Things have been a bit haphazard since… ooooh, well, all this year basically. Continuing along the meandering path that is my career, I have two sort-of jobs. I’m adulting hard – I’m self employed now you see, it says so on the 76 page form I sent to the tax office.
In job number one I worked all through January, and have done the odd shift since then. Then I took on a few weeks work (job number two) in a different company at the beginning of February and two months later I’m still there. So I’m basically working full time until I’m told otherwise – it keeps getting extended (yay!) and we have a very understanding creche. I have to turn down shifts that I’m offered in job number one just in case I get more work in job number two (I prefer it you see). But I am conscious of ‘keeping in’ with job number one and not forgetting how to actually do the job, so I have committed to sporadic weekend shifts there.
Which is all to say my meal planning and organization is disastrous at exactly the point that I could really do with it being the opposite. I do have a couple of speedy midweek specials that I roll out and one of them is a stirfry – rice or noodles, tofu or quorn or neither and whatever veg are to hand. Always topped with nuts or seeds, and often with this super good peanut sauce.
Now, don’t laugh. I signed up to Snapchat (@jillo_properfud). Luckily I don’t have a child old enough to point and laugh at me. When I told my husband he looked confused – though strangely not threatened – and said is that not just for teenagers sharing nudie pics? Loads of great bloggers are on there, and even though I’m not sure I have exactly cracked it in terms of how to best use it, I did realize very quickly that the Story function is perfect for recipe videos. This is my first one. It’s very rough and ready. VERY. But I’m not entirely ashamed of it, and I don’t care what my voice sounds like after a good conversation with fellow bloggers made me realise everyone thinks they sound like a dickhead at first.
Super Easy, Ridiculously Tasty Peanut Sauce
I keep chunks of peeled chopped ginger in a ziplock bag in the freezer. When you need to use just steep it in some boiling water for a couple of minutes before sticking it in the blender.
- Blitz a big garlic clove & and inch or so of ginger.
Now add everything else and blitz it till smooth.
- ½ a cup of smooth peanut butter. I use the Meridian brand for all my nut butters.
- 2 tablespoons of soy sauce. I’m probably a bit more liberal with this.
- Juice of half a lime.
- 1 teaspoon of brown sugar. I’m not sure that it matters if it’s dark or light, I just like to use the soft one, not demerara or anything like that.
- Chilli flakes to taste. You could use half a red chilli either if you and yours like a bit of heat
- ½ a cup of water (less if you want a thicker sauce)
That’s it! It’s that easy.
This keeps in the fridge for a few days, so you can be nice and prepared and make it in advance. When you’re ready to use it just toss it over your veg and stir it through until warm.
Because I was actually trying to feed my family in a hurry I didn’t take any actual nice pictures of the dinner as well as snap chatting so instead, here are a couple from a trip to Cork last week. Don’t be fooled. It rained for 75% of the time, but when it was good, it was very very good.
#tbt to this day forever please