I know the feeling. OK, I'm off. NOM. I hope.

Tarragon fans, try this. It's desperately easy. It's Vietnamese. It's chickeny and tarragonny.

CHICKEN AND TARRAGON STIR FRY (for 2, let's say)

1) Chop a large onion very finely.
2) Chop AT LEAST 6 cloves of garlic very finely. More is fine. This is the important bit: it simply won't do to have 2 cloves, say. There has to be tons. Something wonderful happens when there's that much... And, interestingly, it has an effect on your breath in inverse proportion to the amount used. Dentists, take note.
3) Saute as normal, then add chopped chicken breasts (2) and a little stock to prevent burning, stirring vigourously over a fairly high heat. 5 mins, max.
4) Splosh in a few dashes of soy sauce (mostly for colour), plus a goodly amount of fresh, chopped tarragon, salt and pepper. Stir for no more than 2 mins, serve immediately with rice.

Of course, you could do this with any ingredients other than, or as well as, chicken. But there's something about chick 'n' Tag that makes me Nom out.  

Perhaps it was a case of "If we get rid of it tonight, perhaps she'll make us something more suitable tomorrow", Mort.

Mmmmmm. 'Cosmic Pulses'

Contemplating a slice of apple pie...
Not really hungry but quite fancy a snack.

In order to placate martle, I gently simmered some unpeeled Charlottes today for about 20mins, didn't use the microwave



Meanwhile I made the following, also on the stove: onion and orange pepper sweated in extra virgin, add crushed garlic, chilli, tomato puree, tin of chopped toms, bit of water to rinse out the tin, dried oregano, some diced courgettes. Spooned some over the spuds - plenty left for tomorrow and possibly another day.

Heathen.