Never mind the horse burgers, try the seafood

Nothing much happened today except food shopping and MiniHim’s swimming lesson. However I realised that yesterday’s comment about having a reading room and a library sounded more than a little pompous, so let me explain.

A couple of years ago we built and extension to give us two new bedrooms, one for MiniHim and a new one for us. HimIndoors did the plans and it left a small space on the way to the stairs up to our new room. The builder started calling it a family room and insisted on putting in an aerial socket, much to my dismay. I, on the other hand had different plans. The living room already did what it said on the tin and is where we watch TV and play on the XBox. What was missing was somewhere quiet to go and read a book away from all the hustle and bustle of two children and their friends. So that’s what we got – a reading room and the rule is that to sit in it you must have a book in your hand.


The library consists of a fixed shelf and two sets on castors that fit under the stairs. When my books were all in boxes in my parents’ loft I thought I had loads but I haven’t filled the shelves yet.


So there you have it – my pompous reading room and library!

My menu for the rest of the week consists of Moules Marinieres, spicy beef, chicken satay, minestrone soup, chorizo pan fry, cottage pie and lemon vodka cupcakes, just in case you want to keep an eye out for the recipes.

Today I have learned:

  • Tesco may have taken a slating for their horse burgers but they’re still the best supermarket for marked down fish and seafood

Today’s recipe

Scallop and chorizo spaghetti


Serves 2


olive oil for frying

half a chorizo ring, slices into bite-sized pieces

8 scallops

half a tsp of Lazy Red Chillies

a small onion, sliced,

half a sweet red pepper, thinly sliced

4 spring onions, sliced

a dash of white wine

the juice of 1.5 limes

1.5 tbsp flat leaf parsley, chopped

spaghetti, cooked as per instructions on the packet

half a lime and a sprinkling of lime to serve

Method: Heat the oil in a large frying pan. Fry off the chorizo and transfer onto some kitchen towel. Sear the scallops quickly in the oil which now has the paprika oil from the chorizo in it (you’ll see the scallops turn red at the edges). Transfer them onto the paper with the chorizo.

Fry off the onions in the same oil, then add the peppers and spring onion. Add the white wine, lime juice and parsley then add the chorizo and scallops back into the pan. Heat through and serve on a bed of spaghetti with the extra lime juice squeezed over the top with a sprinkling of parsley.

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