I’ve made it in the world – I have a uniform!

Today’s will be a short blog as I’m leaving shortly for the count of today’s by-election in Rutherglen South. At the moment we have a Labour/Conservative alliance but if tonight goes Labour’s way they’ll have a clear majority. It’s an electronic count so candidates and agents will be able to see the ballot papers being scanned and be able to see spoiled papers and the adjudicators’ decisions. I’ll be there as an information officer, helping out with any queries from candidates and the press as well as getting the result up onto the website later. I’m getting quite excited – I even get a uniform šŸ™‚

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HimIndoors took me for a lovely lunch today at our favourite restaurant Equi’s. Not only do they do fab fish and chips and pasta, their ice-cream is to die for although today I went for rhubarb sorbet and it was delicious.

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Because we’d had a large lunch, dinner was antipasti, bread and some dips and I’m guessing this was the crab pate, just in case there was any doubt!

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Today I have learned:

  • democracy is exciting
  • Equi’s ice-cream and sorbets deserve all the awards they win

Today’s recipe

Courgette pasta

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Serves 2

Ingredients

a knob of butter and a dash of olive oil for frying

1 onion sliced

3 courgettes, sliced thinly

a couple of handfuls of Parmesan plus more for serving

a couple of dollops of creme fraiche

lashings of black pepper

spaghetti, cooked as per instructions on the packet

Method: Melt the butter in the oil in a large frying pan. Tip in the onions and courgettes and cook on a low heat for 20 minutes, stirring every now and again until really soft. Add some pepper.

Tip in the Parmesan and creme fraiche and stir until bubbling. Add more black pepper and serve on top of a bed of spaghetti with a sprinkling of Parmesan and more black pepper.

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