What I’m is my recent blog concept which allows me to cover a few of my favourites of the month in one post. This is my What I’m for October…
What I’m reading – The Mortal Instruments: City of Heavenly Fire (Book Six) by Cassandra Clare. In August I was in the midst of reading Book Three and I’m still thoroughly enjoying this series. The series is reminiscent of some of my favourite books and interests. It is about a group of young adults in a fantastical world of werewolves, vampires, faeries, warlocks and a race of Shadowhunters: descended from Angels, as they step forward into a time of war, uncertainty and danger.
What I’m watching – This month I’m all about TV Shows and I’ve been watching Happy Endings Season Three, after successfully finding it on Amazon Instant. I love this show to pieces, despite its only three season airing before it was cancelled, and the characters are so loveable. I’ve also been re-watching Season One of Once Upon A Time, another show I totally adore. In case you’re unfamiliar, this show is all about fairytale characters torn out of their world and thrown into ours by an evil Queen. I totally recommend both shows.
What I’m subscribing to – This month I’ve been enjoying Fleur De Force’s vlog channel, FleurDeVlog, as she has been and will be vlogging every day in October. I’ve also been enjoying Strawburry17 as the channel has been revamped for Halloween with a range of new spooky shows.
What I’m listening to – So much! I’ve been listening to loads of music as of late. But I’ve recently gotten back into bands such as Metric and Nirvana. If you’re unfamiliar with either of these artists/bands I recommend checking out Satellite Mind and Help I’m Alive by Metric and Smells Like Teen Spirit and Come As You Are by Nirvana.
What I’m eating – Recently I became a student. Yes, a student. Part of this role entails trying to eat cheaply. I’m also a vegetarian. In all of this, I have been enjoying Cous Cous as a regular part of many of my meals. I have been especially enjoying buying bags of plain Cous Cous which I can add to salad or rice (I hope that isn’t too weird) and I’ve been eating it on its own (okay, that’s weird, I know) with a seasoning of salt and pepper. Delicious.
What I’m quoting – ‘What a treacherous thing it is to believe that a person in more than a person.’ – John Green, from his novel Paper Towns.
As its summer, I’m going to continue to recommend recipes relevant to typical summertime meals. A very common meal during summer, or at least summer in my household, is to have jacket potatoes (baked potatoes depending on what you call them) with salad. Often we’ll have leftover jacket potatoes after these meals. Do not throw them away, put them in the fridge.
Today I’m going to give you a really quick, easy and simple recipe for using your leftover jacket potatoes. I must now say this recipe is one that my Dad taught me.
Ingredients you will need: Leftover jacket potatoes, salt and pepper, dried rosemary and oil. To have with your potatoes you may want ingredients to make a salad.
- Prepare your pan. First and foremost, grab a pan and put it on the hob. Then you’ll need to put a thin layer of oil across the pan to ensure your potatoes don’t stick to it and to give some extra flavour. I use corn oil; you can use whatever you prefer.
- Add rosemary. Before you even go near your potatoes you’ll want to grab some rosemary. You’ll want the dried version of the herb and this can easily be found in your local supermarket. Sprinkle the rosemary in the oil in the pan.
- Slice your potatoes. Grab your potatoes and slice them up. Here I’ve chopped them up near enough into cubes. You can slice them and lay them flat in the pan if you prefer.
- Put your potatoes in the pan and turn on the heat. If you are cubing your potatoes throw them in ensuring they’re all touching the pan, if you are slicing your potatoes lay them in the pan flat. Add some salt and pepper onto them at this point.
- (Optional) Make salad. You’re going to want to leave the potatoes to fry, so usually while they’re doing that I make my salad to go with it. If you have leftover salad, you can use that. Make sure you keep an eye on your potatoes to make sure they don’t burn or over cook.
- Turn the potatoes. Your potatoes should be half way there when you turn them. For slices, simply flip them over so that the opposite side can fry. For cubes, try your best to flip and stir the potatoes to try to get all the other sides crisped up too. Do not worry if they’re unevenly fried as the potatoes are only being reheated as they were already cooked.
- (Optional/ if needed) Add some more salt and pepper, rosemary and oil.
- When your potatoes are fried enough, take the pan of the heat.
- At this point I’ll dish the potatoes up on a plate alongside my salad, but if you are creating this meal for a family, you can dish everything up separately and put it in the centre of the dining table for everyone to grab their own servings.
(In the pictures; top to bottom: Jacket potatoes cubed and put in the pan; Finished potatoes served on a plate, Finished potatoes and the salad they’re served with).
It’s getting to be quite a warm summer, so today’s food recommendation is going to be, simply, Salad. I eat it a lot and I love it. I’m going to tell you the very basic recipe for my typical salad, which is light and easy to make, and hopefully it’ll keep your summer evenings as stress free as possible amidst all of this heat.
So you will need: Cucumber, Lettuce, Bell Peppers, Onion, Carrot, Cheese and Lemon Juice (quantities of each are entirely up to you).
Start with slicing the cucumber and then slicing it again so that it’s either like mine in the picture or diced.
Then dice the peppers, onion and carrot; I’ve used a red and a green pepper, and I only have white onion here but I usually add diced spring onions too.
Then chop up some lettuce, I have iceberg lettuce here.
Mix all of these vegetables together in a bowl. And then finally, to dish up, I put the salad on a plate or in a bowl, drizzle it with lemon juice and add Red Leicester Cheese on the side.
Time to eat, enjoy!
(In the pictures; top left to bottom left down: Bell Peppers, Carrot, Lettuce, top right to bottom right down: Cucumber, Onion, Red Leicester Cheese and at the very bottom: Everything mixed and dished up).