Saturday 10 March 2018

Saturday, 10-03-18

Good morning!

The beef casserole I had last night was really lovely.  It was just a bog-standard recipe but the beef was skirt and it was cooked very long and slow before being frozen, all of which made for a great flavour and a melt in the mouth texture that's hard to beat.  I'm glad I have a few more portions in the freezer.

Today's plans:
B:  porridge with fruit yogurt
L:  cold meat (I'll see what looks lean in the shop) and salad
D:  fish, SW chips, salad
Ss:  apple, orange

I know I'm having an awful lot of 'chips' at the moment but, using spray oil, they are so low in fat and taste so good and I am allowed them so why not?

Nothing from the freezer today.

The frugal factor:
The biggie is that I'm not paying today!  :-)
Apart from that, really it is just breakfast that is nice and frugal.  The rest isn't outrageously dear but could be cheaper.  It'll all taste good though!


  1. Evening Joy

    I've never heard of 'skirt' beef. Then again, I never choose the red meat (husband is the red meat eater and chooses what he wants. If I don't like the look of it (fatty - yuk), then he's on his own), much prefer chicken and fish. After your account of how it was cooked and how it turned out, I might have a look. I like using my slow cooker, so it would be easy enough to cook (with no mess). I wouldn't worry about having SW chips, as the way you cook them, they are less calories than mash. Besides which, you ARE losing weight, so they must be good for you! :-)

    You are doing so well with the weight loss and it seems that recording what you eat/how you cook it etc., is working for you. Brilliant.

    Have a good evening.

    Carol x

    1. Hi, Carol.
      This is what Nigel Slater says:
      "Skirt, a long, flat piece of meat from the belly of the animal, is good for braising or for ragout. A classic ragout is made with meat that has been minced but I also like it cut into very small dice, giving the sauce more body. Slow cooking is the way to go, just a gentle blip as it simmers on a very gentle heat."
      I just cut it into small bite sized pieces and a long time in a slow cooker would be perfect, I think.
      J x

  2. Morning Joy

    Thank you for explaining about Skirt (my stomach turned a bit when I read that it's from the belly of the animal - blurgh!). I agree with you about dicing the meat making the meal seem more substantial. Where do you get your ideas/recipes from?

    Have a good day.

    Carol x

    1. A lot are just what I know after decades of cooking for myself and, previously, for a family. I read magazines like BBC Good Food, watch foody programmes because I enjoy them and Google around for ideas. And read blogs from people like the two Sues (Cottage and Challenge) where there are some splendid ideas.
      Oh, and help to admin a few foody groups on Facebook.
      You've given me an idea for a post at some point, thanks. :-)
      J x