So my posts have been lacking, alright nonexistent, the last few weeks. For those of you who don’t know, my visa application has been refused and I’ve been asked to leave the UK, and my husband, while I reapply from California. So the past few weeks have been filled with uncertainty and obviously we have been eating, we’re not in starvation mode, but I haven’t been inspired to write anything and haven’t photographed anything either. Ok, so that’s where I’ve been. Boohoo. On to the food!
I came home last night and didn’t feel like cooking. After much debate, we decided to order pizza to save me from being a slave to the stove and then I promptly went into the kitchen to cook something for our lunches for the next day. I know, the mind boggles.
What do you do with leftover pork? Put it in a sandwich of course! But not just any old sandwich, the mother of all sandwiches.
This multicolored salad is so packed full of vegetables that it is sure to keep the doctor away for a good long while. It was partially born out of leftovers, but I’ve made several versions of it over the past year or so using whatever vegetables I have. The bulgar wheat and feta are the common ground. A complex carb and a protein, both helping to keep those afternoon hunger pangs away – and boy do I suffer from the post-lunch nibbles.
Sunday roasts are something which I haven’t quite come to grips with. As an American, it’s not something I grew up with, so the idea was a bit foreign to me from the start. I love roasted meat, but I can’t say I was ever impressed with the bland steamed or boiled vegetables that sit alongside it only to be drowned in gravy which is quite often made from granules. Plus, who needs cabbage, carrots, broccoli, cauliflower cheese, Yorkshire puddings, pigs in blankets, stuffing balls (really?) and roast potatoes – and they say Americans serve up big portions! I love vegetables, but I don’t need the whole allotment on my plate.