t wait to eat this at work tomorrow.
Finding time to write 