1. Why do the French insist on calling my mobile phone even when I ask them nicely to call my 'land line', explaining that I don't live on my mobile. In fact, I only turn it on if I have to make a phone call whilst away from my house.
I have a perfectly good phone, 2 in fact, in my house. I see no reason to walk around with my mobile in my pocket.
If I'm not using it I see no reason to have it turned on. It just wears the battery down, leaving it useless when I do want to use it.
Why, oh why, after I explain this to people do they still call my mobile?
I spent the morning at my desk, my phone inches from me.
As I'm going to be out running errands tomorrow I decided to check the charge on my mobile.
I turned it on and there were 2 messages, both received within the recent hour.
Both leaving long, rapid, nearly unintelligible messages in French to which I had to listen 5 times each to get even the vaguest idea what they were about.
Is that why they call my mobile?
To leave messages and not have to talk to me?
2. Isn't there anyone, other than me, in the entire universe interested in knowing the nutritional values of natural foods?
I have spent far more time than I am willing to admit over the last 2 days looking for a book/chart/something to give me the nutritional values of just regular old food - you know, carrots, chicken breasts, potatoes... That sort of thing. (Need it for mon mari - not calorie but carb counts)
I found lots and lots of places to tell me everything I want to know about every bit of fast food / junk food / crap food on the planet.
It would seem that people who live on Big Macs have a morbid curiosity about what they're consuming but people who cook and eat natural foods are totally unconcerned.
The few places I found that did give information on regular food couldn't quite get away from the idea that everything was 'name brand'.
Take the lowly carrot.
I could find out how many calories in 'Dole baby carrots, 5'.
I could find out how many calories in 'Green Giant, 1 carrot, medium'.
What if the name on my package isn't 'Dole'? What if it's 'Peter Rabbit Baby Carrots'?
Are 5 Peter Rabbit Baby Carrots the same as 5 Dole Baby Carrots?
What the hell is a baby carrot anyway?
Is my medium carrot the same size as your medium carrot?
Couldn't they have said: 1 medium carrot, app. 4oz?
I'd be happy with that. They needn't be more precise, though that would be nice.
They put this information on all the fast food crap so someone has to know it....
Why won't they share?
I'm done now....
Here's some regular, old, no name food that I combined to make dinner. I have no idea of any nutritional values.
Just trust me.... It's good for you!
As it happens to have pasta in it I'm sending it over to Tigerfish, of Teczape, the host for this weeks Presto Pasta Nights, founded by Ruth of Once Upon a Feast.
Tigerfish will have a round-up of all the wonderful pasta dishes from around the world on her blog on Friday.
I have always had a complaint about most 'Pasta Primavera's.
It's meant to be 'spring' pasta, but often has things like summery courgette/zucchini or autumnal mushrooms in it. Then I ended up adding some red bell pepper for color, so there you have it... It's been like that lately....
Pasta Primavera Salad
1 avocado
8oz (250gr) asparagus, white or green
3oz (90gr) mangetout (snow peas)
2/3 cup (3oz, 90gr) halved cherry tomatoes
1/2 red pepper
1 tbs olive oil
1 cup bite-size pasta
Vinaigrette
1 tbs Dijon-style mustard
3 tbs olive oil - the good stuff
2 tbs tarragon white wine vinegar
1 tbs fresh snipped chives
1 tbs fresh snipped tarragon
Cook pasta according to package directions.
While it cooks: Trim and cut asparagus into 1 inch lengths. Cut pepper into matchsticks. Trim snow peas and cut large ones in half.
Heat 1 tbs olive oil in large nonstick skillet over high medium high heat. Add asparagus, snow peas, pepper and stir-fry for 2 - 3 minutes until just crisp-tender (longer if you prefer, but, remember this is a salad!). Remove and put into a large bowl.
Add cherry tomatoes and herbs.
Make Vinaigrette: Whisk together mustard and vinegar. Drizzle in olive oil, whisking constantly until it emulsifies. Add herbs.
To finish: Pour vinaigrette over vegetables and toss to coat (tongs work well).
When pasta is done drain, add to salad and toss to combine.
Cut avocado into cubes, add to salad and stir gently.
I must remember: Why ask why?
